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dutch baby pancake being drizzled with syrup

Dutch Baby Pancake (aka German Pancakes)

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A Dutch Baby Pancake (or sometimes called German Pancakes) is light, airy, and sweet. Made with six simple ingredients, Dutch Babies are incredibly easy, 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!
Course Breakfast, Brunch
Cuisine German
Keyword Dutch Baby Pancake, German Pancakes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings
Calories 233
Author Kim


  • 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 9x13" 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.


The Dutch Baby Pancake is best served fresh from the oven. If you need to reheat it later, you can warm it in the oven or in a toaster oven at 300 degrees F.
Photos by Sasha at Eat Love Eats.


Serving: 1serving | Calories: 233kcal | Carbohydrates: 18g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 168mg | Sodium: 267mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 642IU | Calcium: 77mg | Iron: 2mg