Easy Dutch Baby Pancake
A puffy, oven-baked pancake with crisp edges and a custardy centre — the pan and butter need to be properly hot before the batter goes in, since that initial sizzle is what makes it puff up dramatically.
Total time
25 min
Prep
5 min
Cook
20 min
Difficulty
easy
Cuisine
American
vegetarian
Ingredients
3eggs
1/2 cupflour
1/2 cupmilk
to tastebutter and lemon to serve
Instructions
1
Blend the eggs, flour and milk together until completely smooth, with no lumps.
2
Melt the butter in a hot ovenproof pan until sizzling.
3
Immediately pour in the batter.
4
Bake at 220°C for 18-20 minutes without opening the oven door, until puffed and deeply golden. Serve immediately with lemon and sugar, as it deflates fast.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
129
Protein
7.3g
Fat
4.7g
Carbs
13.6g
Fiber
0.4g
Sodium
66mg
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