Dutch Baby Pancake
A delightful puffy pancake baked in the oven, perfect for breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh fruit (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- Whisk together the eggs, flour, milk, and salt until smooth.
- Melt the butter in a large oven-safe skillet over medium heat.
- Pour the batter into the skillet and immediately place it in the preheated oven.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown.
- Remove from the oven and dust it generously with powdered sugar.
- Slice the pancake and serve immediately.
Notes
Pair with crispy bacon or savory sausages. Leftovers can be stored for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0.6g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 186mg
Find it online: https://www.lunarecipez.com/dutch-baby-pancake-4/