Orange Dutch Baby Pancake
- Brianne Thomas
- Feb 24
- 3 min read
Updated: Apr 3
This sweet and tangy pancake offers a fluffy texture that melts in your mouth. It is perfect for a simple breakfast or a special brunch.
I have a confession to make friends. Our breakfasts have been feeling a little mundane lately. I make a huge batch of homemade pancakes and homemade muffins once or twice per month. And although they're delicious, breakfast time has been feeling a little ho-hum. That is until I made this Orange Dutch Baby Pancake.
What is a Dutch Baby Pancake?
If you’re unfamiliar with a Dutch Baby Pancake, allow me to introduce you to a deliciously fluffy take on traditional pancakes. This type of pancake has beautiful puffy edges that tower above the rim of a cast iron skillet. It’s made from a simple batter of eggs, milk, flour, and sugar. The magic happens when the batter is poured into a screaming hot preheated skillet. The result is a unique texture of crispy edges and a soft center.
Despite its name, this dish actually hails from Germany, possibly evolving from the traditional Pfannkuchen, or German pancakes. It gained popularity in the United States during the 1990s, making breakfast enthusiasts rave about its unique flavor.
Why You’ll Love This Orange Dutch Baby Pancake Recipe
Quick and Easy. Unlike traditional pancakes that require constant flipping, this recipe is mostly hands-off. Simply mix the ingredients and pour into a hot skillet. The oven will work its magic and you’ll be ready to eat in no time.
Impressive Presentation. Once out of the oven, this pancake puffs up beautifully, creating a stunning centerpiece for your breakfast table.
Versatility. This recipe can easily be customized to suit your taste. Add a little sweetness with honey or maple syrup or add fresh berries on top for an extra splash of color and flavor!
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Hungry For More Delicious Breakfast Recipes? Check out these family favorites!
Helpful Tips For Making Orange Dutch Baby Pancake
Preheat. Do not skip preheating your skillet! This is crucial for the eggs to rise quickly without overcooking.
Room Temp. For the best results, make sure your eggs and milk are at room temperature before blending.
Rest Period. Allowing the batter to rest for 10-15 minutes will give the gluten time to relax and redevelop. This will help to trap the steam when baking.
Ingredients
3 large eggs
½ cup all-purpose flour
½ cup milk
1 tablespoon sugar
1 teaspoon orange extract
Zest of one orange
2 Tablespoons fresh orange juice
Pinch of salt
3 Tablespoons unsalted butter
Powdered sugar, for dusting
Fresh orange slices, for garnish
Directions
Preheat your oven to 400°.
Place a 10-inch ovenproof skillet or cast-iron pan in the oven to heat up.
In a large bowl, combine the 3 large eggs, ½ cup flour, ½ cup milk, 1 tablespoon of sugar, 1 teaspoon orange extract, the zest of one orange, 2 tablespoons of freshly squeezed orange juice, and a pinch of salt. Mix well until the batter is smooth and frothy.
Carefully remove the hot skillet from the oven and add the 3 tablespoons of unsalted butter. Swirl the pan to coat the bottom and sides as the butter melts.
Pour the batter into the hot skillet over the melted butter. Quickly return the skillet to the oven and bake for approximately 20-25 minutes, or until the pancake is puffed and golden brown.
Remove the pancake from the oven and dust it with powdered sugar. Garnish with fresh orange slices if desired.
How to Store Orange Dutch Baby Pancake
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
How to Freeze and Reheat Orange Dutch Baby Pancake
Sliced leftovers can be stored in an airtight container or freezer-safe storage bag for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop for 2-5 minutes or until heated through.
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