Dutch Baby Pancake With Lemon and Powdered Sugar

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes, including skillet preheating

Quick Ingredients

• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 2/3 cup all-purpose flour, spooned and leveled
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 teaspoon finely grated lemon zest, optional but lovely
• 3 tablespoons unsalted butter
• 2 tablespoons powdered sugar, for serving
• 1 lemon, cut into wedges, for serving
• 1 cup fresh berries, optional for serving

Do This

• 1. Place a 10-inch cast iron skillet in the oven and preheat to 425°F for 20 minutes.
• 2. Blend eggs, milk, flour, sugar, vanilla, salt, and lemon zest until smooth, about 30 seconds.
• 3. Let the batter rest for 10 minutes while the skillet finishes heating.
• 4. Carefully add 3 tablespoons butter to the hot skillet and swirl until melted and foamy.
• 5. Pour in the batter immediately, return the skillet to the oven, and bake for 16 to 18 minutes.
• 6. Remove when dramatically puffed, deeply golden at the edges, and just set in the center.
• 7. Dust with powdered sugar, squeeze over fresh lemon juice, slice, and serve right away.

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Why You’ll Love This Recipe

• Big breakfast drama, very little effort: The batter comes together in a blender, then the oven does the showy puffing.
• Crisp edges and custardy center: A very hot skillet creates tall, golden edges while the middle stays tender and lightly eggy.
• Perfect sweet-tart finish: Powdered sugar and fresh lemon make it bright, simple, and classic.
• Easy to dress up: Serve it plain, with berries, or with a spoonful of jam for a brunch-worthy centerpiece.

Grocery List

• Produce: 1 lemon, optional fresh berries such as raspberries, blueberries, strawberries, or blackberries
• Dairy: 3 large eggs, whole milk, unsalted butter
• Pantry: All-purpose flour, granulated sugar, vanilla extract, fine sea salt, powdered sugar

Full Ingredients

For the Dutch Baby Batter

• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 2/3 cup all-purpose flour, spooned and leveled, about 80 grams
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 teaspoon finely grated lemon zest, optional

For the Skillet

• 3 tablespoons unsalted butter

For Serving

• 2 tablespoons powdered sugar, or more to taste
• 1 lemon, cut into wedges
• 1 cup fresh berries, optional

Step-by-Step Instructions

Step 1: Bring the eggs and milk to room temperature

Set the eggs and milk on the counter for about 30 minutes before cooking, if you have time. Room-temperature ingredients blend more smoothly and help the Dutch baby puff higher in the oven. If you are short on time, place the eggs in a bowl of warm water for 5 minutes and microwave the milk for 10 to 15 seconds, just until it is no longer cold.

Step 2: Preheat the skillet and oven

Place a 10-inch cast iron skillet on the center rack of the oven. Preheat the oven to 425°F and let the skillet heat for a full 20 minutes. This very hot pan is one of the secrets to the dramatic rise: as soon as the batter hits the hot buttered skillet, steam starts building and pushes the edges up.

Step 3: Blend the batter until smooth

In a blender, combine the 3 eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, and 1 teaspoon lemon zest if using. Blend on medium-high speed for 25 to 30 seconds, until the batter is completely smooth and slightly frothy. Scrape down any flour stuck to the sides and blend for another 5 seconds if needed.

Step 4: Rest the batter briefly

Let the batter rest at room temperature for 10 minutes while the oven and skillet finish preheating. This short rest gives the flour time to hydrate, which helps create a tender, custardy center. The batter should look thin, pourable, and similar to heavy cream.

Step 5: Melt the butter in the hot skillet

Using thick oven mitts, carefully remove the hot skillet from the oven and place it on a heatproof surface. Add 3 tablespoons unsalted butter to the skillet. It should melt quickly and sizzle. Swirl the pan so the butter coats the bottom and climbs slightly up the sides. If the butter browns lightly, that is wonderful; if it smells burnt or turns black, wipe it out carefully and start again with fresh butter.

Step 6: Pour in the batter and bake

Immediately pour the rested batter into the center of the hot, buttered skillet. Return the skillet to the oven right away and bake at 425°F for 16 to 18 minutes. Do not open the oven door during the first 15 minutes, because a rush of cool air can reduce the puff. The Dutch baby is ready when the edges are tall, golden brown, and crisp-looking, and the center is set but still soft and custardy.

Step 7: Finish with powdered sugar and lemon

Remove the skillet from the oven and admire the puff, then know that it will begin to settle within a minute or two. That is exactly what Dutch babies do. Dust the pancake generously with 2 tablespoons powdered sugar, then squeeze fresh lemon juice over the top. Slice into 4 wedges and serve immediately, with extra lemon wedges and fresh berries if you like.

Pro Tips

• Use a 10-inch skillet for the best height: A larger skillet spreads the batter thinner, while a smaller one may make the center too thick.
• Preheat longer than you think: A thoroughly heated skillet is essential for those dramatic puffed edges.
• Blend, do not overthink: A blender creates a smooth, airy batter quickly. A few extra seconds is fine, but there is no need to blend for minutes.
• Serve right away: Dutch babies are meant to be eaten hot from the oven while the edges are crisp and the center is tender.
• Keep toppings light: Heavy toppings can weigh down the delicate pancake. Powdered sugar, lemon, and a handful of berries are ideal.

Variations

• Berry Lemon Dutch Baby: Serve with 1 cup fresh berries and an extra dusting of powdered sugar. For a jammy finish, warm 1/2 cup berries with 1 teaspoon sugar for 2 minutes and spoon over just before serving.
• Cinnamon Sugar Dutch Baby: Add 1/2 teaspoon ground cinnamon to the batter and replace the lemon finish with 1 tablespoon cinnamon sugar.
• Orange Vanilla Dutch Baby: Use 1 teaspoon orange zest instead of lemon zest and serve with orange wedges or a spoonful of marmalade.

Storage & Make-Ahead

Dutch baby pancakes are best served immediately, while the edges are crisp and puffed. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the texture will become softer. Reheat wedges on a baking sheet in a 350°F oven for 6 to 8 minutes, or until warmed through. To make breakfast easier, you can blend the batter up to 12 hours ahead and refrigerate it in a covered jar. Before baking, let the batter sit at room temperature for 20 minutes, shake or whisk it well, then bake as directed in the fully preheated skillet.

Nutrition (per serving)

Approximate nutrition per serving, based on 4 servings with powdered sugar and lemon but without optional berries: 255 calories, 8 grams protein, 26 grams carbohydrates, 13 grams fat, 7 grams saturated fat, 165 milligrams cholesterol, 220 milligrams sodium, 1 gram fiber, and 7 grams sugar.