American · easy
Dutch Baby Pancake
A puffy, oven-baked pancake that billows up dramatically in a cast iron skillet and collapses into something buttery, crisp at the edges, and custardy in the middle. Takes 5 minutes to mix, 20 to bake, and produces the kind of awe that makes kids think you did something difficult. Top with powdered sugar and fresh fruit or syrup.
- 27 min
- Total
- 4
- Serves
- $3.50
- Est. cost
- 280
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Vegetarian
- Meatless
Parent noteThe puffing-up moment is theatrical and kids love it. Let them watch through the oven window. Contains eggs, dairy, and gluten. Top with whatever fruit they like; the base recipe is the draw.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Eggs3 large
- Whole Milk3/4 cup
- All-Purpose Flour3/4 cup
- Granulated Sugar2 tbsp
- Vanilla Extract1 tsp
- Unsalted Butter3 tbsp
- Powdered Sugar, for serving (optional)2 tbsp
- Lemon, halved (optional)1
Method
- 01
Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven while it heats.
- 02
Blend eggs, milk, flour, vanilla, sugar, and a pinch of salt until completely smooth, about 30 seconds.
- 03
Remove hot skillet from oven. Add butter and swirl to coat the bottom and sides.
- 04
Immediately pour batter into the hot buttered skillet. Return to oven.
- 05
Bake 20-22 minutes until puffed and golden brown at the edges. Do not open the oven during baking.
- 06
Remove from oven. It will deflate immediately. Dust with powdered sugar, squeeze lemon juice over the top, and serve directly from the skillet with fruit.
- 280
- Calories
- 9g
- Protein
- 32g
- Carbs
- 12g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
