Dutch Baby Pancake

Name: Dutch Baby Pancake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large eggs, room temperature; 1 cup whole milk, room temperature; 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 tsp pure vanilla extract; 1/4 tsp salt; 4 tbsp unsalted butter; 2 tbsp powdered sugar (for serving); 1 lemon, halved

A dramatic, puffed oven pancake with crispy golden edges and a custardy center, baked in a hot buttered skillet and served with powdered sugar and fresh lemon.

30 minEasyServes 4310 cal/serving

AmericanBreakfastOvenVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

4 large eggs, room temperature
1 cup whole milk, room temperature
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp pure vanilla extract
1/4 tsp salt
4 tbsp unsalted butter
2 tbsp powdered sugar (for serving)
1 lemon, halved

Instructions

1

Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 10-inch cast iron skillet in the oven as it preheats.
2

In a blender, combine 4 room temperature large eggs, 1 cup room temperature whole milk, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp pure vanilla extract, and 1/4 tsp salt. Blend on high for 30 seconds until completely smooth and frothy. Let the batter rest for 5 minutes.
3

Using oven mitts, carefully remove the hot skillet from the oven. Add 4 tbsp unsalted butter and swirl until melted and foamy, coating the bottom and sides completely.
4

Immediately pour the batter into the hot buttered skillet and return it to the oven. Bake for 18-22 minutes until the Dutch baby is dramatically puffed, deep golden at the edges, and lightly golden in the center. Do not open the oven during baking.
5

Remove from the oven - the pancake will deflate within a minute or two. Dust with 2 tbsp powdered sugar (for serving) and squeeze 1 halved lemon over the top. Serve immediately straight from the skillet.

Questions

Can I make Dutch Baby Pancake dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, room temperature, 4 tbsp unsalted butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Dutch Baby Pancake gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Dutch Baby Pancake keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Dutch Baby Pancake?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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