Dutch Baby
This Dutch Baby is SO EASY! A light, fluffy German pancake that puffs up beautifully and pairs perfectly with fresh berries and powdered sugar.
Servings: 4 servings
Ingredients
- 3 large eggs at room temperature
- 1 cup all-purpose flour spooned and leveled
- 1 cup whole milk at room temperature
- 2 tablespoons cane sugar
- 1 teaspoon sea salt
- a pinch nutmeg
- 2 tablespoons unsalted butter
- powdered sugar for dusting
- fresh berries for serving
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is crucial for creating the puffiness of the Dutch Baby.
- Place the cast iron skillet in the oven as it preheats. This will help the butter melt evenly and create a beautifully browned crust.
- In a mixing bowl, combine the 3 large eggs, 1 cup all-purpose flour, 1 cup whole milk, 2 tablespoons cane sugar, 1 teaspoon sea salt, and a pinch of nutmeg. Whisk until the mixture is smooth and free of lumps.
- Once the oven has reached temperature, carefully remove the hot skillet. Add the 2 tablespoons unsalted butter to the skillet and swirl it around until melted and bubbly.
- Quickly pour the batter into the hot skillet over the melted butter. Don’t worry if it seems a little uneven; it will smooth out in the oven.
- Return the skillet to the oven and bake for 20-25 minutes, or until the edges are golden brown and the center is puffed up.
- Once baked, remove the Dutch Baby from the oven. Dust with powdered sugar and serve with fresh berries on top. Cut into wedges and enjoy the fluffy goodness!
Equipment
- Oven
- Mixing Bowl
- Whisk
- 9 or 10-inch Cast Iron Skillet
- Measuring Cups and Spoons
Notes
- You can substitute almond or oat milk for a dairy-free version.
- Use coconut oil instead of butter for a dairy-free alternative.
- Try gluten-free all-purpose flour to make this recipe gluten-free.
- Prepare the batter ahead and store in the fridge for a few hours before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or microwave.