Dutch Baby Pancake

dutch baby pancake Breakfast
Dutch Baby Pancake
  • Prep 5 min
  • Total 25 min
  • Servings 4

On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately. MORE+ LESS-

Cheri Liefeld
Created November 16, 2011
Gold Medal Flour
Make with
Gold Medal Flour


cup milk, room temperature
cup Gold Medal™ all-purpose flour
to 3 teaspoons grated lemon peel
teaspoon almond extract
lemon, quartered
Powdered sugar


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  • 1
    Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
  • 2
    In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
  • 3
    Bake 20 minutes or until pancake is puffed and brown.
  • 4
    Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.

  • If your milk is cold, microwave on High for 30 seconds to warm up.
  • For an easy way to make, place all the ingredients in a blender and blend until smooth.

No nutrition information available for this recipe

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