Cast Iron Dutch Baby Recipe
This Cast Iron Dutch Baby Recipe is simple, quick, and versatile! With just 7 ingredients, you can bake a golden, crispy-edged pancake that's perfect for any topping—sweet or savory!
Servings: 4 people
Calories: 253kcal
Cost: $15
Equipment
- 12" cast iron skillet
Ingredients
- 3 tablespoons butter
- 3 eggs
- ¾ cup flour all-purpose
- ¾ cup milk
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- confectioner's sugar optional for serving
Instructions
- Preheat oven to 400 degrees. Add butter to 12″ Cast iron skillet and place in oven. Combine eggs, flour, milk, sugar, vanilla extract and salt in a blender. Blend until mixture is uniform.
- Remove pan from oven. The butter will be melted. Swirl the butter until it coats the skillet. Pour the remaining butter into the mixture and blend again.
- Pour mixture into skillet and bake for 20-30 minutes or until done. It will be golden brown when done.
- Let it cool and sprinkle confections’ sugar or top with fruit.
Notes
- Preheat the Skillet: Preheating the skillet helps create crisp edges and ensures the batter bakes evenly.
- Keep the Oven Shut: Don't open the oven door while baking, as cold air can deflate the Dutch baby.
- Storing and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven at 350°F for 10-15 minutes to restore the crispy edges.
Nutrition
Calories: 253kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 205mg | Potassium: 145mg | Fiber: 1g | Sugar: 6g | Vitamin A: 515IU | Calcium: 81mg | Iron: 2mg
