If you’re looking for a breakfast treat that’s both impressive and incredibly simple, you’re going to adore this Easy Dutch Baby Pancake Recipe. I absolutely love this recipe because it’s quick to whip up, and it ends up fluffy, golden, and just begging for your favorite toppings. Trust me, once you try this, you’ll wonder why you haven’t made it sooner!
Why You’ll Love This Recipe
- Speedy Preparation: You can mix everything in a blender, and it only takes about 45 minutes total—including baking time!
- Breathtaking Presentation: It puffs up dramatically in the oven, giving you that wow-factor on your breakfast or brunch table.
- Versatile Flavor: The subtle lemon zest adds a fresh brightness that plays well with both sweet and savory toppings.
- Family Favorite: My family absolutely goes crazy for this – it’s perfect for Sunday mornings or special occasions.
Ingredients You’ll Need
These simple ingredients come together so harmoniously in this Easy Dutch Baby Pancake Recipe. I always pick fresh, room-temperature eggs because it really helps the pancake puff beautifully in the oven. And don’t skip the lemon zest – it’s a little magic touch that brightens the whole dish.
- Eggs: Using large, room-temperature eggs ensures the batter is light and airy, crucial for that signature Dutch baby puff.
- All-purpose flour: This gives the right texture—soft but sturdy enough to hold the puff shape.
- Whole milk: Brings richness; you can swap for your favorite nondairy milk to make it vegan-friendly.
- Lemon zest: Adds a fresh citrus kick; I grind mine finely so it distributes evenly.
- Granulated sugar: Balances the tartness with gentle sweetness.
- Salt: A pinch amplifies all the flavors.
- Vanilla extract: Just a splash to deepen the flavor.
- Unsalted butter: Melts into the pan to create those golden, crispy edges.
- Confectioners’ sugar: For that classic, elegant dusting on top.
- Optional toppings: I love fresh berries, whipped cream, and a drizzle of maple syrup or strawberry sauce for that extra touch of indulgence.
Variations
One of the things I adore about the Easy Dutch Baby Pancake Recipe is how you can easily customize it. Whether you want to keep it sweet or switch it up savory, this recipe is your blank canvas. Feel free to experiment and make it your own!
- Savory Option: Swap the sugar and vanilla for herbs like thyme or chives, and top with sautéed mushrooms or crispy bacon. My brunch guests are always impressed!
- Fruit Varieties: Seasonal fruits like peaches in summer or spiced apples in fall turn this into a celebration of the season.
- Gluten-Free: Use a gluten-free flour blend; the texture is a bit different but still delicious!
- Dairy-Free: Nondairy milk and vegan butter work beautifully without compromising taste.
How to Make Easy Dutch Baby Pancake Recipe
Step 1: Blend the Batter to Fluffy Perfection
Start by cracking your room-temperature eggs into a blender—this is the trick I learned that makes the pancake so effortlessly light and airy. Blend on medium-high for about 45 seconds until the eggs are frothy and fluffy. Then, add your flour, milk, lemon zest, sugar, salt, and vanilla extract. Blend again just until everything combines into a thin batter. It might surprise you with how liquid it is—that’s perfectly normal. Set it aside to rest for 15 minutes at room temperature or cover and chill for up to 24 hours. (No need to bring it back to room temp if refrigerated, which is super convenient for prepping ahead!)
Step 2: Preheat the Oven and Butter the Pan
While your batter is resting, preheat your oven to 400°F (204°C). Pop a 10-inch oven-safe skillet (cast iron is my favorite for this) with the butter inside the oven for about 5 minutes until it’s melted and bubbling. Be vigilant here—I’ve learned the hard way that burnt butter can wreck the flavor, so set a timer! When it’s melted, carefully remove it and use a pastry brush to spread that glorious butter evenly all over the bottom and sides of the pan. This helps the edges brown and creates those crisp, lacy sides we all love.
Step 3: Pour and Bake the Dutch Baby Pancake
Pour the batter straight into the hot, buttered pan—no need to swirl it around. Place it back in the oven and bake for 15 minutes at 400°F, then reduce the heat to 350°F (177°C) and keep baking for another 10 minutes. You’ll know it’s ready when the edges have puffed up high and are browned beautifully, and the center is firm and golden. The puff will deflate a bit once out of the oven, but don’t worry—that’s how it’s supposed to be!
Step 4: Cool Slightly, Garnish, and Serve
Once out of the oven, give it about 5 minutes to cool before you add a dusting of confectioners’ sugar and your favorite toppings. Slice it up and watch everyone’s faces light up—they’ll think you spent hours on this masterpiece!
Pro Tips for Making Easy Dutch Baby Pancake Recipe
- Room Temperature Ingredients: I always make sure eggs and milk are at room temp to get the best rise from the batter.
- Butter the Pan Well: Using a pastry brush to coat the sides with melted butter makes the edges beautifully crispy and golden.
- Watch the Oven Time: Oven temps vary, so check around 22 minutes to ensure it doesn’t overcook or burn.
- Rest the Batter: Letting it sit for at least 15 minutes helps the flour absorb moisture, improving texture and puff.
How to Serve Easy Dutch Baby Pancake Recipe
Garnishes
My go-to garnishes are a generous dusting of confectioners’ sugar paired with fresh berries—blueberries and strawberries really pop. Sometimes I add a swirl of whipped cream and a drizzle of maple syrup to make it feel extra special. For a bit of tang, a spoonful of strawberry sauce works wonders. The key is balancing sweetness with some fresh, vibrant toppings.
Side Dishes
I love pairing this Dutch baby pancake with crispy breakfast sausage or a side of scrambled eggs for a satisfying brunch. A small fruit salad on the side adds a refreshing contrast. For a lighter meal, try serving it alongside a fresh green salad dressed simply with lemon and olive oil.
Creative Ways to Present
For special occasions, I’ve served the Dutch baby right in the skillet—talk about rustic charm! Another fun idea is cutting it into wedges and stacking them on a platter like pancakes, layered with fresh fruit and cream between each slice. It turns this simple breakfast treat into a gorgeous brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (my family usually isn’t!), store them in an airtight container in the refrigerator for up to 5 days. The texture will soften, but it still reheats nicely.
Freezing
I’ve frozen Dutch baby slices wrapped tightly in plastic wrap and then foil for up to 2 months. It’s a great way to have a quick breakfast on hand, just thaw and reheat.
Reheating
To bring back some crispness, I prefer reheating in a toaster oven or regular oven at 350°F for about 5-7 minutes. Microwaving works in a pinch, but you’ll lose some of that lovely crispy edge.
FAQs
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Can I make the batter ahead of time for the Easy Dutch Baby Pancake Recipe?
Absolutely! The batter can be made up to 24 hours in advance and kept covered in the refrigerator. This is a huge time-saver for busy mornings and the batter’s texture actually improves with a bit of resting time.
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What pan should I use if I don’t have a cast iron skillet?
You can use any 3-quart oven-safe skillet or baking dish with low sides—just make sure it’s safe to go from stove or room temperature directly into the oven. Non-stick pans work well too, but cast iron gives the best crisp edges and even heating.
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Why does my Dutch baby pancake deflate after baking?
It’s totally normal for the Dutch baby to deflate a bit once out of the oven—that’s just the nature of this puff pastry pancake! Enjoy it warm for the best puff and flavor.
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Can I make a savory version of this Easy Dutch Baby Pancake Recipe?
Definitely! Just omit the sugar and vanilla, add some herbs or cheese to the batter, and top with savory options like sautéed veggies, cheese, or ham. It’s just as delicious that way.
Final Thoughts
This Easy Dutch Baby Pancake Recipe has become one of my absolute favorites because it delivers such impressive results with minimal effort. I love how it brings a touch of elegance and fun to my breakfast table, and the fact that you can make it ahead just adds to the appeal. If you’re craving something both comforting and fancy-looking with little fuss, give this a try—I promise you’ll be hooked, just like my family is!
Print
Easy Dutch Baby Pancake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Dutch Baby Pancake recipe delivers a light, fluffy, and slightly caramelized oven-baked pancake with a perfectly crisp edge and tender interior. Made with simple ingredients like eggs, flour, milk, and butter, it’s easy to prepare and perfect for a delightful breakfast or brunch. The batter is blended for a smooth texture and baked in a hot skillet to achieve its iconic puffed appearance. Serve with powdered sugar and your favorite toppings like berries, whipped cream, or maple syrup for a scrumptious treat.
Ingredients
For the Dutch Baby Pancake
- 3 large eggs, at room temperature
- 3/4 cup (94g) all-purpose flour
- 3/4 cup (180ml) whole milk, at room temperature (or nondairy)
- 1 teaspoon lemon zest
- 2 Tablespoons (25g) granulated sugar
- Pinch salt
- 1/2 teaspoon vanilla extract
- 3 Tablespoons (43g) unsalted butter
For Serving (Optional)
- 2 Tablespoons confectioners’ sugar, for sifting
- Berries (such as strawberries, blueberries, or raspberries)
- Whipped cream
- Maple syrup
- Strawberry sauce
Instructions
- Prepare the Batter: Place the eggs in a blender and blend on medium-high speed until they become frothy and fluffy, about 45 seconds. Add the all-purpose flour, whole milk, lemon zest, granulated sugar, a pinch of salt, and vanilla extract. Blend everything together until combined into a thin batter. Set the batter aside and allow it to rest for 15 minutes at room temperature, or cover and refrigerate it for up to 24 hours. There is no need to bring refrigerated batter back to room temperature before baking.
- Preheat and Prepare the Pan: Preheat your oven to 400°F (204°C). Place the unsalted butter in a 10-inch oven-safe skillet (cast iron preferred) or any 3-quart baking dish, and place it into the oven for about 5 minutes to melt the butter. Be careful not to let the butter burn. Remove the pan from the oven and use a pastry brush to evenly spread the melted butter up the sides of the pan.
- Bake the Dutch Baby: Pour the rested batter directly into the center of the hot, buttered pan. No need to swirl or spread it around. Immediately place the pan back into the oven and bake for 15 minutes at 400°F (204°C). Then, without removing the Dutch baby, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 10 minutes or until the edges and center turn golden brown and are puffed up.
- Cool and Serve: Remove the Dutch baby pancake from the oven and allow it to cool for about 5 minutes. Dust the top with confectioners’ sugar and add your preferred toppings such as fresh berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately for the best texture and flavor. Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.
Notes
- You can make a savory Dutch Baby by omitting the sugar and lemon zest, and adding herbs, cheese, or cooked vegetables instead.
- If you don’t have a cast iron skillet, a heavy oven-safe baking dish or stainless steel skillet of similar size works fine.
- The batter can be prepared a day ahead and refrigerated, making breakfast prep quick and easy.
- Be sure to use room temperature eggs and milk for best batter consistency.
- For fluffier results, avoid opening the oven door during baking.
Nutrition
- Serving Size: 1 slice without toppings
- Calories: 171
- Sugar: 5.9 g
- Sodium: 437.1 mg
- Fat: 8.3 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 3.9 g
- Trans Fat: 0 g
- Carbohydrates: 17.9 g
- Fiber: 0.5 g
- Protein: 5.9 g
- Cholesterol: 108.9 mg
