Dutch Baby Pancake

If you’ve never made a Dutch baby pancake, you’re in for a treat. This dramatic, oven-baked pancake puffs up beautifully and delivers crispy edges with a soft, custardy center. It’s somewhere between a pancake, a crepe, and a popover—all in one irresistible package.

Whether you’re serving breakfast, brunch, or a sweet treat, a Dutch baby is sure to impress your guests—and it’s easier than it looks.

What Is a Dutch Baby Pancake?

A Dutch baby pancake, also called a German pancake or puff pancake, is an oven-baked pancake made from a simple batter. When baked in a hot, buttered skillet, the batter rises dramatically and creates a crispy, golden edge with a tender center.

Unlike regular pancakes, a Dutch baby is not flipped on the stovetop. Instead, the oven does all the work—and the result is both beautiful and delicious.

Why You’ll Love This Dutch Baby Pancake

• Effortless elegance: Looks fancy but takes just minutes to prep.

• One-pan recipe: Everything comes together in one skillet.

• Perfect for brunch: Sweet or savory, it’s endlessly customizable.

• Minimal ingredients: You likely have everything in your kitchen already.

• Crowd-pleasing: A big hit with both adults and kids.

Ingredients List

• 3 large eggs

• ½ cup all-purpose flour

• ½ cup whole milk

• 1 tablespoon granulated sugar

• ½ teaspoon pure vanilla extract

• ¼ teaspoon salt

• 2 tablespoons unsalted butter

Optional Toppings

• Powdered sugar

• Fresh berries (strawberries, blueberries, raspberries)

• Maple syrup or honey

• Lemon wedges

• Whipped cream or Greek yogurt

Timing & Servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 2–4

Step-by-Step Instructions for Dutch Baby Pancake

Step 1: Preheat Your Oven and Skillet

• Preheat your oven to 425°F (220°C).

• Place a 10-inch cast iron or oven-safe skillet in the oven while it preheats. This ensures the pan is hot and helps the pancake puff up.

Step 2: Prepare the Batter

• In a blender or mixing bowl, add eggs, milk, flour, sugar, vanilla, and salt.

• Blend or whisk until the batter is completely smooth—no lumps.

• Let the batter rest for 5–10 minutes while the oven finishes heating. This allows the flour to fully absorb the liquid and makes the pancake puffier.

Step 3: Melt the Butter

• Once the oven is hot, carefully remove the skillet and add the butter.

• Swirl the butter around until fully melted and the pan is coated.

Step 4: Pour and Bake

• Pour the batter into the hot skillet immediately.

• Return the skillet to the oven and bake for 18–20 minutes or until the edges are puffed and golden brown.

• Avoid opening the oven while baking—this can deflate the pancake.

Step 5: Serve Immediately

• Remove from the oven and dust with powdered sugar.

• Slice into wedges and serve with your favorite toppings.

Tips for Success

• Use room temperature ingredients: Eggs and milk should not be cold. Room temperature helps the batter rise better.

• Blend the batter: A blender gives the smoothest, lump-free texture.

• Don’t skip preheating the skillet: This is key to getting that dramatic puff.

• Serve right away: Dutch babies deflate quickly after coming out of the oven.

Variations and Flavor Ideas

Sweet Dutch Baby Pancakes

• Cinnamon Apple: Add thinly sliced apples and a sprinkle of cinnamon-sugar before baking.

• Lemon Blueberry: Fold in fresh or frozen blueberries and serve with lemon zest and syrup.

• Chocolate Hazelnut: Add a swirl of Nutella or chocolate chips right after baking.

Savory Dutch Baby Pancakes

• Cheddar and Chive: Add shredded cheddar and chopped fresh chives to the batter.

• Bacon and Gruyère: Sprinkle cooked bacon and cheese on top before baking.

• Smoked Salmon and Dill: Serve with crème fraîche, smoked salmon, and fresh herbs.

Best Pan to Use

A 10-inch cast iron skillet is ideal for even heating and beautiful browning. If you don’t have cast iron, any oven-safe skillet or ceramic baking dish will also work.

Avoid nonstick pans with plastic handles unless you’re sure they are oven-safe at high temperatures.

Make It Ahead: Can You Prep Dutch Baby Batter in Advance?

Yes! You can blend the batter and store it in the fridge for up to 12 hours. Just give it a quick whisk before pouring it into the hot pan.

This makes it perfect for meal prep or for brunch gatherings when you want everything ready to go.

What to Serve with a Dutch Baby Pancake

• Fresh fruit or berry compote

• Crispy bacon or sausage links

• Coffee or tea

• Fresh orange juice or mimosas

• Greek yogurt or cottage cheese

It’s also perfect with a light salad if you’re making a savory version.

Nutritional Information (Per Serving, Without Toppings)

• Calories: 350

• Protein: 10g

• Carbohydrates: 28g

• Fat: 22g

• Sodium: 250mg

• Sugar: 6g

These values will change depending on toppings and portion sizes.

Common Mistakes to Avoid

• Opening the oven during baking: This will cause the pancake to collapse.

• Using a cold skillet: Won’t puff up properly.

• Overmixing the batter: Creates a dense, rubbery pancake.

• Not eating it right away: The Dutch baby is best hot and fresh from the oven.

Can You Make It Gluten-Free or Dairy-Free?

Absolutely!

Gluten-Free Version:

• Substitute all-purpose flour with a 1:1 gluten-free baking blend.

• Let the batter rest a bit longer to hydrate the flour properly.

Dairy-Free Version:

• Use plant-based milk (like almond or oat milk).

• Swap the butter with a neutral oil or vegan butter.

The texture will still be delicious and puffy.

How to Store and Reheat Leftovers

While Dutch baby pancakes are best fresh, you can save leftovers.

• Store: Cover and refrigerate for up to 2 days.

• Reheat: Warm in a 300°F oven for 5–7 minutes. Avoid the microwave—it can make it rubbery.

• Freeze: Wrap tightly and freeze for up to 1 month. Reheat in the oven from frozen.

FAQs

Why didn’t my Dutch baby rise?

The pan may not have been hot enough, or the oven door was opened during baking.

Can I make mini Dutch babies?

Yes! Use a muffin tin and divide the batter evenly. Bake for about 10–12 minutes.

Do I need to grease the pan if using nonstick?

Yes. Butter not only prevents sticking, but also adds flavor and helps browning.

Can I double the recipe?

Yes, use a larger pan (like a 12-inch skillet) or divide into two pans for even cooking.

Conclusion

A Dutch baby pancake is one of those recipes that feels like magic. From a simple batter comes a golden, puffed-up wonder that’s crispy on the edges and soft in the center. It’s perfect for weekend brunches, holiday mornings, or when you just want something a little special.

With endless topping options and a super easy process, it’s a recipe worth mastering. Try it once, and it may become your new favorite breakfast tradition.