Dutch Baby Pancake
Crisp, puffed edges give way to a tender, custard-like center and a caramelized top that browns beautifully under high oven heat. The contrast of the airy rim and creamy interior makes this skillet-baked pancake visually striking and satisfying to slice and serve.
Use a blender or whisk to make the batter silky smooth; a hot cast-iron skillet or ovenproof pan is key to achieving the dramatic rise. Swap the mixed berries for sliced apples or pears warmed with cinnamon, use sparkling water in place of some milk for an extra lift, or fold a tablespoon of vanilla or almond extract into the batter for a flavor twist.
Serve this pancake warm straight from the pan with a squeeze of lemon, a dusting of powdered sugar, or spoonfuls of the bright berry compote. It’s ideal for weekend brunches, casual dinner desserts, or when you want a showy yet simple centerpiece with minimal cleanup.
How to Make It
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1
Preheat the oven to 220°C (425°F). Place a 10- or 12-inch ovenproof skillet (cast iron preferred) in the oven to heat while you make the batter.
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2
Whisk the eggs in a blender or large bowl until frothy. Add the milk, flour, granulated sugar, salt, and lemon zest; blend or whisk until the batter is completely smooth and slightly aerated (about 30–45 seconds). Let batter rest briefly while the skillet finishes preheating.
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3
Carefully remove the hot skillet from the oven and add 2 tablespoons of the butter, swirling to coat the pan and melt the butter completely. Immediately pour the batter into the sizzling skillet and return to the oven.
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4
Bake until the pancake is puffed, golden brown around the edges, and set in the center, 16–20 minutes. Do not open the oven during the first 12 minutes to prevent collapse.
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5
While the pancake bakes, make the lemon-berry compote: combine the mixed berries, maple syrup, lemon juice from half the lemon, and remaining 2 tablespoons butter in a small saucepan over medium heat. Simmer, stirring occasionally, until the berries release juices and the sauce thickens slightly, about 6–8 minutes. Taste and add more lemon juice or a pinch of sugar if needed.
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6
Remove the skillet from the oven; the pancake will deflate slightly as it cools—this is normal. Sprinkle with powdered sugar if using and finish with a pat of the reserved butter to melt across the top.
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7
Cut the pancake into wedges and spoon the warm lemon-berry compote over each portion. Serve immediately with additional lemon wedges and maple syrup on the side if desired.
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