A simple combination of eggs, milk, flour, and sugar creates the most incredibly fluffy texture and crunchy edges in this classic Dutch Baby Pancake recipe. It’s like a pancake, popover, and crepe merged together in a cast-iron skillet to form the most delicious breakfast dish!
Easy Dutch Baby Pancake Recipe
Visiting family, someone announced they were going to make a Dutch baby.
“A Dutch baby? What in the world is that?!”
What Is a Dutch Baby Pancake?
A Dutch baby is an American popover that is baked in a cast-iron skillet in the oven from a simple combination of eggs, milk, flour, and sometimes cinnamon and sugar are added in. It is sometimes referred to as a German pancake or a Dutch puff and is served for breakfast, lunch, or dessert with a sprinkle of powdered sugar, fresh berries, lemon juice, and/or maple syrup.
It is indeed the most delightful treat when you’re craving something slightly sweet. And the best (or worst) part… it is SO easy to make with only a few pantry staples (that you probably already have on hand.
This recipe is delightfully fluffy with a soft texture that is irresistible… IF you follow the directions carefully.
Trust me, I made it DOZENS of times and it kept falling flat… until I learned a few simple tricks (like bringing your eggs to room temperature and using the correct size of cast-iron skillet!) This way you get a fluffy pancake that doesn’t spill over the edges!
Don’t miss this Savory Dutch Baby, as well!
Table of Contents
Ingredients
- Eggs. Room-temperature eggs are crucial. Pull your eggs out of the refrigerator at least 30 minutes before you are ready to prepare the batter.
- Flour. Either all-purpose flour or gluten-free 1-to-1 flour can be used interchangeably.
- Milk. You can use regular cow’s milk or sub in a plant-based alternative. Whatever you choose, opt for a full-fat milk as these will work best.
- Sugar. While this is completely optional, it adds an extra bit of sweetness.
- Cinnamon. Also totally optional, but this ingredient adds a nice spice.
- Vanilla. A high-quality vanilla extract adds a depth of flavor.
- Butter or Oil. Used to coat the skillet so the pancake doesn’t stick and also adds extra flavor. If not using butter, opt for a more neutral oil like coconut oil.
How to Make a Dutch Baby Pancake
Please see the recipe card below for more detailed ingredient amounts.
1. Bring Eggs and Milk to Room Temperature
This first thing is CRUCIAL! Be sure to get the milk and eggs out of the fridge at least 30 minutes before you begin. You need them at room temperature to achieve good results and that perfect, fluffy texture.
2. Whisk the Batter
Preheat the oven to 425°F. The high heat helps the recipe cook quickly and get the crusty exterior while keeping the inside fluffy.
Crack the eggs into a large bowl. Whisk the eggs by hand for 1 minute. They should be a little fluffy and airy.
Add the flour, milk, sugar, cinnamon, and vanilla to the eggs. Stir just until everything is combined.
Cook’s Tip: Do NOT over-mix the pancake batter in this step. It is OK if you still have a few clumps of flour!
3. Bake the Dutch Baby
Add 2 tablespoons of butter or oil to a 10-inch cast-iron skillet. (Avoid larger or smaller skillets- you’ll end up with either a gooey middle and burnt edges if you do!) You can use a regular 9 to 10-inch round baking dish or oven-safe skillet if you don’t have cast-iron, but it won’t be quite as crispy.
Place the skillet in the oven for a couple of minutes, just until the coconut oil melts across the bottom of the pan.
Carefully pour the batter into the hot skillet and bake at 425°F for 20 minutes.
After 20 minutes, do not open the oven door, but reduce the heat to 300°F and continue baking for another 5 minutes. The puffy pancake should be a beautiful golden brown when done.
4. Toppings for Dutch Baby Pancakes
Dutch baby pancakes are much like crepes and traditional pancakes in that they are a wonderful canvas for a variety of toppings. A few of the great options that have been tried, tested, and loved include:
- Fresh strawberries, blueberries, and raspberries
- Banana slices
- Dusting of confectioner sugar
- Coconut whipped cream
- Fresh lemon juice and zest
- Cooked apples with a touch of cinnamon
- A little Nutella or peanut butter
- A drizzle of pure maple syrup or honey
The options are endless, so choose your favorite toppings and make your perfect pancake!
FAQs
Many think Dutch babies taste like a crepe, but in pancake form. As it cooks, the batter will puff up. The outside gets crispy edges while the inside becomes almost custard-like. People generally top them with berries, syrup, or even powdered sugar.
In its early days in America, the term “Dutch” was incorrectly used and mistaken for “Deutsch,” which means German. The term “baby” came from the fact that it was served in miniature pans. This puff pancake is of German origin.
Recipe Tips
- Use some elbow grease. Be sure to whip up the eggs before adding in the rest of the ingredients.
- Take it easy. Once the eggs are mixed, do not overwork the batter after adding in the rest of the ingredients, or the pancake will be flat.
- Get it hot. Melt the coconut oil in the skillet before pouring the batter in.
- Don’t peek. Leave the oven door shut after you put the pancake in so no heat escapes.
- Go crazy. You can top this dish with just about anything! Fresh fruit, chocolate, and cream are just a few options.
Other Breakfast Recipes
Breakfast IS the most important meal of the day, or so they say. So why not make something delicious that is also good for you? These just might become your favorite breakfast recipes!
Pumpkin Pancakes, Blueberry Pancakes, and Gluten-Free Pancakes are super tasty and filling.
This Paleo Lemon Blueberry Waffle Recipe and Pumpkin Waffle Recipe are so full of flavor.
Healthy Blueberry Overnight Oats with Chia Seeds, Strawberry Overnight Oats, and Apple Cinnamon Overnight Oats are just a few of the ways you can prep the night before for an easy breakfast.
If you’re looking for some protein, try this Chicken Breakfast Sausage or this Easy Migas Tacos Recipe.
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Easy Dutch Baby Pancake Recipe
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Ingredients
- 3 eggs whisked, room temperature
- ½ cup flour gluten-free 1-to-1
- ½ cup milk regular or plant-based, room temperature.
- 1 Tbsp. sugar
- ⅛ tsp. cinnamon
- ½ tsp. vanilla
- 2 Tbsp. butter or coconut oil
- Fresh berries optional
- Powdered sugar optional
- Lemon juice, optional
Instructions
- Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
- In a medium-sized bowl whisk the room temperature eggs. Add flour, milk, sugar, cinnamon, and vanilla to the bowl. Mix by hand until just combined. It is OK if there are still a few clumps.3 eggs, ½ cup flour, ½ cup milk, 1 Tbsp. sugar, ⅛ tsp. cinnamon, ½ tsp. vanilla
- Place oil or butter in a 9-10 inch cast iron skillet and heat up in the oven until the oil has just melted, about 1-2 minutes. Pour batter into skillet and bake in preheated oven for 20 minutes. Reduce heat to 300 degrees, without removing the pan, and continue cooking for 5 minutes.2 Tbsp. butter
- Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!Fresh berries, Powdered sugar, Lemon
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Notes
- Nutrition facts are calculated without any additional toppings.
- Other toppings you can try include: maple syrup, honey, Nutella, peanut butter, cinnamon apples, or coconut whipped cream.
- Use some elbow grease. Be sure to whip up the eggs before adding in the rest of the ingredients.
- Take it easy. Once the eggs are mixed, do not overwork the batter after adding in the rest of the ingredients, or the pancake will be flat.
- Get it hot. Melt the coconut oil in the skillet before pouring the batter in.
- Don’t peek. Leave the oven door shut after you put the pancake in so no heat escapes.
- Go crazy. You can top this dish with just about anything! Fresh fruit, chocolate, and cream are just a few options.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
