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A Dutch Baby Pancake is one of the easiest pancake recipes ever! With just 5 minutes of prep, this recipe delivers a show-stopping oven pancake that's beautifully puffy, irresistibly buttery, and the perfect combination of soft and crispy.
Serve this buttery, crispy oven pancake with a side of baked bacon or Homemade breakfast sausage and a honey lime fruit salad for one unforgettable breakfast or brunch.
My Personal Favorite Pancake Recipe
When it comes to pancakes, my kids always vote for chocolate chip pancakes, while my husband chooses strawberry cheesecake pancakes every time. As for me, if given the choice, I'll always opt for a Dutch Baby Pancake (also known as a German Pancake or Oven Pancake).
My personal favorite pancake is nothing like the classic light and fluffy variety. Made with a rich, eggy batter and featuring buttery, caramelized edges, a Dutch Baby Pancake combines the flavor of crepes with the texture of French toast and waffles--it's simply magical.
Despite how easy it is to make, the presentation of a Dutch Baby Pancake is stunning. As it bakes, the batter caramelizes and puffs up dramatically, almost like Yorkshire pudding. Finished with a dusting of powdered sugar and topped with berries and maple syrup, it is hard to beat a buttery, rich Dutch Baby Pancake.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Flour: Use all-purpose flour or whole white wheat flour for best results.
- Milk: While whole milk will yield the richest results, any variety of milk works (dairy or non-dairy).
- Cinnamon: Feel free to omit the cinnamon if desired. I love the flavor it adds, but it is not a traditional addition.
- For Serving: I recommend serving a Dutch Baby with a dusting of powdered sugar and additional maple syrup and fresh berries as desired.
Note on Equipment
It is crucial to use a 10-inch stainless steel skillet or 10-inch cast-iron skillet that can withstand temperatures up to 425°F.
How to Make a Dutch Baby Pancake
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Batter. Combine milk, eggs, melted butter, vanilla, maple syrup, salt, and flour in a blender in the order listed. Blend until smooth, creating a light and fluffy batter.
- Melt Butter in Skillet. Place a couple tablespoons of butter into the heat-safe skillet and place the skillet into the oven to allow the butter to melt. That melted butter prevents the Dutch baby pancake from sticking to the pan and gives the pancake it's rich, buttery edges.
- Bake without Peaking! Pour the batter into the skillet and bake until golden and puffy, but do not be tempted to open the oven. If you want to watch the Dutch Baby Pancake puff up as it bakes, turn the oven light on. It is best to leave the oven closed until the baking time is complete so that the oven pancake can rise as it should.
- Serve Immediately. While a Dutch Baby Pancake will still taste delicious hours after preparation, they have jaw-dropping appeal when served straight from the oven as they are super puffy. Serve with a dusting of powdered sugar, maple syrup, and/or fresh berries.
Serving a Crowd?
How to Double a Dutch Baby Pancake
You can easily double this recipe to create a Dutch Baby Pancake large enough for 8 generous servings. Simply double the ingredients and bake as directed in an oven-safe 9x13 baking dish that can withstand heat up to 425°F.
More Favorite Pancake Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dutch Baby Pancake
Video
Ingredients
- 3 tablespoons unsalted butter, divided
- 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
- powdered sugar, maple syrup, and berries, etc., for serving
Instructions
- Preheat the oven 425℉.
- Melt one tablespoon of butter in a heat-safe bowl in the microwave 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.
- Layer the ingredients in the following order into the blender: 3 eggs, ⅔ cup milk, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon salt, and ½ cup flour. Blend until smooth.
- Place 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 and then pour the pancake batter into the skillet.
- Return the skillet to the oven and bake the Dutch Baby 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2016 but was updated in 2025.
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!
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.
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.
So happy you enjoyed! I opt for home ground whole white wheat myself Linda.
I am not a morning person but I would jump out of bed for this breakfast option! Delicious!
I am glad this breakfast choice made you excited to start your day Beth!
I didn't know I would like the whole wheat in this so much! It was a hit with my family.
I am so glad your family enjoyed this so much Katie!
this is a great recipe!
Thank you!
My family loved this! I don't know why I haven't made them sooner.
I am SO glad you enjoyed Stephanie!
This is such a great day starter!
It really is!