20-Minute Classic Dutch Baby Pancake
A dramatic oven-baked pancake that puffs up with crispy golden edges and a custardy center. Made with simple pantry ingredients, this showstopping breakfast transforms into an impressive skillet presentation that deflates beautifully when served. The batter comes together quickly while the oven preheats, making it perfect for weekend mornings or brunch entertaining. Serve immediately with traditional toppings like butter and syrup, or dress it up with fresh fruit and a dusting of powdered sugar for an elegant finish.
Ingredients
- 3 eggs
- ½ cup milk
- ½ cup flour
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions
- 1
Preheat the oven to 450 degrees F
- 2
Beat eggs with a wire whip until well aerated
- 3
Add milk and whip again
- 4
Add salt and flour and stir with a fork until just blended
- 5
Melt butter in a cast-iron skillet or 8x8 baking dish with at least 2 inch sides
- 6
Run butter all over the pan bottom and up the sides so pancake can climb
- 7
Pour batter into the buttered pan
- 8
Bake for 15 minutes
- 9
Serve immediately with desired toppings
Tips
Use a well-seasoned cast iron skillet or heavy baking dish for the best puffing and browning
Make sure the butter coats the sides of the pan so the pancake can climb up as it bakes
Serve immediately while puffed - the pancake will naturally deflate as it cools
Good to Know
Best served immediately, can be refrigerated for 1 day and reheated in toaster oven
Batter can be mixed 1 hour ahead and refrigerated, bring to room temperature before baking
Serve immediately while hot and puffed with butter, syrup, powdered sugar, lemon juice, or fresh fruit
Common Mistakes
Don't open the oven door during baking to avoid deflating
Don't overmix the batter to prevent tough texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I double this recipe?
Yes, double the recipe and bake in a 9x13 pan with 2 inch sides for the same baking time.
What if I don't have a cast iron skillet?
Use any heavy oven-safe pan or baking dish with at least 2 inch sides, metal works better than glass.
How long will leftovers keep?
Best eaten immediately, but leftovers can be refrigerated for 1 day and reheated in a toaster oven.