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.

Natasha's Kitchen Cookbook

Dutch Baby (German Pancakes) VIDEO

4.98 from 85 votes
Author: Natasha Kravchuk
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.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients 

Servings: 4 people
  • 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

213kcal Calories17g Carbs7g Protein13g Fat7g Saturated Fat1g Trans Fat148mg Cholesterol62mg Sodium107mg Potassium1g Fiber5g Sugar490IU Vitamin A58mg Calcium1mg Iron
Nutrition Facts
Dutch Baby (German Pancakes) VIDEO
Amount per Serving
Calories
213
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
148
mg
49
%
Sodium
 
62
mg
3
%
Potassium
 
107
mg
3
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
490
IU
10
%
Calcium
 
58
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: German
Keyword: dutch baby, dutch baby pancake, german pancakes
Skill Level: Easy
Cost to Make: $
Calories: 213

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.

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Comments

  • Linda Grimmett
    March 5, 2024

    What kind of blender do you use? Do you have a link to it on Amazon?

    Reply

    • NatashasKitchen.com
      March 5, 2024

      Hi Linda! Yes, click on “shop” from the menu above to view my amazon affiliate shop with my favorite tools.

      Reply

  • Francesca
    January 26, 2024

    Hi,

    I don’t have a cast iron skillet. Will the recipe not work as well?

    Reply

    • NatashasKitchen.com
      January 26, 2024

      Hi Francesca. See my note in the common questions section above, “ Can I make this in a different pan?”

      Reply

  • Lori McCullough
    January 14, 2024

    Simple but so yummy!
    I believe it would be delicious with the scrambled eggs and ham and cheese as well as fruit filled.

    Reply

    • NatashasKitchen.com
      January 15, 2024

      Sounds like a great combination, Lori!

      Reply

  • Ana
    October 6, 2023

    I’ve always wanted to make a Dutch baby so tomorrow I’m making your recipe can’t wait.I’ve made a few of your recipes with success.

    Reply

    • Natashas Kitchen
      October 7, 2023

      I can’t wait for you to try it Ana! I hope you love it!

      Reply

  • Helen
    September 17, 2023

    Tastes good, but it doesn’t always puff up. What would make it not puff up? We don’t usually buy whole milk, so I had the 2%. However, I used the same milk before, and the pancake did puff up. So, I don’t know what happened these last couple of times.

    Reply

    • NatashasKitchen.com
      September 18, 2023

      Hi Helen. The temperature of your ingredients is important to make them rise. Be sure to follow the instructions above for room-temperature eggs and milk and allow your oven to fully preheat before baking. I hope that helps.

      Reply

  • Eden Stephens
    September 8, 2023

    I used blended wheat berries A.K.A pure flour and it turned out so perfect

    Reply

    • Natashas Kitchen
      September 8, 2023

      I’m so glad you enjoyed it, Eden!

      Reply

  • Mary Cole
    July 31, 2023

    I have tried many Dutch baby recipes and this one was our family favorite. Good instructions for room temperature eggs and milk. After pouring the batter into my hot cast iron I add the 1/2 cup of organic low sugar cherry and blueberry preserves mixed with 3/4 cup of organic fresh blueberries. I baked it a little longer (21 minutes). Thanks for your wonderful recipe!😋

    Reply

    • Natashas Kitchen
      July 31, 2023

      You’re welcome, Mary! I’m so happy you loved this recipe! It’s definitely a treat!

      Reply

  • Griselda Miranda
    July 5, 2023

    Thank you so much for sharing the easiest way to cook. I really appreciate it doing all this delicious cooking for my grandchildren.

    Reply

    • Natashas Kitchen
      July 5, 2023

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

      Reply

  • Cheryl
    May 1, 2023

    Natasha, can I substitute almond milk for regular whole milk without changing the lovely puffy pancake results?

    Reply

    • NatashasKitchen.com
      May 1, 2023

      Hi Cheryl! I haven’t tested it to advise. I think it could work. Let us know if you experiment.

      Reply

  • susan
    March 7, 2023

    Made this for Sunday breakfast, it was a big hit! So light and delicious!
    It was easy to come together and was super impressive to serve!
    I don’t have a cast iron pan, but it came out great in my 10 inch Caphalon fry pan, which is oven safe.
    Natasha, Thanks for sharing, it’s definitely a keeper!!!

    Reply

    • NatashasKitchen.com
      March 7, 2023

      Hi Susan! That’s great. I’m glad it was a hit. Thank you for trying my recipe.

      Reply

  • Amy B
    March 4, 2023

    Delicious! My family loved it! New breakfast dish. It only took 13 minutes in my oven, so keep an eye on it.

    Reply

    • Natashas Kitchen
      March 4, 2023

      Thank you so much for sharing that with me, Amy! I’m glad it was a hit!

      Reply

  • GerestiBob Geresti
    March 3, 2023

    I’ve cooked apples down first in the skillet or just use apple pie filling then pour the batter over top. Also someone commented on not using a blender but using it is quick and doesn’t leave lumps of flour.

    Reply

  • Rebecca Gelman
    March 2, 2023

    My cast iron is used for meat so I was wondering if this can be made in a 10” non stick alclad pan? I’m dying to make a Dutch baby!

    Reply

    • NatashasKitchen.com
      March 2, 2023

      Hi Rebecca! You’d have to experiment with it. The concern would be if it is truly oven safe and if it would stick more than when using a seasoned cast iron skillet. I have made this using a casserole dish when doubling the recipe. Let us know how it turns out if you try. 🙂

      Reply

  • Bryan
    August 9, 2022

    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?

    Reply

    • Natashas Kitchen
      August 9, 2022

      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.

      Reply

      • Bryan
        August 10, 2022

        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!

        Reply

        • NatashasKitchen.com
          August 10, 2022

          That’s for sharing Bryan! 🙂

          Reply

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