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
- Sourdough Dutch Baby – if you love sourdough
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
5/29/24 OMG! Soooo good! 😋 Thought I’d try this out for upcoming house guests. It’s a winner! Fast and easy. I put butter and syrup on it … but will serve it to my friends with fresh berries and powdered sugar or fruit compote.
PS just got 3 copies of your cookbook. One to keep and giving one to a bride this Saturday. #3…?
Thank you for your wonderful feedback and for purchasing my cookbook! That is such a nice surprise for the bride, I hope she loves it!
So I have been making dutch babies for many years. My mother made them. In the heading on your email it was Blueberry lemon dutch babies. When do you add the blueberries and lemon?
Hi Julie, you can find those steps under my Blueberry Lemon Dutch Baby Recipe. I hope this helps.
I make these Dutch Babies all the time. I increased the sugar a bit because my husband has a sweet too
I love Dutch Babies! My favorite way to make them is to melt the butter in the oven add thinly sliced apples, peeled or unpeeled. When the apples are sizzling in the butter, pour the batter over the top and bake as directed. I add some cinnamon to the batter when using apples. Yummy!
That sounds delicious!
These have become a weekly breakfast in my house. My toddlers LOVE them and they are healthier than regular pancakes, which I appreciate.
That is the best when kids love what we moms make. That’s so great, Jen!
I’ve been trying this recipe with duck eggs- made it three times now and can’t get it to rise! I used 4 duck eggs the first time and 5 duck eggs the next two times. (Always room temp milk and eggs) We have an abundance of these nutrient-dense eggs so I’d love to make it work. Any suggestions on what to tweak?
Hi Taite! I wish I could be more help, but I am not sure. From my knowledge, duck eggs are higher in fat and protein so I don’t know how that affects this, but also- duck eggs are 1.5 to 2 times larger than chicken eggs. It could be the ratio that you’re using. I would maybe try researching a recipe for Dutch pancakes that uses duck eggs and see how the ratio of ingredients compare. I hope that helps.
What kind of blender do you use? Do you have a link to it on Amazon?
Hi Linda! Yes, click on “shop” from the menu above to view my amazon affiliate shop with my favorite tools.
Hi,
I don’t have a cast iron skillet. Will the recipe not work as well?
Hi Francesca. See my note in the common questions section above, “ Can I make this in a different pan?”
Simple but so yummy!
I believe it would be delicious with the scrambled eggs and ham and cheese as well as fruit filled.
Sounds like a great combination, Lori!
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.
I can’t wait for you to try it Ana! I hope you love it!
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.
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.
I used blended wheat berries A.K.A pure flour and it turned out so perfect
I’m so glad you enjoyed it, Eden!
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!😋
You’re welcome, Mary! I’m so happy you loved this recipe! It’s definitely a treat!
Thank you so much for sharing the easiest way to cook. I really appreciate it doing all this delicious cooking for my grandchildren.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Natasha, can I substitute almond milk for regular whole milk without changing the lovely puffy pancake results?
Hi Cheryl! I haven’t tested it to advise. I think it could work. Let us know if you experiment.
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!!!
Hi Susan! That’s great. I’m glad it was a hit. Thank you for trying my recipe.
Delicious! My family loved it! New breakfast dish. It only took 13 minutes in my oven, so keep an eye on it.
Thank you so much for sharing that with me, Amy! I’m glad it was a hit!
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.
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!
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. 🙂
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! 🙂