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Golden, fluffy Easy Dutch Baby Pancake baked in a skillet with toppings.

Easy Dutch Baby Pancake

A simple and impressive oven-baked pancake that puffs up with crispy edges and a soft center, perfect for a cozy breakfast or brunch.
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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 pieces Eggs Room temperature is preferred.
  • 1 cup Milk Whole milk gives the best texture, but any type works.
  • 1 cup All-purpose flour Standard flour for the pancake batter.
  • 4 tablespoons Butter Use additional butter to ensure non-stick.
  • 1 pinch Salt Adds flavor to the batter.
  • 1 teaspoon Sugar Optional for sweetness.
  • 1 teaspoon Vanilla extract Optional for a sweeter version.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Place your cast iron skillet in the oven while it heats.
  3. Blend or whisk the eggs, milk, flour, salt, optionally sugar, and vanilla until smooth.
  4. Add butter to the hot skillet and let it melt rapidly.
  5. Pour the batter into the skillet and immediately return it to the oven.
  6. Bake for about 20 minutes or until puffed and golden.

Notes

Serve immediately after baking as the pancake will deflate. Top with sweet or savory toppings based on your preference.