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A perfectly baked golden Dutch baby pancake rising high in a cast iron skillet.

Quick way to grow a 6-inch Dutch Baby Pancake. Dutch Baby Pancake

This recipe provides a quick and easy method for making a delicious 6-inch Dutch Baby Pancake that puffs up beautifully. Perfect for a satisfying breakfast or brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 pancake
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pancake
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter

Equipment

  • oven
  • 6-inch cast iron skillet
  • blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and place a 6-inch cast iron skillet inside to heat up.
  2. In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt; blend until smooth.
Cooking
  1. Carefully remove the hot skillet from the oven and add the butter, swirling until it melts and coats the bottom.
  2. Pour the batter into the hot skillet and immediately return it to the oven.
  3. Bake for 15-20 minutes, or until the pancake is puffed and golden brown around the edges.
Serving
  1. Carefully remove the Dutch baby from the oven and serve immediately with your favorite toppings.

Notes

For best results, make sure your skillet is very hot before adding the batter. You can customize your Dutch baby with various toppings like fresh fruit, powdered sugar, or syrup.