Dutch Baby Pancake

Dutch Baby Pancakes are easy to make and oh so delicious!

Course Breakfast

Cuisine European

Keyword Bacon Pancakes, breakfast, cast iron skillet pancake, dutch baby pancake, dutch baby pancakes, vegetarian

Prep Time 10

Cook Time 15

Servings

Calories 184kcal

Preheat oven to 425F.
In a large bowl whisk eggs, flour, milk, sugar, and salt until smooth.
Place the skillet on the stovetop. Add unsalted butter and melt it, swirling to coat the bottom and sides of the skillet.
When the butter is melted, transfer the skillet (including the melted butter_ to the preheated oven. Heat for another five minutes. Watch so that the butter does not burn.
Using oven mitts, carefully remove the hot skillet from the oven. Pour the batter into the preheated skillet with the melted butter. The butter should bubble at the edges. Remember a high temperature is essential to this recipe.
Bake the Dutch baby for 12-15 minutes, or until the edges are golden brown and the center is puffed and almost set.
Remove the Dutch baby from the oven and serve it immediately while it's still puffed and fluffy. The center may sink a bit as it cools down. Add toppings like maples syrup, fresh fruit, whip cream, pecans and more!