Dutch baby pancakes are like a hybrid of a pancake, a crepe, and a popover! all in one big skillet. It feels like a party trick, but for the breakfast crowd. I break these out whenever anyone in my house needs a little extra delight in their day. It’s easy and yummy and tastes incredible. Let’s get to it and make this delicious dutch baby pancakes. If you look for more yummy breakfast ideas check out my breakfast recipes collection.
- Place the flour, milk, egg, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
- Leave the batter in the blender and set aside to rest 10 to 15 minutes. This gives the flour time to absorb the liquid.
- Meanwhile, heat the oven to 420°F. Place the skillet you're using (I’m using the 6-inch skillet for this recipe) on a middle rack to warm along with the oven.
- When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove and set your stove to medium heat. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
- Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup, jam or fresh fruits. Enjoy!