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.
