Dutch Baby Pancake

A fluffy oven-baked pancake that combines a custardy center with crisp edges, elevated by a hint of lemon zest—perfect for a cozy breakfast or brunch.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

Pancake Batter

3 large eggs, at room temperature For the best rise.
3/4 cup all-purpose flour Gives structure and tenderness.
3/4 cup whole milk, at room temperature Nondairy milk can also be used.
1 teaspoon lemon zest Adds a bright flavor.
2 Tablespoons granulated sugar For slight sweetness and browning.
1 pinch salt
1/2 teaspoon vanilla extract
3 Tablespoons unsalted butter Melted for cooking.
2 Tablespoons confectioners’ sugar For dusting before serving.

Optional Toppings

berries Fresh berries like strawberries, blueberries, etc.
whipped cream
maple syrup
strawberry sauce

Method

Preparation

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; blend until combined. Scrape the blender if needed to ensure there are no dry pockets of flour.
Set aside batter to rest for 15 minutes at room temperature.

Baking

Preheat the oven to 400°F (204°C).
Place butter in a 10-inch oven-safe skillet and melt in the oven for 5 minutes.
Remove from the oven and use a pastry brush to spread melted butter evenly up the sides of the pan.
Pour the batter into the center and bake for 15 minutes. Reduce temperature to 350°F (177°C) and bake for another 10 minutes, until browned.
Remove from the oven and cool for 5 minutes before adding desired toppings. Slice and serve.

Notes

Best enjoyed immediately. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Reheat gently to preserve texture.