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Easy Dutch Baby Pancake puffed in an oven skillet topped with powdered sugar and syrup.

Dutch Baby Pancake

A simple yet impressive one-pan breakfast that is puffy on the edges and soft in the middle, perfect for a cozy morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large Eggs They give structure and that custardy center.
  • 1 cup Whole milk 2 percent also works.
  • 1 cup All purpose flour Keeps it simple and reliable.
  • 4 tablespoons Butter For flavor and crisp edges.
  • 1 pinch Salt Makes the whole thing taste like more than just flour and eggs.
  • 1 tablespoon Sugar Optional, adds sweetness if doing fruit and powdered sugar.
Optional Ingredients
  • 1 teaspoon Vanilla extract Not required, but cozy.
  • 1 teaspoon Ground cinnamon Optional for added flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Put a 10-inch cast iron skillet (or oven-safe pan) in the oven while it heats.
  3. In a bowl, whisk together the eggs, milk, flour, a pinch of salt, and a little sugar if desired.
  4. Carefully pull out the hot pan, add butter, and swirl until melted.
  5. Pour the batter right away into the hot skillet and return it to the oven.
  6. Bake for about 18 to 22 minutes until puffed and deeply golden on the edges.

Notes

Do not open the oven door to peek early, as the cooler air can reduce the puff. You can use room-temp eggs and milk for smoother batter. Leftovers can be wrapped and refrigerated for up to 2 days. Reheat in the oven or toaster oven for best texture.