The Dutch Baby Pancake
This Dutch Baby Pancake is a light, airy oven-baked pancake with crisp golden edges and a soft, custardy center. Ready in just 25 minutes, it's perfect served warm with butter, sugar, and a squeeze of fresh lemon juice.
Ingredients
Batter:
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Topping:
- 3 tablespoons unsalted butter divided
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 425 degrees and place a 10-inch oven-safe non-stick skillet inside to heat up.
- Place the eggs, milk, flour, 1/4 cup sugar, vanilla, and salt into a blender and process until the mixture is smooth and slightly frothy.
- Carefully remove the hot skillet from the oven and add 2 tablespoons of butter, swirling the pan until the butter is melted and coats the bottom and sides.
- Pour the batter into the hot skillet and immediately return it to the oven.
- Bake for 20 minutes or until the pancake has puffed up significantly and the edges are golden brown.
- Remove the skillet from the oven and quickly dot the top with the remaining tablespoon of butter, sprinkle with the remaining tablespoon of sugar, and drizzle with the lemon juice.
- Slice the pancake into wedges and serve right away while it is still puffed.