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Baked Dutch Baby pancake in a cast iron pan with blueberries, icing sugar and orange zest. Sliced oranges in the background on a wooden cutting board.

Cast Iron German Pancake Recipe - Light & Puffy!

This German Pancake is a total show stopper for brunch. It puffs up like crazy and creates the perfect foundation for tons of delicious toppings.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Brunch
Cuisine American
Servings 4 servings
Calories 254 kcal

Equipment

  • Cast-iron pan

Ingredients
  

  • 3 eggs
  • 160 millilitres milk
  • 1 teaspoon vanilla
  • 85 grams (⅔ cup) all purpose flour
  • ¼ teaspoon salt
  • 3 tablespoon butter
  • 1 tablespoon sunflower oil

Instructions
 

  • Combine everything except for the butter and oil into a large measuring jug. Use a stick blender to blend until it makes a silky smooth batter.
  • Let the batter rest in the fridge for a minimum of 10 minutes, preferably 20.
  • While the batter is resting, put a 9 inch cast iron skillet in the oven and preheat to 450. If you don't have a cast iron, any oven-safe dish will work.
  • When the batter has rested and the oven and pan are hot, remove the pan from the oven.
  • Add the oil and butter to the pan and give it a swirl till the butter melts.
  • Pour the batter into the hot skillet, and get it back in the oven to bake for 20 minutes and watch that pancake rise.

Nutrition

Calories: 254kcalCarbohydrates: 18.6gProtein: 7.8gFat: 16.4gCholesterol: 149mgSodium: 274mgPotassium: 94mgFiber: 0.6gSugar: 2.3gCalcium: 71mgIron: 2mg
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