22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Dutch Baby

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Start your day off right with a Dutch baby—a big, puffy pancake baked in a sizzling-hot buttered skillet.

Dutch baby with fruit in a 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.

“Super easy and tasty! My boys devoured it within minutes and wanted more! Another hit that we’ll add to the brunch rotation!”

Chris N.

What You’ll Need To Make A Dutch Baby

dutch baby ingredients

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.

dutch baby ingredients in blender

Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.

Blended mixture in a blender.

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.

melted butter in skillet

Pour the batter into the buttered skillet.

batter in skillet

Carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden.

dutch baby out of the oven

Dust the Dutch baby with confectioners’ sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.

Dutch baby in a skillet with fruit.

Video Tutorial

You May Also Like

Dutch Baby

Start your day off right with a Dutch baby—a big, puffy pancake baked in a sizzling-hot buttered skillet.

Servings: 4
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes


  • 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)


  1. 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.
  2. 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.
  3. 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

Powered by Edamam

  • 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.

See more recipes:


  • I made this today and it was easy and perfect! I had to use my KitchenAid mixer with the whisk as my blender pooped out. I think whisking it on highest speed did the job! Delicious!

    • — Teresita Perez on January 22, 2023
    • Reply
  • Jenn
    I am planning on making this in a few days for a Brunch. Would I be able to substitute almond milk or should I stick with regular milk? Thanks.

    • — Ilene on January 8, 2023
    • Reply
    • Sure, almond milk is fine here. Enjoy!

      • — Jenn on January 9, 2023
      • Reply
  • This is a perfect weekend breakfast. The presentation straight out of the oven is sensational. This is often requested and today I made 2! Thank you Jenn for this perfect recipe ♥️

    • — Trina W on December 11, 2022
    • Reply
  • I followed the directions but it never puffed up. It’s a giant dense pancake. I did use GF flour and I am at a higher altitude. Any suggestions for next time?

    • — Sarah B on November 11, 2022
    • Reply
    • Hi Sarah, sorry you had a bit of a problem with this! While I’ve never made it with gluten-free flour, I don’t think that was the issue and that it was more likely the altitude. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.

      • — Jenn on November 11, 2022
      • Reply
      • Absolutely brilliant and such an easy meal to made as a fun mid week dinner.

        • — Sue on May 10, 2023
        • Reply
  • Really yummy but mine didn’t turn out quite so pretty. It never completely puffed up but it’s still really good. My kids are calling it breakfast pizza and trying different toppings. I do think my oven temp is a bit off so that’s hopefully why it didn’t work completely the same for me.

    • — Candie on August 27, 2022
    • Reply

    • — F. WEBB on July 14, 2022
    • Reply
    • How long do you think I would need to cook it if I doubled the recipe in a 12” pan??

      • — Little Leslie on February 19, 2024
      • Reply
      • Hi Leslie, I think it will take a little longer, but not much, so keep a close eye on it.

        • — Jenn on February 21, 2024
        • Reply
  • Not sure what happened in ours, but following each step and double checking, the recipe required over 35 minutes of cooking time and it still didn’t look like it was done yet. This isn’t our first time making dutch babies either and yet this didn’t really turn out

    • — J M on June 20, 2022
    • Reply
  • Hi, I wonder, Jenn, if I can use a whole wheat flour for this. What will be your suggestions?
    Thanks in advance.

    • — Natalie on June 18, 2022
    • Reply
    • Hi Natalie, I haven’t used whole wheat four for this, so it’s hard to say. . I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can use all whole wheat. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out!

      • — Jenn on June 20, 2022
      • Reply
  • Love it.

    How would one store this for later consumption?

    I made this into cupcake sized ones with extra batter. I figure into the fridge would be fine, but are they “shelf stable?”

    • — Michelle on June 3, 2022
    • Reply
    • Good question! You may be able to get away with storing it at room temperature, but to be safe, I’d refrigerate them.

      • — Jenn on June 4, 2022
      • Reply
  • We’re out of maple syrup. What would you recommend as a replacement?

    • — Stephanie on May 26, 2022
    • Reply
    • Hi Stephanie, you can replace the syrup with honey (but you may want some syrup for serving). 🙂

      • — Jenn on May 27, 2022
      • Reply
      • Going to try it right now. I add blueberries to the batter and then top with fresh berries, so no syrup needed! Love your recipes!

        • — Stephanie on May 27, 2022
        • Reply
    • Lemon and powdered sugar. Or Lemon curd.

      • — Michelle on June 3, 2022
      • Reply
      • How or where can I get lemon curd. I think that would be amazing in that Baby.

        • — Audrey Oliphant on August 3, 2022
        • Reply
        • Google for them.

          • — Mike Darrish on May 14, 2023
          • Reply
  • Wow! That was easy and delicious! I tagged you on Instagram! I love all your recipes- gratefully,

    • — Annie L. on May 8, 2022
    • Reply
    • Do you think I could do this with an immersion blender?

      • — Lauren on June 15, 2022
      • Reply
      • Hi Lauren, I haven’t used an immersion blender here, but I think it should work. I’d love to hear how it turns out!

        • — Jenn on June 15, 2022
        • Reply
        • Great, made for the two of us old folks..it’s filling.
          Easy and will do again and again. Pleasure to get away from all the standard brunch stuff.

          • — C Abbott on July 24, 2022
          • Reply
  • This is a perennial favorite at our house. The key to a big, puffy baby is a well preheated cast iron skillet. I don’t care for the extra cleanup of a blender so I just whisk the batter really well. I also add 1 Tbsp brown sugar and a generous sprinkling of cinnamon to the batter. I like mine with a drizzle of honey and a spoonful of sour cream.

    • — kurt nickerson on May 5, 2022
    • Reply
  • If I don’t have a blender, will whisking work just as well? And I have an enameled cast-iron skillet that can go in the oven, will that work fine for this recipe?

    • Hi Alex, as long as you whisk it very thoroughly, I think it should be fine. And regarding an enameled cast-iron skillet, they are not quite as nonstick as a normal cast-iron pan. I think you should be OK but be prepared as it may stick a little. I’d love to hear how it turns out!

      • — Jenn on May 3, 2022
      • Reply
  • Absolutely delicious so much so that I now need to buy another 10” cast iron pan if feeding 4 at once!

  • Delicious! and remarkably simple. I like to make some peeled and sliced apples in the skillet with the butter & some cinnamon while I’m blending the other ingredients (about 10 minutes) & then pour the batter on top of the sauteed apples & bake the whole thing as you directed.

    • Oh. Yum!! That’s a brilliant idea! Thanks!!

    • Becky, do you leave it for longer in the oven?

      • — Natalie on June 18, 2022
      • Reply
  • Easy recipe! I made it for my better half and it came out so good. I followed the recipe to a “T”. Thanks!

  • Thanks for the recipe. I used to make these when I was 8yrs old and made them all the time till I was 18yr old. I lost the recipe after that and as they say out of sight, out of mind. But I had this craving for one this morning and found your recipe. I did however swap out the syrup for coffee liqueur. After I got it all blended and the oven up to temp with a 10inch glass dish I realized I was out of butter. Oops! Lol. Had to run to the store and get some more. I did finish it and it was great! Thanks for your recipe!

  • Made this for house guests who thought I worked all morning on it! I made the batter the night before, stored it in the blender jar, gave it a quick whip the next morning and ‘voila’ good to go! I also made your brisket the night before too. Both dishes were fantastic, and my guests are brisket aficionados! They LOVED it all and begged me for your website. Although I would have liked to keep you and your recipes a secret, as they are all fantastic, I caved in and I’m sure you will be hearing from them soon.

    • 💗

      • Just made your recipe in two 5” dessert cast iron frying pans with mixed berries, maple syrup and whipped cream topping. I didn’t have whole milk in the house so I diluted half and half. Cut baking time down to 15 min. Wish I could post a pic. They were beautiful and very fluffy. Thank you for making our breakfast feel special today.

        • — Janice Giardino on March 19, 2023
        • Reply
  • Just like my Dutch Granny’s recipe!

    Thanks so much for allowing me to connect Christmas with this family favorite!

  • In one word, this was AMAZING.

    I made this for our anniversary brunch (40th to be exact) and it was perfect.

    Recipe is easy to prepare AND it turned out just like the picture. The only thing I did different was use a Cuisinart and not a blender as I was having issues with the blender. It did not, however, make a difference.

  • Mine turned out flat – well it was a little puffy right out of the oven, but then went really flat. What did I do wrong?

    • Hi Rachel, I don’t think you did anything wrong – that’s just the nature of a Dutch baby. They puff up in the oven and then fall down pretty quickly.

  • This is an amazing discovery, or a re-discovery. Growing up, my nana used to make these as a special treat and I haven’t thought of them in years. This came through my email and I thought I’d give it a try. Turns out, it is possibly easier than making pancakes or eggs on a cold winter morning! SO easy. Blended with my immersion blender and voila! Longest part was waiting for the over to heat up! I might need to buy a second cast iron pan so I can make this for a bigger crowd. Three of us (including a 6 year old) ate the whole thing.

  • Hi Jenn: I recall seeing these on a menu served with butter, powdered sugar and fresh squeezed lemon juice. Is this the same pancake that would have that topping?

    • — Pamela C Harriman
    • Reply
    • Yes, I wouldn’t be surprised if you saw it with those toppings.

  • We’re only two people and cannot eat 4 pancakes at one sitting. Can the batter be stored in the refrigerator for later use?

    • — Loretta Kayser
    • Reply
    • Sure, Loretta, that should be fine. 🙂

  • Absolutely fabulous! Quick and easy to make breakfast before school. My kids loved this, a fun change from regular pancakes.

  • Any adjustments you’d make for a 12″ skillet? More batter, or shorter cooking time?

    • Hi, I’d make 1.5 times the batter for a 12 inch skillet. Hope you enjoy!

      • Thanks. This worked out well, and it’s astoundingly easy. Being able to use a blender makes it so simple to do.

        Everybody’s favorite part was the crust around the perimeter. If I had a smaller pan, I’d have a higher ratio of crust to interior. But the interior was great too.

  • Excellent! My first time making these. I cooked some green apples with cinnamon, butter and brown sugars for my topping. Will make again but more than one next time.

  • Such a simple breakfast. Put maple syrup in the batter, per the directions, but did not use it after it was cooked. I just added fruit and powdered sugar. Delicious.

  • Très bonne recette pour un déjeuner le dimanche. Délicieux.


  • 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!

    • — Anastasia Walterscheid
    • Reply
  • 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.

    • Best Dutch Baby recipe I have made yet! I love it and won’t be trying any others.

  • 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!

    • I use a 10″ pyrex pie dish and it works great.

  • It was the easiest Dutch baby recipe and it turned out great. I added one tsp sugar and put blueberries on top.

    • — Shelley Reiner
    • Reply
  • 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!!!

    • — Cindy Wilkieson
    • Reply
  • 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?



    • 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.

  • 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 made this today and it turned out perfect. I used my immersion blender and it was quick and easy.

        • — Charlotte on January 21, 2023
        • Reply
    • 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.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.