Dutch Baby Pancake Recipe
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Homemade dutch baby pancakes are light, custardy, and perfectly golden with crisp edges and a soft center. This easy oven baked pancake comes together in minutes with simple pantry staples and puffs up beautifully in the oven, making it a delicious yet impressive breakfast that feels special without any extra work.
There is something magical about pulling a dutch baby out of the oven and watching it rise high over the edges of the pan. It looks like you spent all morning in the kitchen, but the truth is it takes just a few minutes to blend together and pour into a hot skillet.
It is one of my favorite breakfasts to make when I want something cozy and homemade but do not feel like flipping pancakes at the stove.
We make this recipe often on slow mornings, especially when I want a breakfast that feels a little fancy without actually being complicated. But also works great for busy mornings. I just pop it in the oven and then get ready for the day. When I’m all done and ready to go, so is the pancake.
It pairs so well with fresh fruit, a dusting of powdered sugar, and a dollop of homemade whipped cream. If you love fruit filled versions, you would also love my apple dutch baby or my blueberry dutch baby, which are both simple twists on this classic.
Serve it with a warm honey butter latte on the side and you will be happy. The crisp edges, soft custardy center, and a hot cup of coffee just feel like the kind of breakfast that slows everyone down for a minute.
What is a dutch baby pancake
A dutch baby pancake, sometimes called German pancakes, is a large oven baked pancake made with eggs, milk, flour, and butter. Instead of cooking it on the stovetop like traditional American pancakes, the batter is poured into a hot baking dish or cast iron skillet and baked at a high temperature. As it bakes, it puffs dramatically around the edges and creates a golden, airy texture with a soft center.
Why you will love this recipe
- Made with simple pantry ingredients you likely already have
- Comes together in just a few minutes in the blender
- Looks impressive but is incredibly easy
- The texture is light, custardy, and slightly crisp on the edges
- Very customizable for sweet or savory toppings
- The perfect breakfast for the weekend, brunch, or even breakfast for dinner
Ingredients needed
Eggs: Eggs are the base of this recipe and give the dutch baby its structure and signature puff.
Milk: Milk adds richness and helps create the custardy center. I prefer using whole milk.
All purpose flour: Could also swap for whole wheat flour or freshly milled wheat (I would use soft white wheat berries).
Butter: Butter is melted in the hot pan before adding the batter. It helps create those crisp golden edges and adds incredible flavor.
Sugar: Adds just the right amount of sweetness. You can also swap for maple syrup.
Tools you may need
Blender: A blender makes this recipe almost effortless. It creates a smooth batter in seconds.
Baking dish or cast iron skillet: A cast iron skillet works beautifully and helps create crispy edges, but any oven safe baking dish will work.
How to make a dutch baby pancake
Step 1: Preheat your oven to 400 degrees. Place your cast iron skillet or baking dish in the oven to preheat. In a blender, combine the eggs, milk, flour, and salt. I like to add the wet ingredients first, followed by the dry ingredients. This helps ensure the flour doesn’t get stuck at the bottom of the blender. Blend until completely smooth. Let the batter rest for a few minutes while the oven finishes heating.
Step 2: Carefully remove the hot skillet or casserole dish from the oven. Add the butter to the bottom of the pan, and place in the oven until it is just melted being careful not to burn the butter.
Step 3: Pour the batter into the hot pan.
Step 4: Place it back into the oven and bake for about 18 to 22 minutes, or until the pancake is puffed and deeply golden around the edges. Remove from the oven and serve immediately with your favorite toppings.
Variations
Sweet: Add a splash of vanilla extract or a sprinkle of cinnamon to the batter. Top with fresh berries, maple syrup, or a spoonful of fruit compote.
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Savory: Skip the sugar and vanilla and top with sautéed vegetables, fresh herbs, crispy bacon or ham, or shredded cheese. It makes a simple and delicious savory brunch option.
Mini dutch pancakes: Follow the same directions as above, but instead of using a cast iron pan use a muffin tin. Place small chunks of butter in each well, heat, and then pour the batter into the buttered muffin pan to make individual mini dutch babies. Reduce the baking time slightly and watch for golden edges. These are especially fun for kids or brunch gatherings.
Topping ideas
- Fresh strawberries, blueberries, or sliced peaches
- Powdered sugar
- Maple syrup
- Lemon juice and a sprinkle of sugar
- Homemade whipped cream
- Nut butter or yogurt
- Sautéed apples or pears
- Lemon curd
Tips
- Make sure your pan is fully heated before pouring in the batter. The hot pan is what helps create that dramatic rise.
- Do not open the oven while it is baking. Sudden temperature changes can cause it to deflate.
- Serve it right away. A dutch baby will naturally deflate as it cools, but it will still taste amazing.
- Let the batter rest for 5-10 minutes before pouring into the heated pan. This allows the flour to absorb the liquid.
- For best results, it is recommended to use room temperature eggs and milk. This will help the pancake puff up higher and faster. I will say that I rarely do this and still have create success.
Storage
Dutch baby pancakes are best served fresh right out of the oven, but leftovers can absolutely be saved.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pancake will deflate as it cools, which is completely normal.
To reheat, place slices in a 300 degree oven for about 8 to 10 minutes until warmed through. You can also reheat gently in a skillet on the stovetop. Microwaving works in a pinch, but the texture will be softer and less crisp.
If you would like to freeze it, let it cool completely, slice into portions, and store in a freezer-safe bag or container for up to 2 months. Reheat from frozen in the oven until warmed through.
FAQ
Make sure your oven is fully preheated and your pan is hot before adding the batter. Room temperature ingredients can also help create a better rise.
Yes. Any oven safe baking dish works. A metal or ceramic dish will still give great results.
Yes. You can substitute a cup for cup gluten free flour blend with good results.
You can double it and bake it in a larger baking dish or two dishes. Just keep an eye on the baking time and adjust as needed.
Find more delicious breakfast recipes:
- Banana Oat Pancakes
- Healthy Granola Recipe
- Sourdough Discard Cinnamon Rolls
- Sourdough Discard Pancakes
- Peanut Butter Overnight Oats
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife
Dutch Baby Pancake
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Equipment
- Cast iron skillet or baking dish
Ingredients
- 1 cups milk or regular milk
- 2 large eggs
- 2 tablespoons sugar or honey/maple syrup
- 1/2 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons butter to be melted in the pan
Instructions
- Preheat your oven to 400℉. Place your cast iron skillet or baking dish in the oven with the butter so it can melt and heat up while the oven preheats.
- In a blender, combine the eggs, milk, flour, and salt. Blend until completely smooth. Let the batter rest for a few minutes while the oven finishes heating.
- Carefully remove the hot skillet or casserole dish from the oven. Add the butter to the bottom of the pan, and place in the oven until it is just melted being careful not to burn the butter.
- Place it back into the oven and bake for about 18 to 22 minutes, or until the pancake is puffed and deeply golden around the edges.
- Remove from the oven and serve immediately with your favorite toppings.
Notes
- 10 inch cast iron skillet, 12 inch skillet, or 3 quart baking dish will work. You may just need to adjust baking times.
- Make sure your pan is fully heated before pouring in the batter. The hot pan is what helps create that dramatic rise.
- Do not open the oven while it is baking. Sudden temperature changes can cause it to deflate.
- Serve it right away. A dutch baby will naturally deflate as it cools, but it will still taste amazing.
- Let the batter rest for 5-10 minutes before pouring into the heated pan. This allows the flour to absorb the liquid.
- For best results, it is recommended to use room temperature eggs and milk. This will help the pancake puff up higher and faster. I will say that I rarely do this and still have create success.