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Dutch Baby Pancake Recipe

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★★★★★

4.7 from 83 reviews

This Dutch Baby Pancake is a fluffy, oven-baked delight with a perfectly crisped edge and a tender center. Made with simple pantry ingredients and a hint of lemon zest, it’s an elegant and easy breakfast or brunch treat, topped with confectioners’ sugar and your choice of fresh berries, whipped cream, or syrup.

Ingredients

Scale

Batter 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

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. 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 combined and the batter is thin. Set aside to rest for 15 minutes at room temperature or cover and refrigerate up to 24 hours.
  2. Preheat Oven and Melt Butter: Preheat the oven to 400°F (204°C). Place butter in a 10-inch oven-safe skillet or similar 3-quart baking dish and place it in the oven for 5 minutes until melted. Remove carefully and use a pastry brush to spread melted butter evenly up the sides of the pan.
  3. Pour Batter and Bake: Pour the rested batter into the hot buttered pan, pouring into the center without swirling. Bake at 400°F (204°C) for 15 minutes.
  4. Adjust Temperature and Continue Baking: Without removing the pancake, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 10 minutes, until the edges and center turn golden brown and puffed.
  5. Cool and Serve: Remove from the oven and let cool for 5 minutes. Dust with confectioners’ sugar and add optional toppings such as berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately.
  6. Storage: Leftovers can be covered and refrigerated for up to 5 days or frozen for up to 2 months for future enjoyment.

Notes

  • Using room temperature eggs and milk helps achieve a more consistent batter texture and better rise.
  • The batter can be prepared a day ahead and stored in the refrigerator, no need to bring to room temperature before baking.
  • Do not leave the butter in the oven too long to avoid burning.
  • Serving immediately while warm ensures the best texture and flavor.

Keywords: Dutch Baby, Pancake, Oven-Baked Pancake, Breakfast, Brunch, Lemon Zest, Easy Recipe

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