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Dutch Baby Pancake

I've been looking for recipes for my new cast iron pan. This recipe is exactly why I bought the pan; simple but elegant. Let the iron do the work.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 3 Tbs Unsalted butter, divided
  • 2 1/2 Oz All-purpose flour, approximately 1/2 cup
  • 3 Tbs Granulated sugar
  • 1/2 Tsp kosher salt
  • 2 Large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/2 Tsp Vanilla extract
  • Powdered sugar, for serving
  • Lemon wedges, for serving


  1. Heat the oven to 375° F.
  2. Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.
  3. Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
  4. Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
  5. Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.
Chef Alton Brown