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3.58 from 21 votes

Dutch Baby Pancake

A light and buttery pancake that puffs up in a skillet in the oven and then gets piled up with creamy whipped cream and berries!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: 300 + Back to School Recipes Every Kid Loves
Cuisine: American
Keyword: breakfast, pancakes
Servings: 6
Author: Sweet Basil

Ingredients

  • 1 Cup Flour
  • 1 Cup Milk
  • 1/4 teaspoon Lemon Zest Fresh
  • 1 Pinch Kosher Salt
  • 6 Large Eggs
  • 4 Tablespoons Butter
US Customary - Metric

Instructions

  • Heat the oven to 425.
  • Mix the first 5 ingredients by pulsing in a blender. (code OHSWEETBASIL20 at Blendtec if you need one).
    1 Cup Flour, 1 Cup Milk, 1/4 teaspoon Lemon Zest, 1 Pinch Kosher Salt, 6 Large Eggs
  • Place the butter in a 10" cast iron skillet and place in the oven until the butter is melted and bubbling.
    4 Tablespoons Butter
  • Remove from oven and pour batter in.
  • Place back in oven and bake for 20 min.
  • The edges should rise up like a bowl when done.
  • Remove dutch baby from the oven and fill with whipped cream, berries and sprinkle with a heavy dousing of powdered sugar.

Nutrition

Serving: 1slice | Calories: 231kcal | Carbohydrates: 18g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 153mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg