Move over, boxed pancake mix! This Insane 3-Ingredient Dutch Baby Pancake puffs up like a golden, fluffy cloud straight from your oven. With just eggs, flour, and milk, you’ll bake a show-stopping breakfast that spills over the sides, ready to top with whatever you like. Zero fuss, zero mixer, just blend, bake, and wow your family (or yourself).
Why You’ll Love This Recipe
- Ridiculously Simple: Only three ingredients, no leaveners, no sugar, no butter needed in the batter.
- Bakery-Style Puff: Oven heat transforms the batter into a dramatic, soufflé-like pancake.
- Feeds a Crowd: One 10″ pan yields four generous servings, perfect for brunch or sharing.
- Versatile Toppings: Sweet or savory, top with lemon & powdered sugar, fresh fruit, maple syrup, or crispy bacon.
Equipment Needed
- 10″ oven-safe skillet or cast-iron pan
- Blender or whisk & mixing bowl
- Measuring cups & spoons
Timings & Servings
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yields: 4 servings
Nutritional Information (per serving)
- Calories: 180 kcal
- Fat: 6 g
- Carbohydrates: 23 g
- Protein: 7 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 120 mg
Ingredients
- 3 large eggs
- ¾ cup (90 g) all-purpose flour
- 1 cup (240 ml) whole milk
- Optional for pan: 1 tbsp butter or neutral oil (to grease)
Instructions
- Preheat & Prep Pan:
- Preheat oven to 425 °F (220 °C).
- Generously grease a 10″ oven-safe skillet with butter or oil and place it in the oven to heat for 3 minutes.
- Blend the Batter:
- In a blender, combine eggs, flour, and milk. Blend until completely smooth, about 30 seconds. (Or whisk vigorously in a bowl until no lumps remain.)
- Bake the Dutch Baby:
- Carefully remove the hot skillet from the oven. Pour batter into the skillet (it will sizzle).
- Immediately return to oven and bake 18–20 minutes, until the edges are puffed and golden-brown.
- Serve Immediately:
- Remove from oven; the pancake will deflate slightly. Slice into quarters right in the pan or slide onto a platter.
- Top as desired and serve hot.
Pro Tips
- Room-Temp Ingredients: Let eggs and milk sit at room temperature 10 minutes before blending for maximum puff.
- Don’t Peek: Avoid opening the oven door during baking, steam is what makes it rise.
- Pan Size Matters: A smaller pan yields a taller puff; a 10″ yields dramatic edges without overflow.
Frequently Asked Questions
- Can I add flavor to the batter?
Yes, blend in ½ tsp vanilla extract or a pinch of cinnamon for sweetness; or add 1 tbsp chopped herbs for savory. - How do I keep it puffy longer?
Serve immediately; the dramatic rise will deflate after 2–3 minutes as it cools. - Is this gluten-free?
Substitute ¾ cup gluten-free flour blend, checking package for 1:1 ratios.
Enjoy this effortless, show-stopping Dutch Baby pancake—your new brunch centerpiece in just three ingredients!
Insane 3-Ingredient Dutch Baby Pancake (Feeds 4!)
Move over, boxed pancake mix! This Insane 3-Ingredient Dutch Baby Pancake puffs up like a golden, fluffy cloud straight from your oven. With just eggs, flour, and milk, you’ll bake a show-stopping breakfast that spills over the sides, ready to top with whatever you like. Zero fuss, zero mixer, just blend, bake, and wow your family (or yourself).
Ingredients
Equipment
Method
Instructions
- Preheat & Prep Pan:
- Preheat oven to 425 °F (220 °C).
- Generously grease a 10″ oven-safe skillet with butter or oil and place it in the oven to heat for 3 minutes.
Blend the Batter:
- In a blender, combine eggs, flour, and milk. Blend until completely smooth, about 30 seconds. (Or whisk vigorously in a bowl until no lumps remain.)
Bake the Dutch Baby:
- Carefully remove the hot skillet from the oven. Pour batter into the skillet (it will sizzle).
- Immediately return to oven and bake 18–20 minutes, until the edges are puffed and golden-brown.
Serve Immediately:
- Remove from oven; the pancake will deflate slightly. Slice into quarters right in the pan or slide onto a platter.
- Top as desired and serve hot.
Nutrition
Notes
Pro Tips
- Room-Temp Ingredients: Let eggs and milk sit at room temperature 10 minutes before blending for maximum puff.
- Don’t Peek: Avoid opening the oven door during baking, steam is what makes it rise.
- Pan Size Matters: A smaller pan yields a taller puff; a 10″ yields dramatic edges without overflow.
- Can I add flavor to the batter?
Yes, blend in ½ tsp vanilla extract or a pinch of cinnamon for sweetness; or add 1 tbsp chopped herbs for savory. - How do I keep it puffy longer?
Serve immediately; the dramatic rise will deflate after 2–3 minutes as it cools. - Is this gluten-free?
Substitute ¾ cup gluten-free flour blend, checking package for 1:1 ratios.
