Dutch Baby Pancake Recipe
Introduction
The Dutch Baby Pancake is a delightful, fluffy oven-baked treat that puffs up beautifully with crisp edges and a tender center. It’s simple to make and perfect for breakfast or brunch, especially when topped with fresh berries, whipped cream, or maple syrup.
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 aside to rest for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours. No need to return to room temperature before baking.
- 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 put it in the oven for 5 minutes to melt (avoid burning the butter). Remove the pan and use a pastry brush to spread the melted butter up the sides.
- Step 3: Pour the batter into the center of the hot pan. There’s no need to swirl it around. Return the pan to the oven and bake for 15 minutes. Without removing the Dutch baby, lower the oven temperature to 350°F (177°C) and bake for an additional 10 minutes, or until the edges and center are golden brown.
- Step 4: Remove the Dutch baby from the oven and let it cool for 5 minutes. Dust with confectioners’ sugar and add your favorite toppings. Slice and serve immediately.
- Step 5: Enjoy the Dutch baby fresh for best texture, but you can cover leftovers and refrigerate for up to 5 days or freeze for up to 2 months.
Tips & Variations
- Resting the batter improves the texture but isn’t mandatory if you’re short on time.
- Try adding spices like cinnamon or nutmeg to the batter for extra warmth.
- Use coconut or almond milk as a nondairy alternative with no loss of flavor.
- Serve with powdered sugar and a squeeze of fresh lemon juice for a bright finish.
Storage
Store any leftover Dutch baby pancake covered in the refrigerator for up to 5 days. Reheat gently in the oven or toaster oven to maintain crisp edges. For longer storage, freeze portions wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
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 is no need to bring it back to room temperature before baking; just give it a quick stir if needed.
What pan is best for baking a Dutch Baby?
An oven-safe 10-inch skillet, preferably cast iron, works best as it distributes heat evenly and helps create crispy edges. Any oven-safe baking dish about 3 quarts in size can also be used.
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Dutch Baby Pancake Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and fluffy Dutch Baby Pancake made with simple ingredients like eggs, flour, milk, and butter. This oven-baked delicacy puffs up beautifully and is served warm with optional toppings such as berries, whipped cream, and syrup, making it a perfect breakfast or brunch treat.
Ingredients
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
Toppings (Optional)
- 2 Tablespoons confectioners’ sugar, for sifting
- Berries
- Whipped cream
- Maple syrup
- Strawberry sauce
Instructions
- Blend 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, granulated sugar, salt, and vanilla extract, and blend until combined into a thin batter. Set aside to rest for 15 minutes at room temperature or refrigerate for up to 24 hours.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Place the unsalted butter in a 10-inch oven-safe skillet or any 3-quart baking dish and put it in the oven for about 5 minutes to melt the butter thoroughly. Remove the pan from the oven and use a pastry brush to spread the melted butter up the sides of the pan to ensure even cooking.
- Pour Batter and Bake: Pour the rested batter into the center of 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 pan, reduce the oven temperature to 350°F (177°C) and bake for an additional 10 minutes until the Dutch Baby pancake is golden brown and puffed with crisp edges.
- Cool and Serve: Remove the pancake from the oven and allow it to cool for 5 minutes. Dust with confectioners’ sugar and add your preferred toppings such as berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately for the best texture and flavor.
- Storage: Enjoy the Dutch Baby fresh, but you can cover and refrigerate leftovers for up to 5 days or freeze them for up to 2 months. Reheat gently before serving to maintain its texture.
Notes
- Using room temperature eggs and milk helps the batter blend smoothly and rise better while baking.
- Resting the batter allows the flour to fully hydrate, resulting in a more tender pancake.
- Do not swirl the batter once poured into the hot pan; this helps achieve an even puff.
- Keep an eye on the butter while melting to avoid burning it.
- The pancake will deflate as it cools, so serve promptly for the best presentation.
- Optional toppings can be adjusted according to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Dutch baby pancake, oven pancake, breakfast recipe, fluffy pancake, easy brunch recipe
