Dutch baby. German pancake. Bismarck. Dutch puff. American popover. Puff pancake. You might know it by any of these names, but regardless of what you call it I think we can all agree that it’s the most delicious brunch food! This Dutch baby pancake recipe is so quick and easy, you can have it on the table from start to finish in less than a half hour. Even though it’s a simple recipe, I think it looks super-fancy.
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If there’s one piece of advice I have for this Dutch baby pancake recipe, this is it – don’t skip the lemon! It is not the same without it! Also definitely use real maple syrup if you can. I know us New Yorkers are definitely spoiled when it comes to real maple syrup, but it makes all the difference! I can usually find local NY maple syrup any time of year, but I have also used Coomb’s brand organic maple syrup. They also have the best organic granulated maple sugar. SO good!!
I always bake this in my 10-inch cast iron skillet, but I’m sure it would do just as well in any similar size oven-safe pan.
2 Tbsp. Butter
3/4 c. Milk
3 Large Eggs
3/4 c. All-Purpose Flour
1 Tbsp. Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
Lemon wedges or lemon juice
- Preheat oven to 425°F
- Whisk together milk, eggs, flour, sugar, cinnamon and nutmeg just until smooth (or place all ingredients in blender and blend just until smooth).
- Place butter in 10-inch cast iron skillet and place in oven for a couple of minutes just until butter is melted.
- Remove pan from oven and add the pancake batter.
- Bake for 16-18 minutes. It will become very large and puffy as it bakes and then deflates after you take it out.
- Dust with powdered sugar and serve with lemon wedges and maple syrup.