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 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 the batter to room temperature before baking.

Step 2: Preheat the oven to 400°F (204°C). Place butter in a 10-inch oven-safe skillet or any 3-quart baking dish. Put the pan in the oven for 5 minutes to melt the butter—be careful not to burn it. Remove from the oven 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 it around. Place it back in the oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for 10 more minutes, or until the edges and center are browned.

Step 4: Remove from the oven and cool for 5 minutes before adding your desired toppings. Slice and serve immediately for the best texture and flavor.

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

Use fresh lemon zest to brighten the flavor and add a subtle citrus note to the batter.

For a dairy-free version, substitute the whole milk with your favorite non-dairy milk and use a plant-based butter alternative.

Top with fresh berries and a dollop of whipped cream or drizzle with maple syrup for a classic finish.

To make a savory Dutch Baby, omit the sugar and lemon zest, and add herbs or cheese instead.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. No need to bring it to room temperature before baking.

What type of pan works best for a Dutch Baby?

An oven-safe 10-inch skillet, preferably cast iron, is ideal as it holds heat well and helps create the signature puffed edges. A similar-sized oven-safe baking dish can also be used.