A Dutch Baby Pancake is one of the easiest pancake breakfast recipes EVER! This crispy oven pancake comes together with 5 minutes of prep and bakes up into a fluffy, crispy, irresistibly good giant pancake.
What is a Dutch Baby Pancake?
A Dutch Baby Pancake is also referred to as a German Pancake or Oven Pancake, but it really is an Americanized recipe, that according to Wikipedia, was inspired by German Pfannkuchen which is a crispy egg-based pancake fried in butter.
A Dutch baby is a giant oven 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 buttery and crispy around the edges.
Reasons to Love A Dutch Baby Pancake
- Easy Pancake Recipe. The pancake batter comes together with ease using a blender. And instead of tending to flipping pancakes, you can pop this Dutch Baby into the oven and let it work its magic.
- Fun to Watch Bake. As the Dutch baby bakes, it gets super puffy in the center, looking as though it may explode. I remember sitting by the oven with the light on watching it bake, and my kids do the same today.
- Amazing Flavor & Texture. Dutch Baby Pancakes are buttery and eggy, similar to Crepes or French toast, with crispy, caramelized edges like waffles. It is a combination of the best of all three breakfasts in one giant oven pancake.
- Impressive Results. Even though it is exceptionally easy to make a Dutch Baby, it has show-stopping appeal, as it comes out puffy and grand from the oven.
Notes on Ingredients & Equipment
- Flour: Use either all-purpose flour or whole white wheat flour, which is light and fluffy and still 100% whole grain.
- Milk: Whole milk results in the richest results, but truly any variety of milk or non-dairy milk works in this recipe.
- 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.
- Oven-Safe Skillet: It is crucial to use a 10-inch oven-safe skillet when cooking an oven pancake. As the pancake is baked at 425 degrees F, you need to ensure the skillet can handle that high heat. I recommend using either a stainless steel skillet or a cast-iron skillet, not a nonstick skillet at this high temperature.
- Blender: A blender is best to prepare the pancake batter as it helps to create a light and airy batter that will puff up beautifully and not be overly dense.
Tips for the Best Dutch Baby
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Melt and cool the butter before adding to the pancake batter. This will prevent the eggs from scrambling.
- Use a blender. It is really best to blend the batter for a Dutch Baby pancake, as it will create a light, evenly combined pancake batter.
- Add wet ingredients to the blender first. Adding the milk, eggs, vanilla, and melted butter to the blender before adding the flour and salt will help the blender evenly blend the pancake batter.
- Bake immediately before intending to serve. While Dutch Babies will still taste delicious hours after preparation, they have jaw-dropping appeal when served straight from the oven as they are super puffy.
- Don't peek! If you want to watch the Dutch Baby bake, turn the oven light on. But it is best to leave the oven closed until the baking 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!
Serving a Crowd?
You can easily double this recipe to create a large Oven Pancake. Double the ingredients and use a 9x13 baking dish instead of a 10-inch skillet. Be sure the baking dish is safe up heat up to 425 degrees F.
More Pancake Recipes
- Chocolate Chip Pancakes
- Whole Wheat Pancakes
- Banana Oat Pancakes
- Strawberry Cheesecake Pancakes
- Easy Eggless Pancakes
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 - Easy Oven Pancake Recipe
- 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 tsp cinnamon optional
- ¼ teaspoon table salt
- ½ cup all-purpose flour see notes
- powdered sugar for serving
- fresh berries for serving
- Preheat your 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.
- Place eggs, vanilla, milk, salt, cinnamon, maple syrup, and the tablespoon of melted, cooled butter, and flour into the blender (in that order) 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 and 2023 with new pictures and a video.