Dutch Baby Pancake
A fluffy, golden pancake that puffs up in the oven, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 2/3 cup milk
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoons unsalted butter
- Powdered sugar for serving (optional)
- Lemon wedges for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Whisk together the eggs, milk, flour, salt, and sugar until smooth.
- Melt the butter in an oven-safe pan until bubbling and slightly browned.
- Combine the batter and hot butter by pouring the batter into the pan and swirling gently.
- Bake for 20-25 minutes until puffed and golden brown.
- Serve immediately with powdered sugar and lemon juice.
Notes
Serve with crispy bacon or fresh fruit. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/dutch-baby-pancake-3/