If you’re looking for an easy recipe for breakfast or brunch recipe, this Dutch Baby can be the star of the show. This light and fluffy pancake, also known as a German pancake, is crispy on the edges, custardy in the middle, and ridiculously simple to whip up. Best of all, it uses pantry staples you probably already have on hand. Whether you’re cooking for your family or wowing your brunch guests, this Dutch Baby recipe will become your go-to.
What Is a Dutch Baby?
A Dutch Baby is a baked pancake that puffs up dramatically in the oven. Best part is no flipping like traditional pancakes. It’s cooked in a hot skillet and relies on eggs for its lift, giving it a texture that’s somewhere between a popover and a crepe. Once out of the oven, the puff deflates slightly, leaving a golden-brown base ready for all your favorite toppings.
Why You’ll Love This Recipe
Quick & Easy: Mix everything in one bowl, and it’s ready for the oven in minutes.
Versatile: Top it with fresh fruit, powdered sugar, maple syrup, or even savory options like cheese and herbs.
Minimal Ingredients: Made with everyday staples like eggs, milk, flour, and butter.
Some of my greatest memories are of hanging out with my grandma. Every summer, we’d visit her and Papa’s house, and it always felt like magic. The first time she made me a Dutch Baby was during one of those summers when I was in fourth grade. I can still remember how amazed I was watching it puff up in the oven—those golden, billowy edges were like nothing I’d ever seen! Grandma would top it with pats of butter, canned whipped cream, fresh strawberries, and a generous drizzle of Aunt Jemima syrup.
The taste was unforgettable, and I probably ended up in a food coma, but isn’t that what being a kid is all about? Now, I make Dutch Babies all the time for my own kids, keeping the tradition alive with a few upgrades. Instead of canned whipped cream, I whip it fresh, and I always use real maple syrup. It’s one of our favorite recipes, and every bite brings back those sweet memories of grandma’s kitchen. Ingredients for a Classic Dutch Baby
Ingredients For the Batter:
4 large eggs (room temperature)
2/3 cup all-purpose flour
2/3 cup whole milk (room temperature)
1 tablespoon sugar (optional for a slightly sweet version)
2 teaspoon vanilla extract (optional but recommended)
1/2 teaspoon salt
For the Skillet:
4 tablespoons salted butter, (1/2 stick) plus more for serving
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 450°F (220°C). Place a 10- or 12-inch oven-safe skillet (cast iron works best) in the oven while it heats. The hot skillet is key to getting the perfect puff. (Do not leave the pan in the oven longer then 10 mins.)
2. Prepare the Batter
In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend on high until the batter is smooth and frothy, about 20-30 seconds. You can whisk everything by hand until fully combined, but a blender or food processor ensures a lump-free batter.
3. Melt the Butter
Carefully take the hot skillet from the oven (use oven mitts!) and add the butter. Swirl it around until it melts completely, coating the bottom and sides of the skillet.
4. Pour and Bake
Quickly pour the batter into the hot, buttery skillet and immediately return it to the oven. Bake for 20-25 minutes, or until the Dutch Baby is puffed up and golden brown on the edges. Be sure not to open the oven for the first 15 mins of cooking or your pancake can deflate.
5. Serve Immediately
Remove the skillet from the oven and serve your Dutch Baby straight from the pan. It will deflate slightly as it cools—don’t worry, this is normal! Add your favorite toppings and enjoy.
Topping Ideas for Your Dutch Baby
Sweet Toppings:
Fresh Fruit: Berries, sliced bananas, or peaches
Powdered Sugar: A classic touch
Maple Syrup or Honey: Drizzle for extra sweetness
Whipped Cream: For a decadent treat
Nutella or Chocolate Sauce: Perfect for chocolate lovers
Savory Toppings:
Cheese: Shredded Parmesan or crumbled feta
Herbs: Fresh chives, parsley, or dill
Smoked Salmon: With a dollop of sour cream
Avocado & Eggs: A trendy and hearty option
Pro Tips for the Best Dutch Baby
Room Temperature Ingredients: Using room-temperature eggs and milk helps the batter rise more evenly.
Preheat the Skillet: A hot skillet ensures the batter cooks immediately on contact, creating crispy edges.
Don’t Peek!: Avoid opening the oven door while it’s baking to prevent the puff from collapsing.
Serve Immediately: Dutch Babies are best enjoyed fresh out of the oven.
Frequently Asked Questions
1. Can I make this without a cast iron skillet?
Absolutely! Any oven-safe skillet or baking dish will work. Just make sure it’s preheated.
2. Can I make it dairy-free?
Yes! Substitute the milk with almond milk or oat milk, and use a plant-based butter alternative.
3. Can I make a gluten-free version?
You can swap the all-purpose flour with a 1:1 gluten-free flour blend.
4. How do I store leftovers?
While Dutch Babies are best fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven until warm.
A Dutch Baby is the ultimate combination of simplicity and elegance. Whether you’re craving something sweet or savory, this recipe is a blank canvas for your culinary creativity. Give it a try, and let the magic of this puffed pancake become a staple in your kitchen!