Dutch Baby Pancakes taste like Crepes but in pancake form. The batter puffs up to form a billowy crust with a custard-like center. We also included instructions for making a Berry Dutch Baby and even a Double Dutch.
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A dutch baby (German pancake) is simple to make but is truly special. Watch the video tutorial and see the magic that happens in the oven. My husband and kids love this and always ask for seconds.
Dutch Baby Video Tutorial
We love special breakfasts on weekends and holidays, from Poached Eggs to Quiche and Ricotta Pancakes (a family favorite). If you love breakfast as much as we do, this Dutch Baby recipe is a must-try.
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What is a Dutch Baby Pancake?
A dutch baby pancake is sometimes referred to as a puff pancake, a dutch puff, or a German pancake. It is essentially a large popover or Yorkshire pudding with a custardy base and crisp tall edges. It is typically served for breakfast.
Ingredients for German Pancakes
- Eggs – Eggs make this rise. To quickly bring eggs to room temperature, place in a bowl of warm water for 5 minutes.
- Whole milk – to bring milk to room temperature, microwave for 15 seconds.
- Flour – we use all-purpose flour
- Sugar – 1 Tbsp makes this lightly sweetened
- Vanilla Extract – we love homemade vanilla
- Pinch of salt – to balance the flavor
- Pinch of nutmeg – optional but nice
- 3 Tbsp butter – softened or melted. We use unsalted.
How to Make Dutch Baby Pancakes
- Preheat Oven. Place pan into the oven to preheat at 425˚F for at least 8 minutes.
- Blend Batter. Add ingredients to the blender and blend until smooth, scraping down the jar to catch any stuck flour.
- Butter the Pan. Melt softened butter into the skillet and brush butter up the sides of the skillet.
- Add Batter. Pour all batter into the center of the pan.
- Bake. Immediately return to the oven and bake 16-18 minutes, until puffed and browned at the edges.
Tools you will need
- 10” oven-safe skillet – use cast-iron or seasoned stainless steel
- Hot Mitts – to transfer the preheated skillet in and out of the oven
- Blender – any type of blender will work.
- Spatula – to scrape down the sides of the bowl
Common Questions
Dutch Baby pancakes are derived from German Pancakes. The name “Dutch” was coined by Manca’s Cafe (1900-1950), a restaurant in Seattle. The owners’ daughter mispronounced the German word “Deutsch” which means German and it was originally served as 3 small (baby) pancakes, hence the name, “Dutch Baby.”
You can whisk the ingredients together in a bowl and whisk vigorously until well blended. You can also use an electric hand mixer.
It needs to be an oven-safe skillet or casserole. We use a 10″ cast iron or stainless steel pan, or even a deep pie dish for a dutch baby pancake. Use a 9×13 casserole to make a double dutch.
Dutch baby needs a generous amount of butter on the bottom and sides of the pan to prevent sticking and allow the sides to rise properly.
This is likely because your ingredients were not at room temperature. Also, a blender helps to achieve a super smooth consistency.
Serve With
Dutch baby pancakes should be served right away or they lose their dramatic puffed appearance, so have your toppings ready. We love to serve these with:
- Powdered Sugar – a.k.a. confectioners sugar
- Fresh fruit – seasonal berries or sliced stone fruit
- Strawberry Sauce – homemade and so easy
- Honey Butter – whipped with cinnamon and honey
- Raspberry Maple Syrup – blended with real raspberries
Make-Ahead
Dutch baby pancakes are best eaten fresh but you can make the batter ahead of time and refrigerate until ready to make the pancake. Give the batter quick whisking just before using it. For safety, avoid pouring cold liquid into any glass bakeware.
To Make a Berry Dutch Baby
To add berries, add batter into the skillet then scatter 1 cup of berries (raspberries, blackberries, blueberries, or sliced strawberries) around the center of the pan. Bake the pancake as directed.
For an Apple Dutch Baby: Make an apple filling like we did for Apple Turnovers and sprinkle it over the top of the dutch baby batter before baking.
Doubling the Recipe
You can double the recipe making it a “Double Dutch.” Preheat the oven to 425˚F and preheat a 13×9 casserole dish. Remove hot casserole and add 4 Tbsp melted butter, brushing the bottom and sides with butter. Pour in batter and bake 20-23 minutes or until puffed and browned at the edges.
More Breakfast Ideas
If you love this Dutch Baby, then you won’t want to miss these breakfast favorites.
- Breakfast Burritos – make ahead and freezer friendly
- Buttermilk Pancakes – easy and so soft
- Blueberry muffins – bursting with fresh blueberries
- Pumpkin Pancakes – fluffy with great pumpkin flavor
- Banana Bread – so good with your morning coffee
- Green Smoothie Bowl – energizing to jump-start your day
- Sourdough Dutch Baby – if you love sourdough
Dutch Baby (German Pancakes) VIDEO
Ingredients
- 3 large eggs, at room temperature (put in warm water 5 minutes)
- 1/2 cup all-purpose flour
- 1/2 cup whole milk, at room temperature (microwaved 15 seconds)
- 1 Tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- Pinch of nutmeg, (optional)
- 3 Tbsp unsalted butter
Instructions
- Preheat oven to 425˚F. Place an oven-safe skillet such as cast iron into the oven and let it preheat for at least 8 minutes.
- Meanwhile, in the jar of a blender, combine eggs, flour, milk, sugar, salt, nutmeg, and vanilla, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.
- Carefully remove the pan from the oven using hot mitts. Add 3 Tbsp butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.
- Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.
- Carefully remove the pan from the oven with hot mitts and serve pancake right away.
Nutrition Per Serving
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Thank you for the recipe, it has become on my regular breakfast rotation with my toddlers. Very quick and easy to make, and tastes very nice.
We love your videos and so far you haven’t led us astray with the recipes. This one continues the streak! We doubled the recipe for a bigger pancake and it came out great!!
Ahh, thank you. I’m so glad you’re enjoying the recipes.
I made this for the first time as a surprise breakfast for my son for his birthday. So easy yet looks so fancy! All I can say is YUM! ( he did too)
Don’t you love it when the fancy looking recipes are actually super easy? I’m so glad you both loved it Debbie!
This was my first time making a Dutch baby, it came out perfect! I was shocked when I looked in the oven after the first 10 minutes of the bake and saw it climbing well above the pan. It was delicious and made even better by how easy it was to make.
Isn’t it incredible how it does that? We love this recipe, and the kids love to watching “grow” in the oven! the best pancake and I’m so glad you loved it too, Molly!
The flavor is good but a bit too much butter. The pancake came out soaked with butter 🙁 and somehow it was not crunchy at all for mine. Perhaps because I used stainless steel pan?
Hi there! The stainless steel pan is likely the main reason your Dutch baby turned out buttery and not crisp. It doesn’t retain heat the same as cast iron so likely the butter pooled and soaked in rather than frying the batter edges.
Turned out great and was a definite taste treat. Thanks again for another great recipe!
Delicious! Can’t wait to try it with fruit next time. We had it as is with powdered sugar and syrup on top. So good!
I tried so many different recipes and keep coming back for this one! It’s delicious. Thanks for sharing!
We have been making your recipe for many years with several variations of add-ins. This morning, we have fresh, locally grown peaches and farm fresh eggs. We made a Dutch “Melba” with the peaches and some raspberries
It is a tasty flavor combination. The edges also crisped quite nicely. I credit the eggs. If I could, I would include a photo
I can only imagine how delicious this easy this is with fresh peaches and farm fresh eggs. Thank you for your awesome review, Lee! I’m so happy you loved this recipe.
Great recipe. With this recipe, and others I’ve tried for Dutch babies My cake falls a few min after removing from oven
Easy and delicious any time of day. Recupere was delicious. I cut cooking time by 4 minutes. Guess my over runa hot.
Used Blueberries, strawberries and Lemon rind.
That’s so great, Deborah!
DELICIOUS and so easy! guests were vet imp
I’ve made this a few times when we want breakfast for dinner… It’s always perfect! We make our bacon in the oven and while it’s cooking we make the batter. When it’s finished, the oven is ready to preheat the pan. Home-run recipe! Definitely sprinkle it with powdered sugar!
Always tasty recipes , easy to follow ❤️
Always the perfect Dutch Baby or Pannenkokken / puffed pancake recipe. Quick and easy, just did out your little used blender or an immersion blender to get the smoothest batter.