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Dutch baby pancake

Serves 4; Prep time: 5 min; Total time: 25 min Servings


  • 3 tablespoon unsalted butter, room temperature
  • 3 tablespoon large eggs
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice


Baking Directions:

Preheat oven to 425°.

In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium; set aside.

In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar.

Blend until foamy, about 1 minute.

Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice.

Slice into wedges, and serve immediately.