Dutch Baby (German Pancake) for a Crowd (9×13 Pyrex)

• 8 large eggs

• 2 cups whole milk (room temp preferred)

• 1 cup all-purpose flour

• 1 cup bread flour (optional but recommended for extra puff — if using all-purpose only, just 2 cups total)

• ½ teaspoon fine sea salt 

• ½ teaspoon vanilla extract

• ¼ teaspoon ground cinnamon (optional)

• 4 tablespoons unsalted butter

Preheat oven to 425°F. Place the 9×13 Pyrex in the oven while it preheats (this helps with rise).

Blend the batter – In a blender, combine eggs, milk, flour(s), salt, vanilla, and cinnamon. Blend for 20–30 secondsuntil completely smooth. Let it rest for 10 minutes while the oven finishes heating — this allows flour to hydrate for better texture.

Butter the dish – Once the oven is fully preheated, carefully remove the hot Pyrex, drop in the butter, and swirl until melted and sizzling, coat the sides too.

Pour & bake – Immediately pour the batter into the hot, buttery dish. Return to oven and bake 22–25 minutes until the edges are deeply golden and puffed dramatically over the sides.

Serve immediately – The pancake will deflate slightly as it cools (totally normal). Slice into squares or rectangles.

Rusty Moose Farm Dutch Baby 9×13

Rusty Moose Farm Dutch Baby 9×13