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Dutch Baby Pancake


  • 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


  1. 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.
  2. 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.
  3. Add flour, baking powder and salt and blend for 30 seconds.
  4. Remove skillet from oven. Pour the remaining butter into the hot pan and swirl to coat evenly. Pour in batter.
  5. 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.