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
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 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
