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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My Type II Diabetic brother LOVES pancakes, which of course are normally made with white flour which is not the best choicee for Diabetics. What do you think would make the BEST option, of currently offered flours for a Diabetic? You are the BEST, hands down!
Hi Tissa, Thanks for your nice words; so glad you like the recipes! I don’t know enough about a diabetic diet to confidently recommend the best kind of flour. If you’d like to try the Dutch baby, you could make this with a white whole wheat flour. It’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out if you try it!
Loved Dutch Baby! Made it for dinner tonight. Had no berries so used grapes and pears. Just as good. Will make again soon. Could serve any time of the day, breakfast, lunch or dinner!
I love Dutch baby pancakes at Original Pancake House and would like to try this, but I live alone so this is too large for one person. If I halve the recipe, should I use one or two eggs?
BTW, I’ve never had a disappointment with your recipes. Your site is my go-to source. Thanks!
Hi Karen, yes, this would be too much for one person. If you halve the recipe, for the third egg, beat it in a measuring cup, discard half of it, and use the remaining half. So glad you like the recipes – hope you enjoy this one as well!
This is the exact recipe my mom passed on to me – over 60 years ago. You can whisk it if you don’t want to use a blender. I whisk the ingredients first, then turn on the oven and heat the pan. This will bring the mixture closer to room temperature which, when added to the pan, keeps the pan from cooling down and makes it puff up more. Thank you for sharing this. P.S. The grandchildren love to watch it puff in the oven!
I have had this recipe on the top of my “to try” list for awhile, and just did this morning. It was easy and came out just as described! I followed the directions to a T and as usual, the results were solid. I made a spiced apple compote, set out a spread of fruit, syrup, and powdered sugar and let each person “dress” their own piece. Really simple and delicious.
I am so pleased with this recipe. I have tried and tried to make this from other recipes and could never get it to turn out. However, I gave it one more shot with Jenn’s recipe and it was fabulous. Thank you!!
Would I be able to leave out maple syrup or substi Something else?
I AM A BIG fan of your recipes and advise
So glad you like the recipes! 😊
You can use honey in place of the maple syrup.
Hi Jenn. How would I adjust this recipe for an 11″ skillet?
Hi Tracy, I’d make 1.25 times the recipe. 😊
5/12/24
Made this for Mother’s Day. Followed recipe exactly, came out perfect!
I made a half recipe using one jumbo egg, cutting all other ingredients in half, and baking it in an eight inch iron skillet. This worked well for two people if you don’t want leftovers. I served it with fresh raspberries, blackberries and Canadian bacon. Another winner per my husband.
Thank you, Jenn, for another easy and delicious recipe, and Happy Mother’s Day.