Dutch Baby Pancake Recipe
If you’ve never tried a Dutch Baby Pancake Recipe, get ready to fall in love with one of breakfast’s most impressive yet surprisingly simple dishes. This puffed, golden pancake bakes up light and airy, with crisp edges and a tender, custardy center that’s perfect for showcasing fresh toppings and syrup. Whether you’re treating yourself on a leisurely weekend morning or surprising loved ones with a stunning brunch, this recipe combines just a few straightforward ingredients into something magical and utterly delicious.
Ingredients You’ll Need
Each ingredient in this Dutch Baby Pancake Recipe plays a crucial role in building its unique texture and flavor. From eggs that provide lift and structure, to a touch of lemon zest that brightens the batter, these items work harmoniously to create a dish that’s both simple and spectacular.
- 3 large eggs, at room temperature: Eggs are the backbone, creating the rise and fluffy texture that defines the pancake.
- 3/4 cup (94g) all-purpose flour: The flour provides the body and slight chew that balances the custardy feel.
- 3/4 cup (180ml) whole milk, at room temperature: Milk ensures the batter is smooth and tender, but nondairy milk can work well too.
- 1 teaspoon lemon zest: Adds a fresh, subtle citrus note that lifts the flavors beautifully.
- 2 Tablespoons (25g) granulated sugar: Sweetness that caramelizes slightly during baking, helping with color and flavor.
- Pinch salt: Enhances all the other flavors and balances the sweetness perfectly.
- 1/2 teaspoon vanilla extract: Brings warmth and inviting aroma to the batter.
- 3 Tablespoons (43g) unsalted butter: Butter browns during baking, creating those irresistibly crisp edges and adding richness.
- 2 Tablespoons confectioners’ sugar, for sifting: A final dusting for a touch of elegant sweetness and visual appeal.
- Optional toppings: Berries, whipped cream, maple syrup, and strawberry sauce elevate your creation into a personalized masterpiece.
How to Make Dutch Baby Pancake Recipe
Step 1: Prepare the Batter
Start by placing your eggs in a blender and blend on medium-high speed until they become frothy and fluffy, about 45 seconds. Then add the flour, milk, lemon zest, sugar, salt, and vanilla, blending again until just combined into a thin batter. This simple step ensures a perfectly smooth texture. Let the batter rest at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours, saving you time for busy mornings.
Step 2: Preheat and Butter Your Pan
Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Place the butter in a 10-inch oven-safe skillet or a similarly sized baking dish and warm it in the oven for about 5 minutes until melted. Be careful not to let the butter burn, then take the pan out and use a pastry brush to spread the melted butter all the way up the sides. This crucial step ensures the Dutch Baby rises evenly and browns beautifully.
Step 3: Bake Your Dutch Baby Pancake Recipe
Pour the rested batter straight into the hot, buttered pan—you don’t even need to swirl it around. Pop it into the oven and bake for 15 minutes at 400 degrees Fahrenheit. Then, without removing the pancake, lower the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius) and bake for an additional 10 minutes until the edges are deeply browned and puffed high. This is the moment where your Dutch Baby transforms into a stunning, puffed masterpiece.
Step 4: Cool and Serve
After baking, remove the pancake from the oven and let it cool for about 5 minutes. This resting time lets the pancake settle slightly so you can slice it easily without losing all that gorgeous puff. Then, it’s ready for your favorite toppings!
Step 5: Enjoy and Store
Serve immediately for the best texture and flavor. If you have leftovers, cover and refrigerate for up to 5 days, or freeze for extended storage.
How to Serve Dutch Baby Pancake Recipe
Garnishes
Topping your Dutch Baby Pancake Recipe is where you can get really creative. A light dusting of confectioners’ sugar adds sweet elegance, while fresh berries contribute bright, juicy bursts of flavor. A dollop of whipped cream or a drizzle of warm maple syrup offers rich, comforting sweetness, and fruity sauces like strawberry add a tangy contrast that enhances every bite.
Side Dishes
To make your brunch feel truly special, pair this pancake with crispy bacon or savory sausage links to counterbalance the sweetness. A fresh fruit salad or a handful of roasted nuts complements the textures beautifully. If you want a more filling meal, scrambled eggs or smoked salmon offer delicious protein-packed options.
Creative Ways to Present
For a crowd or special occasions, bake the Dutch Baby Pancake Recipe in individual ramekins for personal-sized delights. You can also top it with an assortment of nuts and seeds for added crunch, or drizzle with flavored syrups like cinnamon or chocolate for a twist. Serve it family-style with all the toppings available so everyone can customize their perfect bite.
Make Ahead and Storage
Storing Leftovers
If you have any Dutch Baby Pancake leftovers, wrap them tightly in plastic wrap or place in an airtight container and store in the refrigerator. They will stay fresh for up to 5 days, although they are best enjoyed sooner.
Freezing
You can freeze Dutch Baby Pancake slices for up to 2 months. Lay the cooled slices on a baking sheet to freeze individually before transferring to a freezer-safe bag. This way, you can pull out just the amount you want and avoid soggy pancakes from thawing all at once.
Reheating
Reheat your slice in a toaster oven or conventional oven at 350 degrees Fahrenheit until warmed through and edges regain some crispness. Avoid microwaving as it tends to make the pancake soggy and chewy, losing that signature texture magic.
FAQs
Can I use dairy-free milk in this Dutch Baby Pancake Recipe?
Absolutely! Any unsweetened nondairy milk like almond, oat, or soy will work just fine and keeps the recipe accessible for those with dietary restrictions.
Why does my Dutch Baby pancake deflate after baking?
The dramatic puff you see right out of the oven is mostly steam causing the rise. It naturally deflates as it cools, but the texture and flavor remain delicious.
Can I add flavors or spices to the batter?
Yes! A pinch of cinnamon or nutmeg works beautifully, and for a citrus twist, try orange zest instead of lemon. Just keep additions subtle to preserve the pancake’s light profile.
What if I don’t have a blender?
You can whisk the eggs vigorously by hand until frothy and mix the batter well. A blender just speeds up the process and creates a super smooth batter.
Is it possible to make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results. The texture might be a bit different but still delicious.
Final Thoughts
This Dutch Baby Pancake Recipe is a joyful way to bring something special to your table with minimal effort and simple ingredients. Its impressive puff and tender crumb make every breakfast feel celebratory, and the versatility in toppings means you can make it your own every time. I hope you enjoy making and sharing this delightful pancake as much as I do. Happy baking!
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Dutch Baby Pancake Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A light and airy Dutch Baby Pancake recipe that is easy to prepare with simple ingredients. This oven-baked treat features a puffed, golden crust with a soft custard-like center, perfect for breakfast or brunch. Serve with powdered sugar, fresh berries, whipped cream, or maple syrup for a delicious and elegant start to your day.
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 of salt
- 1/2 teaspoon vanilla extract
For the pan
- 3 Tablespoons (43g) unsalted butter
Toppings (optional)
- 2 Tablespoons confectioners’ sugar, for sifting
- Fresh berries
- Whipped cream
- Maple syrup
- Strawberry sauce
Instructions
- Prepare 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, then blend until fully combined. The batter will be thin. Set aside and allow it to rest at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours. If refrigerated, no need to bring it back to room temperature before baking.
- Preheat oven and melt butter: Preheat the oven to 400°F (204°C). Place the unsalted butter in a 10-inch oven-safe skillet or a similar 3-quart baking dish, then place the pan in the oven for 5 minutes to melt the butter without burning it. Remove the pan and use a pastry brush to spread the melted butter evenly up the sides of the pan.
- Pour batter and bake: Pour the rested batter into the center of the hot buttered pan without swirling. Place the skillet back into the oven and bake at 400°F (204°C) for 15 minutes. Then reduce the oven temperature to 350°F (177°C) without removing the pancake, and bake for an additional 10 minutes or until the edges and center develop a golden-brown color.
- Cool and add toppings: Remove the Dutch Baby from the oven and allow it to cool for about 5 minutes. Dust with confectioners’ sugar and add your choice of optional toppings like fresh berries, whipped cream, maple syrup, or strawberry sauce.
- Serve and store leftovers: Slice and serve the pancake immediately for best texture and flavor. Store leftover Dutch Baby pancakes covered in the refrigerator for up to 5 days, or freeze for up to 2 months.
Notes
- Resting the batter allows the flour to fully hydrate, which improves the texture and rise of the pancake.
- Using a hot buttered skillet ensures the batter begins cooking immediately, aiding the characteristic puff.
- Do not swirl the batter after pouring it into the pan; this helps achieve an even rise.
- The Dutch Baby is best enjoyed fresh but can be reheated gently in the oven or microwave.
- Optional toppings can be customized to your preference for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
