Dutch Baby Pancake
A dramatic, puffed golden pancake baked in a screaming-hot skillet until it billows up the sides like a popover. Crackly at the edges, custardy in the center, it deflates into a buttery canvas perfect for a squeeze of lemon and a drift of powdered sugar.
For 4 servings
- prep · ~20 min
Preheat the oven and skillet.
Place a 10-inch cast iron skillet on the middle rack. Preheat the oven to 425°F (220°C) with the skillet inside. Let the skillet heat for a full 20 minutes; it must be screaming hot.
TIPA ripping-hot skillet is the secret to that dramatic puff. Don't shortcut the preheat. - mix · ~1 min
Blend the batter until smooth.
1.Combine flour, eggs, milk, sugar, vanilla, and salt in a blender.2.Blend on high for 30 seconds until completely smooth and frothy, scraping down the sides once.TIPNo blender? Whisk vigorously by hand until no lumps remain, then whisk another 30 seconds to aerate. - bake · ~1 min
Melt butter in the skillet and add the batter.
1.Carefully remove the hot skillet from the oven.2.Drop in the butter and swirl to coat the entire bottom and sides as it sizzles.3.Immediately pour the batter into the center of the skillet.TIPWork fast — the butter should be foaming when the batter hits it. This creates the crispy bottom crust. - bake · ~20 min
Bake until dramatically puffed and golden.
1.Return the skillet to the oven.2.Bake for 18 to 22 minutes until the pancake is puffed high, with deeply golden edges and a paler, custardy center.TIPDo not open the oven door before 18 minutes — the blast of cool air can collapse the pancake. - garnish
Dust with powdered sugar, squeeze lemon over the top, and serve immediately.
Slide the pancake onto a board or serve straight from the skillet. Dust generously with powdered sugar and squeeze fresh lemon juice over the top. Cut into wedges and eat right away, before the puff deflates.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Room-temperature eggs and milk emulsify into a smoother, more aerated batter for a better rise.
- 2Set a timer and do NOT peek inside the oven before 18 minutes or the cold air will deflate the pancake.
- 3Slice the pancake into wedges while still puffed for the most dramatic presentation at the table.
- 4For a crispier bottom, let the butter foam vigorously before you pour in the batter.
- 5Serve immediately—the puff starts to collapse within minutes of leaving the oven.
- 6Leftover Dutch baby can be reheated in a 350°F oven for 3–4 minutes to regain some crispness.
- 7If your skillet isn't cast iron, use any heavy oven-safe pan (stainless or carbon steel) preheated the same way.
Adapt it for your goals.
Savory Dutch baby
Omit the vanilla and sugar from the batter. Top with grated parmesan, fresh herbs, and a fried egg for a savory breakfast or brunch main.
gluten freeGluten-free
Substitute a 1:1 gluten-free all-purpose flour blend. The texture will be slightly less airy but still puffed and delicious.
berry studdedBerry-studded
Drop a handful of fresh blueberries or raspberries into the batter just after pouring it into the skillet. They'll sink and create jammy pockets throughout the pancake.
cinnamon sugarCinnamon-sugar
Mix 1 teaspoon cinnamon with 2 tablespoons granulated sugar and sprinkle it over the melted butter before adding the batter for a crispy, spiced crust.
Why this is on our healthy list.
Good Source of Protein
Three large eggs provide about 18 grams of high-quality protein, supporting muscle repair and satiety.
Calcium from Milk
Whole milk contributes calcium for strong bones and teeth, with about 150 mg per half-cup serving.
Vitamin C from Lemon
A fresh squeeze of lemon adds a small dose of immune-supporting vitamin C with virtually no calories.
Controlled Sugar
With only one tablespoon of sugar in the batter, this dessert-style breakfast is lighter than most pancakes or waffles.
Frequently asked questions
Most likely the oven or skillet wasn't hot enough. Preheat the skillet for a full 20 minutes at 425°F and don't open the oven door during baking.
