This Dutch baby pancake recipe is the easiest, most impressive breakfast you will ever make. A simple blended batter of eggs, flour, whole milk, and butter bakes up puffy and golden in a cast-iron skillet with zero flipping required.
I've been making this Dutch baby for years, and it still gets a reaction every single time. My daughter especially loves watching it puff up through the oven window. Honestly, so do I.
What I love most is that there are no chemical leaveners, no baking powder, no baking soda. The rise is entirely due to air incorporated during blending. When that aerated batter hits a screaming hot cast-iron skillet in a 425-degree oven, steam and heat push it into a dramatic, golden, puffed pancake. Oh, how I love baking science!
If you love easy breakfast recipes that feel a little special, you will also want to check out my Sheet Pan Pancakes, my Banana Oatmeal Pancakes, or my Air Fryer French Toast.
Love, Tanya
Dutch Baby Pancake at a Glance
- Prep Time: 15 minutes
- Cook Time: 17 to 22 minutes
- Total Time: About 40 minutes
- Serves: 4
- Best For: Weekend breakfast, brunch, special occasions
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Eggs – You need large eggs at room temperature. Room temperature eggs blend better and give the pancake more lift. Pull them out of the fridge while the oven preheats.
- All-purpose flour – Standard all-purpose flour works great here. No need to sift.
- Whole milk – Whole milk gives the batter the richest texture. It also needs to be at room temperature, just like the eggs. You can sub with 2% milk in a pinch.
- Granulated sugar – Just a small amount for a touch of sweetness. This is not a super-sweet pancake.
- Vanilla extract – Rounds out the flavor.
- Salt – A small amount to balance everything out.
- Unsalted butter – This is what the skillet gets coated with before the batter goes in. It gives the edges that gorgeous golden color and keeps the pancake from sticking.
- Toppings for serving – Powdered sugar, maple syrup, fresh fruit, preserves, or my Homemade Honey Butter are all great options.
How to Make a Dutch Baby Pancake
Step 1: Preheat the oven. Set your oven to 425°F (220°C) and place a 10-inch cast-iron skillet on the middle rack as the oven heats up.
Step 2: Make the batter. Add the eggs, flour, milk, sugar, vanilla, and salt to a blender (or use a stick blender). Blend for about 45 to 50 seconds until the batter is completely smooth and slightly airy. This is the step that makes the pancake puff.
Step 3: Melt the butter. Once the oven is preheated, add the butter to the hot skillet and return it to the oven for a couple of minutes until the butter is fully melted. Keep a close eye on it so it does not burn.
Step 4: Add the batter. Carefully remove the hot skillet from the oven and pour the batter directly into the center of the buttered pan. Immediately return it to the oven.
Step 5: Bake. Bake for 17 to 22 minutes until the edges are puffed and golden brown. Do not open the oven door while it is baking. Opening the door lets out heat and can cause the pancake to collapse before it sets.
Step 6: Remove from the oven. Carefully remove the skillet from the oven and place it on a heat-safe surface. The Dutch baby will be very puffy and golden around the edges.
Step 7: Serve immediately. Cut into wedges and top with your favorites. The pancake will begin to deflate as it cools, so get it to the table fast.
Variations
- Sweet Dutch Baby: Keep the recipe as written and top with powdered sugar, fresh berries, and maple syrup.
- Lemon Dutch Baby: Add a teaspoon of fresh lemon zest to the batter before blending. Serve with a squeeze of lemon juice and a dusting of powdered sugar.
- Cinnamon Sugar Dutch Baby: Add a quarter teaspoon of cinnamon to the batter. Once out of the oven, immediately sprinkle with cinnamon sugar.
- Apple Dutch Baby: Top with a bit of sauteed apples. I love these Southern fried apples as a topping. Add them to the middle of the Dutch baby after you remove it from the oven.
- Savory Dutch Baby: Skip the sugar and vanilla. After baking, top with fresh herbs, sour cream, smoked salmon, or sautéed mushrooms and cheese.
Serving Suggestions
This Dutch baby is a meal on its own, but it goes well with a side of crispy bacon or sausage. For toppings, I love it with a dusting of powdered sugar and a drizzle of maple syrup. Fresh strawberries, blueberries, or raspberries are great on top. If you want something extra indulgent, try a dollop of my Homemade Honey Butter or my Cinnamon Butter on top.
Storage
- Refrigerator: Store leftovers in the fridge, in an airtight container, for up to 3 days. The texture will not be the same as fresh, but it is still good.
- Reheating: Warm leftovers in a 300°F oven for about 5 to 7 minutes.
Tanya's Top Tips
- Use room temperature eggs and milk. This is the most important tip. Cold ingredients will reduce the puff. Pull them out of the fridge while the oven preheats.
- Let the blender do the work. Blend the batter for a full 45 to 50 seconds. That time in the blender is what incorporates air into the batter and drives the rise in the oven.
- Do not open the oven door. Watch through the oven window if you want to see the puff happen, but keep that door closed until the timer goes off.
- Have your toppings ready. The Dutch baby starts deflating as soon as it hits the cooler air of your kitchen. Get it to the table fast.
- Serve it straight from the skillet. Bring the whole pan to the table and let people serve themselves. It makes the whole experience more fun.
FAQs
They are essentially the same thing. The name Dutch baby is said to come from a mispronunciation of Deutsch, the German word for German, at a Seattle cafe in the early 1900s. The names are used interchangeably today.
Yes. A cast-iron skillet gives the best results because it holds heat so well, but any oven-safe 10-inch pan works. Avoid glass or ceramic baking dishes, as they do not heat evenly. A metal pie dish or a 9x13 baking dish for a doubled batch also works.
Yes! To double the recipe, pour the batter into a 9x13 inch baking dish instead of a skillet. The bake time will be similar, but keep an eye on it.
Can I make this Dutch baby ahead of time?
It’s best right from the oven, but you can blend the batter up to 24 hours ahead and chill it. Let it sit out while the oven preheats, whisk, then bake. Leftovers keep in the fridge for up to 3 days and reheat in a 300°F oven for 5 to 7 minutes.
I hope you love this Dutch baby pancake as much as we do. If you're looking for more breakfast recipes, try these out:
- Mini Dutch Baby Pancakes – Individual-sized Dutch babies that are perfect for serving a crowd without any slicing.
- Sheet Pan Pancakes – All the flavor of pancakes with none of the standing at the stove flipping.
- Banana Oatmeal Pancakes – A wholesome, hearty pancake that comes together quickly on a weekday morning.
- Sweet Potato Pancakes – Fluffy, subtly sweet pancakes with a hint of warm spice.
- Air Fryer French Toast – Thick, golden French toast made easy in the air fryer.
Dutch Baby Pancake Recipe
Ingredients
Equipment
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack while the oven heats up.
- Add the eggs, flour, milk, sugar, vanilla, and salt to a blender. Blend for 45 to 50 seconds until completely smooth.
- Once the oven is preheated, add the butter to the hot skillet and return it to the oven. Watch it closely until the butter is fully melted, about 1 to 2 minutes. Do not let it burn.
- Carefully remove the skillet from the oven. Pour the batter directly into the center of the buttered skillet. Immediately return it to the oven.
- Bake for 17 to 22 minutes until the edges are golden brown and puffed. Do not open the oven door during baking.
- Cut into wedges and serve immediately with your choice of toppings. It will deflate as it cools, so serve it right away.
Nutrition
Notes
- Room temperature eggs and milk are key. Cold ingredients reduce the puff.
- A cast-iron skillet yields the best results, but any oven-safe 10-inch pan will work. Avoid glass or ceramic.
- To double the recipe, use a 9x13-inch baking dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F (150°C) oven for 5 to 7 minutes.
- Top with your favorite toppings such as powdered sugar, berries, or keep it savory with toppings like cheese, mushrooms, and herbs.
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