Dutch Baby
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Start your day off right with a Dutch baby—a big, puffy, German-style pancake baked in a sizzling-hot buttered skillet.
Sometimes called a German pancake, a Dutch Baby is a big, puffy, family-style pancake with a custardy center—think of it as a cross between a crepe, a pancake, and a popover. It never fails to get “oohs” and “ahhs” when you bring it to the table, and it’s surprisingly easy to make. Just whirl the batter in a blender, pour it into a sizzling-hot, buttered skillet, and pop it in the oven. As it bakes, the sides rise dramatically, creating a golden, puffy crust with a tender, eggy middle.
Dutch babies do deflate quickly as they cool, so be sure to have everyone ready when you pull it out for maximum wow factor. To serve, dust with powdered sugar, add fresh berries if you like, and slice into wedges to 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!”
Why Is It Called A Dutch Baby?
The name “Dutch baby” is somewhat misleading, as this dish is neither Dutch in origin nor related to babies! This name actually stems from a mispronunciation. The story dates back to the early 20th century at Manca’s Cafe, a family-owned restaurant in Seattle, where the dish was first popularized. Originally called a “Deutsch (German) baby” due to its German pancake roots, the owner’s daughter mispronounced “Deutsch” as “Dutch”—and the charming name “Dutch baby” was born!
What You’ll Need To Make A Dutch Baby
- Eggs: Provide structure and richness, and help the Dutch baby pancake rise when heated.
- All-purpose flour: Forms the base of the batter and gives the pancake its body and structure.
- Milk: Adds moisture and lightness, contributing to the custard-like texture of the finished pancake. Use any milk you like, from whole milk to plant-based.
- Maple syrup: Lightly sweetens the batter; also used for drizzling over the cooked pancake.
- Vanilla extract: Adds a warm, aromatic flavor to the pancake.
- Butter: Provides fat and flavor; ensures a golden, buttery crust and prevents the pancake from sticking to the pan.
- Fresh berries and confectioners’ sugar: Serve as a topping for the finished pancake. Sliced apples sprinkled with cinnamon would also make a delicious topper.
- Jump to the printable recipe for precise measurements
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 and gently swirl the butter around.
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
Make-Ahead Instructions
Dutch babies are best enjoyed fresh from the oven because they are known for their impressive puff and tender texture, which deflate and change texture as they cool. However, you can mix the batter a few hours ahead and keep it refrigerated until ready to bake. This can help you save time if you’re planning to serve it for breakfast or brunch.
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Dutch Baby
Start your day off right with a Dutch baby—a big, puffy, German-style 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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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 made this today and it turned out perfect. I used my immersion blender and it was quick and easy.
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.