
A showstopping oven-puffed pancake with crispy golden edges, a soft custardy centre, and endless topping possibilities. Made in one skillet with just a handful of pantry ingredients — it looks impressive but couldn't be easier.
Prep time
5 min
Cook time
20 min
Serves
Ingredients
Ingredients
Prep
Preheat oven to 425°F (220°C). Place a 10-inch cast iron or oven-safe skillet in the oven while it preheats.
In a blender (or whisk vigorously by hand), combine the eggs, milk, flour, sugar, vanilla, and salt. Blend until completely smooth, about 30 seconds. Let the batter rest while the oven finishes preheating.
Bake
Carefully remove the hot skillet from the oven. Add the butter and swirl until fully melted and coating the bottom and sides.
Immediately pour the batter into the hot buttered skillet.
Return to the oven and bake for 18–22 minutes, until the pancake is dramatically puffed and deeply golden around the edges. Do not open the oven door during baking.
Serve
Remove from the oven — it will deflate slightly as it cools, which is perfectly normal.
Dust with powdered sugar and serve immediately with your favourite toppings.
Melissa's Notes
Room temperature eggs and milk are key — cold ingredients prevent the batter from puffing properly. A blender gives the smoothest batter and the best puff, but a whisk works too. Serve right away as Dutch babies deflate quickly once out of the oven.
Topping ideas: powdered sugar and fresh lemon juice (classic), fresh berries and whipped cream, sliced bananas with maple syrup, or sautéed cinnamon apples.
Per serving — without toppings, based on 3 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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