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.
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!
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.
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 the oven and the skillet.
- Blend all ingredients together (or whisk in a bowl).
- Remove the hot pan from the oven, melt unsalted butter directly in the pan, then add batter.
- 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!
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!
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.
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!
Dutch Baby
Equipment
Ingredients
- 3 eggs room temperature
- ½ cup all purpose flour
- ⅓ 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.Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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OH MY!!! I just made myself this for supper along with a bacon wrapped sausage and cooked up an apple to go along with the maple syrup drizzled over it all. OH MY!!! Best meal I’ve made myself in so long. Thanks for this keeper recipe! p.s. my eggs were straight out of the fridge and I used my hand mixer at it was still great. Also I cut the recipe into a third.
That sounds delicious Debby! I am so glad you enjoyed this recipe!
mine turned out flat. it didn’t puff up. what did I do wrong?
Did you preheat the pan in the oven? Did you make it in the blender? If not this could contribute.
How do I get the eggs at room temp for a breakfast meal? How longs can the eggs sit out, overnight?
To quickly get eggs to room temperature, place them in a small bowl with warm water for 10 minutes. I hope this helps Lisa!
We love Dutch baby…. A weekly rotation breakfast ….. alternating fruits of the season and a real hit with pumpkin butter and crushed pecans …Mmmmmmm
So glad I found this recipe, one of my favorite things. Thank you!
So happy you found it too! Hope you loved it as much as we did.
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 JerryB
Well didn’t that just make my day Jerry! I’m so happy it turned out so well for you!
I’m hoping my 10″ cast iron skillet will work with this. Anxious to try this for a special Sunday breakfast.
That should work well, Shery! Hope you enjoyed it.
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.
That sounds like the perfect pairing to me, George! Glad you enjoyed this recipe.
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!
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.
Leftovers – that sounds great. Thanks for the reply!
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!
That is great, Nicolette. So happy this recipe worked well for you!