Dutch Baby Pancake Recipe
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(414)
Ingredients
serves 4
- 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
- 3 Tablespoons (43g) unsalted butter
- 2 Tablespoons confectioners’ sugar, for sifting
- Optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
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Preparation
Chef’s notes
Special Tools (affiliate links):
Blender | Citrus Zester | 10-inch Oven-Safe Skillet
Milk:
I like this best with whole milk, but you can use any milk, dairy or nondairy.
Lemon Zest:
The lemon zest adds a touch of fresh flavor; the baked pancake doesn’t particularly taste like lemon, though. Add more zest for a stronger flavor, or skip it entirely. Instead, you can add 1/2 teaspoon ground cinnamon.
If You Don’t Have a Cast Iron Skillet:
You can use any oven-safe skillet that’s around 10 inches in diameter. If you don’t have a 10-inch oven-safe skillet, you can use any 3-quart size baking dish, a 10-inch pie dish, or 9-inch square baking pan instead.
Sour Cream & Chive Savory Version:
Reduce sugar to 1 Tablespoon. Increase salt to 1/4 teaspoon. Add 2 Tablespoons chopped fresh chives, 2 teaspoons chopped fresh parsley, 1 Tablespoon sour cream, 1/4 teaspoon garlic powder, and 1/4 teaspoon freshly ground black pepper. Continue with the recipe. For toppings, use the following