Amaze your brunch guests with these Dutch Baby Pancakes - a luxurious and indulgent recipe with a crisp outer edge and a deliciously fluffy centre, served with a dusting of powdered sugar and a sprinkling of lemon juice. Enjoy a taste of luxury every morning with this exquisite breakfast treat.
The Easiest Dutch Baby Pancakes Recipe
Rated 5.0 stars by 1 users
Category
Pancake Recipe
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
This is one of the recipes that seems like it is going to much more
complicated than it actually is. However, there are a few considerations to
keep in mind before you get started...
First, the size of your skillet matters in this case: You will need a 10-inch
well-seasoned cast iron or other oven-safe skillet to prepare this recipe as
written. In addition, youβll want to make sure the eggs and milk are room
temperature before using, so plan to let them rest at room temperature for
approximately 20-30 minutes before preparing the batter.
Although it may seem easier to skip Step #2 (below) and blend all the batter
ingredients in a blender from the outset, it is much easier to incorporate all
the flour into the batter by pre-mixing it in a bowl, as described, first.
Finally, the actual cook time may vary depending on individual oven differences.
As tested, the results shown were achieved after 20 minutes, followed by an
additional 5 minutes once the oven was turned off. For best results, check
after 16-17 minutes and adjust final cook time accordingly.
Michael Conrad
Ingredients
- Β½ c. all-purpose flour
- 3 large eggs, room temperature
- Β½ c. whole milk, room temperature
- Β½ t. ground cinnamon
- Β½ T. vanilla
- 1 T. sugar
- Β½ t. salt
- 3 T. unsalted butter, cut into chunks
-
Sliced fruit, powdered sugar, and/or maple syrup
To Serve
Directions
Place top oven rack just above the center position and pre-heat oven to 425Β°F.
Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain, approximately 1 minute.
Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off oven and allow the skillet to remain in the oven for 5 additional minutes.
Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!
Recipe Video
Recipe Note
Testing Notes: Do not stir or swirl the hot melted butter into batter once you pour it
into the skillet. This will cause fissures in the pancake where the hot butter
βbreaks upβ the batter. Allowing the batter to push the melted butter to the
edges of the skillet as it spreads out will yield more uniform results.
Tip: Omit or reduce the sugar in the batter if topping with pancetta, bacon,
eggs, fresh herbs, and/or other savory toppings.
