Dutch Baby Pancake Recipe

Light as air, golden at the edges, and ready to smother with your favorite toppings—the Dutch Baby Pancake Recipe is a showstopper that’s secretly simple. Whether you’re warming up a cozy weekend breakfast or dreaming of a celebratory brunch, this giant, skillet-baked pancake will wow everyone at your table (and you’ll have barely lifted a whisk!).

Ingredients You’ll Need

Every ingredient in this Dutch Baby Pancake Recipe does its part to transform a short list of staples into an airy, golden masterpiece. With just eggs, flour, milk, and a few extras, you get a texture that’s somewhere between a crepe and a soufflé—prepare to be amazed by how these simple ingredients work their magic.

• 3 large eggs (room temperature): Eggs are the soul of the Dutch Baby—they puff the pancake and create that custardy bite. Room temp eggs blend more smoothly and help the rise.
• 3/4 cup (94g) all-purpose flour: Flour gives structure, keeping the pancake light yet tender. Sift for extra fluffiness if you have the time.
• 3/4 cup (180ml) whole milk (room temperature): Whole milk makes things rich and velvety, but you can swap for your favorite nondairy option if needed.
• 1 teaspoon lemon zest: Adds a pop of brightness—subtle, but it lifts the whole dish. Feel free to use more or less to suit your taste!
• 2 tablespoons (25g) granulated sugar: Not too sweet, just enough to balance the pancake and let your toppings shine.
• Pinch salt: Essential for flavor—just a dash wakes up all the other ingredients.
• 1/2 teaspoon vanilla extract: Gives a warm, bakery-style aroma no one can resist.
• 3 tablespoons (43g) unsalted butter: For that irresistibly crispy, bronzed edge—don’t skip it!
• Toppings: Dust with confectioners’ sugar, and add berries, whipped cream, maple syrup, or strawberry sauce for your dream finish.

Variations

One of the secret joys of the Dutch Baby Pancake Recipe? It’s endlessly adaptable! Whether you want to lean sweet or go totally savory, there’s room for any taste, dietary need, or ingredient you have on hand. Don’t be shy about making this recipe your own.

• Savory & Herby: Omit most of the sugar and vanilla, add sour cream, chives, parsley, and a sprinkle of black pepper for a brunch twist that pairs beautifully with smoked salmon or pickled veggies.
• Cinnamon Swirl: Skip the lemon zest and add a big pinch of cinnamon, or swirl some cinnamon sugar in before baking for a cozy, spiced treat.
• Berry Burst: Scatter fresh or frozen berries over the pancake before baking for juicy pops of fruit throughout.
• Dairy-Free Dream: Use almond, oat, or soy milk and plant-based butter—you’ll still get an epic puff!

How to Make Dutch Baby Pancake Recipe

Step 1: Blend the Batter

Crack the eggs into your blender and blitz on medium-high for about 45 seconds, until the mixture is frothy and volume has increased—think tiny bubbles! Add in the flour, milk, lemon zest, sugar, salt, and vanilla. Blend again just until combined; the batter will be thin and pourable, just like it should be. Let it rest for at least 15 minutes on the counter (or up to 24 hours in the fridge!), so the flour can fully hydrate—this makes for a tender pancake.

Step 2: Prep the Pan & Melt the Butter

While your batter is resting, preheat your oven to 400°F (204°C). Pop the butter into a 10-inch oven-safe skillet and slide it into the oven for about 5 minutes, just until the butter is fully melted and starting to sizzle. (Don’t wander off—you don’t want browned butter here!) Carefully remove the pan and use a pastry brush to coat the sides with that melted gold for maximum puff.

Step 3: Bake to Puffy Perfection

Pour the rested batter straight into the hot, buttery skillet. Place it back in the oven (don’t swirl the pan—let the heat do its thing). Bake for 15 minutes, then—without opening the oven—lower the temperature to 350°F (177°C) and bake for 10 minutes more. You’re looking for edges that are deeply browned and dramatic, with a gently puffed, custardy center.

Step 4: Cool, Garnish, and Serve

Take the Dutch Baby out of the oven and let it cool for about 5 minutes—this helps the puff settle and makes slicing easier. Dust liberally with confectioners’ sugar, and add your favorite toppings—berries, maple syrup, whipped cream, you name it. Slice into wedges and serve while still warm and glorious!

How to Serve Dutch Baby Pancake Recipe

Garnishes

The classic finish for this Dutch Baby Pancake Recipe is a blizzard of confectioners’ sugar—simple, beautiful, and sweet. For an extra layer of flavor, add fresh berries (strawberries, blueberries, or raspberries), a dollop of whipped cream, or a generous drizzle of maple syrup. Feeling more adventurous? Try a spoonful of tangy fruit compote or lemon curd for a bright twist.

Side Dishes

This pancake pairs perfectly with crispy bacon, breakfast sausage, or even a colorful fruit salad. For brunch, round out the meal with roasted potatoes or some lightly dressed greens to balance the rich, custardy center. And don’t forget a fresh pot of coffee or a sparkling mimosa!

Creative Ways to Present

Slice the Dutch Baby into wedges and arrange them slightly overlapping on a platter with bowls of various toppings for sharing—think “build your own pancake” bar! Or, bake individual servings in mini skillets for an ultra-cute, personalized touch at brunch gatherings. Dust generously with sugar right at the table for true wow factor!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare, but it does happen!), let the pancake cool completely, then wrap slices in plastic wrap or place them in an airtight container. They’ll keep in the fridge for up to five days—perfect for sneaking spontaneous treats later in the week!

Freezing

The Dutch Baby Pancake Recipe also freezes well! Arrange slices on a baking sheet and freeze until solid, then transfer them to a resealable freezer bag. They’ll be ready for a quick brunch fix or an unexpected guest—just be sure to enjoy within two months for best texture.

Reheating

For best results, reheat leftover slices in a 350°F oven for 8–10 minutes until warm and slightly crisped at the edges. The microwave works in a pinch (about 30 seconds per slice), but the oven will help restore that signature Dutch Baby texture.

FAQs

Final Thoughts

I can’t wait for you to try this Dutch Baby Pancake Recipe—the dramatic puff, silky center, and endless ways to top it make every morning a little more special. Whether for brunch with friends or a quiet weekend treat, this recipe brings a little delight (and lots of flavor!) to your table every single time. Enjoy, and let me know how you make it your own!

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