Easy Dutch Baby pancake recipe
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Dutch Baby Pancake

The crisp golden-brown edges and the custardy pancake interior makes this Dutch Baby Pancake a favorite around the breakfast or brunch table!
Course Breakfast, Brunch
Cuisine Brunch
Keyword pancake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 375kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons grated zest
  • 1 teaspoon salt
  • 3 large eggs at room temperature
  • 1 ¼ cups skim milk
  • 1 Tablespoon unsalted butter melted and cooled
  • 1 Tablespoon granulated sugar
  • 2 teaspoons pure vanilla extract

FOR GARNISH:

  • 2 Tablespoons freshly squeezed lemon juice
  • 3 Tablespoons powdered sugar
  • fresh berries blueberries, raspberries, sliced strawberries
  • freshly whipped cream

Instructions

PREP THE SKILLET:

  • Move the oven rack to the middle position and preheat the oven to 450 degrees F. Brush the bottom and sides of a large 12-inch cast iron skillet (or heavy-bottomed skillet) with 2 tablespoons of vegetable oil. Put the skillet in the oven and heat until the oil is shimmering, about 8-10 minutes.

MAKE THE BATTER:

  • In a large bowl whisk together the flour, cornstarch, lemon zest, and salt.
    Dutch Baby Pancake Step 2
  • In a medium bowl whisk the eggs until they are frothy, for about 1-2 minutes. Whisk in the milk, sugar, butter, and vanilla into the eggs until the eggs turn light yellow and no longer stringy, about 1 minute.
    Dutch Baby Pancake Step 3
  • Slowly whisk the egg mixture into the flour mixture until combined and smooth. Then, whisk vigorously for 1 minute.
    Dutch Baby Pancake Step 4

BAKE THE PANCAKE:

  • Quickly and carefully remove the pan from the oven and swirl the oil around to coat the pan one more tie. Then, pour the batter into the preheated skillet. Bake until the pancake edges are deep golden brown and crisp, about 18-22 minutes.
    Dutch Baby Pancake Step 5

GARNISH AND SERVE THE PANCAKE:

  • Use a large spatula to move the entire pancake to a wire rack. Let the pancake cool for 3 minutes. Then, sprinkle the pancake with lemon juice and dust with powdered sugar.
    Dutch Baby Pancake Step 6
  • Slice the pancake into wedges and serve with fresh berries and whipped cream (both optional).
    Easy Dutch Baby pancake

Nutrition

Calories: 375kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 662mg | Potassium: 198mg | Sugar: 13g | Vitamin A: 420IU | Vitamin C: 3.2mg | Calcium: 117mg | Iron: 2mg