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–+ servings
freshly baked Dutch baby pancake in a cast-iron skillet, sitting by a window with a view of the outdoors. The pancake is generously topped with a colorful array of powdered sugar-dusted berries, including plump blueberries and vibrant red raspberries, creating a rustic and inviting presentation.

Dutch Baby

Introducing the velvet cloud that is Dutch Baby, a recipe that epitomizes elegance and simplicity. Using a blender, this recipe ensures a perfectly smooth and airy batter, resulting in a Dutch Baby that's delicately crisp on the outside and irresistibly soft on the inside. It's a luxurious yet effortless dish that's sure to impress at any brunch or breakfast gathering.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine American, American-German Fusion, Fusion, German, Gourmet
Servings 6 people
Calories 174 kcal

Equipment

  • Blender or Food Processor
  • 10-inch cast iron pan
  • Oven mitts

Ingredients
 
 

  • 3 large eggs room temperature
  • 2/3 cup whole milk room temperature
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter
  • Powdered sugar for dusting
  • Optional toppings: maple syrup lemon wedges, fresh berries, or whipped cream

Instructions
 

  • Preheat your oven to 425°F (220°C). Place the cast iron skillet inside to heat up as the oven preheats.
  • In the blender, combine eggs, milk, flour, salt, vanilla extract, and granulated sugar. Blend on medium speed for about 1 minute until the batter is smooth and frothy.
  • Carefully remove the hot skillet from the oven using oven mitts. Add butter to the skillet, swirling to coat the bottom and sides.
    A close-up view of a cast-iron skillet on a draped white cloth. The skillet contains melted butter with bubbles forming on the surface, indicating it is hot and ready for cooking. The golden patches of butter are spread out, creating a contrast with the dark surface of the skillet.
  • Pour the blended batter into the skillet and return it to the oven.

Bake for 10 -15 minutes, or until the Dutch Baby is puffed and golden brown. ( every oven is different keep an eye on it)

  • Remove from the oven and let it cool for a few minutes. The pancake will deflate slightly.
    A golden-brown Dutch baby pancake rises majestically in a small cast-iron skillet, the edges curled and crisped to perfection. The skillet sits atop a white cloth with gentle folds, creating a soft, textured background that accentuates the rustic charm of the dish.
  • Dust with powdered sugar and serve immediately with your choice of toppings.
  • Delight in the exquisite texture and flavor of your Velvet Cloud Dutch Baby!

Notes

  • Using a Blender or Food Processor not only simplifies the process but also incorporates air into the batter, resulting in a lighter, fluffier pancake.
  • For best results, ensure all ingredients are at room temperature.
  • Experiment with different toppings to add a personal touch to this versatile dish.

Nutrition

Serving: 1gCalories: 174kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 105mgSodium: 140mgPotassium: 89mgFiber: 0.4gSugar: 3gVitamin A: 396IUCalcium: 50mgIron: 1mg
Keyword Baked, Brunch, Cast Iron, Dutch Baby, Gourmet, Gourmet breakfast, gourmet brunch
Tried this recipe?Let us know how it was!