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A perfectly baked golden Dutch baby pancake rising high in a cast iron skillet.

Quick way to grow a 6-inch Dutch Baby Pancake

This recipe provides a quick and easy method to prepare a delicious 6-inch Dutch Baby Pancake, perfect for a delightful breakfast or brunch. With minimal ingredients and straightforward steps, you'll have a puffed, golden pancake ready to enjoy in no time.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pancake Ingredients
  • 0.5 cup All-purpose flour
  • 2 Large eggs
  • 0.5 cup Milk
  • 1 tablespoon Granulated sugar
  • 0.25 teaspoon Salt
  • 2 tablespoons Unsalted butter

Equipment

  • Oven
  • 6-inch cast-iron skillet
  • Blender

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place a 6-inch cast-iron skillet inside to heat up.
  2. In a blender, combine the flour, eggs, milk, sugar, and salt; blend until the batter is smooth and well combined.
Cooking
  1. Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it around until melted and coating the bottom and sides.
  2. Pour the batter into the hot skillet and immediately return it to the oven.
  3. Bake for 15-20 minutes, or until the pancake is puffed, golden brown, and crispy around the edges.
Serving
  1. Carefully remove the Dutch baby from the oven and serve immediately with your favorite toppings, such as powdered sugar, fresh fruit, or maple syrup.

Notes

For best results, make sure your skillet is very hot before adding the butter and batter to achieve a perfectly puffed Dutch Baby. You can customize your Dutch Baby with various toppings; consider adding a squeeze of lemon juice or a dollop of whipped cream for extra flavor.