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Dutch Baby Pancake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/dutch-baby-pancake-recipe/