This Dutch baby recipe is a large, puffed pancake baked in a skillet and finished with fresh fruit and whipped cream. It’s an easy, elegant option for brunch or breakfast when you’re feeding a group.
When I host brunch I like to offer a mix of sweet and savory dishes—think lemon sour cream waffles, a bacon-and-egg casserole, baked donuts, and this simple, impressive Dutch baby pancake.
I’ll be honest: sometimes I’m tired of standing at the stove flipping endless small pancakes. A Dutch baby gives you one large, oven-baked pancake—no flipping required. It makes a dramatic centerpiece for a weekend brunch and can be dressed up any way you like: fresh fruit, a dusting of powdered sugar, maple syrup, or even a drizzle of chocolate.
What is a Dutch baby?
A Dutch baby is essentially a large, sweet popover baked in a skillet. It’s also called a German pancake, puffed pancake, or Dutch puff. The version known as the Dutch baby became popular in the United States in the mid-20th century and is based on traditional German batter-pancake techniques.
How to make a Dutch baby pancake
The batter is quick and easy: eggs, milk, flour, sugar, salt and a touch of vanilla. Blend everything until smooth, then pour the batter into a skillet that’s been coated with melted butter. Bake in a hot oven until the edges are puffed and golden and the center is set.
Tips for a perfect Dutch baby
- The pancake puffs dramatically when it comes out of the oven but will deflate quickly as it cools. That’s normal—serve it right away for the best presentation.
- Serve with maple syrup, powdered sugar, Nutella, or a generous spoonful of whipped cream.
- To vary the flavor, add fresh fruit on top before baking so it bakes into the batter—blueberries, raspberries, apricots, peaches, or thinly sliced apples all work well. Chocolate chips sprinkled over the batter are another tasty option.
- If you need to reheat leftovers, warm them gently in a 300°F oven so they don’t dry out.
- To feed a larger crowd, double the batter and bake it in a 9″ x 13″ pan, then cut into squares.
- For individual portions, mix the batter with the butter and bake in greased muffin tins to create mini puffed pancakes.
Once you try this, it’s likely to become a regular weekend treat. There’s something special about pulling a beautifully puffed pancake from the oven and serving it straight away.
More breakfast recipes
- Strawberry Waffles
- Cream Cheese Danish with Fruit
- Cinnamon Roll French Toast Casserole
- Nutella Crepes
- Donut Bread Pudding
Dutch Baby Recipe
Time
Ingredients
- 4 large eggs
- 1 cup milk (I use 1%)
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- fresh berries and whipped cream for serving
- mint sprigs for garnish optional
Instructions
-
Preheat the oven to 400°F (200°C).
-
Place the eggs, milk, flour, sugar, salt and vanilla in a blender and blend until smooth and combined.
-
Heat a 10-inch cast iron skillet or nonstick pan over medium-high heat. Add the butter and let it melt, coating the pan.
-
Pour the batter into the hot skillet and transfer the pan to the oven. Bake until the pancake is puffed, golden and set in the center, about 20–25 minutes.
-
Top with fresh berries and whipped cream, garnish with mint if desired, cut into wedges, and serve immediately.
Nutrition
This post was originally published on June 10, 2015 and updated on May 21, 2019 with refreshed content.