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A golden brown Dutch Baby Pancake in a cast iron skillet topped with powdered sugar and lemon.
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Dutch Baby Pancake

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 285kcal

Ingredients

  • 3 large eggs , room temperature
  • 0.5 cup all -purpose flour
  • 0.5 cup whole milk, room temperature
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon sal t
  • 3 tablespoons unsalted butter
  • Powdered sugar for dusting
  • Lemon wedges for serving

Instructions

  • Place a 10-inch cast iron skillet on the center rack of the oven and preheat to 425°F (220°C).
  • Combine eggs, flour, milk, sugar, vanilla, and salt in a blender.
  • Process on high for 45 seconds until the batter is completely smooth and aerated.
  • Remove the hot skillet from the oven and add the butter, swirling it until fully melted and coating the bottom and sides.
  • Pour the batter immediately into the center of the hot skillet.
  • Return the skillet to the oven and bake for 15 to 20 minutes until the pancake is puffed and the edges are dark golden brown.
  • Avoid opening the oven door during the baking process to prevent the structure from collapsing.
  • Remove from the oven and serve immediately while puffed, topped with powdered sugar and lemon juice.