Perfect Dutch Baby Pancake Recipe (Extra Billowy)

This extra billowy Dutch baby pancake bakes up with crisp, golden edges and a soft, custardy center. Made with simple ingredients and a hot cast iron pan, it’s the kind of breakfast that looks impressive but couldn’t be easier.

Course Breakfast, Brunch

Cuisine American

Keyword cast iron Dutch baby, Dutch Baby Pancake, Dutch Baby Pancake Recipe, extra billowy Dutch baby, German pancake, oven pancake

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 213kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls To mix the batter smoothly without overworking it.
whisk To mix the batter.
cast iron skillet It retains the heat for that signature puff.

Ingredients

2 tbsps. (28 g) butter
1 cup (120 g) all-purpose flour
2 tbsps. (25 g) granulated sugar
½ cup (120 ml) whole milk room temperature
3 large (150 g) eggs room temperature
½ tsp. (2.5 ml) vanilla extract
½ tsp. (1.3 g) ground cinnamon
¼ tsp. (1.5 g) table salt

Instructions

Preheat the oven to 400°F (200°C).
Place the butter in a 10–12 inch (25–30 cm) cast iron pan (the smaller the pan, the bigger the puff) and put it in the oven to melt while the pan heats.
2 tbsps. (28 g) butter
Add all remaining ingredients to a bowl. Whisk or until smooth, being careful not to overmix.
1 cup (120 g) all-purpose flour, 2 tbsps. (25 g) granulated sugar, ½ cup (120 ml) whole milk, 3 large (150 g) eggs, ½ tsp. (2.5 ml) vanilla extract, ½ tsp. (1.3 g) ground cinnamon, ¼ tsp. (1.5 g) table salt
Let the batter rest for 5 minutes to allow the flour to absorb the liquid—this improves the texture.
Carefully remove the hot pan from the oven and pour in the batter.
Bake for 25 minutes.
Remove from the oven, slice into wedges, and serve hot with your favorite toppings: berries, syrup, preserves, confectioners’ sugar, or cinnamon-sugar.

Notes

Be sure your milk and eggs are at room temperature. Cold ingredients can prevent the pancake from rising properly.
Letting the batter rest helps the flour hydrate and improves texture.
Serve immediately—Dutch babies deflate quickly.
Try it with powdered sugar, lemon juice, berries, jam, or even my homemade strawberry sauce.
For a full breakfast, serve with crispy breakfast potatoes or honey lime fruit salad.
Nutrition is estimated and based on 4 servings. The amount accounts for pan browning and assumes full use of batter and butter.

For optimal outcomes when making this Dutch baby pancake, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition