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A perfectly baked golden Dutch baby pancake rising high in a cast iron skillet.

Quick way to grow a 6-inch Dutch Baby Pancake. Dutch Baby Pancake

This recipe provides a quick and easy way to create a delightful 6-inch Dutch Baby Pancake. It’s perfect for a weekend breakfast or brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 0.5 cup milk
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon salt
  • 2 tablespoons unsalted butter

Equipment

  • 6-inch cast iron skillet
  • medium bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) with a 6-inch cast iron skillet inside. This ensures the skillet is hot when you add the batter.
  2. In a medium bowl, whisk together the flour, milk, eggs, sugar, and salt until smooth. Make sure there are no lumps in the batter.
Cooking
  1. Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl the butter around until it is melted and coats the bottom and sides of the skillet.
  2. Pour the batter into the hot skillet. The batter will immediately start to sizzle around the edges.
  3. Return the skillet to the oven and bake for 15-20 minutes, or until the pancake is puffed up and golden brown around the edges. Avoid opening the oven door during baking.
Serving
  1. Once baked, remove the Dutch baby from the oven. It will start to deflate slightly as it cools.
  2. Serve immediately with your favorite toppings such as fresh fruit, powdered sugar, maple syrup, or lemon juice.

Notes

For an extra touch, you can add a pinch of vanilla extract to the batter. The Dutch baby is best served immediately after baking for maximum puffiness.