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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.
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!