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Dutch baby
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4.67 from 122 votes

Dutch Baby

This easy Dutch baby pancake recipe is the best breakfast or brunch ever! Made with simple pantry staples and fresh berries, this puffy 5 ingredient pancake is light, custardy, and ready in under 30 minutes.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Pancake
Cuisine: American Recipes
Keyword: Dutch Baby
Servings: 4 people
Author: Bee Yinn Low

Ingredients

  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup whole milk
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon powdered sugar for dusting
  • ½ cup strawberries (or any berries)
  • maple syrup

Instructions

  • Preheat the oven to 450°F (232°C). In a large bowl or blender, combine the flour, eggs, milk, salt, and 2 tablespoons of melted butter until smooth and free of lumps. You can use a blender, hand mixer, or whisk by hand. If using a blender, it should take about 20 seconds.
  • In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately place the skillet in the oven. Bake until the pancake is deep golden brown and puffed up around the edges, about 15-18 minutes.
  • Remove the pancake from the oven, add the mixed berries to the center, and dust with powdered sugar. Slice into pieces and pour maple syrup over the top. Serve warm.

Video

Notes

Recipe Source: Cravings by Chrissy Teigan.
If you're using a smaller cast iron skillet, simply divide the batter into 2 portions.

Nutrition

Serving: 4people | Calories: 336kcal | Carbohydrates: 30g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 387mg | Potassium: 225mg | Fiber: 1g | Sugar: 6g | Vitamin A: 721IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 2mg