Dessert

Dutch Baby Pancake Recipe

ByMaya Arden August 18, 2026August 18, 2026

Introduction

The Dutch Baby Pancake is a light and airy oven-baked treat with a delicate lemon flavor. It’s easy to prepare and makes a perfect breakfast or brunch centerpiece. Crisp on the edges and tender in the middle, it’s delightful topped with fresh berries or a dusting of sugar.

The image shows two cast iron skillets on a white marbled surface, each with a different layered Dutch baby pancake. The top skillet contains a golden-brown pancake with puffed, crispy edges, topped in the center with a mix of fresh berries including red strawberries, blueberries, and raspberries dusted lightly with powdered sugar, along with a dollop of white whipped cream on the right side. The bottom skillet holds a savory Dutch baby with a light golden base layer, topped with slices of bright orange smoked salmon, red pickled onions, small red cherry tomatoes, fresh green arugula leaves, and two dollops of white cream or sour cream at the front center. Surrounding the skillets are a white bowl of blueberries, a white plate with smoked salmon and cherry tomatoes, a small bowl with white cream, a wooden pepper grinder, and to the right, pink tulips lying on the 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 until combined. The batter will be thin. Set it aside and allow it to rest for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours.
Step 2: Preheat the oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet or any 3-quart baking dish, then place it in the oven for about 5 minutes to melt. 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 it in the oven and bake for 15 minutes. Then reduce the oven temperature to 350°F (177°C) and bake for an additional 10 minutes, or until the edges and center are browned.
Step 4: Remove the Dutch Baby from the oven and let it cool for 5 minutes before adding your desired toppings. Slice and serve immediately.
Step 5: Enjoy it fresh for the best texture and flavor. Leftovers can be covered and stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
Use nondairy milk like almond or oat milk to make this recipe dairy-free.
If you don’t have a blender, whisk the eggs until frothy, then gradually whisk in the other ingredients until smooth.

Serve with a squeeze of fresh lemon juice for a bright finish.

Storage

Store leftovers covered in the refrigerator for up to 5 days. To reheat, warm slices briefly in a toaster oven or conventional oven to restore crispness. For longer storage, freeze wrapped tightly for up to 2 months and defrost overnight in the refrigerator before reheating.

How to Serve

A Dutch baby pancake is shown in a black cast iron skillet resting on a white marbled texture. The pancake has a thick, golden-brown puffy crust around the edge and a lighter, softer center with a slightly glossy texture. On top of the pancake in the center is a swirl of white whipped cream, surrounded by fresh strawberries, raspberries, and blueberries that add red and blue colors. There is a light dusting of powdered sugar over the fruits and parts of the pancake. Nearby, there are two white bowls filled with strawberries and blueberries, and a small light pink jug containing syrup. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be prepared and refrigerated for up to 24 hours. There’s no need to bring it back to room temperature before baking.

What kind of pan should I use?

An oven-safe skillet about 10 inches in diameter works best, but a similar-sized baking dish can also be used. Make sure the pan can go from stove to oven safely if you plan to melt butter on the stove first.