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
