A quick and easy Dutch baby pancake recipe perfect for a cozy Sunday breakfast for two, featuring a fluffy center and crispy edges topped with fresh berries and maple syrup.
Use room temperature eggs and milk for best puffiness. Preheat the skillet fully before adding batter. Do not open the oven door during baking to prevent deflation. Serve immediately as the pancake deflates quickly once out of the oven. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, replace butter with coconut oil and milk with almond or oat milk.
Keywords: Dutch baby pancake, breakfast for two, easy breakfast, cast iron skillet pancake, Sunday breakfast, fluffy pancake, crispy edges