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a cast iron skillet with a baked dutch baby and powdered sugar with fruits on top and a striped towel on the side.
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5 from 1 vote

Easy German Baby Pancake (Dutch Baby)

Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Breakfast, brunch, Dessert, Desserts
Cuisine: German
Allergy: Nut Free, Vegetarian
Servings: 4
Calories: 208kcal
Author: Marina Rizhkov

Equipment

  • cast iron skillet
  • blender
  • oven mitts

Ingredients

  • 3 eggs, at room temperature
  • ½ cup all-purpose flour
  • ½ cup milk, at room temperature
  • 2 tsp sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 3 Tbsp unsalted butter

Instructions

  • Preheat the oven to 425F and place a cast iron skillet in the oven. Allow the skillet to preheat for about 10 minutes to ensure it is hot enough.
  • While the skillet is heating up, add the following ingredients to a blender: eggs, flour, milk, sugar, salt, and vanilla. Blend on high speed for about 40 seconds until the batter is smooth.
    3 eggs,, ½ cup all-purpose flour, ½ cup milk,, 2 tsp sugar, ¼ tsp salt, 1 tsp vanilla extract
  • Once the skillet is hot, carefully remove it from the oven using oven mitt. Add butter to the skillet to coat the bottom of the skillet. Butter will sizzle as it melts.
    3 Tbsp unsalted butter
  • Pour the batter into the skillet and place it back into the oven. Bake for about 18 minutes or until the pancake is golden around the edges.
  • When the pancake is done, remove the skillet from the oven. Dust with powdered sugar. Serve with berries.

Nutrition

Calories: 208kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 149mg | Sodium: 205mg | Potassium: 112mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 490IU | Calcium: 61mg | Iron: 1mg