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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 make a delicious 6-inch Dutch Baby Pancake, perfect for a delightful breakfast or brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 0.5 cup milk
  • 1 tablespoon sugar
  • 0.5 teaspoon salt
  • 2 tablespoons butter

Equipment

  • oven
  • 6-inch cast-iron skillet
  • blender

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and place a 6-inch cast-iron skillet inside to heat up.
  2. In a blender, combine flour, eggs, milk, sugar, and salt; blend until smooth.
Cooking
  1. Carefully remove the hot skillet from the oven and add butter, swirling to coat the bottom as it melts.
  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 and golden brown.
Serving
  1. Remove from the oven and serve immediately with your favorite toppings, such as powdered sugar, fruit, or syrup.

Notes

Serve immediately for the best texture and puffiness. Get creative with toppings such as fruit, whipped cream, or maple syrup.