Dutch baby pancakes are a combination of a pancake, a crepe, and a popover — all in one giant skillet! These pancakes have the soft, tender texture of a hot crepe and the eggy flavor of a sweet popover. Here’s how to make them.
Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment.
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.
Pour the batter on top of the butter and tilt so it runs even on all slides. Place skillet in the oven.
Pour the batter on top of the butter.
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 from the pan or transfer to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam. Enjoy!