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Easy Dutch Baby Pancake

A light and airy Dutch baby pancake that puffs up dramatically in the oven, perfect for any topping.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 large eggs, at room temperature
  • ¾ cup (94g) all-purpose flour
  • ¾ cup (180ml) whole milk
  • 1 teaspoon lemon zest (or ½ teaspoon ground cinnamon)
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon vanilla extract (optional but recommended)
  • 1 pinch salt
  • 3 tablespoons (43g) unsalted butter, for greasing the skillet
  • 2 tablespoons confectioners’ sugar, for dusting
  • Fresh berries, to taste, for topping
  • 2 tablespoons sour cream (optional)
  • 2 tablespoons fresh chives, chopped (for savory option)
  • Halved cherry tomatoes, to taste (great for savory toppings)

Instructions

  1. Blend the batter: Place the eggs in a blender and blend on medium-high speed for about 45 seconds, until frothy and fluffy. Add the flour, milk, lemon zest, sugar, vanilla, and salt. Blend again until smooth and well combined.
  2. Rest the batter: Pour the batter into a bowl or leave it in the blender, and let it rest at room temperature for 15–20 minutes.
  3. Preheat & melt the butter: Preheat your oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet and slide it into the oven for 5 minutes until melted. Use a pastry brush to coat the skillet’s sides with melted butter.
  4. Bake: Pour the rested batter directly into the center of the hot buttered skillet. Bake at 400°F for 15 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 10 minutes without opening the oven door.
  5. Finish & serve: Remove from the oven and let it cool slightly in the skillet for 5 minutes. Dust with confectioners’ sugar, add your choice of toppings, and slice into wedges to serve directly from the skillet.

Notes

For best results, ensure all ingredients are at room temperature before blending. Experiment with various toppings for unique flavors.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 150mg

Keywords: Dutch baby pancake, fluffy pancakes, breakfast recipe, easy pancakes, brunch idea