The Most Perfect Dutch Baby Pancake Recipe

Savor the irresistible allure of a classic Dutch baby pancake that puffs into a golden masterpiece in a hot cast iron skillet. The blend of eggs, milk, and flour creates a light, airy texture while melted butter enriches every bite. A sprinkle of powdered sugar and a splash of lemon infuse delightful brightness.

I’ve been experimenting with different breakfast dishes, and the most perfect Dutch Baby Pancake has become one of my favorites. I use 4 large eggs and 2/3 cup whole milk to give it a rich, creamy texture while 2/3 cup all purpose flour mixed with 1/4 tsp salt brings everything together nicely.

I start by melting 4 tbsp unsalted butter in parts to create the perfect pan base and to ensure a crispy, golden edge. This pancake is not only delicious but also offers a good amount of protein and calcium from the eggs and milk, which is really important for a healthy start to the day.

Sometimes, I like to dust it with a little powdered sugar and serve it with lemon wedges to add a slight tang. I love that this recipe reminds me of a classic Yorkshire pudding while still serving as a fun, satisfying brunch recipe.

Why I Like this Recipe

I just gotta say, this Dutch baby pancake recipe is seriously one of my faves. Its got that rustic charm that makes it feel homemade even when it’s not perfect. I forget a step here or there sometimes or even overcook the edges a tiny bit, but that only adds to its character. It’s a simple mix of eggs, milk, flour, and butter that magically puffs up into something that looks almost too good to eat. I love that even though it’s basic, the trick of melting butter in a sizzling hot skillet and then baking it transforms the whole thing into a showstopper with crispy edges, a soft center, and that sweet dusting of powdered sugar and tangy lemon squeeze on top.

Here are a few reasons why I like this recipe:

1. I appreciate how simple and accessible it is; all the ingredients are things I usually have in my kitchen so I feel like I can whip it up any time.
2. I love watching it puff up in the oven and get those crispy, golden edges, even if sometimes it turns out a little odd.
3. I really dig the combo of sweet powdered sugar and the sour kick from lemon wedges, it gives the pancake a cool, unique flavor.
4. It’s awesome that I only have to use one pan, which makes clean up easy and means my breakfast turns into a fun and stress-free experience.

Ingredients

• Eggs offer vital protein and structure helping the pancake to rise and stay light.
• Whole milk adds creaminess, healthy fats, and moisture, giving the pancake an exceptionally rich texture.
• Flour contributes essential carbohydrates that build the pancake’s body but offers little fiber.
• Salt enhances flavors, balancing natural sweetness while drawing out each ingredient’s taste.
• Butter adds richness, moisture, and flavor, while crisping pancake edges during a perfect bake.
• A dusting of powdered sugar provides subtle sweetness and a pretty, inviting finish.
• Lemon wedges add a tangy brightness that freshens up each delightful bite.

Ingredient Quantities

• 4 large eggs
• 2/3 cup whole milk
• 2/3 cup all purpose flour
• 1/4 tsp salt
• 4 tbsp unsalted butter (divided)
• Powdered sugar for dusting (optional)
• Lemon wedges for serving (optional)

How to Make this

1. Preheat your oven to 425°F and set a 10-inch cast iron skillet inside to heat up.

2. In a blender or mixing bowl, throw in 4 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, and 1/4 tsp salt. Blend or whisk until smooth.

3. Let the batter rest for about 10 minutes while the oven warms up and the skillet gets hot.

4. Carefully remove the skillet (use an oven mitt, its super hot) and add 4 tbsp unsalted butter so that it melts evenly.

5. Once the butter is all melted in the skillet, immediately pour in your rested batter.

6. Pop the skillet back in the oven and bake for around 20-25 minutes until the pancake puffs up and turns a nice golden brown.

7. When done, take the skillet out of the oven (again, be careful because it will be very hot) and let the pancake sit for a minute.

8. Dust your Dutch baby pancake with powdered sugar if you like that extra touch.

9. Squeeze some fresh lemon wedges on top for a tangy kick before serving.

10. Cut into slices and enjoy it while it’s still warm.

Equipment Needed

1. Oven (preheated to 425°F)
2. A 10-inch cast iron skillet
3. A blender or a mixing bowl with a whisk
4. An oven mitt
5. A knife (for slicing the pancake)
6. (Optional) A small sieve for dusting powdered sugar and a lemon squeezer for the lemon wedges

FAQ

The Most Perfect Dutch Baby Pancake Recipe Substitutions and Variations

• Instead of whole milk you can try using almond milk or soy milk, they work great and add a subtle nutty flavor.
• If you dont have all purpose flour, a gluten free flour blend will do the trick, though you might need to adjust the liquid a bit.
• For unsalted butter, you can swap in ghee or even melted coconut oil if you’re looking to experiment.
• If you’re out of eggs or wanna try something different, using flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) works as a good replacement.

Pro Tips

1. Make sure your skillet is really preheated before you add the butter. A scalding hot pan makes the pancake puff way better and helps it get that crisp golden edge.

2. Let your batter chill out for those 10 minutes. Trust me, even short rests improves the texture and it gives the flour time to soak up the milk, making the pancake super fluffy.

3. When you take the pancake out of the oven, give it a minute to settle before cutting it. This helps it keep its shape and avoids a messy break when you slice it up.

4. Experiment with extras like a sprinkle of powdered sugar or a squeeze of lemon juice right before eating. It can really highlight the flavors and make the experience fun and fresh.