Dutch Baby Pancake

This German pancake known as a Dutch Baby, is a cross between a soufflé, omelet, and popover. It’s eggy and tender, but also light and crunchy. And no flipping required!

Just like traditional pancakes, you can serve your dutch baby with so many things. We love ours with fresh fruit and whipped cream.

Dutch Baby – German Pancake Recipe

While there is no denying the awesomeness that comes from a tall stack of pancakes with syrup running down the sides, the standing, flipping, and waiting sort of cramps my style when it comes time to make them. So, I often opt for sheet pan pancakes or a dutch baby pancake instead.

You’ll still need traditional pancake ingredients like eggs, milk, flour, and butter, but the prep time is super quick, and then go and relax for 20 minutes while it cooks in the oven. Then witness the magic right out of the oven as it puffs and rises – it’s quite a sight!

What is a Dutch Baby?

A dutch baby is a German pancake – it’s a little eggy, but also tender and crispy. I always describe one as a combination of a soufflé, omelet, and my favorite popovers.

Airy whipped eggs poured into a hot cast iron skillet, then placed into a hot oven all together create that amazing signature lift. Serve it immediately right after cooking so everyone can marvel at the height achieved, before it deflates. It doesn’t last long!

Ingredients Needed

Here’s what you’ll need to make this dutch baby pancake recipe.
(Scroll below to the printable recipe card for details and measurements.)

• All-purpose flour – Make sure it’s spooned and leveled and not scooped to prevent excess flour, which can result in a dry pancake.
• Large eggs – These help bind the batter together. They should be room temperature.
• Whole milk – This adds necessary moisture so the pancake is fluffy and tender. This should also be room temperature.
• Butter – For richness and moisture.
• Vanilla – A little for added flavor.
• Lemon juice – Fresh lemon juice is basted on the cooked pancake right out of the oven. The citrus really compliments the eggy flavor.
• Salt and Cinnamon – So the taste isn’t flat.
• Toppings – We like to serve our pancake with a dusting of of powdered sugar for sweetness, fresh berries, and a little homemade whipped cream.

How to Make a Dutch Baby

Making a dutch baby pancake is so easy! Here’s a summary.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)

1. Make the batter. In a blender, blend together the room temperature eggs, room temperature milk, flour, salt, cinnamon, and vanilla until batter is smooth.
2. Preheat a cast-iron skillet. Melt butter in an oven-safe 10-inch cast-iron skillet in a 425 degree preheated oven until hot and bubbling; pour batter into the center of the skillet.
3. Bake. Transfer skillet to the oven and bake until puffed and golden, about 20 minutes.
4. Brush with butter and lemon juice. Remove the skillet from the oven (it will puff up and look amazing, but deflate within in a couple minutes – that’s normal.) Immediately brush with melted butter, then drizzle lemon juice over the top.
5. Serve. Dust with powdered sugar, cut into wedges, and serve with berries and a dollop of whipped cream.

Tips for Success

Here are some tips to make sure your dutch baby turns out with optimal results. If you don’t do these things, the recipe will still taste fine, but it won’t achieve its signature height and the texture won’t be quite right.

• Have eggs and milk at room temperature. For optimal results, the milk and eggs should be at room temperature before combining.
• Process batter in a blender. This will result in the smoothest batter. A whisk will suffice, but you’ll want to beat the batter really well so it’s very airy and lump-free.
• Use an oven-safe skillet, cast iron if possible. It can be 9 or 10-inches, but a 9 inch will achieve those high pancake edges better.
• Preheat the skillet in the oven first. This also helps achieve that signature puffy rise on a dutch baby.

Video: Dutch Baby Pancake

Serving Suggestions

The dutch baby pancake is best served right from the oven. If you need to reheat it later on, you can warm it in a 300 degree F oven.

As mentioned, we like to enjoy our pancake with a little powdered sugar, fresh berries, and a dollop of whipped cream. But it’s also awesome with whipped maple butter, lemon curd, a dusting of cinnamon-sugar, or basted with jam.

More Pancake Recipes:

• Sheet Pan Pancakes
• Banana Oatmeal Pancakes
• Pumpkin Pancakes
• Zucchini Pancakes
• Ricotta Pancakes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Dutch Baby Pancake

4.89 from 9 Ratings

This German pancake known as a Dutch Baby, is a cross between a soufflé, omelet, and popover. It’s eggy and tender, but also light and crunchy. And no flipping required!

Print Recipe Rate Recipe Pin Recipe

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients

• 3 large eggs , room temperature
• 2/3 cup whole milk , room temperature
• 1/2 cup all-purpose flour , spooned and leveled
• 1/4 teaspoon salt 
• 1/8 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter
• 1 tablespoon butter , melted
• 1 tablespoon lemon juice
• 1 tablespoon powdered sugar
• 2 cups berries (a mix of raspberries, blueberries, and sliced strawberries), for serving
• whipped cream , for serving

Instructions

• Preheat oven to 425 degrees F.
• In a blender, blend together the eggs, milk, flour, salt, cinnamon, and vanilla extract until batter is smooth.
• Place the 3 tablespoons butter in an oven-safe 9 or 10-inch cast-iron skillet and transfer to the preheated oven until hot and bubbling; then pour batter into the center of the skillet.
• Bake in the oven until puffed and golden, about 18 minutes.
• Remove the pan from the oven (careful – handful will be hot!) – immediately brush with 1 tablespoon melted butter, then drizzle lemon juice over the top.
• Dust with powdered sugar, cut into wedges, and serve with berries and a dollop of whipped cream.

  NOTE: The pancake will puff up and look amazing right from the oven, but deflate within in a couple minutes – that's normal.

Video

Notes

Have eggs and milk at room temperature. For optimal results, the milk and eggs should be at room temperature before combining.

Process batter in a blender. This will result in the smoothest batter. A whisk will suffice, but you’ll want to beat the batter really well so it’s very airy and lump-free.

Use an oven-safe skillet, cast iron if possible. It can be 9 or 10-inches, but a 9 inch will achieve those high pancake edges better.

Preheat the skillet in the oven first. This also helps achieve that signature puffy rise on a dutch baby.

Nutrition

Calories: 296kcal | Carbohydrates: 26g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 177mg | Sodium: 160mg | Potassium: 186mg | Fiber: 3g | Sugar: 11g | Vitamin A: 680IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: German

Keyword: dutch baby, pancake recipes, skillet recipes

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