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Dutch Baby (German Pancakes)

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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.

Ingredients

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  • 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

  1. Place a 10-inch cast iron skillet in the oven and preheat to 425°F.
  2. In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth.
  3. Once preheated, carefully remove the skillet, add butter, and swirl to coat the bottom and sides.
  4. Quickly pour the batter into the hot buttered skillet and return it to the oven.
  5. Bake for 18–20 minutes, until puffed and golden brown around the edges.
  6. Remove from the oven, dust with powdered sugar, and top with fresh raspberries.
  7. 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.

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