Description
This Dutch Baby Pancake recipe is a delightful, fluffy oven-baked pancake that puffs up impressively with crisp edges and a tender center. Made with simple ingredients like eggs, flour, milk, and butter, and enhanced with lemon zest and vanilla, it can be enjoyed with a variety of sweet toppings such as berries, whipped cream, or maple syrup. Perfect for a special breakfast or brunch, this recipe offers a light, airy texture and easy preparation with a blender and oven.
Ingredients
Scale
Wet 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
Dry Ingredients
- 3/4 cup (94g) all-purpose flour
- 2 Tablespoons (25g) granulated sugar
- pinch salt
- 1 teaspoon lemon zest
Toppings (Optional)
- 2 Tablespoons confectioners’ sugar, for sifting
- Fresh 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 flour, milk, lemon zest, sugar, salt, and vanilla, then blend again until combined. The batter will be thin. Set aside to rest for 15 minutes at room temperature, or cover and refrigerate up to 24 hours.
- Preheat oven and melt butter: Preheat oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet and place it in the oven for 5 minutes until melted. Remove carefully and use a pastry brush to spread the melted butter up the sides of the pan to prevent sticking.
- Pour batter and initial bake: Pour the batter into the hot, buttered skillet. No need to swirl. Place it back in the oven and bake for 15 minutes at 400°F (204°C).
- Reduce temperature and continue baking: Without removing the skillet, 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 and puffed up.
- Cool and serve: Remove the Dutch baby pancake from the oven and let cool for 5 minutes. Dust with confectioners’ sugar and top with your choice of berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately for best texture.
- Storage: Leftovers can be covered and stored in the refrigerator for up to 5 days or frozen for up to 2 months. Reheat before serving if desired.
Notes
- Using room temperature eggs and milk helps achieve a lighter, fluffier batter.
- The batter can rest for up to 24 hours refrigerated for convenience. No need to bring it back to room temperature before baking.
- Be careful not to burn the butter during the melting step; 5 minutes is sufficient.
- The Dutch baby pancake is best enjoyed fresh for optimal puffiness and texture.
- Oven-safe skillets with high sides work best to help the pancake rise properly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Dutch baby pancake, oven pancake, fluffy pancake, baked pancake, breakfast recipe, brunch ideas, easy pancake recipe
