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A perfectly baked golden Dutch baby pancake rising high in a cast iron skillet.

Quick way to grow a 6-inch Dutch Baby Pancake.

This recipe provides a quick and effortless way to create a delightful 6-inch Dutch Baby Pancake, perfect for a cozy breakfast or brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pancake
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 0.5 cup milk
  • 1 tablespoon sugar
  • 0.5 teaspoon vanilla extract
  • 0.125 teaspoon salt
  • 2 tablespoon butter

Equipment

  • 6-inch cast-iron skillet
  • Blender

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C) and place a 6-inch cast-iron skillet inside to heat up.
  2. In a blender, combine the flour, eggs, milk, sugar, vanilla extract, and salt; blend until smooth.
  3. Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the bottom and sides.
  4. Pour the batter into the hot skillet and immediately return it to the oven.
  5. Bake for 15-20 minutes, or until the pancake is puffed and golden brown, then serve immediately with your favorite toppings.

Notes

For an extra touch, dust with powdered sugar and serve with fresh berries or a squeeze of lemon juice and maple syrup.