Sundown Oven Pancake
Wake up your mornings or delight your evenings with the irresistible charm of a Sundown Oven Pancake, an elegant twist on the classic Dutch baby pancake. This golden, pillowy creation is baked to perfection in a hot skillet, delivering a dramatic puff that collapses into tender, buttery goodness as it cools—ideal for soaking up your favorite toppings. The simple batter, made from pantry staples like eggs, milk, and flour, comes together in minutes, making this the ultimate quick yet impressive dish for breakfast, brunch, or even dessert. Finished with a dusting of powdered sugar, and paired with fresh fruit or a drizzle of maple syrup, this versatile recipe is a showstopper that’s as delicious as it is easy to prepare. Perfect for impressing guests or treating yourself, it’s a must-try for anyone craving a warm, comforting indulgence straight from the oven.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- powdered sugar (for garnish)
- fresh fruit (optional, for serving)
- maple syrup (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Place a 10- to 12-inch oven-safe skillet, such as cast iron, in the oven to heat while you prepare the batter.
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend on high speed for 30-40 seconds until the batter is smooth and frothy. Alternatively, whisk vigorously in a mixing bowl to ensure there are no lumps.
Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl the butter around to coat the bottom and sides of the skillet completely.
Pour the pancake batter directly into the hot, buttered skillet. The batter will begin to cook around the edges immediately.
Place the skillet back in the oven and bake at 425°F (220°C) for 18-22 minutes, or until the pancake is puffed and golden brown around the edges.
Remove the skillet from the oven. The pancake will deflate slightly as it cools, creating a perfect base for toppings.
Dust the pancake with powdered sugar and serve immediately with fresh fruit and maple syrup, if desired.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 9.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 179 mg | 4% | |
*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.
