If you’re looking for a sweet brunch dish to feed a crowd, look no further than this recipe! A Dutch Baby pancake is basically a large popover that’s baked in a cast-iron pan in the oven (versus on the stovetop) until it puffs up into a golden halo. Traditionally, it’s enjoyed warm right out of the oven, with fruit or jam and a dusting of powdered sugar. In our version, the thin pancake batter is poured onto a preheated and buttered sheet pan, which makes for a quick bake time and easy serving. Feel free to use any type of milk in the recipe, or to swap in a different fruit for peaches, if you wish.
Sheet-Pan Dutch Baby Pancake
- 6 tablespoons unsalted butter
- 1 cup milk
- 4 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 (15-ounce) can sliced peaches, for serving
- Powdered sugar, for serving (optional)
- Preheat oven to 425°F. Place butter on rimmed baking sheet. Bake until butter is melted, and pan is hot, about 5 minutes.
- Meanwhile, in a large bowl, whisk milk, eggs, sugar, vanilla and salt together until combined. Add flour in 3 additions, beating well between each addition until smooth.
- Carefully remove baking sheet from oven. Pour batter evenly into prepared baking sheet. Bake until golden-brown, about 30-35 minutes.
- Top with peaches and powdered sugar (if using). Slice and serve warm.