Skillet Dutch Baby Pancake
This Skillet Dutch Baby Pancake is light, puffy, and baked in a cast iron skillet with crisp edges and a custardy center. Perfect for brunch or family breakfast.
Servings 3
Ingredients
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp butter
- Optional toppings: powdered sugar, fresh berries, maple syrup, lemon juice, whipped cream
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet or oven-safe skillet in the oven while it heats.
- In a blender combine the eggs, milk, flour, sugar, vanilla, and salt. Blend or whisk until smooth. Let batter rest for 5 minutes.
- Carefully remove the hot skillet from the oven. Add butter and swirl until melted and coating the pan. Immediately pour batter into the hot skillet.
- Bake for 18–22 minutes, until the pancake is puffed and deeply golden around the edges (avoid opening the oven door while baking).
- Top with powdered sugar, berries, syrup, or your favorite toppings. Serve immediately while warm and puffed.
