Dutch Baby Pancake
A light and fluffy Dutch Baby Pancake, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons unsalted butter
- Powdered sugar (for serving)
- Lemon wedges (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- Whisk together the eggs, milk, flour, salt, and sugar until the batter is smooth.
- Melt the butter in a cast-iron skillet or oven-safe pan in the oven until foamy.
- Pour the batter into the hot skillet with the melted butter.
- Bake in the oven for about 20 minutes, or until puffed and golden brown.
- Serve immediately, dusted with powdered sugar and lemon wedges if desired.
Notes
Serve with fresh berries, whipped cream, or maple syrup. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 186mg
Find it online: https://ameliasweets.com/2026/06/30/dutch-baby-pancake/