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
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
Filed Under
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.
This is the recipe I always use to make Dutch Baby. I always use half white flour half almond flour. I have not tried all almond flour. I also add almond flavoring with the vanilla. Makes the taste just wonderful. My husband and I love this recipe!❤️
Thank you so much for sharing that with us, Jo Ann! I’m glad you’re both loving this recipe.
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.