Dutch Baby Pancakes are a simple but indulgent breakfast!

An extra quick batter is prepared in the blender, poured into a hot skillet, and baked to golden fluffy perfection.

The result is a perfect tender pancake ready to be topped with fresh fruit, maple syrup, Nutella, or powdered sugar.

Dutch baby pancake with berries on top

What is a Dutch Baby aka German Pancake?

A dutch baby pancake is also called a German pancake, and it is made with a thin batter that is poured into a preheated skillet (preferably cast iron!). As it bakes, it will puff up around the edges and the center remains flat.

They are almost like an extra-large popover with a delicate texture and a slightly eggy flavor.

We love dutch baby pancakes because:

  • the batter takes literally 2 minutes to make
  • they can be topped with anything from sweet to savory
  • they bake quick and easily in the oven (no flipping or babysitting required)
  • dutch babies are a real showstopper!

Ingredients for Dutch Baby on a marble counter

Tips for the Perfect Dutch Baby Pancake

  • Ensure that the ingredients are room temperature.
  • Preheat the skillet to get that beautiful puffy rise on the dutch baby.
  • A cast iron is nice, but not required. You can use any 9-10″ oven-safe skillet.
  • A 10″ works well but for extra high edges, choose a 9″ skillet.
  • For a smooth batter, use a blender, an immersion blender, or a food processor.  If you don’t have a blender, you can also use a whisk but, unlike a traditional pancake batter, you don’t want lumps in this batter. The batter will be thinner, more similar in consistency to a crepe batter.

Dutch baby pancake batter in a blender

How to Make a Dutch Baby

Don’t let this simple dutch baby pancake recipe fool you, this delicious breakfast treat tastes anything but simple!

  1. Preheat the oven and the skillet.
  2. Blend all ingredients together (or whisk in a bowl).
  3. Remove the hot pan from the oven, melt unsalted butter directly in the pan, then add batter.
  4. Quickly place it back in the oven and bake until puffed and golden brown.

Serve hot right from the skillet with your favorite fruit, syrups, or toppings. Strawberry sauce or blueberry sauce are great additions, especially with some homemade whipped cream!

process of adding ingredients to pan to make a Dutch Baby

Easy Variations

This Dutch Baby is always a hit with the family! It is a light and fluffy pancake with puffed edges perfect for adding your favorite toppings after it comes out of the oven.
However, if you’re wanting to experiment a little, here are a few ways to change up the batter before it hits the pan:

  • Add ½ teaspoon of cinnamon.
  • Add a squeeze of lemon juice.
  • Swap the vanilla extract for almond or maple (or your favorite flavor)!
  • Use whole wheat flour in place of the all-purpose
  • Stir in fresh chopped herbs and Parmesan cheese after blending for a savory twist, or even top it with a fried egg!

overhead image of dutch baby in cast iron skillet

Favorite Toppings

The great thing about a dutch baby recipe is that it can be topped with almost anything or everything, sweet or savory!

  • Fresh fruit, blueberries, raspberries, homemade apple pie filling
  • Shredded cheese and thinly sliced ham (added while it’s still warm).
  • Poached eggs and crumbled bacon.
  • Jam, ricotta cheese, or lemon curd.
  • Whipped cream, a sprinkle of powdered sugar.

slice of dutch baby pancake with berries on top

Pancakes for Breakfast!

Did you try these Dutch Baby Pancakes? Be sure to leave a rating and a comment below!

Dutch baby pancake with berries on top
5 from 17 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Dutch Baby

Baked in a preheated cast-iron skillet, dutch baby pancakes perfectly puff up around the edges creating the perfect hollow for fresh berries, syrup, or powdered sugar.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings

Equipment

blender optional

Ingredients  

  • 3 eggs room temperature
  • ½ cup all purpose flour
  • cup milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 2 tablespoons butter unsalted

Instructions 

  • Add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth (or whisk until smooth).
  • Set batter aside. Place a 9" or 10" skillet in the oven and preheat to 425°F.
  • When the oven is hot, remove the pan (it will be hot!) and add two tablespoons butter, swirling to melt.
  • Pour batter into pan and immediately place back in the oven.
  • Bake for 15-18 minutes until puffed at the edges and golden.
  • Serve as desired.

Notes

  • Preheat the skillet to get that beautiful puffy rise on the dutch baby.
  • Use any 9-10" oven-safe skillet. A 10" works well but for extra high edges, choose a 9" skillet.
  • For a smooth batter, use a blender, an immersion blender, or a food processor.  You can also use a whisk but, unlike a traditional pancake batter, you don't want lumps in this batter.
  • Top with fresh fruit, pie filling or jam for a sweet breakfast. Top with shredded cheese, ham or poached eggs for a savory breakfast.

Leftovers

Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave until heated through. 
Freeze in layers (with wax paper in between each dutch baby) in an airtight container for up to 2 months. 
5 from 17 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 354 | Carbohydrates: 33g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 278mg | Sodium: 212mg | Potassium: 184mg | Fiber: 1g | Sugar: 9g | Vitamin A: 783IU | Calcium: 86mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Dutch Baby cooked in a pan with a title
cooked Dutch Baby in the pan with writing
close up of cooked Dutch Baby with a title
Dutch Baby in the pan with a title
Dutch Baby pancake in the pan and plated with writing

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About the author

Ashley is a high school teacher turned food blogger and a mother of 3 beautiful girls. She loves to get creative in the kitchen and doesn’t always like to follow The Rules. Ashley shares a combo of healthier main dishes, baked goods and decadent desserts and believes in enjoying all the foods you love in moderation (and sometimes without ;) ).
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Comments

  1. We love Dutch baby…. A weekly rotation breakfast ….. alternating fruits of the season and a real hit with pumpkin butter and crushed pecans …Mmmmmmm5 stars

    1. I am not savvy in the kitchen. My wife had left for the day with some friends and I was thinking what to eat for lunch when I saw this on FB. I looked at the directions and ingredients and thought why not try it. It was so simple to prepare and bake. It came out perfectly, curved, everything. I used blueberries, strawberries, powdered sugar and maple syrup. I took pictures and when my wife came home she said that’s what I want for breakfast tomorrow.

      Thanks JerryB5 stars

      1. Well didn’t that just make my day Jerry! I’m so happy it turned out so well for you!

  2. I’m hoping my 10″ cast iron skillet will work with this. Anxious to try this for a special Sunday breakfast.5 stars

  3. Our favorite go to supper when I don’t want to cook. I actually double it for a hearty supper in a 12 inch cast-iron pan. You cant go wrong with this comfort food. Some jam and a cup of coffee is all I need.5 stars

  4. This sounds delicious, but I live alone, so a recipe for two isn’t feasible. All ingredients except the eggs are easily halved, so would you suggest I use either one or two eggs? Or maybe I’m just out of luck!

    1. This recipe reheats beautifully so you could certainly cook it and then enjoy the leftovers the next day. I haven’t tried this with different ratios so I can’t say for sure how it would work out.

      1. Absolutely delicious!!! This was so fun to make. And easy too! I thought I messed up the recipe when I looked inside the oven and saw it was way puffed up really high but it settled back down when it was done cooking and out of the oven. Will definitely make again and again!5 stars