Delicious Dutch Baby Pancake for a Fluffy Breakfast Surprise

Experience the delight of a fluffy Dutch Baby Pancake, perfect for breakfast or dessert with endless topping possibilities.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 large Eggs Use room temperature for better volume.
1 cup Milk Whole or 2% milk recommended.
1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
1 pinch Salt Essential for balancing flavor.
1 teaspoon Vanilla Extract Exclude for savory variations.

For Topping

3 tablespoons Unsalted Butter Can be replaced with coconut oil for dairy-free.
1 tablespoon Fresh Lemon Juice Lime juice can be used as an alternative.
1 cup Mixed Berries Use seasonal or frozen berries.
1 cup Powdered Sugar Substitute with a sugar alternative for lower sugar.

Equipment

Blender
10-inch cast iron skillet

Method

Preparation Steps

Preheat your oven to 425°F (220°C). Gather your ingredients and prep your baking equipment.
In a blender, combine the eggs, milk, flour, salt, and vanilla. Blend until smooth, about 30 seconds.
Place the cast iron skillet in the oven for about 5 minutes to heat. Melt the butter until bubbling.
Carefully remove the hot skillet and pour melted butter into the center, then quickly pour in the batter without stirring.
Bake for 15-20 minutes, avoiding opening the oven to maintain puffiness. Sides should be golden brown.
Remove from oven, brush the pancake with more melted butter, drizzle lemon juice, and top with berries and powdered sugar.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For optimal fluffiness, ensure ingredients are at room temperature, and preheat your skillet.

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