Dutch Baby Poofed Pancake
Light, fluffy, and irresistibly golden, the Dutch Baby Poofed Pancake is the perfect blend of simplicity and elegance for your breakfast or brunch table. This oven-baked pancake comes together effortlessly with a quick blender batter of all-purpose flour, whole milk, eggs, and a touch of sugar, vanilla, and cinnamon for a hint of warmth. Baked in a preheated cast-iron skillet, it puffs dramatically in the oven, creating crisp edges and a soft, custardy center. Finish it off with a dusting of powdered sugar and optional fresh berries or lemon wedges for a delightful balance of sweetness and tang. With just 10 minutes of prep and a stunning presentation straight from the oven, this versatile recipe is ideal for serving a crowd or indulging in a cozy weekend treat.
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Recipe Information
Ingredients
- 0.75 cups all-purpose flour
- 0.75 cups whole milk
- 3 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoons pure vanilla extract
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons kosher salt
- 3 tablespoons unsalted butter
- 2 tablespoons powdered sugar
- 4 lemon wedges (optional)
- 1 cups fresh berries (optional)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe frying pan in the oven to heat up as it preheats.
In a blender, combine the flour, milk, eggs, granulated sugar, vanilla extract, cinnamon, and salt. Blend on high speed for 20-30 seconds, or until the mixture is smooth and frothy. Let the batter rest for 5 minutes.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet, allowing it to melt completely and coat the bottom and sides of the pan.
Pour the batter directly into the hot skillet, making sure it spreads evenly across the surface.
Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch Baby is golden brown, puffed, and crisp around the edges.
Remove from the oven and let it cool for 1-2 minutes. The pancake will deflate slightly as it cools, which is normal.
Dust the top of the Dutch Baby with powdered sugar and serve immediately. Add lemon wedges and fresh berries as optional toppings for extra flavor.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 74.7 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 429 mg | 33% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
