This is my tried-and-true O-G recipe for dutch baby pancakes. Perfect for lazy Sunday mornings because it’s so simple and doesn’t require you to slave over the stove top making stacks of pancakes. The result is one large pancake with crispy tall edges and a soft fluffy center, with its impressive presentation that will warrant “oohs” and “aahs” from your friends… even though all you did was mix things together and pour them into 1 pan.
You will need: 1 mixing bowl (w/a pour spout), 1 whisk, 1 microwave-safe cup, 1 cast-iron skillet (or oven-safe pan, about 6-10″). Easy clean-up so you can carry on with the rest of your day.
Dutch Baby Pancake (sweet batter)
Total Time: 30 Minutes Active Time: 10 Minutes
Yield: 2 Servings (1 Dutch Baby Pancake)
25g granulated sugar (2 Tbsp)
120g all-purpose flour (1 Cup)
233g whole milk* (1 Cup), warmed in the microwave
5g vanilla extract
25g unsalted butter (2 Tbsp)
1. Prep Oven & Pan. Preheat oven and pan at 425°F.
2. Mix together all ingredients except butter.
Warm the milk in the microwave-safe cup (1 min should be fine)
Whisk together ingredients in this order: Eggs, sugar, salt, milk, flour, vanilla extract. Mix until incorporated and you have a thin batter.
3. Melt the butter in the pan and add batter. When the oven has been pre-heated, remove the hot pan (carefully!) and melt the butter directly on the pan, swirling the pan to coat the edges. Pour in the batter from your bowl, place pan back into oven and bake.
4. Bake and lower temp. Bake for 15 minutes at 425 °F. The pancake will have reached an impressive height at this point but do not open the oven door! Lower temperature to 350 °F and bake for 13-15 minutes longer.
5. Add toppings and serve! Remove pancake from the oven and top with chopped berries, or simply lemon juice and powdered sugar before serving alongside your favorite maple syrup. 🙂
*For a dairy-free version, you can substitute 1:1 for ricemilk or almondmilk!