My Dutch baby (AKA German pancake) is SO simple to make! The batter comes together in the blender in seconds and puffs up beautifully in the oven.

Recipe: https://sugarspunrun.com/dutch-baby/

Ingredients
½ cup milk (I prefer whole milk but any kind will work) (118ml)
½ cup all-purpose flour (63g)
3 large eggs
2 Tablespoons granulated sugar (25g)
½ teaspoon vanilla extract
½ teaspoon table salt
3 Tablespoons unsalted butter (42g) (room temperature)
Powdered sugar, berries, maple syrup, or desired toppings for finishing

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
10” cast iron skillet (Affiliate Link): https://amzn.to/4blEfDp
Blender (Affiliate Link): https://amzn.to/2WLR02P

Instructions
00:00 Introduction
00:20 Place skillet in the center rack of your oven, close the oven door, and preheat oven to 425F (220C).
00:45 In a blender, combine milk, flour, eggs, sugar, vanilla extract and salt (do not add the butter here). Blend for 10 seconds, pause and scrape the sides of the blender with a spatula if all ingredients aren’t incorporated, and blend another 5-10 seconds longer. Set aside while oven fully preheats.
02:37 Once oven reaches 425F (220C) (and make sure it truly reaches temperature, it’s ideal to have an oven thermometer in your oven or to let it run an extra 5 minutes or so after it tells you it’s preheated to ensure it’s hot enough), carefully use oven mitts to remove cast iron skillet from the oven. Immediately add butter to the skillet and swirl so it completely coats the bottom of the pan as it sizzles and melts (butter should begin to brown).
03:22 Immediately pour contents of blender evenly into skillet and, carefully, using oven mitts, return skillet to center rack of oven and bake for 20-23 minutes, until Dutch baby is puffed and golden brown all over.
04:05 Serve warm. I’ll usually use a knife or pizza cutter to cut into wedges. We like ours with a sprinkling of powdered sugar. The Dutch baby will shrink as it cools, this is normal!

Notes
Blender
I’ve found you get the best results with this recipe if you use a blender (or even a food processor), it allows the ingredients to incorporate properly. If you don’t have one you can vigorously whisk the ingredients together until combined.
Storing
Dutch babies are best served warm and do not keep well, I recommend enjoying the same day they are prepared, while still warm.

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