Ingredients
Tools
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Instructions
- Preheat the oven to 425°F.
- Add all ingredients, except for the butter, to a blender and blend until smooth; about 15 seconds.
- Allow the batter to sit for 10 minutes if time allows.
- Place a 9” or 10” oven-safe cast iron skillet in the oven.
- Carefully, remove the pan from the oven and add the butter and swirl around until it coats the pan.
- Pour the batter into the pan. Tilt the pan to evenly distribute the batter, if needed.
- Bake until the dutch baby is puffed and golden, about 15-20 minutes.
- Serve with confectioners sugar, berries and maple syrup!
Test Kitchen Notes
- I love to serve this with fruit such as strawberries, blueberries, blackberries and raspberries. Plus a sprinkle of powdered sugar! You can also add a drizzle of maple syrup or even a dollop of whipped cream if you like. Move berry preserves? Add a swirl to the batter before baking for a cool marbled effect.
- Best made right before serving since it will be puffed and beautiful but it will still reheat well the next day.
- Be sure to use a Cast-Iron skillet in this recipe if possible. If you don't have a cast iron skillet, you can use an oven-safe pan or baking side, about 9" to 10".
- Milk swaps: Use any other nut or plant based milk in this recipe, such as almond milk or cashew milk.
- Topping ideas: Top your pancake with fresh fruit, a homemade berry compote, maple syrup, whipped cream and more! Be creative with your toppings.