This Dutch Baby Bake recipe yields a deliciously puffy and golden pancake that’s perfect for breakfast or brunch. With simple ingredients and easy instructions, you can whip up this delightful treat in no time!
Ingredients:
- 3 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting (optional)
- Fresh berries, for serving (optional)
- Maple syrup, for serving (optional)
Instructions:
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while it preheats.
- In a large mixing bowl, whisk together the eggs, flour, milk, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined. The batter will be thin.
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around until melted and evenly coating the bottom.
- Quickly pour the batter into the hot skillet over the melted butter. Return the skillet to the oven.
- Bake the Dutch baby for 15-20 minutes or until puffed up and golden brown around the edges.
- Remove the skillet from the oven. The Dutch baby will deflate slightly as it cools.
- Dust with powdered sugar if desired and serve warm with fresh berries and maple syrup.
- Enjoy your delicious Dutch Baby Bake!
Note: The Dutch baby is best served immediately as it tends to deflate as it cools.
