Name: Dutch Baby Pancake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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 alternative); 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

Jump to Recipe· 4.4 from 8 reviews

There is something truly magical about a Dutch Baby Pancake Recipe that never fails to bring a smile at breakfast or brunch. This oven-baked pancake puffs up beautifully with crispy edges and a tender, custardy center that feels like a warm hug on a plate. It’s a perfect balance of buttery richness, a hint of lemon zest, and a touch of vanilla that makes it irresistibly comforting. Whether you’re whipping it up for a lazy weekend or surprising your loved ones with a special treat, this recipe combines simplicity and elegance in the most delightful way.

Ingredients You’ll Need

A black cast iron skillet filled with a thick, smooth yellow mixture topped with a layer of light, creamy foam spreading across the surface with a few small bubbles. The skillet rests on a white marbled surface, visible from above showing its round shape and sturdy handle. The mixture looks rich and oily near the edges where the foam thins out, contrasting against the dark pan. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Dutch Baby Pancake Recipe lies in its simplicity: just a handful of everyday ingredients that, when combined, create a spectacularly fluffy and flavorful dish. Each component plays a crucial role in achieving the perfect texture and taste, from the eggs that provide structure to the lemon zest that adds a refreshing brightness.

3 large eggs, at room temperature: The foundation for the light and airy texture, making the pancake rise beautifully in the oven.
3/4 cup (94g) all-purpose flour: Provides structure and helps create that delicate, tender crumb.
3/4 cup (180ml) whole milk, at room temperature: Adds moisture and richness, but non-dairy milk works well too for a dairy-free twist.
1 teaspoon lemon zest: Brightens the entire dish with a subtle citrusy pop that balances the sweetness.
2 tablespoons (25g) granulated sugar: Adds just the right touch of sweetness without overpowering the flavors.
Pinch of salt: Enhances the overall flavors by balancing the sweetness and richness.
1/2 teaspoon vanilla extract: Brings warmth and depth, elevating the pancake’s flavor profile.
3 tablespoons (43g) unsalted butter: Essential for coating the pan and creating those irresistibly crispy, golden edges.
2 tablespoons confectioners’ sugar, for sifting: Perfect for a delicate dusting over the finished pancake to add charm and a little extra sweetness.
Optional toppings (berries, whipped cream, maple syrup, strawberry sauce): Adds color, texture, and extra flavor to personalize your Dutch Baby Pancake Recipe.

How to Make Dutch Baby Pancake Recipe

Step 1: Blend the Batter to Fluffy Perfection

Start by placing the eggs in a blender and blending on medium-high speed until they’re frothy and full of air, about 45 seconds. This aeration is key to getting that iconic puff. Then add the flour, milk, lemon zest, sugar, salt, and vanilla extract, blending until everything is combined into a thin batter. Letting the batter rest for 15 minutes at room temperature allows for an even texture. If you want to prepare ahead, you can cover it and refrigerate for up to 24 hours, no need to bring it back to room temp before baking.

Step 2: Prepare the Pan with Butter and Preheat Oven

Preheat your oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet or a similar baking dish and pop it into the oven for about 5 minutes until melted and just starting to bubble. This sizzling butter not only adds flavor but also ensures the pancake doesn’t stick. Use a pastry brush to spread the melted butter evenly up the sides of the pan to get those wonderfully crispy edges.

Step 3: Bake the Dutch Baby Pancake

Pour the rested batter into the center of the hot, butter-coated pan—there’s no need to swirl, it spreads beautifully on its own. Bake at 400°F for 15 minutes so the pancake puffs up like a cloud. Then lower the heat to 350°F (177°C) without removing the pancake and bake for another 10 minutes. This two-stage baking process ensures golden-brown edges and a perfectly cooked center.

Step 4: Cool and Add Toppings

Once the pancake is done baking, take it out of the oven and let it cool for about 5 minutes. This resting time helps the pancake to settle slightly, making it easier to slice. Before serving, sift confectioners’ sugar over the top for a delicate, snowy effect. Now it’s time to add your favorite toppings—fresh berries, whipped cream, maple syrup, or strawberry sauce take this classic dish to new heights.

Step 5: Enjoy or Store Leftovers

Enjoy your Dutch Baby Pancake Recipe immediately for best texture and flavor. If you happen to have leftovers, don’t worry! Cover and store them in the fridge for up to 5 days or freeze for up to 2 months—you’ll find reheating simple and just as tasty as the day you made it.

How to Serve Dutch Baby Pancake Recipe

The image shows two black cast iron skillets on a white marbled surface, each with a Dutch baby pancake. The top skillet holds a golden brown pancake topped with strawberries, blueberries, and a dollop of white cream in the center. The bottom skillet contains a pancake with slices of pink smoked salmon, bright green arugula, halved cherry tomatoes, and a white creamy sauce in the center. Around the skillets are small white bowls with cream and a wooden honey dipper, along with a vase of pink tulips and scattered cherry tomatoes. A woman's hand is partly visible near the top skillet. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes transform your Dutch Baby Pancake Recipe into a feast for the eyes and palate. Fresh berries bring vibrant color and juicy tartness, while a dollop of whipped cream adds a swirl of airy sweetness. A light drizzle of maple syrup or a spoonful of strawberry sauce creates a luscious contrast against the lightly crisped edges.

Side Dishes

Pairing your Dutch Baby with savory sides like crispy bacon or sausage cuts through the sweetness and makes the meal feel balanced and hearty. A simple green salad with a citrus vinaigrette complements the pancake’s richness and refreshes the palate, perfect for a brunch spread.

Creative Ways to Present

For a visually stunning presentation, serve your Dutch Baby in individual cast iron skillets or mini oven-safe pans. Pumpkin puree or cinnamon-spiced apple compote makes a seasonal twist, turning this recipe into a centerpiece for cozy fall mornings. Adding edible flowers or a sprinkle of toasted nuts is another way to impress your guests.

Make Ahead and Storage

Storing Leftovers

If you have any Dutch Baby Pancake Recipe leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 5 days and can be enjoyed cold or reheated. The texture changes slightly but remains delightful for a quick breakfast or snack.

Freezing

To freeze, wrap individual slices tightly with plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months, making it super convenient to enjoy this lovely recipe whenever you want without any hassle.

Reheating

Reheat leftover Dutch Baby pancake slices in a toaster oven or conventional oven at a low temperature until warmed through. This method helps maintain the crispiness of the edges. Microwaving works for a quick fix but may soften the edges slightly.

FAQs

Can I make the Dutch Baby Pancake Recipe vegan?

Absolutely! Substitute the eggs with a flaxseed or chia seed “egg” and use a plant-based milk. You might lose a bit of the puffiness, but it will still be delicious and satisfying.

What can I use if I don’t have a blender?

You can whisk the eggs vigorously by hand or with a mixer until frothy, then gradually stir in the other ingredients until smooth. The batter won’t be quite as aerated, but your Dutch Baby will still turn out fantastic.

Why did my Dutch Baby pancake deflate quickly?

It’s natural for the Dutch Baby to puff up dramatically in the oven and then deflate shortly after removal as it cools. This happens because of the egg structure; it’s part of the charm. To enjoy the puff at its peak, serve immediately.

Can I add spices to the batter?

Definitely! Feel free to add a pinch of cinnamon, nutmeg, or cardamom for extra warmth and complexity. These spices pair wonderfully with the lemon zest and vanilla in the recipe.

Is it possible to make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure to check the blend includes xanthan gum for best results to retain the proper texture and rise.

Final Thoughts

This Dutch Baby Pancake Recipe is a shining example of how a few simple ingredients can come together to create something truly special. It’s a versatile, impressive, and delicious dish to make any morning remarkable. I encourage you to try this recipe soon and watch it become a favorite in your kitchen, bringing joy and warmth with every bite.