- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- Powdered sugar, maple syrup, and jam, for serving
- Blend the batter: Place the flour, milk, eggs, sugar, vanilla and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- Heat the pan and oven: Meanwhile, place a 9 to 10-inch oven-safe skillet on the middle rack of the oven and remove any racks above it. Heat the oven to 425°F.
- Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
- Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.
Fruit-filled Dutch Baby: After putting the butter in the pan, line the pan with fruits like blueberries, peaches, apple slices, etc. Then pour the batter on top. Putting the fruit on top keeps the batter from rising.