Dutch baby pancake
Indulge in a fluffy, oven-baked Dutch baby pancake with a hint of citrus! This easy recipe combines all-purpose flour, milk, eggs, sugar, and orange zest, all baked to perfection. Perfect for breakfast or brunch, this delightful dish is sure to impress and satisfy.
- 04 Jun 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
A Dutch baby pancake, also known as a German pancake or Dutch puff, is a delightful breakfast treat that puffs up magnificently in the oven. This recipe combines simple ingredients to create a light, airy, and deliciously flavored pancake, perfect for impressing your family or guests. The addition of orange zest adds a refreshing twist to the classic recipe.
Ingredients:
Instructions:
- In a medium-sized mixing bowl, whisk together the flour, milk, eggs, sugar, and orange zest until smooth. You can also blend the mixture in a blender for a few seconds to ensure there are no lumps. The batter should be thin and smooth.
- Carefully remove the heated skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around until it is completely melted and coats the bottom and sides of the pan.
- Pour the prepared batter into the hot buttered skillet. The batter will start to cook immediately around the edges.
- Place the skillet back into the preheated oven. Bake for 20-25 minutes, or until the Dutch baby pancake is puffed up and golden brown around the edges.
- Remove the skillet from the oven and let the Dutch baby pancake cool slightly. It will deflate a bit as it cools, which is normal. Serve immediately while still warm.
- You can dust the pancake with powdered sugar, drizzle it with maple syrup, or add fresh fruit and whipped cream for a delightful finishing touch.
Tips:
- Preheat your pan: Place your skillet or baking dish in the oven while it preheats. Adding the batter to a hot pan helps achieve a better rise and a crispy edge.
- Use room temperature ingredients: Bringing your eggs and milk to room temperature before mixing ensures a smoother batter and better puff during baking.
- Don't open the oven door: Resist the temptation to open the oven door while the Dutch baby is baking. The sudden change in temperature can cause it to deflate.
- Serve immediately: Dutch baby pancakes are best enjoyed fresh from the oven, as they tend to deflate quickly. Have your toppings ready so you can serve it right away.
The Dutch baby pancake, with its fluffy texture and subtle sweetness, is a wonderfully versatile dish that can be enjoyed with a variety of toppings such as fresh fruits, powdered sugar, or a drizzle of syrup. Whether you're serving it for a special occasion or a cozy weekend breakfast, this recipe is sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 0.63g | 2% |
| Sugar 15g | 15% |
| Fat | |
| Fat 11g | 13% |
| Saturated 4.91g | 16% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 140mg | 25% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.38mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.66ug | 27% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 0.75ug | 1% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.05mg | 5% |
| Iron, Fe 0.88mg | 8% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 150mg | 5% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 70mg | 4% |
| Zinc, Zn 0.91mg | 8% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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