Description
Learn how to make a delightful Dutch Baby Pancake that’s perfect for breakfast or brunch. This puffy, oven-baked pancake is easy to whip up and can be customized with your favorite toppings.
Ingredients
Units
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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 salt
- 1/2 teaspoon vanilla extract
Toppings:
- 2 Tablespoons confectioners’ sugar, for sifting
- optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
Instructions
- Batter Preparation: Place eggs in a blender and blend until frothy. Add flour, milk, lemon zest, sugar, salt, and vanilla. Blend until combined. Rest batter for 15 minutes or refrigerate for up to 24 hours.
- Preheat Oven: Preheat oven to 400°F (204°C). Melt butter in a 10-inch oven-safe skillet for 5 minutes.
- Bake: Pour batter into the hot pan. Bake at 400°F for 15 minutes, then reduce temperature to 350°F and bake for 10 more minutes, until browned.
- Serve: Cool for 5 minutes, add desired toppings, slice, and serve.
Notes
- Special Tools (affiliate links): Blender | Citrus Zester | 10-inch Oven-Safe Skillet
- Milk: Whole milk is recommended, but any milk can be used.
- Lemon Zest: Adds a fresh flavor; adjust to taste or substitute with ground cinnamon.
- Skillet Alternatives: Any 10-inch oven-safe skillet or 3-quart baking dish can be used.
- Savory Version: Adjust sugar, salt, and add herbs for a savory twist.
Nutrition
- Serving Size: 1 slice without toppings
- Calories: 171
- Sugar: 5.9 g
- Sodium: 437.1 mg
- Fat: 8.3 g
- Carbohydrates: 17.9 g
- Protein: 5.9 g
- Cholesterol: 108.9 mg
