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.
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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
Dutch Baby (German Pancakes) VIDEO
Dutch Baby Pancakes (or German Pancakes) are a cross between crepes and popovers. They have a billowy puffed crust with a custard center.
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.
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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.
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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.
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Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.
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Carefully remove the pan from the oven with hot mitts and serve pancake right away.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this in my old faithful Griswold #10 Cast Iron Skillet, and on my first attempt came out beautiful and tasty!
Now I’m wondering if same recipe could be used in muffin pans for popovers?
Hi Bryan, I’m so glad you enjoeyd it! I haven’t tried this in a muffin tin to advise. If you happen to experiment, I’d love to know how you like that.
Tried a few different muffin pans and it definitely works! Just had to double the recipe for deep muffin and mini-loaf pans. Also found 400 Deg F works better when using these pans.
Thanks for sharing your recipe!
That’s for sharing Bryan! 🙂
My aunt would serve this with canned peaches sweetened with brown sugar and nutmeg. So yummy.
Great idea! Thank you so much for sharing that with me, Krista!
OMG, this is so easy and fun to make. 🙂
Thank you for this recipe, I have an alt. for regular pancakes.
You’re welcome! I’m glad you loved and enjoyed making this recipe.
I bake this recipe in a 9×13 pan. After it comes out, I pour cooked vanilla pudding in the center of the pastry, then roll it up lengthwise. Then I slice it into portions. Sprinkle with powdered sugar and add fresh fruit as a topping…WOW to die for!!
I’m so glad you loved it! It sounds like everything worked out perfectly!
Made this in my old faithful Griswold #10 Cast Iron Skillet and on my first attempt came out beautiful (and tasty)!
Now I’m wondering if same recipe could be used in muffin pans for popovers?
This is so easy and quick to make without a blender. Just make sure milk and eggs are at room temp. And mix everything by hand in this order: flour, sugar, salt, eggs, add milk slowly and vanilla at the end. Mix very good with a whisk. Puffs up beautifully every time!
I love your recipes and look forward to trying this one! I was wondering if using a Le Creuset Dutch oven instead of a skillet is possible with this recipe?
HI Fal, I honestly haven’t tried that so I’m not 100% sure how that would work out to preheat and use a dutch oven. My only concern there is that the enamel coating isn’t truly non-stick and might stick more than using a seasoned cast iron skillet.
I made this with coconut milk, gluten free flour mix and plant butter and it turned out beautifully. Just thought that you would be interested in the fact it can be made gluten and dairy free. Delicious?
Nice to know that it turned out delicious! Thank you for sharing.
Thank you for your video nand recipe for making Dutch Babies. I used your recipe, but found out I had no vanilla, so I substituted almond flavoring, and when I poured the batter in the pan I sprinkled it with sliced almonds. It was scrumptious and my husband loved it! Thanks for such an easy and delicious recipe. I like that the pancake does not have much sugar; my husband is diabetic so this was a good dessert for him.
I’m so glad that worked out Vickie! Thank you so much for sharing that with me!
This is a great version of a standard I have made for years- thank you Natasha for the recipe!
You’re welcome, Shelley!
Great recipe, and easy to make. I only bake for 10 minutes so be sure to check before baking 16-18 minutes.
Thanks for sharing that with us!
I made this for breakfast this morning. It was so easy and extremely delicious! Thank you so much for this amazing recipe.
You’re welcome! I’m so happy you enjoyed it, Shelly!
made this twice as far this year. Love it. I didn’t have whole milk so I used 2% with a bit of whipping cream. Turned out great. Topped with strawberry and blueberry.
Great to hear that you loved the recipe!
Made this today for Christmas breakfast and it was delicious! Added a good shake of cinnamon to the batter, and 1 pealed and diced apple (sautéed in butter, sugar, and cinnamon) and fresh blueberries. Also didn’t have any whole milk, so made my own with skim milk and heavy cream (abt. 1/3 milk and 2/3 cream). Can’t wait to make it again. 😋
Hello Laura, thanks for the great feedback. I’m glad the substitutions that you used worked well!
I’ve always wanted to try these and finally did for Christmas brunch. They turned out terrific! Thank you for sharing your recipe!
Great to hear that you loved it, Sean. I hope you’ll love more recipes that you will try!
I am making it tomorrow morning for my husband and I …..I’ll send pictures….
The perfect Christmas treat! I hope you both love it!
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
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.
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!
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
Hi Simone, I honestly haven’t tested it to say for sure. Let me know if you experiment with almond flour.
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?
Hi Ashley, my preference is still to have two separate ones. They will always puff up higher.
Why mine didn’t puff up but the recipe is delicious thank you
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!
would this recipe work to be made in 2 6-inch cast irons?
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.
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).
Thanks for sharing that with us, Suzie! I’m glad that you and your husband love this recipe so much!
I make these in two 5.5 cast iron pans.
Thank you so much for sharing that with me.
These are so good. I make them almost every single weekend.
That’s just awesome! Thank you for sharing your wonderful review!
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
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.
We love leftovers….heat and eat!
Especially in the air fryer as it crisps it up.
The best! I’m so glad you’re loving it, Lois!
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.
And yes, thank you so much!
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!
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.
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.
OMW loved it
I’m so glad you enjoyed it!
It’s Yorkshire pudding!
This recipe is wonderful and oh so easy to make. I’ve made it several times and it turns out perfect every time.
I’m so happy you enjoyed that. Thank you for sharing that with us, Judith!
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.
I’m so glad you enjoyed it!
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??
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.
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.
Made it multiple times and came out excellently every time.
That is awesome! Thank you so much for your great comments and review, Manu.
Hi Natasha, can we used almond flour for the baby pancake..? It looks delicious..!!!!!!!
Hi Gloria, I honestly haven’t tested it to say for sure. Let me know if you experiment with almond flour.
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!
Thank you so much for sharing that with me.
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.
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.
What is the cast iron pan that you recommend?
Hi Barb, we have our favorite ones linked in our Amazon Affiliate Shop HERE.
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.
Hello Gerry, I’m happy to know that you and your kids loved this pancake. Thank you for your great review!
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.
That’s just awesome! Thank you for sharing your wonderful review, Holly!
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
That’s so great, Katharina! Thank you for sharing that with me!
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 🙂
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.
This recipe is a keeper, super easy and delish
Thank you, Marina!
Loved this. Never mind breakfast, we had it for dinner. Fabulous as ever.
So nice to know that, Eve. Glad you enjoyed this recipe for dinner too!
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!
I’m so happy you enjoeyd this recipe, Suzie!
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 🙂
Thank you so much for sharing that with me, Maddy! I’m so glad you enjoyed this recipe.
Hi Natasha!
Thank you for this recipe!
How to avoid instant de-puff after oven?
Thank you!
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.
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 😋
So great to hear that. I hope you love every recipe that you will try!
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.
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!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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!!
Thank you for that wonderful feedback, Natalya!
My Dutch baby does not puff up , it’s flat. What am I doing wrong ? Christine
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.
For the Dutch pancake
Can I use almond milk and almond flour
Thank you
Sandra
Hi Sandra, I haven’t tested that substitution to advise. If you experiment, I would love to know how you like that.
For the Dutch pancake
Can I use almond milk and almond flower
Thank you
Sandra
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.
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
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.
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.
You’re welcome, Kathy! I’m happy you enjoyed that.
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 🙂
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.
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
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.
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!
You’re welcome, Peter. I’m sure your grandmother’s recipe was awesome too!
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!
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!
Can you do stuffed crust pizza
Hi Salma, good idea. Thank you for your suggestion!
I made this today and came out perfect with the strawberry sauce 😋
Yay, fantastic! Thanks for sharing, Lin.
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.
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.
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?
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.
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!
I made my first one this morning. It was wonderful, I love your videos and recipes
So great to hear that, Rex. Thank you!
Loved it!
I made this last night. I cannot believe how easy and delicious it was! Thank You
Hi Terry, you are very welcome! Thank you so much for your wonderful review and feedback. Love it!
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
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!
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.
Wow, that is awesome! I’m happy to know that your son found his new favorite.
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.
Hi Helena, nice to know that it was delicious too using coconut milk. Thank you for sharing!
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.
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?
Waiting for your valintine and red recipe
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!
Thank you so much for sharing that with me.
Can you use 2% milk instead of whole? Thanks!
Hi Kathy, that should work fine with 2% milk.
I love you and your recipes! I look for you every day on Fb. You are a beautiful lady with a beautiful family!
Thank you for that compliment, Dorothy! I’m glad you’re enjoying our recipes.
Natasha, can you use almond flour instead of APF in this recipe?
Hi Inna, I honestly. haven’t tested it to say for sure. Let me know if you experiment with almond flour.
thats not far off a yorkshire pudding mix, us Brits have with a Beef roast dinner
https://www.simplyrecipes.com/recipes/yorkshire_pudding/
Hi Stephen, yes, they are similar and thanks for sharing.
Hi, Just made this delicious recipe! FYI, the recipe card instructions do not say when to add the vanilla extract. Thanks for another winner!
Hi Candace thank you for catching that and letting me know. I have updated the recipe card.
In Great Britain we call the Dutch pancake minus the sugar and fruit , a Yorkshire pudding and it’s served with Roast beef !
Thank you so much for sharing that with me, Jackie! It’s our new favorite breakfast treat!
I have not made these yet but love all your recipes and fun videos.
Hi Inalee, thank you for that great review. I’m so happy you enjoyed that.
These are so delicious and everyone here loved them!
I’m so happy to hear that! Thank you for sharing your great review!
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.
Hi Kathy, you can find our vanilla extract recipe HERE.
Should not be called Dutch (German Pancakes) the Dutch are from the Netherlands, not Germany.
Nothing wrong with the recipe just the name.
Hi Ina, check out the section above that explains the naming and why it is called Dutch baby.
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!
I’m so glad you discovered our recipe! This really is a treat! I hope you love it!
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.
Hi Joze, check out the Common Questions section where I explain the history of the naming. It’s an interesting story.
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.
It’s really so easy! I hope you love these Dutch Baby pancakes.
Yummy! These look so delicious and tasty! Can’t wait to give this a try! My kids are going to love this recipe!
They are so fun and delicious! I hope you enjoyed this recipe!
Thank you! Will make this very soon.
I hope you love this recipe! It’s a treat!
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
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.