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Dutch Baby (German Pancakes) VIDEO

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.

Dutch baby topped with fruit and powdered sugar

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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. 

Slice of dutch baby german pancake on a plate

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.
Ingredients for dutch baby pancakes with eggs, flour, milk, butter, sugar, nutmeg, salt

How to Make Dutch Baby Pancakes

  1. Preheat Oven. Place pan into the oven to preheat at 425˚F for at least 8 minutes.
  2. Blend Batter. Add ingredients to the blender and blend until smooth, scraping down the jar to catch any stuck flour.
  3. Butter the Pan. Melt softened butter into the skillet and brush butter up the sides of the skillet.
  4. Add Batter. Pour all batter into the center of the pan.
  5. Bake. Immediately return to the oven and bake 16-18 minutes, until puffed and browned at the edges.
step by step how to make german pancakes in blender

Tools you will need

Common Questions

Why do they call it Dutch Baby?

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.”

Do I need a blender?

You can whisk the ingredients together in a bowl and whisk vigorously until well blended. You can also use an electric hand mixer.

Can I make this in a different pan?

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.

Can I use less butter?

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.

Why is my batter lumpy?

This is likely because your ingredients were not at room temperature. Also, a blender helps to achieve a super smooth consistency.

Puffed dutch baby in cast iron skillet

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:

Dutch baby german pancake topped with berries

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.

Berry Dutch Baby pancake

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.

double dutch baby pancake in casserole dish

More Breakfast Ideas

If you love this Dutch Baby, then you won’t want to miss these breakfast favorites.

Dutch Baby (German Pancakes) VIDEO

4.97 from 32 votes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Dutch baby topped with fruit and powdered sugar

Dutch Baby Pancakes (or German Pancakes) are a cross between crepes and popovers. They have a billowy puffed crust with a custard center.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $3-$5
Keyword: dutch baby, dutch baby pancake, german pancakes
Cuisine: German
Course: Breakfast
Calories: 213
Servings: 4 people

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

  1. 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.

  2. 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.

  3. 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.

  4. Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.

  5. Carefully remove the pan from the oven with hot mitts and serve pancake right away.

Nutrition Facts
Dutch Baby (German Pancakes) VIDEO
Amount Per Serving
Calories 213 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 148mg49%
Sodium 62mg3%
Potassium 107mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 5g6%
Protein 7g14%
Vitamin A 490IU10%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Gemma
    October 8, 2021

    Hi Natasha, it is looking very amazing, looking forward to make them. Please do not call them Dutch little pancakes, they are not. Please do not mix to countries Germany & the Netherlands, both countries have their own culture & recipes. Thank you in advance, Regards, Gemma

    Reply

    • October 8, 2021

      That’s what they are called, the post has an explanation of where the name came from, I did not come up with that myself. They are so yummy hope you get to try them soon.

      Reply

  • Sonia H
    October 2, 2021

    So good! I make this frequently on weekends. We have a big crew and often guests too, so I quadruple the recipe and then bake it in two 9X13 trays. It’s enough usually for 8 hungry people.

    Your recipes for honey butter and raspberry maple syrup to go with this have been great too. Thank you so much Natasha!

    Reply

  • Simone Casale
    September 12, 2021

    Hello Natasha,
    The Dutch Baby Pancake looks simply mah-vah-lous!

    I have a question. Can Almond Flour be used rather than All Purpose Flour?
    Thank you in advance.
    Regards,
    Simone

    Reply

    • Natasha's Kitchen
      September 12, 2021

      Hi Simone, I honestly haven’t tested it to say for sure. Let me know if you experiment with almond flour.

      Reply

  • Ashley
    May 17, 2021

    So I need to make this for a group of people, about 10. I saw what you said about making a double dutch. Will it still rise and taste as good this way?

    Reply

    • Natasha
      May 17, 2021

      Hi Ashley, my preference is still to have two separate ones. They will always puff up higher.

      Reply

  • Kaiyla
    May 3, 2021

    Why mine didn’t puff up but the recipe is delicious thank you

    Reply

    • Natasha
      May 3, 2021

      A key for making sure it pops up is to preheat your skillet in the oven adequately. I hope that helps and I’m glad you enjoyed the recipe anyways!

      Reply

  • Anna
    April 21, 2021

    would this recipe work to be made in 2 6-inch cast irons?

    Reply

    • Natashas Kitchen
      April 21, 2021

      Hi Anna, I haven’t tested that but I bet that could work! I’d love to know how it goes if you try that out.

      Reply

      • SuzieQ
        June 3, 2021

        I love this recipe and my husband could eat it every day! We find a whole recipe too much for the two of us so I make half the recipe and bake in a 6 inch pan. It works great. I do stir up the 3 eggs and save half for the next day. I also find that it is important to preheat the pan and it puffs better if the eggs and milk are at room temperature (I mix them together and warm for 15-20 seconds in the microwave).

        Reply

        • Natasha's Kitchen
          June 3, 2021

          Thanks for sharing that with us, Suzie! I’m glad that you and your husband love this recipe so much!

          Reply

    • Lisa
      May 4, 2021

      I make these in two 5.5 cast iron pans.

      Reply

      • Natashas Kitchen
        May 4, 2021

        Thank you so much for sharing that with me.

        Reply

  • Alina
    April 17, 2021

    These are so good. I make them almost every single weekend.

    Reply

    • Natashas Kitchen
      April 17, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Lori Bailey
    April 10, 2021

    Love this recipe. Looks kinda fancy but so easy.
    Do you know if it is good leftover? Either before baking or after.

    I really enjoy your videos and recipes. Thanks

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Lori, this always goes so fast in our house we never have leftovers. They’re similar to pancakes so I imagine it’s best fresh. But if I were to store it, Since dutch baby pancakes contain dairy and eggs – leftovers will only keep for up to 5 days in the fridge, but it’s the best right after it’s made.
      Freezer: You can also freeze your leftovers for up to 2 months, but the consistency and texture of your pancake might not be the same.

      Reply

    • Lois Kramer
      August 14, 2021

      We love leftovers….heat and eat!
      Especially in the air fryer as it crisps it up.

      Reply

      • Natashas Kitchen
        August 14, 2021

        The best! I’m so glad you’re loving it, Lois!

        Reply

  • kristine
    April 8, 2021

    I was craving for dutch pancakes that I had in one of my travels and since no travels’ happening anytime soon, I had to make my own. I am so glad to find a recipe that is so easy to make and soo fulfilling! Cravings satisfied, Natasha! My family loved it, too!
    You have helped moms like me look and feel like a pro in our own kitchens. Hahaha.

    Reply

    • Kristine
      April 8, 2021

      And yes, thank you so much!

      Reply

    • Natasha's Kitchen
      April 8, 2021

      It’s my pleasure and I’m very happy that I was able to provide you a recipe that you loved. Thank you for your great review!

      Reply

  • Kathleen
    April 6, 2021

    Sorry to say my very first Natasha fail. Hers are my go to recipes and have never had one that wasn’t five star but these were heavier than the Dutch babies I have had out. I did follow the recipe to the tee but disappointed.

    Reply

    • Natasha
      April 6, 2021

      Hi Kathleen, I’m sorry to hear that. These are normally very airy and should not be heavy. Did you make any substitutions in ingredients and did you make sure to preheat the pan properly? That is critical for the proper rise. Lastly, be sure to measure ingredients correctly to avoid adding too much flour.

      Reply

  • thandaza
    March 27, 2021

    OMW loved it

    Reply

    • Natashas Kitchen
      March 27, 2021

      I’m so glad you enjoyed it!

      Reply

    • Dan McCudden
      April 3, 2021

      It’s Yorkshire pudding!

      Reply

  • Judith Leahy
    March 25, 2021

    This recipe is wonderful and oh so easy to make. I’ve made it several times and it turns out perfect every time.

    Reply

    • Natashas Kitchen
      March 25, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Judith!

      Reply

      • Karen
        March 26, 2021

        Tom I made it in a cast iron skillet–12 inches. Used 3/4 cup of flour and milk. Also 2 TBSP each of butter in recipe and skillet. Worked like a charm. This is a great recipe.

        Reply

        • Natashas Kitchen
          March 26, 2021

          I’m so glad you enjoyed it!

          Reply

  • Tom
    March 23, 2021

    This Recipe looks amazing and I am going to make it on the weekends. I have 1 question does this work in a 12 inch cast iron??

    Reply

    • Natashas Kitchen
      March 23, 2021

      Hi Tom, it will, but you may want to make more batter to have enough to rise properly up the edges. If you experiment, I would love to know how you like it.

      Reply

      • Tom
        March 24, 2021

        Thank you for responding , I think what I might do is double the recipe and If I have left over batter I might make some crepes.

        Reply

  • Manu Jose
    March 21, 2021

    Made it multiple times and came out excellently every time.

    Reply

    • Natasha's Kitchen
      March 21, 2021

      That is awesome! Thank you so much for your great comments and review, Manu.

      Reply

  • Gloria
    March 20, 2021

    Hi Natasha, can we used almond flour for the baby pancake..? It looks delicious..!!!!!!!

    Reply

    • Natashas Kitchen
      March 20, 2021

      Hi Gloria, I honestly haven’t tested it to say for sure. Let me know if you experiment with almond flour.

      Reply

  • Karen
    March 20, 2021

    Thanks for the recipe, although I’ve been making this for many years. I toss sliced apples with brown sugar and cinnamon and add to pan of batter before placing in the oven. You can add whatever fruit you like. It’s delicious!

    Reply

    • Natashas Kitchen
      March 20, 2021

      Thank you so much for sharing that with me.

      Reply

  • Cyndi
    March 13, 2021

    Mine didn’t puff. My blender broke so used a hand mixer. Is it possible I over mixed? Regardless, we ate it anyway and it was really good! Will try it again using a blender to see if I can get it to puff.

    Reply

    • Natashas Kitchen
      March 13, 2021

      It’s hard to say if that was the culprit but if another method was used or there were substitutions, that could have caused it.

      Reply

  • Barb
    March 13, 2021

    What is the cast iron pan that you recommend?

    Reply

  • Gerry
    February 24, 2021

    OK, we are Dutch (living in the Netherlands) and we have never heard of “Dutch baby” pancake. But we made it today and we loved it! Even the kids who are picky eaters loved it. So it’s a recipe we’ll keep. Thanks for sharing.

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Hello Gerry, I’m happy to know that you and your kids loved this pancake. Thank you for your great review!

      Reply

    • Holly nichols
      September 23, 2021

      I’ve made these for many years. Was always my go to breakfast when we overnight guest. Everyone loved them. My recipe calls them French Pancakes.

      Reply

      • Natashas Kitchen
        September 24, 2021

        That’s just awesome! Thank you for sharing your wonderful review, Holly!

        Reply

  • Katharina
    February 22, 2021

    Made this today for Dinner! It was so quick and easy to make, super handy. I was a bit scared when my butter seemed to mix in more with the pancake mixture than it appeared to for yours (which seemed to just go into the center of the butter with mixing), but it still turned out exactly as you showed us! 😀
    My mom, when she was on her way out, even once again mentioned how much she had loved it with powdered sugar and that we should make it again when her fav fruit is in season. Success! <3

    Reply

    • Natashas Kitchen
      February 22, 2021

      That’s so great, Katharina! Thank you for sharing that with me!

      Reply

  • Sarah
    February 19, 2021

    Hi Natasha, can I bake it with frozen berries instead of fresh berries? I love your recipes by the way, and have made quite a few of them 🙂

    Reply

    • Natashas Kitchen
      February 19, 2021

      Hi Sarah, we top it with fresh berries after its bakes. We love it with fresh, but you can also use frozen after thawing them a bit.

      Reply

  • Marina
    February 15, 2021

    This recipe is a keeper, super easy and delish

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Thank you, Marina!

      Reply

  • Eve
    February 14, 2021

    Loved this. Never mind breakfast, we had it for dinner. Fabulous as ever.

    Reply

    • Natasha's Kitchen
      February 14, 2021

      So nice to know that, Eve. Glad you enjoyed this recipe for dinner too!

      Reply

  • SuzieQ
    February 11, 2021

    I love so many of your recipies. But OMG!!! This one was spectacular. My crepe puffed up incredibly and tasted wonderful. So eggy and with the small amount of flour I can serve it to my friends who want to limit their gluten intake. Can’t wait for the end of the pandemic so I can wow them with this one!

    Reply

    • Natashas Kitchen
      February 11, 2021

      I’m so happy you enjoeyd this recipe, Suzie!

      Reply

  • Maddy Day
    February 10, 2021

    This was scarry delicious!! My new fave breakfast / brunch treat. I used a 9 inch cake pan (don’t own an iron skillet, yet) and it came out perfect. Filled it with fresh fruit and a dollop of strawberry jam. Topped it with powdered sugar. Awsome recipe. Also really like your Philly Steak recipe, but I still haven’t mastered dicing an onion with my fist 🙂

    Reply

    • Natashas Kitchen
      February 10, 2021

      Thank you so much for sharing that with me, Maddy! I’m so glad you enjoyed this recipe.

      Reply

  • Anna
    February 8, 2021

    Hi Natasha!
    Thank you for this recipe!
    How to avoid instant de-puff after oven?
    Thank you!

    Reply

    • Natasha
      February 8, 2021

      Hi Anna, a Dutch Baby pancake is most dramatic-looking as soon as it comes out of the oven so it should be served right away.

      Reply

      • Afioga Terry
        February 9, 2021

        I love the German Dutch oven pancakes and your beef stew it looks delicious i enjoyed all of your videos you displayed it so interesting thank you looks so yummy 😋

        Reply

        • Natasha's Kitchen
          February 9, 2021

          So great to hear that. I hope you love every recipe that you will try!

          Reply

      • Maddy Day
        February 10, 2021

        It behaves like a souflé, so pretty much no way to avoid the de-puff. Needs to go from oven, to a warm plate, to table, to stomach. Have your toppings ready cut.

        Reply

  • Heather
    February 8, 2021

    Omg I used to make this as a kid (home economics) and loved it! So did my grandmother and she kept my recipe. Before she passed she gave it to me and of course I lost it. Thank you for sharing this! My kids think I’m a gourmet “baker” now. Love the addition of the fruit!

    Reply

    • Natashas Kitchen
      February 8, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Natalya
    February 6, 2021

    Natasha,

    My daughter and I made this this morning! It was truly delicious and everything we did according to the recipe worked 👍

    I did substitute milk with outley and it still puffed up and tasted amazing.

    We did the Double Dutch with berries in the middle and even though I was VERY generous with the berries, adding more than the recommended cup, it still worked. Even my ‘I don’t like to try new things’ husband had thirds 😀

    Great work and great results on your part!!

    Reply

    • Natashas Kitchen
      February 6, 2021

      Thank you for that wonderful feedback, Natalya!

      Reply

  • Christine Holden
    February 5, 2021

    My Dutch baby does not puff up , it’s flat. What am I doing wrong ? Christine

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Christine, it’s hard to say without being there. I would recommend reading through all the steps and ingredients, making sure nothing was altered from ingredients to processes.

      Reply

  • Sandra
    February 3, 2021

    For the Dutch pancake
    Can I use almond milk and almond flour
    Thank you
    Sandra

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Sandra, I haven’t tested that substitution to advise. If you experiment, I would love to know how you like that.

      Reply

  • Sandra
    February 3, 2021

    For the Dutch pancake
    Can I use almond milk and almond flower
    Thank you
    Sandra

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Sandra, I haven’t tested it with almond milk or flour, to say for sure. Let me know if you experiment with almond flour.

      Reply

  • JohnBoy
    February 2, 2021

    Hi Natashas,
    I have been trying to make the Dutch Baby Pancake and when I bake it only rises up about 1 inch or so. I did it twice and the same thing. I did every thing your recipe said to do. The second time I add more butter and the same thing. Also I use a 10 inch cast iron skillet and butter it very good. Can you tell me what I’m doing wrong here.
    Thanks, John

    Reply

    • Natasha
      February 2, 2021

      Hi John, are you fully preheating the skillet in the oven at the temperature listed? Putting the batter in a blazing hot skillet is key. Also, make sure you aren’t doing any egg substitutions since the egg is what activates the rise.

      Reply

  • Kathy
    February 1, 2021

    I used to make these pancakes all the time. Then they just didn’t rise. Tried your recipe this Sunday. It was perfect. Back on the menu for Sunday mornings. I put some apple pie filling on top before baking. Delicious. Thank you for bring back a favorite to this family.

    Reply

    • Natashas Kitchen
      February 1, 2021

      You’re welcome, Kathy! I’m happy you enjoyed that.

      Reply

  • Rachel
    February 1, 2021

    Hi Natasha!
    I have a 8 inch skillet. How can I adjust to the recipe to fit?
    Please let me know as soon as possible!
    Thank you 🙂

    Reply

    • Natasha
      February 1, 2021

      Hi Rachel,I haven’t tried it in an 8″ so you will have to experiment, but I think it could still work to use the same amount. It will have a slightly thicker base.

      Reply

  • Susan Chitty
    February 1, 2021

    I often here you say you will leave in the notes I scrolled down and do t see where…you said I’ll leave in notes my favorite cast iron skillet please clear that up it’s frustrating

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hello Susan, the notes that I mentioned is in the description field below the YouTube video. This is the 10” cast iron skillet that I used. You may check all the other tools that I used in the description below the video.

      Reply

  • Peter J Smith
    January 31, 2021

    WOW! This is my German grandmother’s recipe! When I saw the title I assumed it was going to be something else but this is it! She used to put apple sauce and cinnamon on top. I can still make it from memory. Thanks for the memory!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      You’re welcome, Peter. I’m sure your grandmother’s recipe was awesome too!

      Reply

  • Eileen Ditto
    January 31, 2021

    Natasha! My new BFF! Another winner! I used a 12 in iron skillet and 2% milk. I feared it would stick, but I worried for nothing! I was surprised by the flower it became. I should’ve taken a picture! Maybe unintended? My husband often orders the DB when we go out to brunch. He was very happy! Now, with your help, I can make it at home!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Wow, I would have loved to see the photo. Feel free to share photos of your creation next time on our Facebook page or group so others can see them too. Thanks for sharing that with us, Eileen!

      Reply

  • Salma
    January 31, 2021

    Can you do stuffed crust pizza

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Salma, good idea. Thank you for your suggestion!

      Reply

  • Lin
    January 31, 2021

    I made this today and came out perfect with the strawberry sauce 😋

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Yay, fantastic! Thanks for sharing, Lin.

      Reply

  • Joe and Seloua Caccioppo
    January 31, 2021

    Hi Natasha! I have Tried many of your recipes and my wife and I love them all! I surprised her this morning with the Dutch Baby Pancake and it turned out pretty good. We almost finished the whole thing! Not sure how to post pictures here. Thanks so much for all your fun recipes and you.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      That is such a sweet gesture, I’m sure you made your wife very happy. I’m glad I was able to help using this recipe! Feel free to share photos of your creation on our Facebook page or group so others can see them too.

      Reply

  • Squirl
    January 31, 2021

    Natasha my Dutch Baby did not rise up on the sides and had a few larger humps in the middle of all things. I used an immersion blender so wondering if that was the issue. I also spread the melted butter on the sides of the cast iron skillet and maybe that didn’t work well as it couldn’t climb up the sides. Do you have any suggestions?

    Reply

    • Natasha
      February 1, 2021

      Hi, make sure to fully preheat your pan and I found that it makes all the difference when I brush the hot butter up the sides of the pan just before adding the batter and pour the batter right into the center of the pan. Also, make sure to use enough butter. The pancake needs enough butter to ‘float’ on so it doesn’t get caught on the pan and has the flexibility to expand.

      Reply

      • Squirl
        February 2, 2021

        Thanks for your reply. Your recipes have made me a huge fan. I always dive into your recipes as they are delicious and always turn out successful. You’re doing amazing!

        Reply

  • Rex
    January 31, 2021

    I made my first one this morning. It was wonderful, I love your videos and recipes

    Reply

    • Natasha's Kitchen
      January 31, 2021

      So great to hear that, Rex. Thank you!

      Reply

  • Francisco & Martha
    January 31, 2021

    Loved it!

    Reply

  • Terry Z
    January 31, 2021

    I made this last night. I cannot believe how easy and delicious it was! Thank You

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Terry, you are very welcome! Thank you so much for your wonderful review and feedback. Love it!

      Reply

  • Naomi
    January 31, 2021

    Question: Can I use non-fat (skim) milk?
    I never have full fat milk and don’t want to have to buy it for the small amount needed in the recipe.
    Thanks

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hello Naomi, I haven’t tried that yet to advise but I think it’s worth experimenting with. Please share with us how it goes if you try it!

      Reply

  • Julie Stevens
    January 31, 2021

    Just made this recipe, so good. My teenage son devoured it. I think it will become a favorite! So easy but elegant! Thanks Natasha, we enjoy your recipes.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Wow, that is awesome! I’m happy to know that your son found his new favorite.

      Reply

  • Helena Zuniga
    January 31, 2021

    I tried it but substituted with coconut milk…I can’t do whole milk, it did not puff up as much as
    much like your picture but it was delicious.. I loved it. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Helena, nice to know that it was delicious too using coconut milk. Thank you for sharing!

      Reply

  • Sophia
    January 31, 2021

    It was a very easy recipe but it tasted a little “floury.” I can’t put my finger on why. I have made your recipe twice and came out the same way each time.

    Reply

    • Natasha
      February 1, 2021

      Hi Sophia, I haven’t had that experience and also haven’t had anyone else mention that. Did you make sure to blend adequately and avoid changing any of the ingredients?

      Reply

  • Sara
    January 31, 2021

    Waiting for your valintine and red recipe

    Reply

  • Bob Geresti
    January 30, 2021

    Another slant on this recipe would be to cook down some apples with cinnamon and sugar. Make the recipe just like you have (I add an extra egg) and pour over the cooked fruits (apples or peaches) and cook the same way (can use apple pie filling but cooking your own is the best). Have tried lot’s of your recipes and haven’t had a bad one yet. Great food ideas!

    Reply

    • Natashas Kitchen
      January 30, 2021

      Thank you so much for sharing that with me.

      Reply

  • Kathy
    January 30, 2021

    Can you use 2% milk instead of whole? Thanks!

    Reply

  • Dorothy Lou Rouse
    January 30, 2021

    I love you and your recipes! I look for you every day on Fb. You are a beautiful lady with a beautiful family!

    Reply

    • Natashas Kitchen
      January 30, 2021

      Thank you for that compliment, Dorothy! I’m glad you’re enjoying our recipes.

      Reply

  • Inna
    January 30, 2021

    Natasha, can you use almond flour instead of APF in this recipe?

    Reply

    • Natasha
      January 30, 2021

      Hi Inna, I honestly. haven’t tested it to say for sure. Let me know if you experiment with almond flour.

      Reply

  • Stephen Butler
    January 30, 2021

    thats not far off a yorkshire pudding mix, us Brits have with a Beef roast dinner

    https://www.simplyrecipes.com/recipes/yorkshire_pudding/

    Reply

  • Candace
    January 30, 2021

    Hi, Just made this delicious recipe! FYI, the recipe card instructions do not say when to add the vanilla extract. Thanks for another winner!

    Reply

    • Natasha
      January 30, 2021

      Hi Candace thank you for catching that and letting me know. I have updated the recipe card.

      Reply

  • Jackie
    January 30, 2021

    In Great Britain we call the Dutch pancake minus the sugar and fruit , a Yorkshire pudding and it’s served with Roast beef !

    Reply

    • Natashas Kitchen
      January 30, 2021

      Thank you so much for sharing that with me, Jackie! It’s our new favorite breakfast treat!

      Reply

  • Inalee Abramsky
    January 30, 2021

    I have not made these yet but love all your recipes and fun videos.

    Reply

    • Natashas Kitchen
      January 30, 2021

      Hi Inalee, thank you for that great review. I’m so happy you enjoyed that.

      Reply

  • Sharron Diaz
    January 30, 2021

    These are so delicious and everyone here loved them!

    Reply

    • Natashas Kitchen
      January 30, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Kathy Poorsasan
    January 30, 2021

    Watching the video of German pancakes you said you’d put a link on how to make vanilla extract. Can you direct me to it please. Thank you.

    Reply

  • Ina K.C
    January 29, 2021

    Should not be called Dutch (German Pancakes) the Dutch are from the Netherlands, not Germany.
    Nothing wrong with the recipe just the name.

    Reply

    • Natasha
      January 30, 2021

      Hi Ina, check out the section above that explains the naming and why it is called Dutch baby.

      Reply

  • Betsy
    January 29, 2021

    These are so good! I remember the first time I had one of these, it was in a fancy breakfast cafe. I thought I would never be able to make one myself. Thank you! I’m so happy to make these over and over!

    Reply

    • Natashas Kitchen
      January 29, 2021

      I’m so glad you discovered our recipe! This really is a treat! I hope you love it!

      Reply

  • Joze Roth
    January 29, 2021

    Natasha, it is either Dutch or German. Cannot be both. I am from Holland, we have big pancakes (pannekoeken) and small ones (poffertjes). The biggest ones are the size of a frying pan, we roll them up, you can put fruit or apple sauce n them.

    Reply

    • Natasha
      January 29, 2021

      Hi Joze, check out the Common Questions section where I explain the history of the naming. It’s an interesting story.

      Reply

  • Jen
    January 29, 2021

    I had these for the first time when we lived in Portland years ago and have been obsessed ever since. So happy I know how to make them at home now.

    Reply

    • Natasha
      January 29, 2021

      It’s really so easy! I hope you love these Dutch Baby pancakes.

      Reply

  • Beth
    January 29, 2021

    Yummy! These look so delicious and tasty! Can’t wait to give this a try! My kids are going to love this recipe!

    Reply

    • Natashas Kitchen
      January 29, 2021

      They are so fun and delicious! I hope you enjoyed this recipe!

      Reply

  • Sue Roberts
    January 29, 2021

    Thank you! Will make this very soon.

    Reply

    • Natashas Kitchen
      January 29, 2021

      I hope you love this recipe! It’s a treat!

      Reply

  • Jake S
    January 29, 2021

    Been wanting to make this and glad you did it with a Skillet.
    I have a 13″ skillet. Do you think taking this recipe and doing 1 1/2 would work for a 13″ skillet?
    Thanks

    Reply

    • Natasha
      January 29, 2021

      Hi Jake, I would do 1 1/2 times the recipe for a 13″ skillet. That is going to be lovely! You can also bake a few minutes longer.

      Reply

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