Dutch Baby

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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.

dutch baby pancake in skillet with berries

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!

Delicious Variations

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!

dutch baby pancake batter in 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 oven and skillet.
  2. Whip (or blend) all ingredients together.
  3. Remove the hot pan from the oven, melt butter directly in the pan, then add batter.
  4. Quickly place it back in the oven and bake for 15-20 minutes.

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!

overhead image of dutch baby in cast iron skillet

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.

slice of dutch baby on white plate with berries and whipped cream

Pancakes for Breakfast!

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

dutch baby pancake in skillet with berries
5 from 4 votes
Review Recipe

Dutch Baby

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Ashley Fehr
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.


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

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  • 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

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
Dutch Baby pancakes cooked in a pan with berries and a title
Dutch Baby cooked in a pan with a title
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
About the author


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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 ;) ).

More Posts by Ashley

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Recipe Rating


  1. 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.