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A perfectly baked golden Dutch baby pancake rising high in a cast iron skillet.

Quick way to grow a 6-inch Dutch Baby Pancake

This recipe provides a quick and easy way to prepare a delicious 6-inch Dutch Baby Pancake, perfect for a delightful breakfast or brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 serving
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pancake Ingredients
  • 0.25 cup all-purpose flour
  • 1 large egg
  • 0.25 cup milk
  • 1 tsp sugar
  • 0.25 tsp vanilla extract
  • 1 tbsp unsalted butter

Equipment

  • 6-inch cast-iron skillet
  • oven-safe pan
  • whisk

Method
 

Pancake Preparation
  1. Preheat oven to 425°F (220°C). Place the butter in a 6-inch cast-iron skillet or oven-safe pan and put it in the oven to melt as it preheats.
  2. While the oven warms, whisk together the flour, egg, milk, sugar, and vanilla extract in a bowl until smooth.
  3. Carefully remove the hot skillet from the oven, swirling the melted butter to coat the bottom and sides, then pour the batter into the hot skillet.
  4. Bake for 15-20 minutes, or until the pancake is puffed and golden brown.
  5. Serve immediately with your favorite toppings, such as powdered sugar, fresh fruit, or maple syrup.

Notes

For extra flavor, consider adding a pinch of cinnamon or nutmeg to the batter. The pancake will deflate quickly after being removed from the oven, so enjoy it promptly!