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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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!
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.
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!!!
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!