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Sunday High Calorie Breakfast: Dutch Baby with Powdered Sugar and Lemon Recipe

Name: Sunday High Calorie Breakfast: Dutch Baby with Powdered Sugar and Lemon Recipe
Total time: 30 min
Yield: 140 g
Ingredients: large eggs 4 pieces; whole milk 3 cups; all-purpose flour 1 cup; unsalted butter 5 tbsp; lemons 2 pieces; powdered sugar 0.75 cup; vanilla extract 1 tsp; salt 0.25 tsp

A puffy Dutch baby pancake that rises dramatically in the oven, then deflates into a buttery, lemony Sunday breakfast. High calorie, high drama, totally worth it.

Cook 30 min Difficulty NORMAL 380 kcal

#vegetarian

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Ingredients

Main ingredients

large eggs 4 pieces
whole milk 3 cups
all-purpose flour 1 cup
unsalted butter 5 tbsp
lemons 2 pieces

Seasonings/Sauce

powdered sugar 0.75 cup
vanilla extract 1 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 46 g 48%

Protein 10 g 11%

Fat 17 g 41%

Serving size 140g

Cooking steps

1

Preheat your oven to 425°F (220°C) and place a 12-inch oven-safe skillet inside to get hot.
2

Whisk together eggs, whole milk, flour, vanilla extract, and salt until the batter is completely smooth and free of lumps; let rest for 10 minutes for better texture.
3

Remove the hot skillet from the oven with oven mitts, add unsalted butter, and swirl to coat the pan completely while the butter melts and foams—work quickly!
4

Pour the rested batter into the hot, buttered skillet and immediately return it to the oven; bake for 18–22 minutes, watching for dramatic puffing and golden edges.
5

Remove the Dutch baby when deeply golden and puffed, then settle for 2–3 minutes before dusting generously with powdered sugar and squeezing fresh lemon juice over the pancake.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredients are the eggs and whole milk. Eggs provide structure and richness, while milk lends moisture and helps the pancake rise dramatically in the oven. The combination with flour creates the classic Dutch baby texture and flavor.

Q. What heat control is crucial for achieving a puffy Dutch baby?

Preheating the skillet in a hot oven and promptly pouring the batter into it is essential. The high heat causes instant steam and expansion, so be sure your oven is fully preheated and the skillet is sizzling before adding the batter for maximum puff.

Q. How can I avoid a rubbery or deflated pancake?

To prevent a rubbery Dutch baby, make sure to whisk your batter thoroughly until it's smooth and lump-free, then let it rest to help gluten relax. Also, pour the batter into the hot skillet quickly to ensure it puffs up rather than spreading out and thinning.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving provides 380 kcal, 46g carbs (48%), and 10g protein (11%). This makes it a high-calorie, moderate-protein breakfast, with the bulk of energy coming from carbohydrates.

Sunday High Calorie Breakfast: Dutch Baby with Powdered Sugar and Lemon Recipe

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