The Ultimate Dutch Baby Pancake
A dramatic, oven-puffed pancake that is a spectacular cross between a delicate crepe and an airy popover. This definitive version creates a custard-like interior and deeply browned, crispy edges by using room-temperature ingredients and a sizzling-hot cast-iron skillet.
Ingredients
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 pinch freshly grated nutmeg
- 4 tablespoons unsalted butter
- for serving Powdered sugar, fresh berries, and lemon wedges
Steps
- 1
Place a 10-inch cast-iron skillet on a middle rack in the oven and preheat to 425°F. For best results, ensure your eggs and milk are at room temperature before proceeding.
- 2
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt, and nutmeg. Blend for about 30 seconds, or until the batter is completely smooth and frothy.
- 3
Carefully remove the hot skillet from the oven. Add the butter and swirl the pan until it's fully melted and foaming.
- 4
Pour the batter directly into the center of the sizzling butter and immediately return the skillet to the oven.
- 5
Bake for 15 to 20 minutes, until the pancake is dramatically puffed and a deep golden brown on the sides and top.
- 6
Remove the Dutch baby from the oven and serve immediately, as it will begin to deflate. Garnish as desired with powdered sugar, fresh berries, and a squeeze of fresh lemon juice.
Pro tips
- For the highest possible puff, use room-temperature milk and eggs and preheat your skillet until it's screaming hot.
- A blender is the fastest way to get a perfectly smooth, lump-free batter. You can also make the batter by whisking vigorously in a bowl.
- Do not open the oven door while the Dutch baby is baking, as this can cause it to deflate prematurely.
- Have your toppings ready to go. The Dutch baby is at its most impressive best right out of the oven!