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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 190 kcal


  • 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.


  1. Preheat oven to 425 degrees F and grease a standard loaf pan (8x4x2 ½ in) or cast-iron skillet. Set aside.
  2. In a blender or by hand, mix together the eggs, vanilla and milk. Blend until mixture is bubbly, about 60 seconds.
  3. Next add in lemon zest, flour and sugar. Blend again for another 60 seconds.
  4. Pour melted butter into prepared loaf pan and swirl around, evenly coating the bottom.
  5. 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.
  6. Garnish with a dusting of powered and berries. Serve warm.
  7. Do not recommend freezing or making ahead of time.
  8. Can be stored in an airtight container in fridge for up to 2-3 days, but better served fresh.
  9. Reheat in microwave.
Nutrition Facts
Easy Dutch Baby Pancakes
Amount Per Serving
Calories 190 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 100mg33%
Sodium 95mg4%
Potassium 87mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 8g9%
Protein 5g10%
Vitamin A 343IU7%
Vitamin C 1mg1%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.