Dutch Baby Pancake Recipe
Introduction
The Dutch Baby Pancake is a delightful, puffy skillet pancake that’s simple to make and impressive to serve. With its crisp edges and tender center, it’s perfect for breakfast or brunch, especially when topped with fresh berries or syrup.
Ingredients
- 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 of salt
- 1/2 teaspoon vanilla extract
- 3 Tablespoons (43g) unsalted butter
- 2 Tablespoons confectioners’ sugar, for sifting
- Optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
Instructions
- Step 1: Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined. The batter will be thin. Set aside and allow to rest for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours. There is no need to bring it to room temperature before baking.
- Step 2: Preheat the oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet (or any 3-quart baking dish), then put it in the oven for 5 minutes to melt the butter. Be careful not to let it burn! Remove from the oven and use a pastry brush to spread the melted butter evenly up the sides of the pan.
- Step 3: Pour the batter into the center of the hot pan; no need to swirl it around. Place the pan in the oven and bake for 15 minutes. Keeping the Dutch baby in the oven, reduce the temperature to 350°F (177°C) and bake for 10 more minutes, or until the edges and center are nicely browned.
- Step 4: Remove from the oven and let it cool for 5 minutes before adding your desired toppings. Slice and serve immediately.
- Step 5: Enjoy your Dutch Baby Pancake right away, or cover and store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months.
Tips & Variations
- For a citrus twist, add extra lemon zest or substitute orange zest for a different flavor.
- Use nondairy milk like almond or oat milk as a substitute for whole milk for a dairy-free version.
- To add richness, sprinkle some cinnamon or nutmeg into the batter before blending.
- Try topping with your favorite fresh fruits, whipped cream, or a drizzle of maple syrup for a delicious finish.
Storage
Store leftover Dutch Baby Pancake in an airtight container in the refrigerator for up to 5 days. Reheat gently in a warm oven or toaster oven to maintain its crisp edges. You can also freeze leftovers for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, the batter can be refrigerated for up to 24 hours before baking. There is no need to bring it back to room temperature before using.
What type of pan should I use?
A 10-inch oven-safe skillet, such as a cast-iron or heavy-duty metal pan, works best for even heat and perfect puffiness.
Print
Dutch Baby Pancake Recipe
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A light and fluffy Dutch Baby Pancake, baked in the oven with a perfectly puffed, golden crust and tender center. This easy recipe uses simple ingredients and baking techniques to create a delightful breakfast or brunch treat, topped with powdered sugar and optional fresh fruits or syrup.
Ingredients
Scale
For the Batter
- 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
- 2 Tablespoons confectioners’ sugar, for sifting
- Optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
Instructions
- Blend the Batter: Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined. The batter will be thin. Set it aside to rest for 15 minutes at room temperature or cover and refrigerate for up to 24 hours. There’s no need to bring it back to room temperature before baking.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet (or any 3-quart baking dish) and put it in the oven for about 5 minutes until the butter melts. Be careful not to burn the butter. Remove the pan from the oven and use a pastry brush to spread the melted butter up the sides of the pan.
- Add Batter and Bake: Pour the batter into the center of the hot pan without swirling. Place the pan in the oven and bake for 15 minutes at 400°F. Then, without removing the pancake, reduce the oven temperature to 350°F (177°C) and bake for an additional 10 minutes or until the edges and center are nicely browned and puffed.
- Cool and Serve: Remove the Dutch Baby from the oven and allow it to cool for 5 minutes. Sift confectioners’ sugar over the top, and add desired toppings like berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately for best results.
- Storage: This pancake is best enjoyed right away but can be covered and refrigerated for up to 5 days, or frozen for up to 2 months for later enjoyment.
Notes
- The batter can be made ahead and refrigerated for up to 24 hours; no need to bring to room temperature before baking.
- Use a well-seasoned or nonstick oven-safe skillet for best results.
- Be cautious when placing the buttered pan in the oven to avoid burning the butter.
- This recipe serves as a perfect base for customization with various toppings like fresh fruits, syrups, or whipped cream.
- Leftover Dutch Baby Pancake can be reheated in a toaster oven or regular oven to regain some crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Dutch Baby Pancake, German Pancake, Oven Pancake, Breakfast, Brunch, Easy Pancake
