A Dutch baby pancake is an impressive oven-baked pancake with dramatically puffed edges, a golden, crisp exterior, and a soft, custardy center. Made with simple everyday ingredients, it comes together with minimal effort and makes a delightful breakfast, brunch, or even dessert.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes
Servings: 2–4
Pan Size: 10-inch (25 cm) oven-safe skillet
Oven Temperature: 425°F (220°C)

Ingredients

• 3 large eggs, at room temperature
• ⅔ cup (160 ml) whole milk, at room temperature
• 65 g all-purpose flour (about ½ cup)
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons unsalted clarified butter
• Powdered sugar and fresh lemon juice, for serving

Instructions

1. Preheat the oven. Place a 10-inch cast-iron skillet on the middle rack and preheat the oven to 425°F (220°C).
2. Make the batter. Add the eggs, milk, flour, sugar, vanilla, and salt to a blender. Blend until smooth, about 20–30 seconds. Alternatively, whisk vigorously in a bowl until no lumps remain. Let the batter rest while the oven heats.
3. Heat the butter. Carefully remove the hot skillet using oven mitts. Add the clarified butter and swirl to coat the bottom and sides. The butter should be hot but not smoking.
4. Bake. Immediately pour the batter into the skillet and return it to the oven. Bake for 20–25 minutes, until the edges have risen dramatically and are deep golden brown. Avoid opening the oven door during baking.
5. Serve. Sprinkle the pancake with powdered sugar and finish with a squeeze of fresh lemon juice. Cut into wedges and serve immediately.