Dutch Baby Pancake

Name: Dutch Baby Pancake
Total time: 42 min
Yield: 4 servings
Ingredients: 3 piece Egg; 180 ml Whole milk; 90 g Plain flour; 15 g Caster sugar; 1 tsp Vanilla extract; 1 pinch Salt; 30 g Unsalted butter; 1 piece Lemon; 1 tbsp Icing sugar

28 min · 3 min 25s active · makes ~565 g · Medium

Dutch Baby Pancake served for four with crispy, puffy edges and a custardy center from eggs and whole milk, finished with lemon.

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Dutch Baby Pancake

Dutch Baby Pancake served for four with crispy, puffy edges and a custardy center from eggs and whole milk, finished with lemon.

See more →

TOTAL TIME

28 min

ACTIVE TIME

3 min 25s

QUANTITY

~565 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/7

Ingredients

0/9 gathered · 4 servings

3piece

180ml

90g

15g

1tsp

1pinch

30g

1piece

1tbsp

#	Quantity	Notes	State
1	3piece	—	—
2	180ml	—	—
3	90g	—	—
4	15g	—	—
5	1tsp	—	—
6	1pinch	—	—
7	30g	—	—
8	1piece	—	—
9	1tbsp	—	—

Tools

8 items

Procedure

19 steps

1 of 19

Turn the oven to 230 °C (210 °C fan).

230°C

⏱ 15 min

2 of 19

Crack the eggs into the blender.

Egg · 3 piece

⏱ 20s

ResultEgg

3 of 19

Add the milk.

Whole milk · 180 ml

⏱ 10s

ResultEggs and milk

4 of 19

Add the flour.

Plain flour · 90 g

⏱ 10s

ResultEggs, milk and flour

5 of 19

Add the sugar.

Caster sugar · 15 g

⏱ 5s

ResultSweet batter mix

6 of 19

Add the vanilla.

Vanilla extract · 1 tsp

⏱ 5s

ResultVanilla batter mix

7 of 19

Add a pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultUnblended dutch baby batter

8 of 19

Blend on high for 30 seconds, until smooth and a little frothy.

⏱ 30s

ResultDutch baby batterused in step 13

9 of 19

Put the butter in the cast-iron skillet.

Unsalted butter · 30 g

⏱ 10s

ResultButtered hot skillet

10 of 19

Using oven gloves, put the cast iron skillet in the oven.

⏱ 10s

ResultButtered hot skillet

11 of 19

Heat for about 5 minutes, until the butter has melted and is starting to turn golden.

230°C

⏱ 5 min

ResultSizzling butter

12 of 19

Using oven gloves, take the cast iron skillet out.

⏱ 10s

ResultSizzling butter

13 of 19

Set the skillet on a heatproof surface and pour the batter into the middle in one steady stream.

Dutch baby batter · step 8

⏱ 15s

ResultBatter in hot butter

14 of 19

Using oven gloves, put the cast iron skillet in the oven.

⏱ 10s

ResultBatter in hot butter

15 of 19

Bake for about 20 minutes, without opening the door, until dramatically puffed, deep golden at the edges and set in the middle.

230°C

⏱ 20 min

ResultPuffed dutch baby

16 of 19

Using oven gloves, take the cast iron skillet out.

⏱ 10s

ResultPuffed dutch baby

17 of 19

Lay the lemon on the chopping board.

Lemon · 1 piece

⏱ 5s

ResultLemon

18 of 19

Set the skillet on a heatproof surface and finely grate the lemon zest over the pancake.

Lemon · step 17

⏱ 30s

ResultDutch baby with lemon zest

19 of 19

Dust with icing sugar through the sieve and bring the skillet straight to the table, with the lemon cut into wedges to squeeze over.

Icing sugar · 1 tbsp

⏱ 20s

ResultDutch Baby Pancake

Total Time28 min

#	Product	Tool	Action
1	—	230°C	Turn the oven to 230 °C (210 °C fan).⏱ 15 min
2	3 piece		Crack the eggs into the blender.⏱ 20sResultEgg
3	180 ml		Add the milk.⏱ 10sResultEggs and milk
4	90 g		Add the flour.⏱ 10sResultEggs, milk and flour
5	15 g		Add the sugar.⏱ 5sResultSweet batter mix
6	1 tsp		Add the vanilla.⏱ 5sResultVanilla batter mix
7	1 pinch		Add a pinch of salt.⏱ 5sResultUnblended dutch baby batter
8	—		Blend on high for 30 seconds, until smooth and a little frothy.⏱ 30sResultDutch baby batterused in step 13
9	30 g		Put the butter in the cast-iron skillet.⏱ 10sResultButtered hot skillet
10	—		Using oven gloves, put the cast iron skillet in the oven.⏱ 10sResultButtered hot skillet
11	—	230°C	Heat for about 5 minutes, until the butter has melted and is starting to turn golden.⏱ 5 minResultSizzling butter
12	—		Using oven gloves, take the cast iron skillet out.⏱ 10sResultSizzling butter
13	Dutch baby batterstep 8		Set the skillet on a heatproof surface and pour the batter into the middle in one steady stream.⏱ 15sResultBatter in hot butter
14	—		Using oven gloves, put the cast iron skillet in the oven.⏱ 10sResultBatter in hot butter
15	—	230°C	Bake for about 20 minutes, without opening the door, until dramatically puffed, deep golden at the edges and set in the middle.⏱ 20 minResultPuffed dutch baby
16	—		Using oven gloves, take the cast iron skillet out.⏱ 10sResultPuffed dutch baby
17	1 piece		Lay the lemon on the chopping board.⏱ 5sResultLemon
18	Lemonstep 17		Set the skillet on a heatproof surface and finely grate the lemon zest over the pancake.⏱ 30sResultDutch baby with lemon zest
19	1 tbsp		Dust with icing sugar through the sieve and bring the skillet straight to the table, with the lemon cut into wedges to squeeze over.⏱ 20sResultDutch Baby Pancake
Total Time			28 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	252kcal
	9g
	12g
	6g
	29g
	10g
	1g
	113mg

Ingredients0/9

Tools0/7

Recipe

Dutch Baby Pancake

Dutch Baby Pancake served for four with crispy, puffy edges and a custardy center from eggs and whole milk, finished with lemon.

What you’ll doYou will blend eggs, milk, flour, sugar, vanilla and salt until frothy, then heat butter in a cast-iron skillet in a very hot oven until it turns golden. Pour the batter in immediately, return the skillet to the oven, and bake without opening the door until the pancake puffs dramatically and sets. While it bakes, zest a lemon. Finish with lemon zest and icing sugar at the table.

Serves4

Total28 min

LevelMedium

Ingredients

Egg3 piece
Whole milk180 ml
Plain flour90 g
Caster sugar15 g
Vanilla extract1 tsp
Salt1 pinch
Unsalted butter30 g
Lemon1 piece
Icing sugar1 tbsp

Tools

SieveOvenCast iron skilletMicroplane zesterBlenderOven gloveChopping boardMicroplane

Method

Turn the oven to 230 °C (210 °C fan).

230°C15 minOven

Crack the eggs into the blender.

20sBlenderEgg · 3 piece

Add the milk.

10sBlenderWhole milk · 180 ml

Add the flour.

10sBlenderPlain flour · 90 g

Add the sugar.

5sBlenderCaster sugar · 15 g

Add the vanilla.

5sBlenderVanilla extract · 1 tsp

Add a pinch of salt.

5sBlenderSalt · 1 pinch

Blend on high for 30 seconds, until smooth and a little frothy.

Result · Dutch baby batter · used in step 13

30sBlender

Put the butter in the cast-iron skillet.

10sCast iron skilletUnsalted butter · 30 g

Using oven gloves, put the cast iron skillet in the oven.

10sCast iron skillet, Oven, Oven glove

Heat for about 5 minutes, until the butter has melted and is starting to turn golden.

230°C5 minCast iron skillet

Using oven gloves, take the cast iron skillet out.

10sCast iron skillet, Oven, Oven glove

Set the skillet on a heatproof surface and pour the batter into the middle in one steady stream.

15sCast iron skilletDutch baby batter · step 8

Using oven gloves, put the cast iron skillet in the oven.

10sCast iron skillet, Oven, Oven glove

Bake for about 20 minutes, without opening the door, until dramatically puffed, deep golden at the edges and set in the middle.

230°C20 minCast iron skillet

Using oven gloves, take the cast iron skillet out.

10sCast iron skillet, Oven, Oven glove

Lay the lemon on the chopping board.

5sChopping boardLemon · 1 piece

Set the skillet on a heatproof surface and finely grate the lemon zest over the pancake.

30sCast iron skillet, MicroplaneLemon · step 17

Dust with icing sugar through the sieve and bring the skillet straight to the table, with the lemon cut into wedges to squeeze over.

Result · Dutch Baby Pancake

20sCast iron skillet, SieveIcing sugar · 1 tbsp

Printed 6 October 2026