A Dutch Baby Pancake, also known as a German Pancake, is made with just a few ingredients, requires less than 5 minutes of prep work, and is absolutely irresistible breakfast recipe.
Growing up, Dutch Baby Pancakes were my all-time favorite breakfast. They are buttery and eggy, like the flavor of french toast, with crispy, caramelized edges like waffles, and yet tender and fluffy like classic pancakes. It is like the best of three classic breakfast recipes all rolled into one simple dish.
What is a Dutch Baby Pancake?
A Dutch Baby Pancake is also referred to as a German Pancake, but it really is an Americanized recipe, that according to Wikipedia, was inspired by German Pfannkuchen--a crispy egg-based pancake fried in butter.
This recipe for a Dutch Baby Pancake is a giant baked pancake made with eggs, flour, and melted butter. It bakes in an oven-safe skillet and puffs up to be light and fluffy in the center, yet crispy around the edges.
Notes on Ingredients
- Flour: For a dose of whole grains, I prefer using whole white wheat flour. However, you can use all-purpose flour. If using whole wheat flour, opposed to whole white wheat, keep in mind the pancake will not rise as much.
- Milk: Use any type of milk you like, even non-dairy milk. Whole milk results in the richest results, but truly any variety of milk works.
- Butter: Use unsalted butter for both the batter and to grease the skillet.
- Cinnamon: Feel free to omit the cinnamon if desired. I love the flavor it adds, but it is not traditionally added to the batter of German pancakes.
How to Make a Dutch Baby Pancake
- Preheat the oven to 425 degrees Fahrenheit.
- Melt 1 tablespoon of butter and let cool slightly.
- Place the milk, eggs, vanilla, flour, cinnamon, salt, and the tablespoon of melted butter into a blender and blend until smooth.
- Place 1 tablespoon of butter into an oven-safe 10-inch skillet. Place into the preheated oven for 2-4 minutes, or until the butter is melted.
- Carefully remove the skillet from the oven and swirl to coat the melted butter evenly around the skillet.
- Pour the batter into the skillet.
- Return the skillet back to the oven and bake for 20-25 minutes, or until the pancake is puffy in the middle and crispy around the edges and a toothpick inserted into the middle of the pancake comes out clean. It is best to leave the oven closed until the bake time is complete so that the pancake can rise as it should.
A Dutch Oven Pancake is best served immediately, as it will deflate as it sits. Don't worry, even after deflating it will still taste delicious!
It is traditional to dust the Dutch Baby with powdered sugar. I love serving with fresh fruit and maple syrup as well.
It is crucial to use a 10-inch oven-safe skillet when cooking an dutch oven pancake. As the pancake is baked at 425-degrees, you need to ensure the skillet can handle that high heat. I recommend using either a stainless steel skillet or cast-iron skillet. I do not recommend a nonstick skillet at this high temperature.
A blender is best, as it helps to create a light and airy batter that will puff up beautifully and not be overly dense. However, if you don't have a blender, it is best to whisk together the flour, baking powder, salt, and cinnamon together until well combined. Add the eggs, milk, vanilla, and melted butter and use a handheld mixer on medium speed to beat until combined.
Yes! To prepare a double batch, use a 9x13 baking dish instead of a 10-inch skillet. Be sure the baking dish is safe up to 425 degrees as well.
Yes, but with caution. For the milk, use any non-dairy milk you like. For the butter, use your favorite non-dairy butter. Keep in mind non-dairy butter will burn easier, so be sure to keep an eye on the butter as it melts in the skillet.
Leftovers can be stored in a sealed container and refrigerated for up to 3 days. Reheat in the microwave for 45 seconds to 1 minute.
More Pancake Recipes
If you tried this recipe for a Dutch Baby Pancake, I would love for you to leave a comment and rating below.
Dutch Baby Pancake
- 3 eggs
- ⅔ cup milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons butter divided
- ½ tsp cinnamon optional
- ¼ teaspoon salt
- ½ cup white wheat pastry flour see notes
- powdered sugar for serving
- fresh berries for serving
- Preheat your oven 425 degrees F.
- Melt one tablespoon of butter and allow to cool for 2-3 minutes. It is best to not add really hot butter to the batter, as it may scramble the eggs.
- Place eggs, vanilla, milk, salt, cinnamon, maple syrup, and the tablespoon of melted, cooled butter, and flour into the blender and blend until smooth. Set aside.
- Put the remaining 2 tablespoons of butter into a 10-inch oven-safe skillet, and stick into the oven, just long enough for the butter to melt, about 2-3 minutes. Carefully, remove the skillet from the oven.
- Pour the pancake batter into the skillet. Return the skillet to the oven and bake for 20-25 minutes, or until a toothpick comes out clean, and the edges are crispy and browned and the center is puffed up.
- Remove the pancake from the skillet onto a serving plate or cutting board and cut into wedges for serving.
- Serve immediately for best results with a dusting of powdered sugar, fresh fruit, and maple syrup as desired.
This recipe was originally shared in 2016 but was updated in 2021 with new pictures and a video.