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
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 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
