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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Thank you for sharing this recipe. It is so easy to whip up. Very tasty too!
I goofed a recipe and didn’t know what to do with four eggs and half a cup of milk that had already been whisked together. I found this recipe and even though I had one extra egg in the mix, I decided to give it a go. So easy and so delicious. I might never make pancakes again after this effortless Dutch baby. Thanks for the recipe! (Although I have to say your pancake recipe is also bomb) 🙂
I didn’t want to search for my own recipe today, so I used yours with a couple of modifications and it was excellent. I used oat flour and almond milk and omitted the tablespoon of syrup. I baked it in my 10″ enamel-clad cast iron skillet. And although the first two slices I took from the pan did stick a little bit, don’t you worry, I got those pieces of goodness! The second two slices came out of the pan slick as a whistle, so I think waiting a minute or two longer to serve is the key. For the topping I melted 1 T. butter in a sauce pan, about 1 cup frozen blueberries, about 1/2 an apple diced, and about 1/2 cup maple syrup, and simmered it just until the apples were tender. This was so delicious! Glad I chose your recipe from all the others! Thank you!
This is exactly what I was craving. I have never tried to make one on my own but this Dutch Baby was easy and tasted great.
I have a dairy allergy so I had to substitute oat milk and non dairy margarine and it still turned out great using this recipe
Do you have to use the blender
As long as you whisk it thoroughly, I think it should work – enjoy!
This was my first time making a Dutch Baby and the recipe was super simple and tasty. It puffed up nice and had a really fluffy texture. I would definitely use this recipe again.
I wanted to show you a picture. It did not puff up at all. Isn’t it supposed to? I don’t know what I did wrong. Flat as a, well, pancake, and a rubbery texture. Edible, but we’re not enjoying it.
Hi Jackie, I’m sorry this was a flop for you! Did you make any adjustments to the recipe or ingredient substitutions? Did you use a 10-inch skillet?
Do you think Almond or Rice flour would work for Gluten Free restrictions?
Hi Jennifer, You may be able to swap part of the all-purpose flour with almond or rice flour, but I’m concerned the texture of Dutch baby won’t be right with all of one of those. Please keep in mind that I haven’t baked with either of these (with the exception of a small amount of almond flour in a few recipes), so I don’t really know much about how they behave. If you’re looking for a gluten-free option, you may want to go with a 1:1 gluten-free flour.
I have wanted to try a Dutch Baby for years. I am so glad I did. This recipe was amazing! It was so easy to throw together. I will be making these regularly.
I’m using a 12 inch skillet. In an earlier comment you recommended making 1.5 recipe. How would I half 3 eggs?
Also, will it work in a 12” enameled cast iron skillet?
Hi Kathy, for the 3rd egg, beat it in a measuring cup, discard half of it, and use the remaining half. And I wouldn’t recommend an enameled cast iron skillet as I think the Dutch baby will stick.
Me and my little sister made one for an afternoon snack and it turned out perfect! We topped it with fruit compote and maple syrup and it was so good that now my big brother is making two more! The recipe was also very simple and easy. These Dutch Babies would definitely be something I would recommend to a friend.