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Enjoy a Dutch Baby Pancake for a wonderful breakfast – A puff pancake with crispy edges, a custardy center, and so light & airy. Baked in a hot buttered cast iron pan in the oven.
Dutch Baby Pancake Recipe (Dutch Babies)
Sometimes called a German Pancake, a dutch baby is a big, family-style pancake with a puffy crust and an eggy middle. Think of it as a crossover between a crepe, a pancake, and popovers. So simple to make with a blended thin batter that gets poured into a sizzling hot oven-safe skillet, and then the ‘magic’ happens while it’s baking in the oven. As the dutch baby bakes the sides rise above the edges of the pan, which creates a golden brown and puffy crust, while creating a tender and eggy center.
Dutch babies collapse rather quickly once it’s out of the oven and cools, so make sure everyone is ready to eat and seated at the table for the ultimate WOW factor. Top it with maple syrup, fresh berries, and powdered sugar for a delicious breakfast that’s fancy enough for company and easy enough for a weekday breakfast.
Basic Ingredients Needed For This Easy Dutch Baby Recipe
- Large Eggs – It’s best to use room temperature eggs for this recipe. Place the eggs out on the counter for about 15-30 minutes before making it. I’ve forgotten this step several times and it still works with cold eggs. If you forget, you can also fill a cup with super hot tap water from the faucet and put the egg inside of it for a few minutes.
- Granulated Sugar
- Vanilla Extract
- Ground Cinnamon
- All-Purpose Flour
- Milk – I prefer using whole milk when a recipe calls for milk but you can use anything you have in the fridge. I recommend sticking with a higher fat milk like 2%, whole, or half and half.
- Butter – I use salted butter but if you’re watching your salt intake then I suggest using unsalted butter.
- Powdered Sugar, Fresh Berries, & Maple Syrup – The best way to eat this puffy pancake recipe is topped with some berries (or fresh fruit of choice), powdered sugar, and syrup.
How To Make A Perfect Dutch Baby (German Pancake) In A Cast-Iron Skillet
Preheat the oven, with a 10-inch cast iron skillet inside the oven, to 425 degrees F.
Into a blender, add the eggs, sugar, vanilla, cinnamon, and salt. Blend until well combined.
Add in the flour and milk and blend just until combined.
Place the butter into the preheated skillet and swirl it around to coat the pan evenly. Pour the batter into the skillet and bake for 20 minutes. Turn the oven off and allow it to sit in the oven (with the oven door still shut) for 5 minutes.
Remove from the oven and sprinkle the top with powdered sugar. Serve with fresh berries and maple syrup & enjoy!
Variation & Substitution Ideas
- Milk : Use any milk you prefer. I use whole milk when baking and cooking, but there are tons of options – oat milk, almond milk, coconut milk, lactose-free milk, low-fat milk, half and half, or non-fat milk. I prefer using higher fat milk for the thickness and creaminess. Take note that if using almond or coconut milk, that it may slightly change the flavor of the dutch baby.
- Sweeter Dutch Baby Pancake : If you prefer a sweeter dutch baby then use up to 1/4 granulated sugar.
Can I Make This Without A Cast Iron Skillet?
Yes, you can make this in a 9×13 baking dish if you don’t have a cast iron ovenproof skillet.
What Is A Dutch Baby Pancake?
A dutch baby pancake is also referred to as a German-style pancake, or German pancakes, and it’s a fluffy and light pancake that is not as sweet as traditional pancakes. Top with fresh fruit, maple syrup, powdered sugar, fruit jams, whipped cream, and/or mini chocolate chips.
How Do I Serve Dutch Baby Pancakes?
There are so many ways to serve these! Here are some favorite topping ideas to get you started.
- Lemon Curd, Lemon Zest, & A Squeeze of Lemon
- Sprinkle of Powdered Sugar
- Savory Version : ham and cheese, peanut butter, cream cheese, etc.
- Slathering of Butter
- Fresh Raspberries
- Sweet Berries : blackberries, strawberries, blueberries
- Fruit Jams
- Breakfast Staples : These pancakes are great when served alongside some scrambled eggs, bacon, or sausage.
How Do I Ensure This Gets Nice and Fluffy?
You want to make sure you have the batter ready to go right, but not too far in advance, when the oven and preheated skillet are done heating to temperature. Getting the freshly made batter Ito the the hot pan is key to getting that nice & fluffy rise.
I do not recommend making the batter ahead of time because you need the freshly made batter to pour right into the skillet pan. Don’t let the batter sit for too long while you wait for the oven and skillet to preheat.
Do I Have To Use A Blender?
No. You can use a bowl and a wire whisk, or even a food processor, to mix up the batter ingredients. I find that using a blender is much easier.
Can I Use A 12-Inch Cast Iron Skillet?
Yes you can but the dutch baby pancake will be slightly thinner.
More Breakfast Recipes You’ll Love
- Hawaiian Sweet Roll French Toast
- Instant Pot Steel Cut Oats
- Cinnamon Roll Pancakes
- Chocolate Chip Cookie Baked Oatmeal
- French Toast
- Buttermilk Waffles
- Orange Peach Smoothie
- Egg Muffin Cups
Dutch Baby Pancake Recipe (German Pancakes)
- 5 large eggs room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 4 tablespoons butter melted
- powdered sugar
- fresh berries
- maple syrup
- Preheat the oven, with a 10-inch cast iron skillet inside the oven, to 425℉. *Tip : Once the batter is made and ready to go, it's important to immediately pour it into the hot cast iron pan. If the batter sits for too long then it can make the pancake not as puffy and airy. Make sure the oven and cast iron pan is warmed up and ready to go right when the batter is done being blended.
- Into a blender, add the eggs, sugar, vanilla, cinnamon, and salt. Blend until well combined.5 large eggs, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, ¼ teaspoon salt
- Add in the flour and milk and blend just until combined.3/4 cup all-purpose flour, 3/4 cup whole milk
- Place the melted butter into the preheated skillet and swirl it around to coat the pan evenly. Pour the batter into the skillet and bake for 20 minutes. Turn the oven off and allow it to sit in the oven (with the oven door still shut) for 5 minutes.4 tablespoons butter
- Remove from the oven and sprinkle the top with powdered sugar. Serve with fresh berries and maple syrup & enjoy!powdered sugar, fresh berries, maple syrup