Description
This Easy Dutch Baby Pancake recipe delivers a light, fluffy, and golden skillet pancake perfect for breakfast or brunch. Made with simple pantry staples and baked in a hot oven, this recipe is quick to prepare and customizable with your favorite fresh berries, powdered sugar, and a splash of lemon juice for bright flavor.
Ingredients
Scale
Dry Ingredients
- ½ cup flour (gluten-free 1-to-1 blend)
- 1 Tbsp. sugar
- â…› tsp. cinnamon
Wet Ingredients
- 3 large eggs (whisked, room temperature)
- ½ cup milk (regular or plant-based, room temperature)
- ½ tsp. vanilla extract
Other
- 2 Tbsp. butter or coconut oil
- Fresh berries (optional, for topping)
- Powdered sugar (optional, for topping)
- Lemon juice (optional, for topping)
Instructions
- Get Everything Ready: Let the eggs and milk sit at room temperature for at least 30 minutes to ensure even mixing and better rise in the oven. Meanwhile, preheat your oven to 425°F (220°C).
- Whisk Batter: In a medium bowl, whisk the room temperature eggs until combined. Add the flour, milk, sugar, cinnamon, and vanilla extract. Gently mix by hand just until combined; a few lumps are fine as overmixing can toughen the batter.
- Heat Skillet: Place the butter or coconut oil into a 9-10 inch cast iron skillet. Put the skillet in the preheated oven for 1-2 minutes or until the butter just melts and starts to bubble but does not burn.
- Pour and Bake: Remove the hot skillet carefully from the oven and pour the batter into it. Return the skillet to the oven and bake at 425°F for 20 minutes until the edges are puffed and golden brown.
- Lower Temperature and Continue Baking: Without removing the pan, reduce the oven temperature to 300°F and bake for an additional 5 minutes to set the center.
- Serve: Remove the Dutch Baby pancake from the oven and top with fresh berries, a dusting of powdered sugar, and a squeeze of lemon juice if desired. Serve immediately for best texture and flavor.
Notes
- Using room temperature eggs and milk helps the batter blend together more smoothly and allows the pancake to rise better in the oven.
- A cast iron skillet is ideal for even heat distribution and achieving the characteristic crispy edges of a Dutch Baby.
- You can substitute regular all-purpose flour if gluten-free isn’t needed.
- For a dairy-free version, use coconut oil instead of butter and plant-based milk.
- Serve immediately as the pancake will deflate as it cools.
