Dutch Baby Pancake
Updated
Updated
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!
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5 STAR REVIEW
Easy Dutch Baby 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.
I still use traditional pancake ingredients like eggs, milk, flour, and butter, but the prep time is super quick, and I get to relax for 20 minutes while it cooks in the oven. Then I witness the magic right out of the oven as it puffs and rises—it’s quite a sight!
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.
Dutch Baby Pancake
Ingredients
- 3 large eggs, room temperature
- 2/3 cup whole milk, room temperature
- ½ cup all-purpose flour, spooned and leveled
- ¼ tsp salt
- 1/8 tsp cinnamon
- 1 tsp vanilla extract
- 3 tbsp butter
- 1 tbsp butter, melted
- 1 tbsp lemon juice
- 1 tbsp powdered sugar
- 2 cups berries, (a mix of raspberries, blueberries, and sliced strawberries), for serving
- whipped cream, for serving
Instructions
- Preheat oven to 425°F.
- In a blender, blend together the eggs, milk, flour, salt, cinnamon, and vanilla extract until batter is smooth.
- Place the 3 tbsp 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)! The pancake will puff up and look amazing right from the oven, but deflate within a couple of minutes—that's normal. Immediately brush with 1 tbsp 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.
Video
Notes
Nutrition
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.
Did you make this? Leave a rating below!How to Make a Dutch Baby Pancake Step by Step
Make the batter. In a blender, blend 3 eggs, 2/3 cup room temperature milk, ½ cup flour, ¼ tsp salt, 1/8 tsp cinnamon, and 1 tsp vanilla until batter is smooth.
Preheat a cast-iron skillet. Melt 3 tbsp butter in an oven-safe 10-inch cast-iron skillet in a 425°F preheated oven until hot and bubbling. Pour batter into the center of the skillet. Transfer skillet to the oven and bake until puffed and golden, about 20 minutes.
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 1 tbsp melted butter, then drizzle 1 tbsp lemon juice over the top.
Serve. Dust with powdered sugar, cut into wedges, and serve with berries and a dollop of whipped cream.
How to Store
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°F oven. Store leftovers in an airtight container in the fridge for up to 3 days.
What to Serve With a Dutch Baby Pancake
Just like traditional pancakes, you can serve your dutch baby with so many things. We love ours with fresh fruit and a dollop of whipped cream. But it’s also awesome with whipped maple butter, a tart lemon curd, a dusting of cinnamon-sugar, or basted with jam.
This was wonderful. I used soy milk, half again spices, using my wife’s secret winter spice mix, and Amish butter. Piled high with berry mix, it didn’t even need the whipped cream and powder sugar. It was a knockout! And a great linner (lunch-dinner) for an almost fall day. Yum!! Yum!!
I learned to make these from my father. Although this recipe has alot more to it, i found it to be delicious as well. I would suggest letting it cool in the over to keep the raised bubbles of pancake. Carefully open oven door a inch and allow to cool.
This morning was my second time making it. Fabulous and tasty. I made a fresh strawberry sauce, poured it over fresh strawberries and bananas!! Thank you for sharing!!
This was delicious! I actually served mine with with goat cheese and a drizzle of olive oil!
This was great!! I especially like the addition of cinnamon to the batter, it adds a nice richness to the flavor, without tasting too cinnamony.
This was my first time making a dutch baby and it was wonderful. It seems sort of similar to a clafoutis. I served it with blackberries. Mine was cooked at 16 minutes, but I think my oven runs hot.
This was SO good! Such an impressive breakfast, but so easy to make. Thank you for sharing your recipe!
Pancake making is seriously one of my biggest pet peeves! But I love pancake EATING so much…it’s a tough world that we live in. Thank goodness for dutch babies!
Simply beautiful and delicious. Hard to believe how simple it was to make.
gorgeous dutch baby pancake!!!! it was perfect and delicious!
This was GORGEOUS when I served it!! All the oohs and aahs fro the family was the best!