Dutch Baby Pancake

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Dutch Baby Pancake
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  • Prep 5 min
  • Total 25 min
  • Servings 4
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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.
By Cheri Liefeld
Created Nov 16, 2011


  • 3 eggs
  • 2/3 cup milk, room temperature
  • 2/3 cup Gold Medal™ all-purpose flour
  • 2 to 3 teaspoons grated lemon peel
  • 1 teaspoon almond extract
  • 1 lemon, quartered
  • Powdered sugar
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If your milk is cold, microwave on High for 30 seconds to warm up.
  • tip 2
    For an easy way to make, place all the ingredients in a blender and blend until smooth.


Nutrition Facts are not available for this recipe
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