Dutch Baby Pancake (aka German Pancakes)
A Dutch Baby (or sometimes called German Pancakes) is light, airy, and sweet. Made with six simple ingredients, it’s incredibly easy to whip up, just mix everything in a blender, bake for twenty minutes, and DONE. Top with fresh fruit, a dollop of whipped cream and a good drizzle of maple syrup…ah, beyond perfect!
Get ready to bookmark this Dutch Baby recipe because I guarantee you’re going to want to make this deliciousness on a very regular basis! I’m a huge fan of breakfast food, and there is nothing better than a serving of sweet, delicious baked pancake when you wake up in the morning.
The Dutch Baby Pancake has always been a special treat in our house. My kiddos often request this for their birthday breakfast and it’s always on our holiday brunch menu. It’s a great option anytime you want to make an impressive breakfast the whole family will enjoy!
I love how easy and simple these dutch babies are to make, and it came out so delicious! My kids loved it! Will make again!— Alison
You only need 6 basic ingredients to make this easy Dutch baby pancake recipe. And you probably have them all in your kitchen right now! Here’s the lineup:
- Butter. The butter is melted in the baking dish, so nothing sticks to the pan, but it also provides fat for the pancake to bake properly. Use salted or unsalted butter.
- Eggs. The base of the recipe. You’ll need 6 large eggs! Room temperature is best.
- Milk. Use any milk variety you’d like, even non dairy milk will work. However, whole milk is nice and rich and will give you the best result.
- Flour. Use all-purpose flour for a perfectly light and fluffy pancake with the best texture.
- Salt. Enhances the flavor.
- Vanilla. Use pure vanilla to give this a subtle sweet taste.
How to make this recipe
This whole process could not be easier and only takes about 5 minutes of prep time! Here’s how to make a giant, fluffy Dutch baby:
- Melt the butter. Start by adding the butter to a baking dish. You could also use a 10-inch cast iron skillet or other oven-safe skillet. Place baking dish into your preheated oven to melt the butter.
- Blend the pancake ingredients. Meanwhile, add eggs, milk, flour, salt and vanilla into a blender. Blend until the mixture is well combined. The batter should be smooth and runny.
- Bake. Pour pancake batter into the hot baking dish, over the melted butter and bake 20-25 minutes, or until pancake has lifted up and turned golden brown.
- Serve. Once cooked, remove from oven, dust with confectioners’ sugar, and serve with whipped cream, maple syrup and fresh berries or any other favorite pancake toppings.
- It is normal for the pancake to get really puffy while cooking, and then quickly deflate once it’s removed from the oven. Don’t be frustrated, this is exactly what’s supposed to happen!
- Mix things up and try adding about a cup of fresh fruit over the top of the pancake batter, before it goes into the oven. The fruit will bake into the batter, and is so delicious! Blueberries, raspberries, strawberries, peaches and apples are all great options. You can also sprinkle chocolate chips over the batter before it bakes.
- If you prefer, you can use a large cast-iron skillet instead of a 9×13″ baking dish. Follow the recipe exactly and use the cast-iron skillet to make the pancake.
- Another fun option is to make individual puffed pancakes! Simply mix the melted butter into the batter, then evenly divide the batter into a greased muffin pan.
Frequently asked questions
The term “Dutch baby” originated from an American restaurant owner whose use of “Dutch” was a change-up to the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions. So, this recipe is actually not even Dutch!
It’s a giant, fluffy popover pancake that’s baked in the oven. It’s also sometimes called a German pancake, puffed pancake or Dutch puff. The batter is a super simple mix of basic ingredients that gets mixed in a blender and baked in a skillet or pan. Once heated in the oven, it will start to puff around the edges, rising higher and higher until it looks more like a popover. Once those edges turn golden and after about twenty minutes, it’s ready to enjoy.
A Dutch baby is very similar to a Yorkshire pudding, however Yorkshire pudding is usually baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are typically sweet.
Serve this dish the way you would normally serve pancakes! I typically dust the whole Dutch baby with powdered sugar and then serve the slices with a dollop of whipped cream, fresh fruit and a drizzle of warm maple syrup. So good! Other topping options:
- Nut butter
- Sliced almonds or chopped pecans
- Shredded coconut
- Jam or jelly
This easy recipe pairs well with a variety of breakfast sides. Below are favs:
- Hash browns or breakfast potatoes
- Fresh fruit or fruit salad
- Bacon, sausage, or ham
Dutch baby pancakes are best served fresh from the oven. However, if you have leftovers, store them in an airtight container in the fridge for up to about 4 days. To reheat it, you can pop it in the microwave or warm it in the oven or in a toaster oven at 300 degrees F.
I love that this Dutch Baby is perfectly rich, buttery and fluffy. So scrumptious! My kids request this breakfast treat all of the time, and I’m always happy to oblige. Sometimes we even enjoy this for dinner with bacon or sausage and eggs. Yum!
More breakfast recipes
- Easy Coffee Cake
- Brioche French Toast
- Strawberry Banana Muffins with Oat Streusel Topping
- Best Buttermilk Pancakes
- Belgian Waffles
If you try this delicious recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Dutch Baby (aka German Pancakes)
- 1/4 cup (4 tablespoons) butter
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, whipped cream, yogurt, almond or peanut butter, butter, powdered sugar, fresh berries
- Preheat oven to 425°F. In a glass 9×13″ baking dish, add butter. Place dish into the oven to melt butter while the oven preheats. Keep a close eye on it, though, and remove from oven once it is melted (about 2 minutes).
- In a blender, combine eggs, milk, flour, salt and vanilla. Blend well, scrapping down sides of blender as needed.
- Pour pancake batter into the hot baking dish, over melted butter and bake 20-25 minutes, or until pancake has lifted up and turned golden brown.
- Remove from oven, cut, dust with powdered sugar and/or serve with maple syrup and fresh berries or any other favorite pancake toppings.