Best Dutch Baby Pancake Recipe
If you’ve never tried a Dutch baby pancake, you’re in for a delightful treat! This pancake is a true showstopper, puffing up in the oven and creating a golden, crispy edge with a soft and airy center. Not only is it easy to make, but it also looks stunning when served, making it perfect for brunch or a special breakfast. This recipe is simple and uses just a handful of ingredients, including three eggs, which are key to its fluffy texture. Let’s dive into the details of the Best Dutch Baby Pancake Recipe!
Why It Works Every Time
The magic of a Dutch baby pancake lies in its batter, which is made with ingredients that blend seamlessly to create a custard-like consistency. The three eggs provide structure and lift, while the flour and milk contribute to the pancake’s rich texture. When baked in a hot oven, the butter helps create a crispy edge, while the inside remains tender and fluffy. The result is a pancake that puffs beautifully and can be topped with your favorite sweet toppings, making it a versatile dish for any occasion.
Ingredient List
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, cut into 3-4 pieces
- Powdered sugar, for serving
- Fresh raspberries, for serving
- Sweetened whipped cream or maple syrup, for serving
Before You Start: Equipment
- Oven-safe skillet (cast iron is ideal for even cooking)
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Best Dutch Baby Pancake Recipe in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that perfect puff and crispiness.
Step 2: Prepare the Batter
In a mixing bowl, combine the eggs, flour, milk, vanilla extract, and sugar. Whisk together until the batter is smooth and free of lumps. You can also use an electric mixer for a fluffier batter if you prefer.
Step 3: Heat the Skillet
While the oven is preheating, place your oven-safe skillet on the stovetop over medium heat. Add the butter pieces and let them melt completely, swirling the pan to coat the bottom and sides.
Step 4: Pour in the Batter
Once the butter is melted and bubbling, carefully pour the batter into the hot skillet. Be cautious, as the skillet will be very hot!
Step 5: Bake the Pancake
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the pancake is puffed and golden brown. Avoid opening the oven door during baking, as this can cause the pancake to deflate.
Step 6: Serve and Enjoy
Remove the skillet from the oven and let it cool for a minute. Dust the pancake with powdered sugar, and serve it with fresh raspberries, sweetened whipped cream, or a drizzle of maple syrup. Cut into wedges and enjoy the deliciousness!
Holiday & Seasonal Touches
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Top with seasonal fruits like sliced strawberries in spring or apples in autumn.
- Incorporate citrus zest, such as lemon or orange, into the batter for a refreshing twist.
- For a festive touch, add mini chocolate chips or chopped nuts to the batter before baking.
Mistakes Even Pros Make
- Not preheating the oven and skillet: This is crucial for puffing the pancake correctly.
- Using cold ingredients: Ensure your eggs and milk are at room temperature for a smoother batter.
- Opening the oven door too soon: This can cause the pancake to deflate before it has fully set.
- Overmixing the batter: This can result in a dense pancake instead of a light and airy one.
Shelf Life & Storage
The Dutch baby pancake is best enjoyed fresh out of the oven, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the pancake in a toaster oven or regular oven at 350°F (175°C) until warmed through. It may not puff up as much as when freshly baked, but it will still taste delicious!
Handy Q&A
Can I make the batter ahead of time?
It’s best to make the batter just before baking for optimal puffiness. However, you can whisk the dry ingredients and wet ingredients separately and combine them right before baking.
Can I use a different type of milk?
Yes! You can substitute whole milk with any milk of your choice, such as almond milk, oat milk, or soy milk. Just ensure that it’s unsweetened for the best flavor.
What can I use instead of butter?
If you need a dairy-free option, you can use coconut oil or a plant-based butter substitute to achieve similar results.
Can I double the recipe?
Absolutely! If you want to serve more people, simply double the ingredients and use a larger skillet or bake it in two separate pans. Just keep an eye on the baking time, as it may vary slightly.
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That’s a Wrap
With its captivating appearance and delicious flavor, the Best Dutch Baby Pancake Recipe is sure to impress your family and friends. Whether you serve it for a leisurely weekend brunch or as a special holiday treat, this pancake will be the star of the table. Don’t forget to get creative with toppings and enjoy the process of making this delightful dish! Happy baking!
Best Dutch Baby Pancake Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 425°F (220°C) for perfect puffiness.
- Step 2: In a mixing bowl, whisk together eggs, flour, milk, vanilla extract, and sugar until smooth.
- Step 3: Heat your skillet on medium heat, add butter, and let it melt while swirling to coat.
- Step 4: Carefully pour the batter into the hot skillet once the butter is melted and bubbling.
- Step 5: Bake in the preheated oven for 20-25 minutes until puffed and golden brown.
- Step 6: Dust with powdered sugar and serve with raspberries or whipped cream.
Notes
- Best served fresh out of the oven for maximum puffiness.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a toaster oven for best results.
