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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.
More Favorite Pancake Recipes
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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.
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!
Delicious! I subbed whole wheat flour (the only one I had on hand) and it worked perfectly. No need to worry about how to store or reheat! My kids gobbled this up! Thank you
I just love hearing this, Kristin! Thank you so much for taking the time to share.
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!
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.
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!
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.
Yummie!!! Will try the vegan blueberry next.
I am so happy you loved this Susan. I hope you enjoy the Blueberry Pancakes as well. One of my favorites.
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!
I made these for my kids and everyone loved them. A nice change from regular pancakes!
I love hearing your family enjoyed!
5 stars!!! Everyone needs to try this!
YAY! SO happy to hear you enjoyed Gina!