Who doesn’t love a good pancake for breakfast on a Sunday morning? But sometimes it’s nice to have the taste of a pancakes but the ease of just putting something in the oven.
Meet the Dutch Baby Pancake — a magical creation that’s part pancake, part popover, and entirely delicious. This puffy, golden delight rises dramatically in the oven and is as easy to make as it is impressive to serve.
A Dutch Baby Pancake, sometimes called a German pancake, is a light and airy dish that’s baked in the oven rather than cooked on the stovetop.
A Dutch Baby Pancake is more than just a meal — it’s an experience. Watching it puff up in the oven is pure magic, and the combination of textures and flavors is irresistible.
Whether you’re making it for a special occasion or a lazy weekend breakfast, it’s sure to become a favorite in your recipe rotation.
So, what are you waiting for?
Gather your ingredients, preheat your oven, and get ready to wow your family and friends with a Dutch Baby Pancake that’s as delicious as it is beautiful!
What is a Dutch Baby Pancake?
A Dutch Baby Pancake is a light, oven-baked pancake with crispy edges and a custard-like center. It’s made from a simple batter of eggs, milk, flour, and a few optional flavorings like vanilla or sugar.
Unlike traditional stovetop pancakes, a Dutch Baby is cooked in a hot, oven-safe skillet or pan, which helps it puff up dramatically as it bakes.
This pancake is often served immediately after baking because it begins to deflate as it cools. Its versatility makes it a favorite for both sweet and savory preparations.
Popular toppings include powdered sugar, fresh fruit, syrup, or even savory ingredients like cheese and bacon.
Despite its name, the Dutch Baby isn’t Dutch at all.
It’s believed to have originated in America, with its name likely derived from the Pennsylvania Dutch, a term referring to German immigrants.
Ingredients
- Eggs
- Milk
- Flour
- Butter
- Sugar
- Vanilla extract
- Salt
How to make a Dutch Baby Pancake
Preheat your oven to 425°F
Place a 10- to 12-inch cast-iron skillet or oven-safe pan in the oven to heat up.
In a blender, combine the eggs, milk, flour, sugar, vanilla, and salt.
Blend until smooth, about 20-30 seconds. Let the batter rest for 5-10 minutes.
Once the oven and the pan are fully preheated, carefully remove the skillet and add the butter.
Swirl it around to coat the bottom and sides of the pan.
Quickly pour the batter into the hot pan.
Return it to the oven.
Bake for 20-25 minutes, or until the pancake is puffed and golden.
The pancake will deflate slightly as it cools.
Serve it right away with your favorite toppings.
Topping Ideas
The beauty of a Dutch Baby Pancake lies in its versatility. Here are some ideas to inspire you:
Sweet Toppings:
- Powdered sugar and fresh lemon juice
- Maple syrup and fresh berries
- Nutella and sliced bananas
- Whipped cream and chocolate shavings
Savory Toppings:
- Smoked salmon, cream cheese, and dill
- Crispy bacon and shredded cheddar
- Sautéed mushrooms and goat cheese
- Avocado slices and a poached egg
Dutch Baby Pancake
Equipment
Ingredients
- 6 Eggs
- 1 cup Whole Milk
- 1 cup All-purpose Flour
- 6 Tbsp Butter
- 2 Tbsp Sugar
- 1 tsp Vanilla extract
- Salt
Instructions
- Preheat your oven to 425°F
- Place a 10- to 12-inch cast-iron skillet or oven-safe pan in the oven to heat up.
- In a blender, combine the eggs, milk, flour, sugar, vanilla, and salt.
- Blend until smooth, about 20-30 seconds. Let the batter rest for 5-10 minutes.
- Once the oven and skillet are fully preheated, carefully remove the skillet and add the butter.
- Swirl it around to coat the bottom and sides of the pan.
- Quickly pour the batter into the hot pan.
- Return it to the oven.
- Bake for 20-25 minutes, or until the pancake is puffed and golden.
- The pancake will deflate slightly as it cools.
- Serve it right away with your favorite toppings.
