Dutch Baby Pancake
These Dutch baby pancakes bake up big, golden, and puffy with crisp edges and a soft, custardy center that feels way fancier than the effort it takes. With just a handful of pantry ingredients and one hot skillet, you can have a show-stopping breakfast on the table fast. Whether you top it with fruit, powdered sugar, or syrup, it’s an easy, cozy way to make mornings feel special.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Why I love this recipe
- The puffed-up result never fails to wow, even though I’ve made it dozens of times; it still makes me smile when it rises.
- It’s versatile for any occasion as it works equally well for a lazy weekend breakfast or when I’m hosting brunch.
- The crispy-meets-custardy texture is addictive. I love the contrast between the golden edges and soft center.
- It feels fancy, but costs almost nothing basic pantry ingredients create something that looks restaurant-worthy.
Ingredients
- eggs
- milk
- all-purpose flour
- sugar
- vanilla extract
- salt
- butter
When serving, dust it with powdered sugar, pile on seasonal fruits like juicy strawberries and plump blueberries, and drizzle it all with sweet maple syrup or golden honey for the perfect finishing touch.
What kind of pan to use for a Dutch Baby?
Traditionally I use a 10-inch cast iron skillet for making Dutch babies. If you don’t have cast iron you can use any oven-safe skillet. You can also use any 3-quart size baking dish, a 10-inch pie dish, or a 9-inch square baking pan instead.
Step by step
- Preheat the oven to 425°F and place a 10-inch cast-iron skillet or any oven-safe pan inside to heat thoroughly.
- In a blender (affiliate link) or with a mixer, whisk the eggs until they become frothy, about one minute. Add the milk, flour, sugar, vanilla extract, and salt, and blend until the batter is smooth and pourable.
- Carefully take the hot pan out of the oven and add the butter, letting it melt and coat the pan evenly.
- Pour the batter into the skillet over the melted butter and return it to the oven.
- Bake for 15 to 20 minutes, until the pancake has puffed and turned a golden brown.
- Remove from the oven, sprinkle with powdered sugar, and top with fresh berries or fruit. Serve with maple syrup or honey if desired.
Tips for best results
- Make sure your skillet is smoking hot before adding the batter. This creates the initial steam that makes the pancake puff.
- Use room temperature ingredients so the cold doesn’t slow down the rising process.
- A cast-iron skillet works best because it retains heat beautifully, but any oven-safe pan will do.
- Serve immediately after baking for the most dramatic presentation, while it’s still puffed.
Serving suggestions
The traditional way is with a generous dusting of powdered sugar, a drizzle of maple syrup, and fresh berries or preserves on top. But if you want a more decadent breakfast, try it with whipped cream, sliced strawberries, and a chocolate morsels. I also love lemon curd on top or simply sprinkle with cinnamon sugar.
If you’re feeding a crowd, cut the pancake into wedges and let everyone customize their own slice with their favorite toppings.
I also love pairing it with crispy bacon or breakfast sausage on the side for a complete meal. For a lighter option, serve it with Greek yogurt and a handful of mixed berries.
You can also make savory Dutch babies by topping them with smoked salmon and fresh herbs or fresh mozzarella slices, cherry tomatoes, and fresh basil.
Storage
Dutch baby pancakes are best enjoyed fresh but you can certainly keep them in the refrigerator up to 3 days or freeze in an airtight, freezer-safe container (affiliate link) for up to 3 months.
If you try this recipe please comment and rate it below, I love hearing from you!
If you liked this recipe, you’ll love my free 5-Ingredient Dinner Challenge.
I’ll send you super simple meals that use just five ingredients and come together fast — perfect for busy weeknights when you don’t want to overthink dinner.
Dutch Baby Pancake
- Total Time: 35 minutes
Description
These Dutch baby pancakes bake up big, golden, and puffy with crisp edges and a soft, custardy center that feels way fancier than the effort it takes. With just a handful of pantry ingredients and one hot skillet, you can have a show-stopping breakfast on the table fast. Whether you top it with fruit, powdered sugar, or syrup, it’s an easy, cozy way to make mornings feel special.
Ingredients
- 3 large eggs
- 3/4 cup milk, preferably at room temperature
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract, optional
- 1/4 teaspoon salt
- 2 tablespoons butter
- For serving: (optional) powdered sugar, fresh berries or fruit, and maple syrup or honey
Instructions
- Preheat the oven to 425°F and place a 10-inch cast-iron skillet or any oven-safe pan inside to heat thoroughly.
- In a blender (affiliate link) or with a mixer, whisk the eggs until they become frothy, about one minute. Add the milk, flour, sugar, vanilla extract, and salt, and blend until the batter is smooth and pourable.
- Carefully take the hot skillet out of the oven and add the butter, letting it melt and coat the pan evenly.
- Pour the batter into the skillet over the melted butter and return it to the oven.
- Bake for 15 to 20 minutes, until the pancake has puffed and turned a golden brown.
- When serving, sprinkle with powdered sugar and top with fresh berries or fruit. If desired, drizzle with maple syrup or honey.
- Prep Time: 10 minutes
- Cooling Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
