Description

This Dutch Baby Pancake recipe is a delightful, fluffy oven-baked pancake perfect for breakfast or brunch. It features a thin batter blended to perfection, baked in a skillet with melted butter to create crisp edges and a tender, custardy center. Served with optional toppings like berries, whipped cream, and maple syrup, it’s an impressive yet simple-to-make treat.

Ingredients

Scale

Basic 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 (Optional)

2 Tablespoons confectioners’ sugar, for sifting
Berries
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 frothy and fluffy, about 45 seconds. Add the flour, milk, lemon zest, sugar, salt, and vanilla extract and blend until well combined. The batter will be thin. Set aside to rest at room temperature for 15 minutes, or cover and refrigerate up to 24 hours. No need to bring to room temperature before baking if refrigerated.
Preheat oven and melt butter: Preheat your oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet (such as a cast iron skillet) or a 3-quart baking dish and put it in the oven for 5 minutes until the butter melts. Be careful not to let it burn. Remove the pan from the oven and use a pastry brush to spread the melted butter evenly up the sides.
Bake the pancake: Pour the batter directly into the hot, buttered pan without swirling. Place the pan back in the oven and bake for 15 minutes at 400°F (204°C). Then, without removing the pancake, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 10 minutes or until the edges and center are golden brown.
Cool and serve: Remove the Dutch Baby pancake from the oven and let it cool for 5 minutes. Dust with confectioners’ sugar and add any desired toppings such as berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately for the best experience.
Storage tips: Leftovers can be covered and stored in the refrigerator for up to 5 days or frozen for up to 2 months. Warm gently before serving to restore texture.

Notes

This is an easy and sweet Dutch Baby pancake recipe; for savory variations, you can reduce the sugar and add herbs or cheese.
If you don’t have a cast iron skillet, a 3-quart oven-safe baking dish or any ovenproof skillet will work.
Resting the batter helps improve the texture, but it can also be baked immediately if pressed for time.
Optional toppings elevate the flavors – experiment with fresh fruits, syrups, or even yogurt.
Make sure the pan is hot and butter melted before pouring in the batter to achieve the characteristic puff and crisp edges.

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