Dutch baby pancake recipe
This Dutch baby recipe is a stunning, golden brown puffed pancake baked in the oven.
Servings: 4 servings
Calories: 332kcal
Ingredients
Dutch baby pancake
- 2/3 cup milk // 160mL room temperature
- 3 large eggs room temperature
- 2/3 cup flour // 80g
- 2 tbsp. sugar
- 1/4 tsp. fine sea salt
- 1 tsp. grated lemon zest optional
- 1/2 tsp. vanilla optional
- 3 tbsp. butter
Lemon glaze
- 2 tbsp. very soft unsalted butter
- 4 tbsp. powdered sugar Also called icing sugar or confectioners sugar
- 1 tbsp. fresh lemon juice
Instructions
- Place a rack in the middle of the oven and preheat to 415°F / 210°C.
- Place a 10" cast iron pan in the oven to heat while making batter. (You could also use a heavy-bottomed frying pan or a pie plate.) Let the pan heat in the oven for at least 5 - 10 minutes. It needs to be hot.
- Add milk, eggs, flour, sugar, salt, and lemon zest or vanilla, if using, to a blender. Blend until well combined and very smooth. Scrape down the sides of the blender jar, if necessary, to incorporate all of the flour. (You can also mix by hand, if preferred.)
- Open the oven door and place the butter into the hot pan. When the butter has melted (watch it, so it doesn't burn), remove the skillet from the oven and carefully pour the batter into the hot pan. Immediately place the pan back into the oven.
- Bake for 20 minutes, then lower the oven to 325°F / 160°C and bake for an additional 5 minutes, until puffy and deep golden brown. (Do not open the oven while baking!)
- While Dutch baby is baking, make lemon glaze, if desired. Place butter, powdered sugar and lemon juice in a bowl and stir with a fork until well combined and smooth. Set aside until serving.
- Remove from the oven, dust with powdered sugar, and cut into 4 wedges. Serve immediately, with berries, syrup or with lemon glaze. Pancake will deflate slightly after removing from the oven.
Notes
- You may be tempted to crack the oven door open and peek at the progress of your Dutch baby. Don't do it. Trust me. If you open the oven, you'll let the heat out and your pancake may not rise and set as tall as you'd like it to.
- The pancake will deflate shortly after being removed from the oven, so make sure everyone is ready to eat!
- A pinch of nutmeg instead of lemon zest is also a delicious option!
- I've been eating these puffy pancakes since I was a kid. We always had them with a delicious lemon glaze that was spread on the warm pancake, or we'd dip pieces of the pancake into the glaze. It is ridiculously good. The pancake itself isn't overly sweet, so the glaze goes well with it.
- You can add more or less lemon juice to the glaze, depending on your personal preference.
Nutrition
Serving: 1g | Calories: 332kcal | Carbohydrates: 32g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 181mg | Sodium: 288mg | Fiber: 1g | Sugar: 17g