Dutch Baby (German Pancake)

Topdown view of a Dutch baby in a cast iron skillet topped with lemon curd and fresh blueberries.

Dutch Baby (German Pancake)

This Dutch Baby Pancake recipe (also known as German Pancakes) creates a fluffy, golden delight with common pantry items, perfect for a memorable breakfast or brunch.

Course Breakfast

Cuisine American

Keyword cast iron recipe, easy breakfast recipe, pancake

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 306kcal

Author Maike Corbett

Ingredients

3 tablespoons butter
3 large eggs
⅓ cup milk
½ cup all purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
2 ½ tablespoons sugar
1 teaspoon allspice

Instructions

Preheat your oven to 425° Fahrenheit and place a 10-inch cast iron skillet in the oven.
Combine the eggs, milk, flour, salt, vanilla extract, sugar, and allspice in a mixing bowl, a blender, or a food processor. Blend until the batter is smooth and free of lumps.
Once the oven has reached the desired temperature, carefully remove the skillet and add the butter to the skillet. Swirl the skillet around to ensure the butter is evenly distributed and melted.
Pour the batter into the hot skillet, and return the skillet to the oven.
Bake for 20 minutes or until the pancake is puffed up and golden brown on the edges.
Remove the skillet from the oven and let the pancake cool for a few minutes before serving.
Dust the top of the pancake with powdered sugar and serve with your toppings of choice, such as fresh fruit, whipped cream, maple syrup, or homemade lemon curd.

Nutrition