Description

A light, airy oven-baked pancake with crisp golden edges and a custardy center, perfect for topping with sweet or savory ingredients for a stunning brunch centerpiece.

Ingredients

3 tablespoons unsalted butter, divided

3/4 cup milk, room temperature

3/4 cup (90g) all-purpose flour

3 large eggs, room temperature

3 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 pinch kosher salt

1 pinch ground nutmeg (optional)

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Instructions

Preheat oven to 400°F (200°C).
Place 1 tablespoon butter in a 10-inch cast iron skillet and heat in the oven for 10 minutes.
Melt remaining 2 tablespoons butter in the microwave (about 30 seconds) and let cool slightly.
With about 5 minutes left of skillet heating, make the batter: In a blender, combine milk, flour, eggs, sugar, melted butter, vanilla, cinnamon, salt, and nutmeg (if using). Blend for 1–2 minutes until smooth and airy.
Carefully remove skillet from oven, pour batter into center, and return to oven immediately.
Bake 20–25 minutes until center is puffy and edges are crisp.
Serve warm directly from skillet with desired toppings.

Notes

Swap all-purpose flour for whole wheat flour for a nuttier flavor.
Make a savory version by omitting sugar and cinnamon, then topping with smoked salmon and cream cheese.
Add citrus juice and top with lemon curd for a tangy twist.
Mix cocoa powder into batter for a chocolate version.
For best puff, ensure eggs and milk are at room temperature and skillet is very hot.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: German-American

Nutrition

Serving Size: 1 slice (1/6 of Dutch baby)
Calories: 180
Sugar: 8g
Sodium: 95mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg