Under 30 Minutes

Dutch Baby Pancake

This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.

  • Prep:
  • Total Time:
  • Servings: 4
Dutch Baby Pancake

Source: Everyday Food, March 2009


  • 3 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice


  1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.

  2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

  3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.


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