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    Home » Real Food » Breakfast Recipes » Dutch Baby Pancake

    Dutch Baby Pancake

    By Kristen Chidsey | 39 Comments | Published April 17, 2021 | Updated April 17, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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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!

    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.

    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

    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 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.

    Can you make a Dairy-Free Dutch Baby Pancake?

    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.

    What's the best way to store leftovers?

    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

    • Strawberry Pancakes
    • Whole Wheat Pancakes
    • Vegan Blueberry 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 25 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 262kcal
    Author: Kristen Chidsey

    Ingredients

    • 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
    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.

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    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.

    Reader Interactions

    Comments

    1. Kelly

      March 12, 2022 at 7:36 pm

      5 stars
      I’ve been wanting to try this for a while now and I’m kicking myself for waiting so long! I’m thinking it will be a big hit for breakfast when my son and his family come for a weekend visit! It’s so easy and it looks fancy! A question about the ‘notes’ section about preparing without a blender - it mentions adding baking powder, but I don’t see how much should be added. I was going to write the directions on a pretty recipe card for my DIL. I didn’t use any, so maybe I’ll ask omit that ‘note’ on the card. I’m excited to share this yummy, easy breakfast!

      Reply
      • Kristen Chidsey

        March 13, 2022 at 8:11 am

        Hi Kelly! I am so happy to hear you enjoyed! I myself, love how easy, yet impressive this oven pancake is. And sorry about the mention of baking powder, that was mistake--fixing now.

        Reply
    2. Ronda

      September 10, 2021 at 11:39 pm

      5 stars
      Hello A Mind Full Mom,
      Ive 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 babies I’ve ever tasted. More like a crepe, you are my first post. 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!

      Reply
      • Kristen Chidsey

        September 11, 2021 at 7:48 am

        Hi Ronda! I absolutely LOVE hearing that you feel this recipe is the best! Thank you for sharing and I hope they make your Christmas morning extra special.

        Reply
    3. Susan

      April 30, 2021 at 10:50 am

      5 stars
      Yummie!!! Will try the vegan blueberry next.

      Reply
      • Kristen Chidsey

        April 30, 2021 at 11:50 am

        I am so happy you loved this Susan. I hope you enjoy the Blueberry Pancakes as well. One of my favorites.

        Reply
    4. Shelley Beck

      April 20, 2021 at 2:32 pm

      5 stars
      I am NOT a pancake person, but this was delicious! Blueberries, strawberries,and mango with a touch of powered sugar on top. Phenomenal! I loved being able to make this in my cast iron skillet too. Thank you!

      Reply
    5. Ashley

      April 20, 2021 at 9:23 am

      5 stars
      I made these for my kids and everyone loved them. A nice change from regular pancakes!

      Reply
      • Kristen Chidsey

        April 20, 2021 at 10:01 am

        I love hearing your family enjoyed!

        Reply
    6. Gina

      April 20, 2021 at 8:39 am

      5 stars
      5 stars!!! Everyone needs to try this!

      Reply
      • Kristen Chidsey

        April 20, 2021 at 10:02 am

        YAY! SO happy to hear you enjoyed Gina!

        Reply
    7. Kristina P

      April 17, 2021 at 12:12 pm

      5 stars
      My husband loves breakfast but he was too busy this morning to make his usual bacon and eggs, so I decided to take a gamble and make this for him since he also loves pancakes but is not a fan of French Toast. I, on the other hand, am a huge French Toast fan. For these reasons, I absolutely loved this, but for him was just OK. The recipe itself is wonderful and you can really play with it to change flavors. I left out the cinnamon because I wouldn't add cinnamon to pancakes or waffles. I loved the eggy French Toast quality and it's so easy to make! You never let me down, Kristen!

      Reply
      • Kristen Chidsey

        April 17, 2021 at 1:28 pm

        So happy to hear you enjoyed Kristina! I wish your husband did as well, but you are right, this is more suited to those that enjoy the eggy quality of French Toast.

        Reply
    8. Linda

      April 17, 2021 at 10:50 am

      5 stars
      I used my home ground WW....and from picture, don’t know if it was heavier or not...very good flavor! Thanks for sharing. Followed Exactly.

      Reply
      • Kristen Chidsey

        April 17, 2021 at 1:29 pm

        So happy you enjoyed! I opt for home ground whole white wheat myself Linda.

        Reply
    9. Beth

      November 02, 2019 at 1:05 pm

      5 stars
      I am not a morning person but I would jump out of bed for this breakfast option! Delicious!

      Reply
      • Kristen Chidsey

        November 03, 2019 at 7:23 am

        I am glad this breakfast choice made you excited to start your day Beth!

        Reply
    10. Katie

      November 02, 2019 at 12:43 pm

      5 stars
      I didn't know I would like the whole wheat in this so much! It was a hit with my family.

      Reply
      • Kristen Chidsey

        November 03, 2019 at 7:24 am

        I am so glad your family enjoyed this so much Katie!

        Reply
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