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. Dutch babies are sure to get oohs and ahhs when you bring them to the table, and they’re incredibly easy to make, taking just 25 minutes from start to finish. Simply 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 confectioners’ 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!”
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
Frequently Asked Questions
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!
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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Delicious and easy, had to make two batches so my 7y.o. could have seconds!
This recipe is perfection-so, so good! A friend introduced me to a Dutch baby at a nearby restaurant. Now I can make at home and if I’m honest, I think that your recipe is better. Thank you!
This is an excellent and so easy recipe. We used to get Dutch Babies at a local chain when we lived in Dallas. They served each customer with melted butter, confectioners sugar and lemon juice for them to mix on top of the Dutch Baby to make a sauce. So good. I think I prefer it to maple syrup.
Cannot believe no one ever told me about this!! 5 stars
Very easy delicious recipe with wonderful results. My family was very impressed. It’s a keeper!!!
Loved these. Came out exactly as your photo. Especially appreciated the reminder to grab a hotpad when removing the pan from the oven. I’m 71 and it seems I need these reminders more not less often now:) Unfortunately, the number of pop-up ads was an obstacle getting through the recipe. I realize this is how you are compensated for your work, so not blaming you.
Use the web browser called Brave! It eliminates the adds on all the recipe sites. So helpful.
Super easy and tasty! My boys devoured it within minutes and wanted more! Another hit that we’ll add to the brunch rotation!
Good overall flavor and turned out beautifully golden. I loved the addition of maple syrup, but the third egg made it a little too eggy for my preference. Next time I will make with just two.
My grands and whole family love this easy breakfast meal. Berries or jam, maple syrup and a dollop of softened cream cheese… So many ways to top it!
This was a delicious recipe. Easy to make a quick to bake! Love it and would recommend.
Love this . Make it on my boat for easy treat. However I have a oven thermometer and find it’s usually cooked well at 15 to 17 min.