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    Dutch Baby Pancake

    Breakfast Recipes Kid Friendly August 23, 2022 | By Kristen Chidsey | 40 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Baked in the oven, Dutch Baby Pancakes are a delicious spin on pancakes. This oven-baked pancake is made with an eggy, light batter and crisps up around the edges while magically puffing up in the middle for a delicious, buttery pancake!

    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.

    Serve this Oven-Baked Pancake with a dusting of powdered sugar, maple syrup, fresh berries, and a side of Oven-Baked Bacon or Homemade Breakfast Sausage for one phenomenal breakfast.

    Baked Dutch Baby Pancake in cast iron skillet with topped with berries.


    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.

    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.

    Notes on Ingredients

    Ingredients for Dutch Baby Pancake labled on in small dishes on coutner.
    • 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.
    Blender with flour, eggs, milk, baking powder in it.
    • 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.
    Skillet with melted butter.
    • Carefully remove the skillet from the oven and swirl to coat the melted butter evenly around the skillet.
    • Pour the batter into the skillet.
    Pancake batter in 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.
    Baked German Pancake in cast iron skillet.

    Serving Suggestions

    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.

    Baked Dutch oven pancake in skillet with berries and maple syrup.

    Recipe FAQs

    What is the best skillet to cook a Dutch Baby Pancake in?

    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 a cast-iron skillet. I do not recommend a nonstick skillet at this high temperature.

    Can you prepare the pancake batter without a blender?

    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.

    Can this recipe be doubled?

    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.

    More Pancake Recipes

    • Chocolate Chip Pancakes
    • Whole Wheat Pancakes
    • Banana Oat Pancakes

    If you tried this recipe for a Dutch Baby Pancake, I would love for you to leave a comment and rating below. 

    Fluffy crispy German pancake in skillet topped with berries.

    Dutch Baby Pancake

    Dutch Baby Pancakes, also known as German Pancakes, are made with just a few ingredients and require less than 5 minutes of prep work. Baked up in a skillet, they are fluffy, eggy, crispy, and delicious.
    5 from 26 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 262kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 eggs
    • â…” 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
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • 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.

    Equipment Needed

    • 10 inch oven safe skillet
    • Blender

    Notes

    Flour: White wheat flour works the best to keep this oven pancake light, yet full of whole grains. Feel free to use regular all-purpose flour in place of whole wheat flour with no modifications. 
    Milk: Use any type of milk you prefer, even non-dairy milk, but whole milk does provide the richest results. 
    Pan: Be sure you use a 10-inch skillet that is heat safe up to 425 degrees F.
    Doubling the Recipe: 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. 
    Preparing without a Blender: Whisk together the flour, 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. 
    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.

    Nutrition

    Calories: 262kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 268mg | Potassium: 393mg | Fiber: 1g | Sugar: 21g | Vitamin A: 470IU | Vitamin C: 5.1mg | Calcium: 102mg | Iron: 0.8mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This recipe was originally shared in 2016 but was updated in 2021 with new pictures and a video.

    « Chicken Waldorf Salad
    Chicken Piccata »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Mudita

      May 30, 2023 at 2:32 pm

      5 stars
      Delicious. I omitted the cinnamon, used whole wheat and white Einkorn flour instead of pastry flour, and slightly reduced the milk. It turned out great! The only problem was, it says it serves four and I ate the entire thing (by myself)in one sitting. 🤭Time to go on a long walk to burn this off!

      Reply
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    Baked in the oven, Dutch Baby Pancakes are a delicious spin on pancakes. This oven-baked pancake is made with an eggy, light batter and crisps up around the edges while magically puffing up in the middle for a delicious, buttery pancake!

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    Baked in the oven, Dutch Baby Pancakes are a delicious spin on pancakes. This oven-baked pancake is made with an eggy, light batter and crisps up around the edges while magically puffing up in the middle for a delicious, buttery pancake!

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