Dutch Baby Pancake — Puffy & Custardy
A simple batter transforms into a show-stopping, puffy pancake with a custardy center. It's an impressive breakfast that's surprisingly easy to make.
20 min active, one pan
Dutch Baby Pancake — Puffy & Custardy
A simple batter transforms into a show-stopping, puffy pancake with a custardy center. It's an impressive breakfast that's surprisingly easy to make.
20 min active, one pan
Key move
Preheat the cast iron skillet in the oven for at least 20 minutes before adding the batter.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Cast Iron Skillet10-inch
- Large Bowl
- Whisk
The Mise en Place
5 of 7Your prep station before cooking begins
The Dry Mix (0/3)
The Wet Mix (0/4)
Pancake didn't puff up.
The skillet wasn't hot enough. Make sure to preheat it in the oven for at least 20 minutes.
Pancake is soggy in the middle.
It wasn't baked long enough. Bake for a few more minutes until the center is set.
Chef's Notes
Preheat your cast iron skillet in the oven for at least 10 minutes before pouring in the batter for maximum puff.
Don't overmix the batter; a few lumps are fine and contribute to a tender pancake.
Serve immediately with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream.
The Method
PREHEAT
Time-sensitivePlace a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
Handle heat transfer: The skillet handle remains dangerously hot long after leaving the oven. Always use a mitt.
Oven is preheated to 425°F (220°C) with the cast iron skillet inside.
MELT
Once the oven is preheated, carefully remove the hot skillet and add the butter. Swirl the skillet to melt the butter completely, coating the bottom and sides.
Butter burning: If the butter turns dark brown or black, it will taste acrid. Work quickly.
Butter is fully melted and coats the skillet evenly.
WHISK
In a large bowl, whisk together the flour, eggs, milk, vanilla extract (1 tsp), and salt (¼ tsp) until smooth. Ensure there are no lumps.
Over-mixing: Do not over-whisk once the flour is incorporated; excessive gluten development can lead to a chewy rather than custardy texture.
Batter is smooth and lump-free.
POUR
Pour the batter into the hot skillet with the melted butter.
Skillet handling: The skillet is extremely hot; use a heavy-duty oven mitt and ensure the handle is positioned safely.
Batter has been poured into the hot skillet.
BAKE
Bake for 18-20 minutes, or until the pancake is puffed up and golden brown.
Premature deflation: Opening the oven door too early causes the steam-filled structure to collapse.
Pancake is puffed up dramatically and golden brown around the edges.
DUST
Remove from the oven and dust generously with powdered sugar (2 tbsp). Serve immediately.
Rapid deflation: The pancake will lose its height quickly; serve immediately to maintain the signature puffy texture.
Pancake is evenly coated with powdered sugar and ready to serve.
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