Fluffy Dutch Baby Pancake: A Delightful Breakfast Treat

If you’re looking for a light, airy, and delicious breakfast, look no further than the Dutch Baby pancake! This unique pancake is a cross between a pancake, a crepe, and a popover. It’s baked in the oven rather than cooked on a stovetop, making it rise beautifully into a golden, puffy masterpiece.

Served straight from the oven with a dusting of powdered sugar, fresh fruits, or maple syrup, a Dutch Baby pancake is perfect for breakfast, brunch, or even dessert. The best part? It’s incredibly easy to make with just a handful of ingredients!

What Is a Dutch Baby Pancake?

A Dutch Baby, also known as a German pancake, is a large, oven-baked pancake that puffs up dramatically while baking. It has crispy edges, a soft, custardy center, and a slightly sweet, buttery flavor.

Unlike traditional pancakes, there’s no flipping involved—just mix, pour, and bake!

Ingredients for the Perfect Dutch Baby

✔ 3 large eggs (at room temperature)
✔ ½ cup (120ml) milk (whole milk works best)
✔ ½ cup (60g) all-purpose flour
✔ 1 tablespoon sugar (optional, for sweetness)
✔ ½ teaspoon vanilla extract
✔ ¼ teaspoon salt
✔ 2 tablespoons butter (for greasing the pan)

🔹 Optional Toppings:

Powdered sugar
Fresh berries (strawberries, blueberries, raspberries)
Maple syrup or honey
Whipped cream
Lemon zest

How to Make a Fluffy Dutch Baby Pancake (Step by Step Guide)

Step 1: Preheat the Oven & Prepare the Pan

Preheat your oven to 425°F (220°C).
Place a cast iron skillet (or an oven-safe pan, 9-10 inches) into the oven to heat up.
Let the pan warm up for at least 10 minutes—this helps the pancake rise properly.

Step 2: Blend the Batter

In a blender, combine eggs, milk, flour, sugar, vanilla, and salt.
Blend for 20-30 seconds until smooth and slightly frothy.
Let the batter rest for 5–10 minutes to allow the flour to hydrate (this helps create a better texture).

📌 Tip: No blender? No problem! You can whisk the ingredients by hand until smooth.

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