Light, fluffy, and beautifully puffed straight from the oven, this Dutch Baby Pancake Recipe by Chef John is a breakfast showstopper. With crispy edges and a custard-like center, it’s finished with a hint of Meyer lemon and powdered sugar for the perfect sweet touch.
Ingredients for this Dutch Baby Pancake Recipe
- 3 large eggs, room temperature
- ⅔ cup milk, room temperature
- ½ cup packed all-purpose flour
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons clarified butter
- 1 tablespoon butter
- ½ Meyer lemon, juiced
- 1 tablespoon confectioners’ sugar, or to taste
Directions
- Preheat Oven
Place a 10-inch oven-safe skillet in the oven and preheat to 425°F (220°C). - Prepare Batter
Blend eggs, milk, flour, vanilla, and salt until smooth. Let rest while oven preheats. - Heat the Skillet
Remove hot skillet, add clarified butter, and swirl to coat thoroughly. - Bake the Pancake
Pour the batter into the skillet and bake for 20–25 minutes until puffed and golden. - Add Finishing Touches
Dot with remaining butter, drizzle lemon juice, and dust with confectioners’ sugar. - Serve Immediately
Slice and serve hot. This Dutch Baby Pancake Recipe is ideal for brunch, breakfast, or even dessert.
Prep Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
Nutrition Information (per serving, yields 2 servings)
- Calories: ~310
- Protein: 10g
- Fat: 21g
- Carbohydrates: 20g
- Sugar: 5g
- Fiber: <1g
- Sodium: 210mg
This Dutch Baby Pancake Recipe is a simple, yet elegant dish that will impress any guest or make for a delightful breakfast. Enjoy the puffed, golden perfection!
Table of Contents
Source: www.allrecipes.com
