Description
This Yuzu Orange Dutch Baby is a light and custardy oven-baked pancake with a dramatic puff and crisp edges, infused with the bright floral notes of yuzu and sweet orange. Perfect for an unforgettable brunch or dessert, it combines citrus flavors with a delicate vanilla undertone for a refreshing treat.
Ingredients
Scale
Batter Ingredients
- 3 large eggs (room temperature)
- ½ cup whole milk (room temperature)
- ½ cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon fresh yuzu juice (or ½ tablespoon zest)
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
Topping Ingredients (optional but recommended)
- Powdered sugar
- Orange segments
- Whipped cream or Greek yogurt
- Yuzu honey drizzle (2 tablespoons honey + 1 teaspoon yuzu juice)
Instructions
- Preheat Properly (Key Step): Place a 10-inch oven-safe skillet, preferably cast iron, inside the oven. Preheat the oven to 425°F (220°C) and let the skillet heat for at least 10 minutes to ensure a hot surface for crisp edges.
- Make the Batter: In a blender, combine the eggs, whole milk, all-purpose flour, sugar, salt, yuzu juice, orange juice, orange zest, and vanilla extract. Blend for 20–30 seconds until the mixture is smooth and slightly frothy. Allow the batter to rest for 5–10 minutes to improve texture.
- Butter & Pour: Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter to the skillet and swirl it around until fully melted and sizzling. Immediately pour the rested batter into the hot skillet to initiate puffing, then promptly return the skillet to the oven.
- Bake to Puffy Perfection: Bake the batter for 18–22 minutes, or until it is deeply golden brown and dramatically puffed up. Avoid opening the oven door during this time, as this will cause the Dutch baby to deflate.
- Finish & Serve: Once baked, dust the Dutch baby with powdered sugar, add fresh orange segments, and drizzle with yuzu honey made from honey and yuzu juice. Serve immediately while the pancake is puffed and edges are crisp for best texture and appearance.
Notes
- Use room temperature eggs and milk for optimal batter rise and texture.
- Preheating the skillet fully is crucial for achieving crispy edges and proper puff.
- Blending the batter instead of whisking incorporates more air and ensures smoothness.
- The Dutch baby naturally deflates 5–10 minutes after baking, so serve promptly.
- For flavor variations, add 1 tablespoon Grand Marnier to the batter for a boozy twist.
- Fold fresh blueberries into the batter before baking for a fruity variation.
- Sprinkle turbinado sugar on top before baking to get caramelized, crunchy edges.
- Swap regular orange for blood orange for a more vibrant color and slightly different flavor.
