Citrus Filled Dutch Pancake
A fluffy Dutch pancake filled with fresh orange juice and sweet brown sugar, topped with orange sections—a bright, citrusy treat perfect for brunch or breakfast gatherings.
Ingredients
Instructions
- Beat eggs in a bowl until foamy.
- Stir in milk, flour, and salt.
- Melt 1 tablespoon of margarine in a round cake pan or oven-safe dish.
- Pour batter into the prepared pan.
- Bake in the oven at 425°F (220°C) for 20 minutes until puffed and golden.
- While the pancake bakes, squeeze juice from 1 orange.
- Add 1/2 cup of brown sugar to the orange juice.
- Boil the orange juice and sugar mixture on the stove for 6 minutes.
- Add orange sections to the syrup.
- Pour the citrus syrup and orange sections over the baked pancake before serving.
Tips & Substitutions
For a lighter pancake, you can substitute half the flour with almond flour. Ensure your oven is preheated to 425°F (220°C) for optimal puffiness. If you don't have margarine, butter works well too. For a twist, consider adding a splash of vanilla extract to the batter. This citrus-filled delight pairs beautifully with Soft Cheese for a creamy contrast.
Serving Suggestions
Serve the pancake warm, drizzled with the citrus syrup and topped with fresh orange sections for a burst of flavor. It pairs excellently with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete breakfast, consider serving it alongside a fresh fruit salad or yogurt.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the pancake in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Avoid microwaving as it may cause the pancake to become chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Citrus Filled Dutch Pancake contains roughly 408 calories, with 6g protein, 89g carbohydrates, and 3g fat. It is a good source of iron (15% of the Daily Value), protein (12% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1873mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other citrus fruits besides oranges?
Yes, you can experiment with other citrus fruits like lemons or grapefruits for a different flavor profile. Just adjust the sugar based on the fruit's tartness. Combining citrus can also create a refreshing twist to the syrup.
Is this recipe suitable for a gluten-free diet?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum for proper texture. This will ensure the pancake remains fluffy and delicious while accommodating a gluten-free diet.
Can I make the batter ahead of time?
It's best to make the batter fresh, as it can lose its aeration if stored. However, you can prepare the citrus syrup in advance and store it in the fridge. Just reheat it before serving to enhance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).