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
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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.