Dutch Baby Pancakes

Experience the magic of Dutch Baby Pancakes, a versatile and impressive breakfast delight made with simple ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 pancakes

Course: BREAKFAST & BRUNCH

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter Ingredients

1 cup all-purpose flour provides the structure and heartiness to the pancake.
1 cup whole milk use almond or oat milk for a dairy-free option.
4 large eggs essential for creating that fluffy, puffed-up goodness.
1 teaspoon vanilla extract adds a warm, sweet flavor.
¼ teaspoon salt enhances all the flavors.

Cooking Ingredients

4 tbsp unsalted butter melted in the skillet for rich flavor.

Equipment

cast iron skillet

Method

Cooking Instructions

Preheat your oven to 425°F (220°C) and position a cast iron skillet inside to heat up.
Melt the butter by placing it in the hot skillet for about 5 minutes.
Whisk together the flour, milk, eggs, vanilla extract, and salt in a bowl until smooth.
Pour the batter carefully into the melted butter in the skillet, then return the skillet to the oven.
Bake for 20 minutes, until your pancake is puffed, golden brown, and slightly crisp.
Serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 140mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Serve with fresh berries, maple syrup, or powdered sugar for a delightful breakfast experience.

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