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Dutch Baby Pancake Recipe

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★★★★★

4.7 from 140 reviews

A light, fluffy, and golden Dutch Baby Pancake that puffs up beautifully in the oven, featuring a simple batter made from eggs, flour, milk, and sugar. Perfect for breakfast or brunch, this skillet pancake is topped with melted butter and customizable toppings like berries, whipped cream, and maple syrup for an irresistible treat.

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 of salt
  • 1/2 teaspoon vanilla extract

For Cooking

  • 3 Tablespoons (43g) unsalted butter

Toppings (Optional)

  • 2 Tablespoons confectioners’ sugar, for sifting
  • Berries
  • Whipped cream
  • Maple syrup
  • Strawberry sauce

Instructions

  1. Prepare 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 extract, then blend again until just combined. The batter will be thin. Set aside to rest for 15 minutes at room temperature or cover and refrigerate for up to 24 hours.
  2. Preheat and melt butter: Preheat your oven to 400°F (204°C). Place the unsalted butter in a 10-inch oven-safe skillet or a similar 3-quart baking dish and place it 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 evenly.
  3. Pour batter and bake: Pour the batter into the hot buttered pan, centering it without swirling. Bake in the oven at 400°F (204°C) for 15 minutes. 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 golden brown and puffed.
  4. Cool and add toppings: Remove the Dutch Baby Pancake from the oven and allow it to cool for 5 minutes. Dust with confectioners’ sugar and add desired toppings such as berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately.
  5. Storage: The pancake is best enjoyed fresh. However, leftovers can be covered and stored in the refrigerator for up to 5 days, or frozen for up to 2 months.

Notes

  • Ensure eggs and milk are at room temperature for best batter consistency and rise.
  • The batter is thin; this is normal for Dutch Baby pancakes.
  • Use an oven-safe skillet for easy transfer to the oven.
  • Do not overcook; edges should be golden and slightly crisp while the center remains tender.
  • Customize toppings to your taste for added flavor and presentation.
  • To reheat leftovers, warm gently in a skillet or oven to restore crispness.

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

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