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A whole buttermilk-marinated chicken, perfectly roasted to a deep golden brown, resting in a cast-iron skillet with savory pan drippings.

Best Easy Cast Iron Dutch Baby Pancake

A wildly impressive, puffy, and golden-brown oven-baked pancake made in a cast iron skillet. Perfect for a quick and elegant breakfast.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup milk room temperature
  • 1 pinch granulated sugar
  • 2 tbsp unsalted butter

Equipment

  • 10-inch cast iron skillet
  • Mixing bowl and whisk (or a blender)
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl or a blender, thoroughly mix the room-temperature eggs, milk, flour, and a pinch of sugar until the batter is completely smooth and lump-free.
  3. Place a 10-inch cast iron skillet in the preheated oven for 3-5 minutes until very hot.
  4. Carefully remove the skillet from the oven using an oven mitt. Add the butter and swirl the pan until it is completely melted and bubbling.
  5. Immediately pour the blended batter into the center of the hot skillet.
  6. Return the skillet to the oven and bake at 425°F (220°C) for exactly 20 minutes. Do not open the oven door!
  7. Lower the oven temperature to 300°F (150°C) and bake for a final 5 minutes to allow the center to set and the edges to crisp.
  8. Remove from the oven, slice into wedges, and serve immediately with your favorite toppings.

Notes

Temperature Matters: Do not skip bringing the milk and eggs to room temperature. It is the secret to a sky-high puff.