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Close up of dutch baby pancakaes

Easy Dutch Baby Pancakes

The perfect cross between a french toast and a pancake!
Course Breakfast
Cuisine American
Cook Time 17 minutes
Servings 4
Calories 190kcal


  • 2 eggs room temp
  • ½ cup milk room temp
  • 1 tablespoon vanilla
  • 2 tablespoon sugar
  • ½ cup flour
  • ½ teaspoon lemon zest
  • 2 tablespoon butter melted
  • Optional garnish with syrup powdered sugar, berries, lemon.


  • Preheat oven to 425 degrees F and grease a standard loaf pan (8x4x2 ½ in) or cast-iron skillet. Set aside.
  • In a blender or by hand, mix together the eggs, vanilla and milk. Blend until mixture is bubbly, about 60 seconds.
  • Next add in lemon zest, flour and sugar. Blend again for another 60 seconds.
  • Pour melted butter into prepared loaf pan and swirl around, evenly coating the bottom.
  • Pour batter into buttered loaf pan and bake on 425 degrees F for 12 minutes. After 12 minutes lower the heat to 350 degrees F an bake for another 5 minutes, or until done.
  • Garnish with a dusting of powered and berries. Serve warm.
  • Do not recommend freezing or making ahead of time.
  • Can be stored in an airtight container in fridge for up to 2-3 days, but better served fresh.
  • Reheat in microwave.


Calories: 190kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 95mg | Potassium: 87mg | Fiber: 1g | Sugar: 8g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg