Easy Dutch Baby Pancake Recipe (Ready in 30 Minutes)
This puffed oven pancake is golden, buttery, and just the right mix of crisp and custardy. It's perfect for slow mornings or an easy brunch, and comes together with pantry staples in under 30 minutes.
Ingredients
3 large eggs
1/2 cup all-purpose flour
1/2 cup milk (room temperature or slightly warm)
1 tablespoon sugar
1 teaspoon vanilla extract
A pinch of ground nutmeg
3 tablespoons unsalted butter
Optional toppings: powdered sugar, fresh fruit, honey, maple syrup, jam, or lemon juice
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (cast iron is ideal) in the oven to heat.
In a mixing bowl or blender, combine the eggs, flour, milk, sugar, vanilla, and nutmeg. Blend or whisk until smooth.
Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the bottom and sides.
Pour the batter into the skillet and return it to the oven immediately.
Bake for 18–20 minutes, until the Dutch baby is puffed and golden at the edges, with a set center.
Remove from the oven, slice, and serve hot with your favorite toppings.
Tips
For the puffiest pancake, use room temperature eggs and warm the milk slightly.
Don't open the oven door while it bakes—let the steam do its work.
Serve immediately, as the pancake will deflate slightly as it cools (but still tastes great).
Want to switch it up? Try lemon zest in the batter, or top with roasted fruit or cinnamon apples.
