Dutch Baby
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Start your day off right with a Dutch baby—a big, puffy pancake baked in a sizzling-hot buttered skillet.
Sometimes called a German pancake, a Dutch Baby is a big, poofy, family-style pancake with a custardy center—think of it as a cross between a crepe, a pancake, and a popover. It’s guaranteed to get oohs and ahhs when you set it on the table, and it’s so simple to make. You whirl up the batter in a blender, pour it into a sizzling-hot buttered skillet, and then slide it into the oven. As the Dutch baby bakes, the sides rise above the edges of the pan, creating a golden, puffy crust with a tender, eggy middle.
You’ll see from the photos below that Dutch babies collapse quickly as they cool, so have everyone seated at the table when you pull it out of the oven for maximum wow factor. To serve, dust the the pancake with confectioners’ sugar and top with fresh berries, if desired, then slice into wedges and drizzle with maple syrup.
Table of Contents
“Super easy and tasty! My boys devoured it within minutes and wanted more! Another hit that we’ll add to the brunch rotation!”
What You’ll Need To Make A Dutch Baby
Step-by-Step Instructions
Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes. In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla.
Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven.
Pour the batter into the buttered skillet.
Carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden.
Dust the Dutch baby with confectioners’ sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
Video Tutorial
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Dutch Baby
Start your day off right with a Dutch baby—a big, puffy pancake baked in a sizzling-hot buttered skillet.
Ingredients
- 3 large eggs
- ½ cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ cup milk
- 1 tablespoon maple syrup, plus more for serving
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Confectioners' sugar, for serving (optional)
- Fresh berries, for serving (optional)
Instructions
- Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes.
- In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
- Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
Nutrition Information
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- Per serving (4 servings)
- Calories: 220
- Fat: 13 g
- Saturated fat: 7 g
- Carbohydrates: 17 g
- Sugar: 5 g
- Fiber: 0 g
- Protein: 7 g
- Sodium: 214 mg
- Cholesterol: 165 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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There were so many pop up ads I couldn’t read the recipe.
I was not happy at all with the way this turned out. It puffed up but by the time we ate it 5 minutes later it was rubbery as another person also said. Perhaps it should not be blended 30 seconds?
Perfect! I was afraid it wouldn’t puff up because another recipe had required all ingredients be at room temperature.
Nice change from pancakes!
Sunday mornings usually mean pancakes, bacon and fresh fruit. I’ve always wanted to try making dutch babies, and this recipe was easier than I anticipated. For my family of five (including three teenagers) I make a double batch, using two cast iron pans. Everyone agrees these are a big step up from pancakes. Thank you for the great recipe!
I always thought a Dutch Baby would be difficult to make – so wrong! Made this morning and my husband and I raved about it all through our breakfast! I used a 10″ iron skillet as recommended and followed your recipe exactly. I wouldn’t change a thing, although it is impossible not to have seconds! It even stays warm in the skillet without overcooking. Delicious and so easy to make in the blender. Thanks, Jenn
Just made for Sunday breakfast and my family and I loved it. I made no modifications as we don’t have any restrictions to adhere to and it came out perfect and delicious. I love the egginess and how pretty the DB turned out. I make pancakes every weekend and this was even better.
Thanks so much for this recipe, Jenn!
Delicious and easier to make than I anticipated. Thank you! Barbara K.
A 10” skillet seemed too small for this. I’ll use a casserole pan next time
I made this…it’s VERY salty! I remade it with eliminating the salt and adding 1 T of sugar. I also added a pinch of nutmeg and a bit less than 1 t of vanilla. My version was perfect!
Thank you for sharing this recipe. It is so easy to whip up. Very tasty too!
I goofed a recipe and didn’t know what to do with four eggs and half a cup of milk that had already been whisked together. I found this recipe and even though I had one extra egg in the mix, I decided to give it a go. So easy and so delicious. I might never make pancakes again after this effortless Dutch baby. Thanks for the recipe! (Although I have to say your pancake recipe is also bomb) 🙂
I didn’t want to search for my own recipe today, so I used yours with a couple of modifications and it was excellent. I used oat flour and almond milk and omitted the tablespoon of syrup. I baked it in my 10″ enamel-clad cast iron skillet. And although the first two slices I took from the pan did stick a little bit, don’t you worry, I got those pieces of goodness! The second two slices came out of the pan slick as a whistle, so I think waiting a minute or two longer to serve is the key. For the topping I melted 1 T. butter in a sauce pan, about 1 cup frozen blueberries, about 1/2 an apple diced, and about 1/2 cup maple syrup, and simmered it just until the apples were tender. This was so delicious! Glad I chose your recipe from all the others! Thank you!
This is exactly what I was craving. I have never tried to make one on my own but this Dutch Baby was easy and tasted great.
I have a dairy allergy so I had to substitute oat milk and non dairy margarine and it still turned out great using this recipe
Do you have to use the blender
As long as you whisk it thoroughly, I think it should work – enjoy!
This was my first time making a Dutch Baby and the recipe was super simple and tasty. It puffed up nice and had a really fluffy texture. I would definitely use this recipe again.
I wanted to show you a picture. It did not puff up at all. Isn’t it supposed to? I don’t know what I did wrong. Flat as a, well, pancake, and a rubbery texture. Edible, but we’re not enjoying it.
Hi Jackie, I’m sorry this was a flop for you! Did you make any adjustments to the recipe or ingredient substitutions? Did you use a 10-inch skillet?
I have wanted to try a Dutch Baby for years. I am so glad I did. This recipe was amazing! It was so easy to throw together. I will be making these regularly.
I’m using a 12 inch skillet. In an earlier comment you recommended making 1.5 recipe. How would I half 3 eggs?
Also, will it work in a 12” enameled cast iron skillet?
Hi Kathy, for the 3rd egg, beat it in a measuring cup, discard half of it, and use the remaining half. And I wouldn’t recommend an enameled cast iron skillet as I think the Dutch baby will stick.
Me and my little sister made one for an afternoon snack and it turned out perfect! We topped it with fruit compote and maple syrup and it was so good that now my big brother is making two more! The recipe was also very simple and easy. These Dutch Babies would definitely be something I would recommend to a friend.
Delicious and easy, had to make two batches so my 7y.o. could have seconds!
This recipe is perfection-so, so good! A friend introduced me to a Dutch baby at a nearby restaurant. Now I can make at home and if I’m honest, I think that your recipe is better. Thank you!
This is an excellent and so easy recipe. We used to get Dutch Babies at a local chain when we lived in Dallas. They served each customer with melted butter, confectioners sugar and lemon juice for them to mix on top of the Dutch Baby to make a sauce. So good. I think I prefer it to maple syrup.
Cannot believe no one ever told me about this!! 5 stars
Very easy delicious recipe with wonderful results. My family was very impressed. It’s a keeper!!!
Loved these. Came out exactly as your photo. Especially appreciated the reminder to grab a hotpad when removing the pan from the oven. I’m 71 and it seems I need these reminders more not less often now:) Unfortunately, the number of pop-up ads was an obstacle getting through the recipe. I realize this is how you are compensated for your work, so not blaming you.
Use the web browser called Brave! It eliminates the adds on all the recipe sites. So helpful.
Super easy and tasty! My boys devoured it within minutes and wanted more! Another hit that we’ll add to the brunch rotation!
Good overall flavor and turned out beautifully golden. I loved the addition of maple syrup, but the third egg made it a little too eggy for my preference. Next time I will make with just two.
My grands and whole family love this easy breakfast meal. Berries or jam, maple syrup and a dollop of softened cream cheese… So many ways to top it!
This was a delicious recipe. Easy to make a quick to bake! Love it and would recommend.
Love this . Make it on my boat for easy treat. However I have a oven thermometer and find it’s usually cooked well at 15 to 17 min.
This recipe was easy, beautiful and delicious. Perfect for company or just a family meal on Saturday.
This is so good. I’ve made it several times, topping it with local strawberries and blueberries from our garden. Once the berry season is done in a couple weeks, we’ll try local peaches in June and July.
This is the dish my niece requests the most for weekend breakfast. The presentation is impressive! Today we topped it with blackberries, garden fresh mint and powdered sugar. She went back for more! Thank you Jenn for such a winner!
Hi Jen. I recently tried this recipe and it was one my whole family enjoyed. I am helping out at a brunch for senior citizens in a few days and was wondering if this could be made in muffin tins for individual serving. If so, would any adjustments be needed ie cooking time, oiling the tins?
Hi Shelley, While I think it could work to make these in an oiled muffin tin, I would be nervous to try it out on a crowd without testing it first. So I would do a test batch just to be sure they don’t stick and also gauge the cooking time (it will likely be less).
Have made this several times and we love it….strawberries, blueberries, bananas all good on it!
Perfection, it was delicious and much easier than I thought it would be.
This was awesome! I mixed some organic raspberry jam into cottage cheese, and some homemade cannabutter 1:1. Definitely make this again!
So easy to make and delicious!
The best, turns out perfect every time. Thank you. We really enjoy them
Absolutely delicious and so easy! We doubled it and put it in a 12 inch cast iron skillet. It didn’t seem like it was puffing up at the end of the 20 minutes, so I switched to convection for a few minutes, and it rose high! We served it with butter, confectioners sugar and lemon juice. So good. Thank you Jenn, I have loved every recipe of yours that I have tried.