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How to make a Dutch Baby pancake - this German based fluffy, airy and buttery pancake is not complex and worth all 5 minutes it takes to prepare it.

Dutch Baby Pancakes

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  • 1/2 Cup Whole Milk
  • 1/2 Cup Flour
  • 2 Large Eggs, room temperature
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2 Tbsp Butter, softened and room temperature (DO NOT microwave)

Topping suggestions:

  • Fresh fruit with whipped cream


  1. Preheat the oven to 425°F. Place a 10” cast iron skillet into the oven and allow it to get very warm while preparing the batter.
  2. In a small bowl, whisk together the eggs, milk, and vanilla extract until combined.
  3. Add the salt and flour slowly, whisking continually. This will ensure you don’t get any lumps in the batter.
  4. Remove the skillet from the oven and add the butter. Swirl it around to coat the bottom of the skillet.
  5. Once the butter has melted, pour the batter into the skillet and place the skillet back into the oven. Similar to a soufflé, don’t open the oven door while baking or your Dutch baby may not rise properly!
  6. Bake for 15 minutes, or until the sides are puffed and golden brown. Remove from the oven and add toppings of choice.
  7. Serve immediately.


  • Serving Size: 1

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