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Fluffy Dutch Baby Pancake Recipe with Zesty Lemon Sugar

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A light, airy Dutch Baby pancake with crispy edges and a tender center, topped with a refreshing zesty lemon sugar. Perfect for brunch or cozy weekend mornings.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 2/3 cup (85g) all-purpose flour
  • 2/3 cup (160ml) whole milk, room temperature
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/4 cup (50g) granulated sugar (for lemon sugar)
  • 1 tablespoon finely grated lemon zest
  • Optional toppings: powdered sugar, fresh berries, maple syrup or honey

Instructions

  1. Preheat the oven to 425°F (220°C) and place a 10 to 12-inch oven-safe skillet (preferably cast iron) inside to heat for about 10 minutes.
  2. In a mixing bowl, whisk 3 large eggs vigorously until frothy, about 2 minutes.
  3. Add 2/3 cup all-purpose flour, 2/3 cup whole milk, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt to the eggs. Whisk until smooth and no lumps remain.
  4. Carefully remove the hot skillet from the oven using oven mitts. Add 3 tablespoons unsalted butter and swirl to coat the bottom and sides. The butter should sizzle but not burn.
  5. Immediately pour the batter into the sizzling hot skillet and place it back in the oven.
  6. Bake for 18-22 minutes without opening the oven door until the edges puff up dramatically and turn golden brown.
  7. While baking, combine 1/4 cup granulated sugar and 1 tablespoon freshly grated lemon zest in a small bowl to make the zesty lemon sugar.
  8. Remove the pancake from the oven and sprinkle generously with the lemon sugar mixture.
  9. Optionally dust with powdered sugar and add fresh berries or a drizzle of maple syrup.
  10. Serve immediately for best texture.

Notes

Use room temperature eggs and milk for best puff. Do not open the oven door while baking to prevent deflating. Serve immediately as the pancake deflates as it cools. For gluten-free, substitute almond or oat flour. For dairy-free, use coconut oil and almond milk. Fresh lemon zest is key for bright flavor.

Nutrition

Keywords: Dutch Baby, pancake, lemon sugar, brunch, easy breakfast, fluffy pancake, zesty lemon, cast iron skillet

Find it online: https://twinkletaste.com/fluffy-dutch-baby-pancake-recipe-with-zesty-lemon-sugar-easy-guide/