A Dutch Baby Pancake is a fluffy skillet pancake that is perfect for breakfast, brunch, lunch or dinner.
Last month I was able to visit New York City for a week and I went to eat at pretty much every place you could imagine. Most places I had staked out by searching Instagram for the best looking photos of food. I also got some tips from my fellow training attendees.
While I am working on a blog post with the entire list of places I ate while there (woah! It’s a long list), I thought I’d share with you a recipe that was inspired by one of the places we ate.
My sister joined me for the weekend and we saw as much of the city as we could. The temperatures over the weekend were between 17-39 degrees. It was freezing cold and I kept losing my right hand gloves. Seriously, I went through about two pairs just on that one hand.
On our way to Central Park, we stopped at Tanner Smith’s for brunch. This was a restaurant that wasn’t on my original list but it was close to our hotel and had great reviews on Yelp. I’m so glad we found it!
My sister got the Eggs Benedict and absolutely loved them. I got a Skillet Pancake which was basically this Dutch Baby Pancake which I have had on my to-make list for ever. So I whipped one up and it was the easiest thing ever. You can add whatever toppings you like to make it sweet or savory.
This isn’t the only inspiration I got from Tanner Smith’s. I’ll be sharing another recipe with you soon too. And be sure and check out my post later this week for all the things to eat in New York City.
Dutch Baby Pancake
Serves 1
A Dutch Baby Pancake is a fluffy skillet pancake that is perfect for breakfast, brunch, lunch or dinner.
5 minPrep Time
12 minCook Time
17 minTotal Time
Save RecipeIngredients
- 1/4 c all-purpose flour
- 1/4 c 2% milk
- 1 large egg
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 Tbsp unsalted butter
- Powdered sugar
- Strawberries
- Bananas
- Maple Syrup
Instructions
- Add flour, milk, egg, sugar, vanilla and salt into a blender or food processor. Blend until mixed together. The batter will be liquidy. Set aside.
- Place 6.5 inch cast iron skillet in the oven. Turn oven on to 425 degrees. Once oven is preheated, add the butter to the cast iron skillet and swirl around to cover the entire pan.
- Pour batter into the pan and place bake in the oven for 12 minutes or until the pancake is puffed and lightly browned on the top and dark on the sides.
- Once out of the oven, the pancake will deflate.
- Serve hot and sprinkle powdered sugar on top. Serve with strawberries and bananas.
(Recipe adapted from TheKitchn.com)
Items used for Dutch Baby Pancake (affiliate links below – if you click and buy from the links below, Amazon will give me a tiny commission at no cost to you):
