Description
This fluffy and golden Dutch Baby Pancake is oven-baked to perfection with crispy edges and a soft, custardy center. Serve it sweet with berries and whipped cream or go savory with herbs and smoked salmon.
Ingredients
3 large eggs, at room temperature
3/4 cup all-purpose flour
3/4 cup whole milk, at room temperature
1 teaspoon lemon zest
2 tablespoons granulated sugar
Pinch of salt
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter
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Toppings:
2 tablespoons confectioners’ sugar
Optional: fresh berries, whipped cream, maple syrup, or strawberry sauce
Instructions
1. Preheat oven to 400°F (204°C).
2. Blend eggs until frothy. Add flour, milk, zest, sugar, salt, and vanilla. Blend until smooth.
3. Let batter rest for 15 minutes.
4. Melt butter in a 10-inch oven-safe skillet inside the oven.
5. Remove skillet, spread butter, and pour in batter.
6. Bake at 400°F for 15 minutes. Reduce heat to 350°F and bake for 10 more minutes.
7. Cool for 5 minutes. Top with your favorite sweet or savory toppings.
8. Serve immediately.
Notes
You can prepare the batter a day in advance and refrigerate it overnight.
Substitute lemon zest with cinnamon for a cozy twist.
Try savory versions with arugula, smoked salmon, or poached eggs.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 10g
- Sodium: 115mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 160mg
Keywords: Dutch baby pancake, oven pancake, breakfast recipe