A Dutch Baby is a German style pancake that is baked in a cast iron skillet. A quick and easy recipe for any weekend morning and great with a cup of coffee.
Need a quick breakfast recipe for the whole family. Look no further! I love this recipe because it takes about 5 minutes to mix all of the ingredients together and about 25 minutes to bake. You have to love a great 30 minute meal. If you need some back and eggs just cook them when the Dutch baby is in the oven.
In this recipe
This recipe is so cool! Part of the reason why is it’s unique look. While in the oven it puffs up causing all these amazing fluffy mounds. However it cools down very quickly afterward to leave a nice crepe like pancake in your skillet. I have found that using a convection oven speeds up this process quite a bit. This is one that you will want to reduce the oven temp by 25 degrees or check the baking after 15 minutes.
Getting the Dutch baby to rise
In this recipe steam is your friend. You will notice that there isn’t very much in this recipe including no baking powder or baking soda like other pancakes you are familiar with. The reason that this pancake rises so well is due to how well the batter is mixed. You can use a whisk in a bowl but I suggest a food processor or blender. This will give you a much smoother mixture and also incorporate a lot of air into the batter.
Between the air in the batter and the high liquid amount in the batter this is a perfect combination to make the sides grow really tall. I give keep the mixture blending as long as possible and once the pan is ready toss it right in and put it in the oven as soon as possible. You might want to make sure you leave enough space between oven racks for it to rise.
The other key component is to make sure you pan is HOT! I will toss my cast iron skillet in the oven while it is cold and preheat the oven to 425F or gas mark 7 to let it get really hot as well. This is necessary to make sure all sides of the Dutch baby cook at the same time. If not you will have an undercooked base that is likely to stick to the pan and a hard tough top.
Quick and Easy Dutch Baby
- Food processor
- Cast iron skillet
- Whisk optional
- Mixing Bowl optional
- ½ cup all-purpose flour
- ½ cup milk
- 3 tbsp butter
- 1 tbsp sugar
- 1 tsp vanilla
- ¼ tsp salt
- 3 eggs
- Preheat the oven to 425°F or gas mark 7 with the cast iron skillet inside.
- In a food processor or blender add the eggs, milk, flour, vanilla, salt, and sugar and blend until batter is evenly smooth.
- Once the oven is hot remove the cast iron skillet and add the butter. Make sure all of the butter has melted. Immediately pour the batter into the skillet and place back into the oven to bake for 25 minutes or until the sides have started turning dark brown.
- Remove from the oven and serve immediately.