Dutch Baby Pancakes, also known as German Pancakes, are large, fluffy puffy pancakes baked in a hot, buttered cast iron skillet in the oven!  They are so easy to make, but look so cute and fun when you serve them at the table.  They take just a handful of pantry ingredients to make and you can serve them with literally whatever delicious toppings you want – Nutella and bananas, strawberries and cream, whipped ricotta with berry compote, different pre-made pie fillings, lemon juice and sugar, jam or jelly, maple syrup or powdered sugar, the possibilities are endless.

The ingredient list for these pancakes is very simple – milk, eggs, flour, sugar, vanilla and salt.  All pantry ingredients you probably almost always have on hand!  The batter comes together in a blender in about 20 seconds, then just let it rest, pour it in to your preheated, buttered cast iron pan and bake!  No stress, no fuss, but absolutely delicious.

A couple of tips for this recipe:

• Measure your flour carefully so you don’t add too much – spoon the flour in to the measuring 1/2 cup and even it off with a knife.  Don’t pack it down!
• If you forget to get eggs out, or just want to make it quickly and not wait, just place your eggs in a bowl of hot tap water for a minute or two – they will come right up to room temperature.
• Mind that you don’t burn your hands on the cast iron pan!  I always keep a pot holder on top of the handle after removing it from the oven so I don’t forget how hot it is.

Ingredients:

• 1/2 cup milk, (not skim)
• 3 eggs, room temperature
• 1/2 cup AP flour
• 2 Tbsp sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 3 Tbsp butter

Instructions:

1. In a blender, add the milk, eggs, flour, sugar, vanilla and salt.  Blend for about 20 seconds until well combined, scraping down as needed.  Let batter rest for about 20 minutes.
2. Place a cast iron skillet in your cold oven and then preheat the oven to 425 degrees with the pan in it.
3. Carefully remove the hot skillet from the oven using pot holders and place the butter in the skillet.  Use a brush to spread the melted butter all around the pan including up the sides.
4. Pour the batter in to the buttered skillet and return the pan immediately to the oven.
5. Bake for 15-17 minutes or until puffed and golden.  (It will be darker brown around the edges!)
6. Serve warm with whatever toppings you want and a good sprinkle of powdered sugar!

Looking for other delicious breakfast or brunch recipes?  Try these Sweet Cream Copycat Black Bear Pancakes, these beautifully crunchy Liege Waffles, this easy Weekend French Toast or this simple shortcut Sticky Bun Breakfast Ring!