Description
Fluffy and delicious, this Dutch baby pancake is an impressive breakfast treat that rises beautifully in the oven. Customize it with your favorite toppings for a delightful start to your day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F (220°C) and place a cast-iron skillet inside to warm.
- Add butter to the skillet, allowing it to melt completely.
- In a mixing bowl, whisk together flour, milk, eggs, sugar, and vanilla until smooth but slightly lumpy.
- Carefully pour the batter into the hot skillet over the melted butter.
- Bake for 20 minutes until puffed and golden brown. Avoid opening the oven door while baking.
- Remove from the oven and serve immediately with powdered sugar or your favorite toppings.
Notes
- For a healthier twist, substitute all-purpose flour with whole wheat or gluten-free flour.
- Experiment with flavor by adding citrus zest or spices like cinnamon to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1/4 of pancake (98g)
- Calories: 190
- Sugar: 3g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg