Dutch Baby Recipe
Light-as-air baked pancake magic with a hint of vanilla, perfect for a cozy breakfast or brunch.
Ingredients
- 3 large eggs room temperature
- 1/2 cup whole milk or oat milk for a dairy-free twist
- 1/2 cup all-purpose flour King Arthur or Bob’s Red Mill
- 1 tablespoon granulated sugar optional—skip for savory version
- 1 teaspoon pure vanilla extract don’t sub imitation if you can help it
- Pinch fine sea salt
- 2 tablespoons unsalted butter Lodge cast-iron skillet loves the flavor
- Fresh lemon wedges, powdered sugar, or maple syrup for serving
Instructions
- Place a 10-inch cast-iron skillet in the oven and preheat to 425°F.
- Whisk eggs, milk, flour, sugar, vanilla, and salt until smooth.
- Melt butter in the preheated skillet until foamy.
- Pour batter into skillet and bake for 18–22 minutes.
- Edges will rise and turn golden; center stays soft.
- Sprinkle with powdered sugar or fruit, and enjoy hot.
Notes
If eggs are cold, warm them in a bowl of water for 5 minutes before using. Release air bubbles by tapping the counter before baking.
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