The Ferguson Recipes

Dutch Baby Pancake
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Dutch Baby Pancake
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Serving Size: Serves 4
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Comments
From a Martha Stewart recipe. I made it both in a glass baking dish and a cast iron skillet, but the pictures don't tell the whole story. The one in the glass dish show the puffing up better, but the best results were with the cast iron skillet. However, the picture was taken after it had settled back down.
Ingredients
3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
Directions
  • Preheat oven to 425°.
  • In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons of butter over medium.
  • Set aside.
  • In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar.
  • Blend until foamy, about 1 minute.
  • Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
  • Working quickly, dot pancake with the remaining tablespoon of butter, and sprinkle with 1 tablespoon sugar and lemon juice.
  • Slice into wedges, and serve immediately.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: breakfast, pancakes, skillet dish
🗂️ Categories: 🥞 Breakfast & Brunch
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #479 was added on February 25, 2009 and last updated on March 30, 2025.
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