Introduction

The Dutch Baby Pancake is a wonderfully fluffy and golden breakfast treat that puffs up beautifully in the oven. Lightly crisp on the edges and tender in the middle, it’s perfect topped with fresh berries, syrup, or a dusting of confectioners’ sugar. This simple yet impressive dish is ideal for weekend mornings or special brunches.

The image shows two black cast iron skillets on a white marbled surface, each holding a different Dutch baby pancake. The top skillet has a golden-brown pancake with a slightly crispy edge and a soft center, topped with mixed berries including strawberries, raspberries, and blueberries, a dollop of white whipped cream, and a light dusting of powdered sugar. The bottom skillet holds a savory pancake with a golden crust, topped with slices of pink smoked salmon, green arugula leaves, halved red cherry tomatoes, thin slices of pickled red onion, and two dollops of white sour cream or crème fraîche. Around the skillets, there is a small white bowl filled with blueberries, a small wooden bowl of white cream, a wooden pepper grinder, a white plate with salmon slices and cherry tomatoes, and two pink tulips on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 the flour, milk, lemon zest, sugar, salt, and vanilla extract, then blend again until combined. The batter will be thin. Set it aside to rest at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours (no need to bring 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 a 3-quart baking dish, then put it in the oven for 5 minutes to melt the butter. Remove carefully and use a pastry brush to spread the melted butter up the sides of the pan.
Step 3: Pour the batter into the center of the hot pan without swirling. Place the pan back in the oven and bake for 15 minutes. While keeping the pancake in the oven, reduce the temperature to 350°F (177°C) and bake for an additional 10 minutes, or until both the edges and center are nicely browned.
Step 4: Remove from the oven and allow to cool for 5 minutes. Add your desired toppings, slice, and serve immediately.

Tips & Variations

For extra flavor, add a dash of cinnamon or nutmeg to the batter before blending.
If you don’t have a blender, whisk the eggs thoroughly by hand, then slowly incorporate the flour and milk for a smooth batter.
Try swapping lemon zest for orange zest, or include fresh herbs like thyme for a savory twist.
Use a well-seasoned cast iron skillet for even heat distribution and a crispier crust.

Storage

Store any leftover Dutch Baby Pancake covered in the refrigerator for up to 5 days. To reheat, warm slices gently in a skillet or toaster oven to restore some crispness. You can also freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A single golden-brown puffed pancake slice sits on a white plate with a slightly glossy texture. On top, there is a layer of bright red raspberries dusted lightly with white powdered sugar, alongside deep blue blueberries adding a smooth contrast. A dollop of soft, creamy white whipped cream rests partially over the pancake and berries. A silver fork holds a small piece of the pancake near the bottom right of the plate. The whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter the night before?

Yes, you can prepare the batter up to 24 hours in advance and keep it refrigerated. There’s no need to bring it to room temperature before baking.

What if I don’t have a blender?

You can whisk the eggs vigorously by hand until frothy, then gradually add the dry and wet ingredients, whisking until smooth. The batter might not be as aerated but will still yield a good Dutch Baby.

Dutch Baby Pancake Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

This Dutch Baby Pancake is a light, fluffy oven-baked pancake with puffed, golden edges and a custardy center. Made with simple ingredients like eggs, flour, milk, and butter, it is infused with a hint of lemon zest and vanilla for a subtle citrusy aroma. Perfect for breakfast or brunch, it is served warm with a dusting of confectioners’ sugar and optional fresh berries, whipped cream, or syrup.

Author: Dana
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

For Cooking

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, granulated sugar, salt, and vanilla extract, then blend again until fully combined. The resulting batter will be thin. Set it aside to rest for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours if preparing ahead. No need to bring chilled batter back to room temperature before baking.
Preheat Oven and Melt Butter: Preheat your oven to 400°F (204°C). Place the unsalted butter in a 10-inch oven-safe skillet or any 3-quart baking dish and put it into the oven for about 5 minutes to melt the butter thoroughly. Be careful not to burn it. Once melted, remove the skillet and use a pastry brush to spread the butter evenly up the sides of the pan, ensuring the edges of the pancake will be well-coated and crisp.
Pour Batter and Bake: Pour the prepared batter straight into the center of the hot, buttered pan without swirling. Immediately place the pan back into the oven. Bake at 400°F (204°C) for 15 minutes to allow the pancake to puff up beautifully.
Lower Temperature and Continue Baking: Without removing the Dutch baby pancake from the oven, decrease the oven temperature to 350°F (177°C). Continue baking for an additional 10 minutes or until the edges and center are nicely browned and fully set. This two-step baking process ensures a crisp, golden crust and a tender interior.
Cool and Serve: Remove the skillet from the oven and allow the Dutch baby to cool for about 5 minutes. Dust with confectioners’ sugar and add your preferred toppings such as fresh berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately for best texture and flavor.
Storage: Leftover Dutch baby pancake can be covered and stored in the refrigerator for up to 5 days or frozen for up to 2 months. Reheat gently before serving.

Notes

Resting the batter improves texture but is optional if short on time.
Use an oven-safe skillet or baking dish with high sides for best results.
Butter must be fully melted and hot to create the perfect crispy edges.
Adjust toppings according to personal preference; fresh fruits and syrups complement the tart lemon zest beautifully.
Do not open the oven door during the first 15 minutes of baking to prevent deflating the pancake.

Keywords: Dutch Baby Pancake, German pancake, oven pancake, breakfast recipe, fluffy pancake, lemon zest, easy brunch