Dutch Baby (German Pancakes)
Golden, puffed, and irresistibly soft, this Dutch Baby pancake is baked to perfection and topped with powdered sugar and fresh raspberries. A show-stopping yet simple breakfast favorite.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baked
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting
- Fresh raspberries, for topping
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F.
- In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth.
- Once preheated, carefully remove the skillet, add butter, and swirl to coat the bottom and sides.
- Quickly pour the batter into the hot buttered skillet and return it to the oven.
- Bake for 18–20 minutes, until puffed and golden brown around the edges.
- Remove from the oven, dust with powdered sugar, and top with fresh raspberries.
- Serve immediately while hot and puffed.
Notes
- Use room temperature ingredients for best puff.
- Let batter rest 5–10 minutes before baking for better rise.
- Don’t open the oven door during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
Find it online: https://dishmio.com/dutch-baby-german-pancakes/