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Dutch Baby Pancake

Dutch Baby Pancake

Course Breakfast
Cuisine American


  • 2/3 cup low-fat milk
  • 2 large eggs + 1 large egg white at room temperature
  • 2 tbsp unsalted butter melted, divided
  • 2 tbsp sugar
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
  • 2/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1 1/4 tsp salt


  • Position a rack in the center of the oven and preheat oven to 425 degrees. Place a 10-inch ovenproof skillet in the oven to heat.
  • In a blender, combine milk, eggs and egg white, sugar, 1 tbsp of the butter, vanilla extract and vanilla bean paste. Blend until smooth, about 1 minute.
  • Add flour, baking powder and salt and blend for 30 seconds.
  • Remove skillet from oven. Pour the remaining butter into the hot pan and swirl to coat evenly. Pour in batter.
  • Bake until Dutch Baby is puffed and golden, 30-35 minutes. Cut into quarters and serve with a dusting of icing sugar or cinnamon sugar and Crème Anglaise.