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Dutch Baby
A Dutch Baby pancake or Dutch Baby sometimes called German pancake is an oversized thin pancake. It is similar to a large Yorkshire pudding. Compared to typical pancakes, a dutch baby is always baked in the oven, rather than fried on both sides on the stovetop.

How to make a Dutch Baby pancake?

Make the batter by mixing eggs, milk, flour, salt, vanilla into a blender and blend until smooth. Melt the butter in a cast-iron or oven-safe skillet until bubbling. You can either do this by placing the skillet in the oven or simply melting it on your stove in the skillet. Pour the batter into the center of the skillet and bake in the preheated oven until puffed and golden. Brush with melted butter and drizzle the lemon juice over top. Add berries and dust with powdered sugar before serving.

Dutch Baby Pancake

Made from a simple batter of flour, eggs, and milk, the dutch baby is beloved for its crispy edges and creamy texture. With just a few ingredients you can have this oversized pancake ready on your table.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Servings 4


  • Hand blender or Food Processor


  • 3 large eggs (room temperature)
  • 2/3 cup whole milk (room temperature)
  • 1/2 cup flour
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp butter

For Garnish:

  • Melted butter
  • Freshly squeezed lemon juice
  • Fruits of your choice


  • Preheat oven to 425F or 220C with cast iron or any oven-safe pan in it.
  • Blend milk, flour, eggs, vanilla extract, and salt together in a blender until the batter is smooth.
  • Take out the cast iron from the oven and melt the butter in it until bubbling. Pour batter into the center of the skillet.
  • Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
  • Brush some melted butter and drizzle lemon juice over the top. Add some berries and dust with powdered sugar before serving, if preferred.

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