Best Dutch Baby Pancake

Serves 3-4 servings     adjust servings

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

A puffy pancake that makes a fabulous brunch entree!


  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup whole milk
  • 1/2 teaspoon vanilla, I recommend Nielsen-Massey
  • 3 tablespoons sugar, I recommend Dixie Crystals
  • 4 tablespoons butter, cut into 3-4 pieces
  • Powdered sugar, raspberries, sweetened whipped cream or maple syrup to serve


  1. Combine eggs, flour, milk, sugar and vanilla in your blender. Blend until smooth. Let rest in the refrigerator for one hour if you have time.
  2. Preheat oven to 425º. Place a 10 inch cast iron skillet into the oven.
  3. Place butter into the pan, watching carefully so it doesn't burn. When almost melted, swirl the butter around, then pour in the batter.
  4. Bake for 15-20 minutes or until puffed and golden. Reduce oven to 300º and bake 5 more minutes.
  5. Remove from oven, sprinkled with powdered sugar and cut into wedges. Sprinkle each piece with berries and a dollop of whipped cream or with maple syrup, if desired.


Recipe Notes

Total time doesn't include chilling time.
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