Dutch Pancakes Recipe
This Dutch pancake bakes in a hot buttered skillet to create tall, golden, crisp edges and a custardy center. A quick blender batter makes it effortless for breakfast.
Equipment
- Blender
- Citrus Zester
- 10-inch Oven-Safe Skillet
- Pastry brush
Ingredients
Pancake Batter
- 3 large eggs at room temperature
- 3/4 cup all-purpose flour 94g
- 3/4 cup whole milk at room temperature (or nondairy, 180ml)
- 1 teaspoon lemon zest
- 2 Tablespoons granulated sugar 25g
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- 3 Tablespoons unsalted butter 43g
Toppings
- 2 Tablespoons confectioners' sugar for sifting
- optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
Instructions
Preparation and Baking
- Blend the eggs on medium-high speed for about 45 seconds, then add the flour, milk, lemon zest, sugar, salt, and vanilla and blend until smooth. The batter should look thin with a frothy layer on top; let it stand at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours.
- Heat the oven to 400°F (204°C), then place the butter in a 10-inch oven-safe skillet or 3-quart baking dish and heat it in the oven for 5 minutes. Remove the pan when the butter has melted and is sizzling, then brush it over the bottom and sides without letting it brown too far.
- Pour the rested batter into the center of the hot buttered pan and bake for 15 minutes without opening the oven door. Keep the pan in the oven, lower the temperature to 350°F (177°C), and continue baking for 10 minutes, until the edges and center are browned.
- Take the pancake from the oven and let it cool for 5 minutes before adding toppings and slicing. The high sides will settle slightly, creating a soft center that holds confectioners' sugar, fruit, or syrup.
- Serve the pancake promptly, or cover leftover slices and refrigerate them for up to 5 days or freeze them for up to 2 months. Cool the slices before storing so condensation does not soften the browned edges.
Notes
Ingredient handling: Use room-temperature eggs and milk so the batter creates an immediate burst of steam for maximum rise in the oven.
Baking cue: Keep the oven door closed during the first 15 minutes of baking at 400°F to prevent cool air from collapsing the puff.
Reheating: Warm leftover slices in a 350°F toaster oven or a warm skillet to revive the crisp buttery edges without making the center soggy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.