Easy Brown Butter Dutch Baby | German Pancake Recipe
Brown butter Dutch baby pancakes made in a cast iron skillet - the best German puffy pancake recipe!
Servings: 6 servings
Calories: 180kcal
Equipment
- Vitamix 5200 Blender, Professional-Grade
- Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet
Ingredients
- 4 eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon vanilla extract optional
- 2 tablespoons unsalted butter for browning in the hot skillet
Instructions
- Preheat the oven to 425°F.
- Preheat the 10-inch cast-iron skillet on the stovetop on medium heat or in the oven as it preheats. I preheat mine in the oven since it's on and preheating anyway.
- Combine eggs, milk, flour, sugar, and vanilla extract in a large bowl or a food processor and whisk/process for 1-2 minutes or until the batter is smooth.
- Melt butter in the piping hot skillet and place it in the oven for 1-2 minutes, just long enough for the butter to turn golden brown.
- Swirl the browned butter around the hot pan so the bottom is covered. Then pour batter directly into the hot, brown butter-coated skillet and return to the oven.
- Bake in the preheated oven at 425°F for 18 minutes or until the top of the Dutch pancake is golden brown and it has puffed up quite a bit.
- Slice and serve hot with melted butter, a drizzle of pure maple syrup, and powdered sugar, or any number of sweet toppings like fresh berries, lemon curd, or ice cream!
Notes
Preheat the skillet in the oven.
The hotter the skillet when the butter and batter go in, the better! It's difficult to get a piping hot skillet on the stovetop without smoking up the kitchen. Since you'll be preheating the oven anyway, just preheat the skillet in there.Use well-seasoned cast iron.
This is one of the most important things when making this Dutch baby recipe - the combination of a well-seasoned cast iron skillet, preheating, and browned butter will ensure the Dutch baby does not stick to the edges of the pan.Blend the batter.
Use a large blender or food processor to blend the batter to save time and get rid of little clumps of flour.Serve immediately.
Dutch babies are best served immediately right out of the hot oven. So have the table set and toppings ready to enjoy.Nutrition
Calories: 180kcal | Carbohydrates: 19g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 58mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 341IU | Calcium: 71mg | Iron: 1mg
