The best Dutch Baby pancakes EVER!
This dutch baby pancake or german pancake is made in a hot buttery skillet and baked in the oven family style. It is the easiest recipe to make for brunch or breakfast!
Servings: 4 servings
Start by preheating the oven to 425F and place the 10-inch cast iron in the oven and heat up up for at least 5 minutes.
In a blender, place the eggs, milk, vanilla extract, all purpose flour, granulated sugar, and butter in a blender and blend until smooth and creamy. This will take about 30-60 seconds.
Open the oven door and place 3 tbsp of butter in the cast iron skillet and let it melt for another 2 minutes.
Pour the dutch baby pancake mixture in the hot skillet, without mixing it and place it back in the oven to bake for 18 minutes. The edges will rice and be golden brown.
Pull out the skillet pancake from th eoven, drizzle some powdered sugar on top and a drizzle of maple and enjoy! Check the notes for more topping ideas.
Calories: 255kcal | Carbohydrates: 23g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 164mg | Potassium: 154mg | Fiber: 1g | Sugar: 11g | Vitamin A: 616IU | Calcium: 83mg | Iron: 2mg