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Dutch Baby
A Dutch baby is a big, puffy, family-style 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.
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.
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Dutch Baby
A Dutch baby is a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 cup milk
- 1 tablespoon maple syrup, plus more for serving
- 1/4 teaspoon salt
- 1/2 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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Très bonne recette pour un déjeuner le dimanche. Délicieux.
Reg
I just made this today for Saturday breakfast. It was so easy. I followed the recipe exactly and it was delicious!
Hi,
Can this be made in disposable tin foil pans? I don’t have ovenproof skillets.
Unfortunately, I think you’ll have a problem with them sticking, so I wouldn’t recommend it. Sorry!
My mom has been making dutch baby pancakes my whole life! I love them with a squeeze if lemon right before I take a bite! Thanks for posting!
Hi 🙋🏼♀️ I made this today and it came out a bit dense and chewy – could that be the flour I used? Or that I mixed it for a touch too long maybe? All purpose flour here in Aus is plain flour – was I meant to use self raising?
Hi Kez, I don’t think you did anything wrong — I wouldn’t think of it as dense, but it does have a bit of a chew to it (and you used the correct kind of flour).
This was a wonderful breakfast recipe and my wife very much appreciated it so thank you.
Could another pan be used if I don’t have a cast iron pan? Thanks!
Hi AK, Sure, An oven-safe nonstick pan will also work. Hope you enjoy!
It was the easiest Dutch baby recipe and it turned out great. I added one tsp sugar and put blueberries on top.
Made this for Mother’s Day. Never made a Dutch baby before. It was easy to make and delicious. Served with strawberries and sweetened whipped cream. It was a hit!
Just made the Dutch Baby this morning for Mother’s Day and it was a big hit!!!
Easy to make and my husband gave me a “10 out of 10” for it.
Would definitely make for a special breakfast again.
Loved it!!!
This was amazing! Thanks for sharing this great Mother’s Day gift. I saw this and had to make it for myself and my son this Mother’s Day. Being stuck inside in Ontario means looking for little treats like this to brighten the day.
Perfect Mother’s Day breakfast! Easy and delicious, I really didn’t need syrup I enjoyed it without. I doubled the recipe and made 2 in my nonstick pans. I will definitely be making again and again. Thank you for all of your wonderful recipes!
Thank you for the recipe! Just made it, loved that it was so easy, and quick. Turned out fabulous, my husband and I ate it all, will definitely make again. Very tasty and loved every bite. Better than Pancake House, or Smitty’s which is off limits right now. Best part is we can enjoy this delicious pancake while still in our pyjamas, 😂
Hi Jen,
Would almond milk work here in lieu of the reduced fat milk?
Thanks
Janelle
Sure – enjoy!
This looks amazing! Would it work with a gluten free flour? Has anyone tried it?
Hi Jess, I haven’t tried it, but I do think gluten-free flour would work.
Yup! I usually use king Arthur cup for cup. Sometimes with other flours it doesn’t puff up the same but it’s always tasty. The puff doesn’t last long anyway so I’m never bothered by it. Enjoy!
It works very well with gluten-free flour. Gluten free flour tends to absorb moisture more slowly than wheat flour. It’s generally recommended to let the batter rest for at least a half an hour, but I have on occasion let it sit overnight so that I could start cooking first thing in the morning.
The recipe has a lot of room for experimentation. I have added Cream cheese to make the middle creamier. It’s what I had hanging around. You can drop fruit into the blender. I have used bananas, strawberries, and/or peaches. My guess is blueberries would be great. You can also experiment with spices like cinnamon. Or the recipe is delicious just the way it is. We just had it this morning with a choice of Maple Syrup or a blend of sour cream and jam. Fig jam also is a nice topping.
David
Hi, Thank you for ALL the delicious and no-fail recipes. Can this be made in single servings?
Sure, if you have skillets that small. The cook time will likely be a bit shorter.
OMG!!!!! This was amazing!!!! I made it today right after I received your email Jenn, and I have to say it is definitely a 5 star! It was light and fluffy and just the right amount of delicious goodness. My whole house smells delightful too. I served it to my work from home husband who loves working from our back deck. He couldn’t get enough. I served it with blueberries, strawberries and powdered sugar on top. He enjoyed it so much, and asked when I could make it again. Thumbs up to all of your great recipes. Thanks so much for sharing! One question though, any hints on how I can get it to not stick to my cast iron Le Creuset pan? I did exactly what you mentioned and it stuck anyway. It was definitely worth it, but cleanup isnt a breeze. I will take any hints as far as easier cleanup.Thanks again.
So glad you and your hubby enjoyed it! I believe the best way to wash a Le Creuset cast iron skillet is by hand with hot soapy water, but I would check with the manufacturer to be sure. Are you by chance washing the skillet in the dishwasher? If so, you may need to season it with a bit of vegetable oil after each use. (I use a well-seasoned Lodge cast iron skillet and don’t have any issues with sticking.)
How about a piece of parchment paper on the bottom?
I just made this for lunch right after receiving your email. It was light, fluffy and absolutely delicious with berries and maple syrup. YUM!!
Made this for my family this morning and everyone loved it! My husband is a British ex-pat and said it reminds him a lot (me too!) of a big Yorkshire pudding, but sweet.
Thank you for sharing!
Hi Jenn. Thanks for knocking it out of the park AGAIN. My notes.. I wiped the cast iron skillet with avocado oil before putting it in the oven and I clarified the butter in the microwave to remove the milk solids — the part that burns — before pouring it into the pan. To clarify, bring butter just to a boil in the microwave and let it sit for a couple minutes. The milk solids will drop to the bottom. You can then pour the clarified butter just till the white solids start to pour then stop pouring and throw the solids out.
Looks fabulous. Can you use a mixer instead of a blender?
We love all you recipes ♥️
Yep, just be sure it’s well blended. 🙂
Hi, looks amazing! but could gluten free flour be used as my partner is celiac, if so would it be plain or self raising?
Hi Sandra, I do think it would work, and I would use plain. 🙂
I use a hand whisk so a mixer would def work too!
This is an amazingly delicious recipe and it’s actually very simple. (I love the version with the ham and cheese, too!) It’s a huge family pleaser in our house…. somehow there’s never enough.