French Style Dutch Baby Pancake Recipe

I absolutely adore this pancake recipe because it magically transforms simple ingredients into a gloriously golden, fluffy delight that feels like a warm hug in every bite. Plus, the combination of powdered sugar, fresh lemon, and optional berries provides that perfect balance of sweet and tangy, making every Sunday brunch feel like a gourmet experience at home.

I adore making breakfast an extraordinary experience by serving my French Style Dutch Baby Pancake. Using only three large eggs, half a cup of all-purpose flour, and half a cup of whole milk, this elegant dish offers a light, airy, almost soufflé-like texture.

I think the hint of vanilla, the golden crispness from the unsalted butter (and the fact that I make this pancake large enough to feed everyone at my breakfast table), makes it utterly irresistible. I serve it dusted with powdered sugar, a generous assortment of fresh berries, and a light squeeze of lemon for a refreshing finish.

Ingredients

Eggs: Full of protein, they furnish both shape and a sunny hue.

All-purpose flour: Carbohydrate source, produces a fluffy texture.

Whole milk contributes creaminess and richness and is a source of calcium.

Sugar granules: Provide sweetness and contribute to browning.

Enhancing flavor with aromatic notes, vanilla extract is.

Butter: Provides a decadent flavor, assists in achieving a crunchy crust.

Confectioner’s sugar: Adorns the pancake topping with sweetness, offers a fairytale finish.

Ingredient Quantities

• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• Powdered sugar, for serving
• Lemon wedges, for serving
• Fresh berries, optional

Instructions

1. Set your oven to 425°F (220°C) as the first step of the preparation for this dish. A 10-inch ovenproof skillet (preferably cast iron) is best for this sauté and bake method, so place that in the oven as well to heat up.

2. In a blender, mix the eggs, flour, milk, granulated sugar, vanilla extract, and salt. Blend until smooth, about 20-30 seconds. Let the batter rest for a few minutes.

3. With the use of oven mitts, take the hot skillet out of the oven and set it on a heatproof surface. Add the butter to the skillet. Using a spatula, ensure that the butter melts and coats the skillet evenly before adding any additional ingredients.

4. Add the batter to the skillet, which should be over the melted butter. Promptly return the skillet to the oven.

5. Bake the pancake for 20-25 minutes. It should be puffed and golden brown around the edges when you take it out of the oven.

6. Take the pancake out of the oven and allow it to rest for a minute. It will lose altitude slightly as it cools.

7. Dust the pancake liberally with powdered sugar.

8. Serve right away, squeezing fresh lemon wedges over the top for a bright contrast.

9. If desired, add fresh berries for a little extra flavor and color.

10. Cut into wedges and savor while still warm.

Equipment Needed

1. Oven
2. 10-inch ovenproof skillet (preferably cast iron)
3. Blender
4. Oven mitts
5. Heatproof surface
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Knife (for cutting lemon wedges)
10. Serving plate

FAQ

• What is a Dutch Baby Pancake?A large, oven-baked Dutch Baby Pancake has a fluffiness that sets it apart from baked breakfast goods like muffins or loaf cake. It is puffed, with a soufflé-like texture, and sturdy enough to hold a host of toppings, yet tender and light enough to be a beautiful breakfast centerpiece.
• Can I use a different type of milk?Indeed, you can use various other kinds of milk in place of whole milk, such as 2% milk or even milk that comes from non-dairy sources, but the texture of your end product may vary slightly.
• Is there a substitute for all-purpose flour?If you need a gluten-free option, you can use gluten-free flour blends, but be aware that this might affect the texture.
• How do I prevent the pancake from sticking to the pan?Coating the pan with unsalted butter is a must. The essential ingredient must not only be present but must also be prepared in a manner that favors the batter. That means using a slightly excessive amount of butter so it can coat every inch of the skillet evenly, allowing the cornbread to rise.
• Can I make this recipe without sugar?The sugar contributes a touch of sweetness, but it can be left out or substituted with a sweetener of your choice if you’d like.
• What type of pan is best for baking a Dutch Baby Pancake?An ideal skillet for making pancakes is one made of cast iron. This is due to their superior ability to retain heat and deliver it evenly, which is absolutely essential for the pancakes to rise and set properly.
• How do I know when the Dutch Baby is done?The edges of the pancake should be golden brown and puffed up, and the center should be set. This takes about 20-25 minutes in the oven.

Substitutions and Variations

Eggs: Use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and allowed to sit for 5 minutes) in place of each egg.
Whole milk: Substitute with almond milk, soy milk, or another preferred plant-based milk.
Sugar, granulated: Replace with coconut sugar or maple syrup.
Vanilla extract: Substitute almond extract for a different flavor or use a hint of cinnamon.
Butter with no added salt: Use coconut oil or a non-dairy butter substitute in its place.

Pro Tips

1. Preheat the Skillet Ensure your skillet is very hot before adding the butter. This helps the pancake rise and creates a crispy texture.

2. Room Temperature Ingredients Use room temperature eggs and milk for a smoother batter and better rise.

3. Let the Batter Rest Allow the blended batter to rest for at least 10-15 minutes. This helps the gluten relax, making for a lighter pancake.

4. Even Butter Coating Make sure the butter coats the bottom and sides of the skillet completely to prevent sticking and to add flavor.

5. Serve Immediately Enjoy the pancake right out of the oven to appreciate its delicate, airy texture. It deflates quickly as it cools.