Name: Dutch Baby Pancake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large eggs, at room temperature; 3/4 cup (180ml) whole milk, at room temperature (or nondairy); 1/2 teaspoon vanilla extract; 3 Tablespoons (43g) unsalted butter; 3/4 cup (94g) all-purpose flour; 2 Tablespoons (25g) granulated sugar; pinch salt; 1 teaspoon lemon zest; 2 Tablespoons confectioners’ sugar, for sifting; Fresh berries; Whipped cream; Maple syrup; Strawberry sauce

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. There is no need to bring the batter back to room temperature before baking.

Step 2: Preheat the oven to 400°F (204°C). Put the butter in a 10-inch oven-safe skillet or any 3-quart baking dish and place it in the oven for 5 minutes to melt. Be careful not to let the butter burn. Remove the pan from the oven 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—no need to swirl it around. Place the pan back in the oven and bake for 15 minutes. Without removing it from the oven, reduce the temperature to 350°F (177°C) and bake for an additional 10 minutes, or until the edges and center develop a golden-brown color.

Step 4: Remove the Dutch baby from the oven and let it cool for 5 minutes. Add your desired toppings such as berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately.

Step 5: Although best enjoyed fresh, leftovers can be covered and stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Tips & Variations

For a dairy-free version, use nondairy milk and substitute the butter with a plant-based alternative.

Adding a pinch of cinnamon to the batter enhances the flavor with a warm, cozy note.

Serve with fresh lemon wedges to brighten the dish further.

If you do refrigerate the batter, give it a gentle stir before pouring into the pan, but avoid overmixing.

Storage

Store any leftover Dutch Baby Pancake in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual slices in a toaster oven or skillet until heated through to retain crisp edges. For longer storage, freeze wrapped portions in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be prepared up to 24 hours in advance and refrigerated. There’s no need to bring it back to room temperature before baking; simply pour it straight from the fridge into the hot buttered pan.

Why does the Dutch Baby puff up so much in the oven?

The steam generated from the liquid in the batter causes the pancake to puff dramatically while baking. The hot buttered pan and high initial oven temperature also help create this beautiful rise. Once removed from the oven, it will gradually deflate but remain delicious.