The best Dutch Baby Pancake is light, fluffy, made with simple ingredients and baked in one single pan. Dutch Baby Pancakes are a great breakfast, brunch or dessert your family will love.
We love having pancakes in the morning, try some of our favorite pancake recipes like this Blueberry Pancakes Recipe, fluffy Japanese Pancakes and Chocolate Chip Banana Pancakes.
If you are looking for a fun and delicious treat, a Dutch Baby Pancake is a lighter and fluffier version of a regular pancake. You can serve this oven pancake with butter, maple syrup, fresh fruit, whipped cream, powdered sugar, jam or freshly squeezed lemon juice.
What Is A Dutch Baby Pancake
A Dutch baby pancake also known as German pancake or oven pancake, is a deliciously fluffy and pillowy oversized pancake made with a few simple ingredients and baked in the oven.
Dutch pancakes are usually baked in a hot cast iron skillet where they rise up like popovers and deflate to light perfection when served.
This American creation is like a pancake, a crepe and a popover all rolled into one. Puffy crisp edges, a tall rim and a custardy center make this Dutch oven pancake absolutely spectacular! Serve it with sweet or savory toppings for an unforgettable breakfast.
Dutch Baby Ingredients
- Eggs: I use large eggs at room temperature.
- Flour: All-purpose flour works best in this Dutch baby recipe.
- Milk: At room temperature. I prefer whole milk but 2% can also be used.
- Sugar: I use granulated sugar.
- Vanilla Extract: Vanilla is used as a flavoring. You can use almond extract or lemon extract, if preferred.
- Butter: The butter is melted in the skillet, then the batter is poured over. I prefer unsalted butter but salted butter can be used.
- Pinch of Salt: I use sea salt or Kosher salt for most of my cooking and baking.
How To Make Dutch Baby Pancakes
- Preheat the Oven: Preheat the oven to 375 degrees Fahrenheit.
- Mix the Pancake Batter: In a blender, combine the eggs, flour, milk, sugar, salt and vanilla and blend until the mixture is smooth. The pancake batter can be mixed by hand as well.
- Bake: Place the butter in a cast iron skillet or baking dish and place it in the oven. As soon as the butter has melted, take the skillet from the oven (carefully as it will be hot) and add the pancake batter to the pan. Return the skillet to the oven and bake until puffed up in the center, tall and golden around the edges.
- Serve: Remove from the oven and serve with powdered sugar, fruit or your favorite topping.
What’s The Difference Between A Dutch Baby And A German Pancake?
Absolutely nothing! There are no differences between the two recipes. It’s said that an American restauranteur coined the name Dutch baby, although these pancakes originated in Germany not in the Netherlands.
What Makes German Pancakes Rise?
A Dutch Baby Pancake recipe doesn’t contain any leavening but it rises beautifully due to steam. For steam to work, you need air and heat. Air is incorporated into the batter when mixing and for the pancake to rise you must use a well heated oven and a hot skillet.
How To Serve A Baby Dutch Pancake
What I love about these baked pancakes – besides their deliciousness, is that you can make one large pancake that will serve a few people. You can also bake and serve it from the same pan. This makes breakfast or brunch a breeze! There’s less cleaning up and no pancake flipping.
When it comes to serving this fluffy heavenly breakfast treat, the possibilities are many. You can serve it with sweet or savoring toppings. Here are a few ideas that will make this skillet pancake even better!
- Nutella: Because we are all in love with the perfect blend of chocolate and hazelnuts!
- Lemon Curd – This ingredient screams spring to me but it’s available year round!
- Fruit or Berries: Peaches, mango, raspberries, blueberries, strawberries, bananas, etc.
- Ham and Cheese: Add some brie or mozzarella when hot for melted perfection.
- Vanilla Ice Cream: A la mode is always a good thing!
- Bacon and Eggs: It’s breakfast after all!
Can I Make Dutch Oven Pancakes In Advance?
Absolutely. You can mix the pancake batter the day before you plan on baking it and serving it.
Storage and Freezing
Refrigerate: Dutch oven pancakes are best served hot out of the oven however, they will keep refrigerated in an airtight container for 3 days.
Freezer:These pancakes can be stored in the freezer for up to 2 months however, their texture won’t be the same.
Reheating: German pancakes can be reheated in the microwave or in the oven.
baby Dutch Pancakes Recipe Tips
- Use milk and eggs at room temperature.
- Resting the batter for about 10 minutes before baking helps the pancake rise beautifully. Although this is not a required step, it’s something I do when I have time. Before pouring the batter into the hot skillet, give it a quick mix in the blender (or whisk it).
- You can make the pancake batter in a blender or by hand. Both methods work as long as you make sure you incorporate enough air into the batter by whisking the ingredients together vigorously.
- Make sure your oven and skillet are HOT before pouring the batter.
Take A Look At These Other Breakfast Recipes:
- Bananas Foster French Toast
- Instant Pot Steel Cut Oats
- The Best Cinnamon Buns
- Easy Breakfast Tacos
- Breakfast Egg Muffins
Dutch Baby Pancake
Ingredients
- 2 large eggs at room temperature
- ½ cup all-purpose flour
- ½ cup whole milk at room temperature
- 3 tablespoons sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter
Toppings (Pick your favorite)
- Confectioners’ sugar
- 3 cups mixed berries or other fruit
- Jam
- Lemon wedges
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a blender, combine the eggs, flour, milk, sugar, salt and vanilla and blend until the mixture is smooth. This can also be done by hand.
- Place the butter in a 10-inch cast iron skillet or baking dish and place it in the oven, (you can do this on the stove top also). As soon as the butter has melted, take the skillet from the oven (carefully as it will be hot) and add the pancake batter to the pan. Return the skillet to the oven and bake for 20 minutes or until puffed up in the center and golden around the edges. Do not open the oven while baking. Remove from the oven and serve dusted with confectioners’ sugar, lemon wedges and berries
Recipe Notes
- Use milk and eggs at room temperature.
- Resting the batter for about 10 minutes before baking helps the pancake rise beautifully. Although this is not a required step, it’s something I do when I have time. Before pouring the batter into the hot skillet, give it a quick mix in the blender (or whisk it).
- You can make the pancake batter in a blender or by hand. Both methods work as long as you make sure you incorporate enough air into the batter by whisking the ingredients together vigorously.
- Make sure your oven and skillet are HOT before pouring the batter.
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