Description
Indulge in a delightful breakfast treat with this Dutch Baby Pancake recipe. This puffy, oven-baked pancake is easy to make and can be customized with your favorite toppings.
Ingredients
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Pancake 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
- Prepare Batter: Blend eggs until frothy, then add flour, milk, lemon zest, sugar, salt, and vanilla. Rest for 15 minutes.
- Preheat and Melt Butter: Preheat oven to 400°F. Melt butter in a skillet in the oven for 5 minutes.
- Bake Pancake: Pour batter into the hot pan and bake at 400°F for 15 minutes, then at 350°F for 10 more minutes.
- Serve: 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 hint of fresh flavor; adjust to taste or substitute with ground cinnamon.
- Skillet Alternatives: A 10-inch oven-safe skillet or 3-quart baking dish can be used.
- Savory Version: Modify ingredients for a savory variation.
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
