Dutch Baby Pancake Recipe (Family Size or Individual)
Light, fluffy, and crispy around the edges, these Dutch Baby Pancakes are an easy and impressive breakfast. With a custardy center and endless topping possibilities, they’re perfect for both cozy mornings and elegant brunch spreads!
Servings: 8 servings
Calories: 139kcal
Equipment
- Mini cast iron skillet or ⤵️
Ingredients
Pancake Batter
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk or milk alternative
- 2 tablespoons granulated sugar optional
- ¼ teaspoon kosher salt a tiny pinch
- 2 tablespoons unsalted butter melted
- 4 teaspoons vegetable oil
Instructions
- Turn oven to 425°F and place pan(s) in to preheat.
- In a large measuring cup with a spout, combine eggs and milk, whisking until frothy. Add in melted butter and whisk until incorporated. If you like, you can use an immersion blender, blender, or hand mixer.
- Add in flour, sugar (if using), and salt, whisking until smooth. if using a mixer or blender, just do it until smooth at this point. Let batter rest for at least 30 minutes, up to overnight.
- If refrigerated, let the batter come to room temperature for at least 30 minutes before baking.
- Remove pans from oven and add 1 tablespoon of oil to a large pan, or 1 teaspoon of oil to each individual pan, place back into oven for 5 minutes to preheat.
- Individual Dutch Babies: Give the batter a quick whisk, then pour about ½ cup of batter in each pan. Bake about 15 to 20 minutes, or until deeply golden brown and well risen.
- I like to dust the top of my Dutch baby pancakes with powdered sugar, adding a scoop of Greek yogurt that has been sweetened with a little bit of honey, and add some fresh berries.
- Large Dutch Baby: Give the batter a quick whisk, then pour into your very hot 10 inch cast iron skillet. Bake for 20 to 25 minutes, or until deeply golden brown and well risen.
- Slice and then garnish, or garnish the entire thing for a beautiful presentation and then slice and serve, adding more garnish to individual servings.
Video
Notes
Best eaten fresh, you can store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven for about 10 minutes.
Muffin tin Dutch babies: Grease each well generously, and preheat the tin for crispy edges, then bake for 12 to 15 minutes.
Flavor your Dutch babies: Try adding vanilla extract, cinnamon, citrus zest, or even cocoa powder for sweet varieties, or add cheese, garlic powder, or other spices for savory dutch baby pancakes.
Nutrition
Calories: 139kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 112mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 238IU | Calcium: 51mg | Iron: 1mg
