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This Dutch Baby Pancake Recipe feels almost too easy for how impressive it looks and delicious it tastes. With a handful of staple ingredients and just 5 minutes of prep, this oven pancake bakes up dramatically puffy with buttery, crisp edges and a soft, custardy center.
This hands-off breakfast recipe works just as well for a slow Saturday morning as it does for a holiday brunch. Pair it with candied maple bacon or a fresh honey lime fruit salad for a breakfast that looks fancy without requiring fancy effort.
Key Takeaways: Dutch Baby Pancake
- Serves: 4 generously or 6 as part of brunch spread; option to double if desired
- Time Needed: Only 5 minutes hands-on prep; ready in just over 30 minutes
- Simple Ingredients: Batter is made with flour, eggs, milk, butter, and maple syrup
- Note on Name: Commonly referred to as Dutch Baby Pancake, Oven Pancake, or German Pancake
- Why This Recipe? A blended batter and a quick bake delivers a show-stopping breakfast that is reminiscent of a popover, yet has the same rich, eggy flavor of homemade crepes and classic French toast.
Kristen's Keys
A few small details are what turn a flat oven pancake into a beautifully puffed Dutch Baby Pancake.
- Blend the batter until smooth. This creates the light, airy texture that helps the pancake rise properly.
- Use an oven-safe skillet. A 10-inch stainless steel skillet or 10-inch cast-iron skillet that can safely handle 425°F is essential.
- Don't forget to preheat the skillet. Preheating the pan with butter helps the pancake puff dramatically while creating those signature crispy edges.
- Do not open the oven while baking. The sudden drop in temperature can cause the pancake to deflate before it fully sets. Turn the oven light on instead if you want to watch the magic happen.
- Serve immediately. Dutch Babies naturally deflate as they cool. They still taste delicious later, but the dramatic puffed presentation is part of the fun.
Happy Cooking! xo Kristen
5-star Reader REview
I've been making Dutch babies for over 40 years. I couldn't find my recipe and thought I'll look on Pinterest. Your recipe is THE BEST Dutch Baby I've ever tasted... Can't wait to tell my kids. Our daughter makes brunch Christmas morning and makes Dutch babies, this year we will sing you praises. Yum yum! -Ronda
Recipe Highlights
Notes on Ingredients
- Flour: All-purpose flour gives the classic texture, while whole white wheat flour adds a bit more heartiness without making the pancake dense.
- Milk: Whole milk creates the richest flavor, but use any variety you have on hand.
- Maple Syrup: I prefer maple syrup over granulated sugar as dissolves easily into the batter and helps to enhance the rich, buttery notes that make an oven pancake so irresistible.
- Cinnamon: Not traditional, but I love the warmth it adds. Feel free to leave it out if preferred.
- For Serving: Powdered sugar, fresh berries, and additional maple syrup as desired.
Recipe Modifications
- Whole Wheat Version: Use whole white wheat flour for a slightly nuttier flavor and extra fiber.
- Add Berries Before Baking: Scatter fresh blueberries, blackberries, or raspberries into the batter before baking.
- Lemon Version: Add lemon zest to the batter and finish with powdered sugar for a bright brunch twist with similar flavor to my Lemon Ricotta Pancakes.
- Savory Dutch Baby: Omit the cinnamon and maple syrup and top with sautéed mushrooms, crispy baked bacon, cooked and crumbled homemade breakfast sausage, herbs, and/or cheese.
- Serving a Crowd: Double the ingredients and bake in an oven-safe 9x13 baking dish that can withstand heat up to 425°F.
How to Make a Dutch Baby Pancake
Start with the batter and let it rest while the skillet preheats in the oven. Then let the oven do it's thing and watch this oven pancake puff and rise with dramatic flair.
- Add eggs, milk, vanilla, maple syrup, salt, and flour to a blender in that exact order for easy blending. Blend for about 1 minute, or until smooth.
- Place the butter into a 10-inch oven-safe skillet and transfer the skillet to a preheated oven for 2-3 minutes, until the butter is fully melted.
- Carefully pour the batter into the hot skillet over the melted butter and return to the oven.
- Bake for until deeply golden around the edges and dramatically puffed in the center. Resist the urge to open the oven door while it bakes. Keep in mind it will begin to deflate when you remove it from the oven.
- Dust with powdered sugar and top with berries, maple syrup, or even a spoonful of homemade whipped cream.
Dutch Baby Pancakes FAQs
Yes. You can blend the batter up to 24 hours ahead and refrigerate it. Give it a quick blend or whisk and let sit at room temperature while the oven preheats.
Usually this happens because the skillet was not hot enough or the oven door was opened during baking.
It is normal for the pancake to rise dramatically in the oven and immediately begin to deflate or fall over like a popover or Yorkshire pudding.
Yes. A ceramic or glass baking dish that is oven-safe to 425°F works well, especially if doubling the recipe.
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Dutch Baby Pancake
Video
Ingredients
- 3 large eggs
- ⅔ cup milk, any variety
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon, optional
- ¼ teaspoon table salt
- ½ cup all-purpose flour
- 3 tablespoons unsalted butter
- powdered sugar, maple syrup, and berries, etc., for serving
Instructions
- Preheat the oven 425℉.
- Add 3 large eggs, ⅔ cup milk, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon table salt, and ½ cup all-purpose flour to a blender in that order. Blend on medium-high speed for 1 minute until smooth. Set the batter aside for 5 minutes or so while you melt the butter.
- Place 3 tablespoons unsalted butter into a 10-inch oven-safe skillet and place the pan into the oven for 2-3 minutes, or until the butter is fully melted.
- Carefully remove the skillet from the oven, pour the pancake batter into the skillet over the melted butter and return to the oven.
- Bake for 20-25 minutes, or until the center is puffed up and the edges are crispy and browned. Use the oven light to check on the pancake rather than opening and closing the oven door for best results.
- Remove the pancake from the oven and serve immediately with powdered sugar, fruit, and maple syrup as desired. I find it is easiest to slide the pancake out of the skillet unto a cutting board for easy slicing.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What do you do with the first tablespoon of melted, cooled butter ?
Leave it in the pan 🙂 Pouring the batter over the melted butter will help prevent it from sticking and give it a rich flavor.
I've made this a few times now, and it's come out great every time! I used sprouted whole wheat flour but otherwise followed the recipe as written. The first time I made it, I was alarmed at how much it puffed up and I thought I messed something up! But then it deflated and looked more like the pictures I had seen. It's not super sweet, but that makes it a great canvas for adding whatever you want to it. This is a new staple recipe for us!
I am thrilled you love it, Beth! And it is pretty cool to watch it inflate and puff up 🙂
Dutch baby have become my go-to when craving something different. Easily elevated by adding a fruit compote (berries, sugar, butter over med heat) as a topping. Looks fancy but very easy and budget friendly.
I agree, Brenda! Super affordable with a WOW presentation.