Dutch Baby is a hybrid of a pancake, a popover, and a crepe baked in the oven until puffy. Sometimes called a German Pancake, the batter includes milk, flour, eggs, sugar and butter. Requires just 5 minutes of prep. Cut into slices to feed your family an easy delicious breakfast!
Keyword: dutch baby, german pancakes, oven pancake
Author: Nikki Gladd
2cupsmilk, at room temperature
6largeeggs, at room temperature
2tablespoonsunsalted butter, melted
toppings (syrup, powdered sugar, berries, etc.)
Preheat oven to 425°F. Place 12-inch cast iron skillet (or 9x13 baking dish) in oven while preheating.
Mix all ingredients, except the butter, in a blender for 30 seconds; set aside.
Once oven is preheated, remove hot pan from oven. Pour in melted butter and swirl pan to coat bottom and sides.
Pour batter into the pan. Bake for 25 minutes. Turn off oven and let rest 5 more minutes before opening oven door. Remove and slice to serve.
Serve hot with toppings such as powdered sugar, syrup, fresh berries, etc.
Nutritional values are an estimate only based on only a pancake slice without toppings.
To bring eggs to room temperature quickly, let set in a bowl of hot water for 5 minutes.
Bring milk to room temperature in microwave for 30 to 45 seconds.
Make sure to not open the oven door until done!
If you do not own a blender, you can blend ingredients with a whisk.