Dutch Baby Pancakes are a simple but indulgent breakfast!
Baked in a preheated cast-iron skillet, these pancakes perfectly puff up around the edges creating the perfect hollow for fresh berries, syrup, Nutella, or powdered sugar.
What is a Dutch Baby?
A dutch baby 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.
It’s a real showstopper and is surprisingly simple to make!
We are big breakfast lovers, and 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 jazz it up before it hits the pan:
- Add ½ teaspoon of cinnamon
- Swap the vanilla extract for almond, caramel, maple, you name it!
- Use whole wheat flour in place of the all-purpose for a healthier breakfast
- Stir in fresh chopped herbs and Parmesan cheese after blending for a savory twist, or even top it with a fried egg!
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!
- Preheat oven and skillet.
- Whip (or blend) all ingredients together.
- Remove the hot pan from the oven, melt butter directly in the pan, then add batter.
- Quickly place it back in the oven and bake for 15-20 minutes.
Tips for the Perfect Dutch Baby Pancake
- Preheat the skillet! Preheating is necessary to get that beautiful rise on the dutch baby.
- A cast iron is nice, but not necessary. You can use any 9-10″ oven-safe skillet. My skillet is 10″, but for extra high edges, choose a 9″ skillet.
- For a smooth batter, the blender, an immersion blender, or a food processor is the best way to eliminate lumps. It’s also the easiest (and easiest on the arms!), so I say why not? If you don’t want to get the blender out, you can always use a whisk.
Pancakes for Breakfast!
- Sheet Pan Pancakes – no flipping required
- Blueberry Pancakes – with a hint of maple
- Easy Banana Pancakes– great reheated
- Perfectly Fluffy Pancakes – a breakfast classic
- Whole Wheat Pancakes – for a healthier breakfast
Did you try these Dutch Baby Pancakes? Be sure to leave a rating and a comment below!
- 3 eggs
- ½ cup all purpose flour
- ⅓ cup milk
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 pinch salt
- 2 tablespoons butter
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)