Breakfast & Brunch
Oven Dutch Baby Pancake
This is the breakfast we make when we want something that looks impressive but takes almost no hands-on work. One batter, blended in seconds, poured into a screaming-hot skillet — the oven does the rest, puffing the edges into a golden, custardy shell.
10 minPrep Time
20 minCook Time
30 minTotal Time
3Servings
EasyDifficulty
Ingredients
- 3 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup whole milk, room temperature
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3 tbsp unsalted butter
- Powdered sugar, lemon wedges, and berries to serve
Method
- Preheat with the skillet inside. Set a rack in the center of the oven and preheat to 425°F with a 10-inch cast iron skillet already inside. The pan needs to be fully hot before the batter goes in — this is what creates the puff.
- Blend the batter. While the oven heats, combine the eggs, flour, milk, sugar, salt, and vanilla in a blender. Blend on high for about 20 seconds until completely smooth with no lumps. Let it rest at room temperature while the oven finishes preheating.
- Melt the butter. Carefully remove the hot skillet from the oven. Add the butter and swirl it around until fully melted and coating the sides of the pan.
- Pour and bake. Immediately pour the batter into the center of the skillet — you should hear it sizzle. Return the skillet to the oven right away and bake for 18 to 20 minutes, without opening the oven door, until the pancake is puffed high and deeply golden brown.
- Serve at once. The pancake will start to deflate within a minute or two of coming out of the oven, so bring it straight to the table. Dust with powdered sugar and serve with lemon wedges and berries.
Note: Room-temperature eggs and milk matter here — cold batter poured into a hot pan puffs less dramatically. If your eggs are cold, set them in a bowl of warm water for 5 minutes before using.
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