Skillet Dutch Baby Recipe

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5 from 1 vote

A classic almond-flavored Dutch baby recipe topped with confectioners sugar, raspberries, and maple syrup.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

3 large eggs
1/2 cup all-purpose flour
1/2 cup milk whole or 2%
2 tablespoons sugar
2 tablespoons unsalted butter see note
1/2 teaspoon almond extract or vanilla extract optional

Topping Ideas

Fruit of your choice raspberries, strawberries, apples, peaches, blackberries, blueberries, or a combo
Confectioners sugar
Maple syrup
Cinnamon sugar optional

Instructions

Preheat oven to 425°F.
Combine eggs, flour, milk, sugar, and almond extract in a blender and blend until smooth. Let rest for 10 minutes to come up to room temp.
Place butter in a 9 or 10-inch cast-iron skillet and place in the oven. As soon as the butter melts (do not burn), add the batter to the skillet. Bake for 15-20 minutes or until the Dutch baby is puffed up and golden. Lower the oven's temperature to 300°F and bake for 5 more minutes.
Remove Dutch baby from oven and top with sliced fruit of your choice. Sprinkle with confectioners sugar or cinnamon sugar, and serve cut into wedges with maple syrup.

Notes

The secret to a no-fail German pancake is using a hot cast iron skillet and a well-blended room-temperature batter. The perfect Dutch baby will generously puff up as it's baked and form high ridges around the edges of the skillet.

I used my Ninja single-serve blender to pulse the batter and blend until aerated and perfectly smooth. Let the batter rest for 10 minutes to warm up a little before adding it to the skillet.

A standard recipe should be made in a 9-10 inch skillet. A 12-inch skillet will be too large and you'll be left with an overcooked flat cookie.

Most recipes call for unsalted butter. This is because you will end up melting 2 tablespoons in the bottom of your skillet before adding the batter. Salted butter is overpowering and will end up making your pancake too salty. If you don't have unsalted butter, use about 1 tablespoon of salted butter and add a little canola oil for some extra fat.

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