Dutch Baby Pancake Recipe

Preheat oven and pan

Position an oven rack in the middle and preheat the oven to 425°F (220°C). Place a 10-12 inch (25–30 cm) cast-iron skillet or oven-safe skillet in the oven while it preheats so the pan becomes very hot.

Blend batter

In a blender, combine 4 large eggs, 1 cup whole milk, 3 tbs all-purpose flour, 1 tsp granulated sugar, 1 tsp vanilla extract, and 1 tsp fine salt. Blend on medium-high for 20–30 seconds until completely smooth and slightly frothy. (Alternatively, whisk vigorously by hand in a bowl until smooth and no lumps remain.)

Rest briefly

Let the batter rest for 5 minutes at room temperature. This relaxes the gluten and helps produce the characteristic puff. Give it one quick stir before pouring if it has settled.

Heat fat in pan

Carefully remove the hot skillet from the oven using oven mitts. Add 3 tbs unsalted butter and 1/2 tsp neutral oil to the skillet. Swirl the pan to melt the butter and coat the bottom and sides; the butter should foam and begin to brown slightly but not burn. If the butter smokes heavily, reduce oven temperature next time or use a higher smoke-point oil.

Pour batter and bake

Immediately pour the prepared batter into the very hot, butter-coated skillet. Place the skillet back in the preheated oven and bake undisturbed for 18–22 minutes, until the edges are deeply puffed and golden-brown and the center is just set (it will deflate slightly after removing). Avoid opening the oven door during the first 12–15 minutes to maintain oven spring.

Dust and add acid

Remove the Dutch baby from the oven. Transfer the skillet to a heatproof surface. Immediately dust the center and edges with 2 tbs confectioners' sugar and squeeze the juice of the fresh lemon over the top to taste (start with about 1–2 tsp). The powdered sugar and lemon brighten the flavor and highlight the crisp edges.

Add toppings and serve

Scatter 1 cup fresh berries over the pancake (if using) and drizzle with 2 tbs maple syrup or honey if desired. Slice into wedges and serve at once — the pancake is best hot and slightly crisp at the puffed edges. Leftovers can be refrigerated and gently reheated in a warm oven or toaster oven.