Dutch Baby Pancakes are simple and delicious.
A quick batter is poured into a hot skillet and baked to golden fluffy perfection.
The result is a perfect tender pancake ready to be topped with fresh fruit, maple syrup, Nutella, or powdered sugar.
A Dutch baby pancake, also called a German pancake, is made with a thin batter that is poured into a preheated skillet (preferably cast iron!). As it bakes, it will puff up around the edges and the center remains flat. Similar to a popover in texture, they have a delicate texture and a slightly eggy flavor.
The batter takes 2 minutes to make and can be topped with almost anything, no flipping required.
How to Make a Dutch Baby Pancake
- Preheat the skillet in the oven while it preheats.
- Blend all ingredients together (or whisk in a bowl) and pour it into the hot pan.
- Bake until puffed and golden brown.
Serve hot right from the skillet with your favorite fruit, syrups, or toppings. Strawberry sauce or blueberry sauce are great additions, especially with some homemade whipped cream!
Easy Variations
Dutch Baby pancakes are great with fruit or fried eggs but here are a few other additions we love to add before it hits the pan:
- Add ½ teaspoon of cinnamon.
- Add a squeeze of lemon juice.
- Swap the vanilla extract for almond or maple (or your favorite flavor)!
- Use whole wheat flour in place of the all-purpose flour.
- Stir in fresh chopped herbs and Parmesan cheese after blending for a savory twist, or even top it with a fried egg!
Tips for a Perfect Dutch Baby Pancake
- Ensure that the ingredients are at room temperature.
- Preheat the skillet to get that beautiful puffy rise on the Dutch baby.
- A cast iron is nice, but not required. You can use any 9-10″ oven-safe skillet.
- A 10″ skillet works well but for extra high edges, choose a 9″ skillet.
- For a smooth batter, use a blender, an immersion blender, or a food processor. If you don’t have a blender, you can also use a whisk, but unlike a traditional pancake batter, you don’t want lumps in this batter. The batter will be thinner, and more similar in consistency to a crepe batter.
Our Fave Toppings
This Dutch baby recipe can be topped with almost anything or everything, sweet or savory! Here are a few of our favorites. Top it with shredded cheese while it’s warm or try whipped cream, a sprinkle of powdered sugar and fresh blueberries or strawberries.
More Breakfast Favorites
Did you try these Dutch Baby Pancakes? Be sure to leave a rating and a comment below!
Dutch Baby
Baked in a preheated cast-iron skillet, dutch baby pancakes perfectly puff up around the edges creating the perfect hollow for fresh berries, syrup, or powdered sugar.
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Place an empty 9-inch or 10-inch ovenproof skillet in the oven and preheat the oven to 425°F.
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Meanwhile, add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth (or whisk until smooth). Set the batter aside.
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Once the oven is hot, remove the pan (it will be hot!) and add two tablespoons of butter. Melt the butter by swirling it around the pan.
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Pour the batter into the hot pan and immediately place it back in the oven.
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Bake for 15 to 18 minutes until it is puffed at the edges and golden.
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Remove from the oven and add toppings as desired.
- Preheat the skillet to get a perfect puffy rise on the Dutch baby.
- Use any 9-10″ oven-safe skillet. A 10″ works well, but for extra high edges, choose a 9″ skillet.
- For a smooth batter, use a blender, an immersion blender, or a food processor. You can also use a whisk, but, unlike a traditional pancake batter, you don’t want lumps in this batter.
- For larger appetites, two Dutch babies can be baked at the same time.
- Top with fresh fruit, pie filling or jam for a sweet breakfast. Top with shredded cheese, ham or poached eggs for a savory breakfast.
Leftovers
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Freeze in layers (with wax paper in between each dutch baby) in an airtight container for up to 2 months.
Calories: 354 | Carbohydrates: 33g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 278mg | Sodium: 212mg | Potassium: 184mg | Fiber: 1g | Sugar: 9g | Vitamin A: 783IU | Calcium: 86mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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