Dutch Baby (German Pancakes)

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  • 3 large eggs, room temperature
  • 1/2 cup flour
  • 1/2 cup whole milk, room temperature (I used 1/4 c. 1% milk and 1/4 c. heavy cream)
  • 1 T. sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • Pinch of nutmeg (opt)
  • 3 T. butter
  1. Preheat oven to 425 degrees. Place an oven-safe skillet or oven proof pottery pie dish and let it preheat for at least 8 minutes.
  2. Meanwhile in the jar of a blender (I used a food processor) combine eggs, flour, milk, sugar, salt, nutmeg and vanilla and blend 30 seconds or pulse until mixture is all incorporated
  3. Carefully remove the pan from the oven using oven mitts. Add 3 T. butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.
  4. Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.
  5. Carefully remove the pan from the oven with hot mitts and serve pancake right away.