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

Scale

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

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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