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Dutch Baby Pancake with Lemon Zest Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 92 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Dutch Baby Pancake recipe is a delightful and impressive skillet pancake that’s light, fluffy, and perfectly puffed. Made with simple ingredients like eggs, flour, milk, and a hint of lemon zest, this breakfast favorite is easy to prepare and bakes to golden perfection in the oven. Serve it with confectioners’ sugar and your choice of fresh berries, whipped cream, maple syrup, or strawberry sauce for a delicious start to your day.

Ingredients

Scale

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

For cooking

  • 3 Tablespoons (43g) unsalted butter

Toppings (optional)

  • 2 Tablespoons confectioners’ sugar, for sifting
  • berries
  • whipped cream
  • maple syrup
  • strawberry sauce

Instructions

  1. Blend the batter: Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined. The batter will be thin. Set aside to rest for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours. No need to warm before baking.
  2. Preheat oven and melt butter: Preheat the oven to 400°F (204°C). Place butter in a 10-inch oven-safe skillet or any 3-quart baking dish, and place in the oven for 5 minutes to melt the butter, being careful not to burn it. Remove and use a pastry brush to spread the melted butter up the sides of the pan.
  3. Pour batter into hot pan: Pour the batter into the center of the hot, buttered pan. There’s no need to swirl it around.
  4. Bake the Dutch baby pancake: Place the pan in the oven and bake for 15 minutes at 400°F (204°C). Then reduce the oven temperature to 350°F (177°C) without removing the pancake and bake an additional 10 minutes or until the edges and center are nicely browned and puffed up.
  5. Cool and serve: Remove from oven and allow to cool for 5 minutes before dusting with confectioners’ sugar and adding your desired toppings. Slice and serve immediately for the best taste and texture.
  6. Storage: Leftovers can be covered and stored in the refrigerator for up to 5 days or frozen for up to 2 months. Reheat gently before serving.

Notes

  • This recipe yields a sweet Dutch baby pancake. For a savory version, omit sugar and lemon zest and add herbs or cheese as desired.
  • If you don’t have a cast iron skillet, any oven-safe 10-inch skillet or 3-quart baking dish will work.
  • Resting the batter helps produce a lighter, puffier pancake.
  • The Dutch baby is best enjoyed fresh from the oven as it will deflate as it cools.
  • Optional toppings include berries, whipped cream, maple syrup, and fruit sauces to enhance flavor.

Nutrition

  • Serving Size: 1 slice without toppings
  • Calories: 171
  • Sugar: 5.9 g
  • Sodium: 437.1 mg
  • Fat: 8.3 g
  • Saturated Fat: 4.4 g
  • Unsaturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.9 g
  • Fiber: 0.5 g
  • Protein: 5.9 g
  • Cholesterol: 108.9 mg

Find it online: https://jmrecipes.com/dutch-baby-pancake-with-lemon-zest-recipe/