The Dutch Baby Pancake is a puffy, oversized pancake similar to Yorkshire pudding. This quick-to-prepare pancake is ready for the pan in about 5 minutes. Serve it sweet with fresh fruit, powdered sugar, and maple syrup or savory with fried eggs, cheese, and bacon.
The Dutch Baby Pancake, also known as a Dutch Puff and German Pancake, is one of those super fun recipes that I love to make. It has 7 base ingredients and is ready in less than 15 minutes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Eggs: Bring the eggs to room temperature.
- Milk: Whole milk is best, but I have used 2% with good results. Gently warm the milk to room temperature in the microwave.
- Butter: Unsalted or salted. If using salted butter, reduce the amount of added salt to ¼ teaspoon.
- Vanilla extract: Use the real stuff, please.
How To Make a Dutch Baby Pancake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Preheat the skillet in the oven while you blend the ingredients.
- Combine the eggs, milk, salt, melted butter, sugar, vanilla extract, and flour in the blender.
- Carefully remove the skillet from the oven and add a few tablespoons of butter to the skillet.
- Carefully pour in the batter and return it to the oven. Bake for about 15 minutes.
Preparation Tips For Success
- My cast-iron skillet works perfectly for this recipe, but you can use any deep 10-inch ovenproof skillet.
- Do not open the oven door too much to check on this pancake. Make quick peeks and close the door gently.
- The pancake will deflate a little as it cools.
- For best results, serve it warm.
- You can mix it up to three days in advance and store it in an airtight container in the refrigerator. A little advance preparation actually makes it puffier and taller.
Try These Flavor Variations
- Sprinkle with blueberries, raspberries, strawberries, and powdered sugar.
- Top with sliced apples, cinnamon, and brown sugar.
- Cover with peanut butter, bananas, and pecans.
- Mix 1/2 cup shredded cheddar, 3 slices of crispy, cooked bacon, and 1 tablespoon fresh chives into the batter.
- Top with eggs over easy, avocado slices, and fresh tomatoes.
- Top with smoked salmon, asparagus, and Hollandaise sauce.
More Breakfast Recipes
Dutch Baby Pancake
This quick-to-prepare pancake is ready for the pan in about 5 minutes. Serve it sweet with fresh fruit, powdered sugar, and maple syrup or savory with fried eggs, cheese, and bacon.
Print
Pin
Rate
Servings: 6 servings
Calories: 232kcal
Ingredients
- 4 tablespoons unsalted butter
- 4 eggs
- 1 cup whole milk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 cup all purpose flour
- 1 cup assorted berries optional
- maple syrup optional
Instructions
- Place a 10 inch cast iron or ovenproof skillet in the oven and turn to 425 degrees
- Melt 2 tablespoons of butter in the microwave. Combine the melted butter, eggs, milk, salt, vanilla extract, sugar, and flour in the blender. Blend for 10 seconds. If necessary, stop the blender after 5 seconds and scrape down the sides with a spatula.
- Carefully remove the skillet. Add 2 tablespoons of butter to the skillet. Let it melt and swirl to coat the pan. Carefully pour in the batter and return the skillet to the oven.
- Bake until puffed and lightly browned, 15-17 minutes. Remove the skillet from the oven, sprinkle the pancake with powdered sugar, slice it into wedges, and top with assorted berries. Serve with warm maple syrup.
Notes
- Store it in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power for short increments until warm.
Nutrition
Calories: 232kcal | Carbohydrates: 23g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 253mg | Potassium: 141mg | Fiber: 1g | Sugar: 6g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Nicky
This was delicious! The kids and hubby loved it. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Nicky!
Sonja
I remember lazy weekend breakfasts, so this brought smiles away. Loved your tip about preheating the cast iron and watching the Dutch baby puff before finishing with powdered sugar.
Jenny
These look absolutely scrumptious! Perfect for a cold winter morning! I’m going to try and make these this weekend!
Beth Pierce
Thanks, Jenny! Enjoy!
Catalina
I made this for breakfast and it puffed up perfectly in the oven. The edges got crispy and the center stayed soft.
Beth Pierce
So happy that you liked it, Catalina!
Eliz
I’ve tried these in Europe but never considered making them. I love that you could make a batch in one shot unlike the traditional pancakes. I am going to give this a try. Plus the toppings selections would be endless! Yummy!
Beth Pierce
Thanks, Eliz! Enjoy
Melanie E
OMG, ready in 20 minutes between prep and cooking, that is awesome!!!!! Mine all love pancakes but between making the batter, allowing it to thicken it takes a lot more than that. Loving the savoury and sweet flavour variations.
Beth Pierce
Thank you, Melanie!
Rhian
I genuinely thought a dutch baby pancake were those tiny ones, I had no idea. But this sounds really tasty, I am a huge fan of pancakes x
Beth Pierce
Thanks! Enjoy, Rhian!
Michael S.
Thank you for this great idea, Beth! I made these pancakes last week and they turned very tasty! My kids loved these pancakes very much and ask me to cook them again! 🙂
Beth Pierce
Cool! I am so glad that they liked them!
Heather Barber McMechan
I’ve been asking around for a recipe for dutch pancakes. Thanks for putting this one together. I’ll have to try it for the kids.
Beth Pierce
You are most welcome Heather! I hope you enjoy it!!
Fatima Torres
These dutch pancakes look delicious! I love that you’ve added fruits throughout.
Beth Pierce
Thanks so much Fatima!