Dutch Baby Pancakes are simple and delicious.
A quick batter is 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.
A Dutch baby pancake, also called a German pancake, 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. Similar to a popover in texture, they have a delicate texture and a slightly eggy flavor.
The batter takes 2 minutes to make and can be topped with almost anything, no flipping required.
How to Make a Dutch Baby Pancake
- Preheat the skillet in the oven while it preheats.
- Blend all ingredients together (or whisk in a bowl) and pour it into the hot pan.
- Bake until puffed and golden brown.
Dutch Baby pancakes are great with fruit or fried eggs but here are a few other additions we love to add 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 flour.
- Stir in fresh chopped herbs and Parmesan cheese after blending for a savory twist, or even top it with a fried egg!
Tips for a Perfect Dutch Baby Pancake
- Ensure that the ingredients are at 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″ skillet 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, and more similar in consistency to a crepe batter.
Did you try these Dutch Baby Pancakes? Be sure to leave a rating and a comment below!
- 3 large eggs room temperature
- ½ cup all purpose flour
- ⅓ cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons butter unsalted
- Place an empty 9-inch or 10-inch ovenproof skillet in the oven and preheat the oven to 425°F.
- Meanwhile, add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth (or whisk until smooth). Set the batter aside.
- Once the oven is hot, remove the pan (it will be hot!) and add two tablespoons of butter. Melt the butter by swirling it around the pan.
- Pour the batter into the hot pan and immediately place it back in the oven.
- Bake for 15 to 18 minutes until it is puffed at the edges and golden.
- Remove from the oven and add toppings as desired.
- Preheat the skillet to get a perfect 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.
- For larger appetites, two Dutch babies can be baked at the same time.
- Top with fresh fruit, pie filling or jam for a sweet breakfast. Top with shredded cheese, ham or poached eggs for a savory breakfast.
LeftoversStore 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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