This delicious breakfast dish is known as a Dutch baby. It looks impressive, but it’s surprisingly easy to make! Blend up a thin batter, pour into a hot skillet, and bake. Like a popover or Yorkshire pudding, this eggy batter puffs up as it bakes, then falls once it’s out of the oven. The result: A beautifully wrinkled, light and airy pancake, with the tender texture of a crepe that’s ready for all your favorite sweet or savory toppings.
One reader, Greta, commented: “I’ve made many dutch babies but this recipe is the best for sure!! It puffed perfectly and the lemon zest took it to another level. Well done! ★★★★★“
One reader, Carie, commented: “My 12-year-old son and I enjoyed making this fun and interesting recipe! He loved the drama of the puffy pancake that then settled into the perfect “bowl” for our toppings. The recipe is accessible to all skill levels and yields great results! We will be making this again. ★★★★★”
What Is a Dutch Baby Pancake?
A Dutch baby pancake is an impressive-looking (but actually very easy!) type of pancake baked in a skillet. It originated in Seattle at a cafe called Manca’s and may have been derived from Pfannkuchen (German pancakes). The batter puffs up like a balloon in the hot oven, then collapses down when you take it out.
The taste and texture is sort of a cross between a Yorkshire pudding or popover and a crepe: slightly sweet eggy pancake, with crisp edges and a tender middle. This makes a great base for tons of topping options and combinations—sweet as well as savory. I’ve included my two favorite ways to top it in the recipe below, but have fun discovering your own favorite version!
While it’s typically thought of as a breakfast or brunch dish (and would be a perfect Mother’s Day recipe if you’d like to make someone a special breakfast), Dutch baby pancakes can really be enjoyed any time of day!
Here’s Why You’ll Love It:
- Easy to make, but looks super impressive
- Crispy buttery edges, tender center
- Just 8 simple ingredients
- Your blender and oven do most of the work—no standing over the stove and no flipping
- Versatile—makes a fantastic canvas for your flavor artistry!
Let Me Show You How to Make a Dutch Baby Pancake:
The batter is a snap to make with a blender, just like how we make crepes. Start by blending 3 eggs until they’re foamy and fluffy (takes less than a minute):
Then add flour, milk, lemon zest, sugar, salt, and vanilla.
Purpose of these ingredients: While the eggs, flour, and milk make up the bulk of this batter, be sure to include the flavor-enhancing ingredients of lemon zest, sugar, salt, and vanilla. Without those, the overall flavor would taste pretty bland. If you don’t have a lemon you can zest, you could use cinnamon instead, for a different flavor.
Blend to combine all the ingredients, then let the batter rest for 15–20 minutes before baking. This rest is key, because it allows the flour to soak up some of the liquid and slightly thicken the batter:
What Pan Do I Use for Dutch Baby Pancakes?
I use this cast-iron skillet, which is the same one I use for frittata and this asiago-crusted skillet bread. You can use any oven-safe skillet this size, though. If you don’t have a 10-inch oven-safe skillet, you can use any 3-quart size baking dish, a 10-inch pie dish, or 9-inch square baking pan instead.
Melt butter in the oven in your pan, and then pour the batter into the hot pan. Bake for 15 minutes at a high temperature, to really lift the Dutch baby pancake up nice and high, then reduce the temperature and bake for another 10 minutes.
Unlike with most American pancake recipes, there’s no leavening agent in Dutch baby pancakes. All the height comes from the eggs and from the steam lifting up the batter in the hot oven. Like a souffle, this batter rises high when baking, then falls when cooling.
Success Tip: Room temperature batter will puff up quicker in the oven, giving the pancake more height. So, use room temperature eggs and milk.
When it’s done baking, watch the magic of the puffy pancake pillow settling down into its final form—now it’s a beautiful bed ready for your toppings!
Sweet or Savory Dutch Baby Pancake
My favorite way to enjoy a sweet Dutch baby is with a dusting of confectioners’ sugar, a drizzle of maple syrup, and some fresh berries (whipped cream and strawberry sauce take it to another level!). But I am also a big fan of savory Dutch baby pancakes… especially when we are talking smoked salmon and herbs. You can find the details for how to make the sour cream and chive Dutch baby pancake pictured here in the Notes section beneath the recipe instructions.
Big List of Dutch Baby Topping Ideas
- Strawberry sauce
- Raspberry sauce
- Blueberry sauce
- Lemon curd
- Whipped cream
- Nutella & sliced banana
- Butter & a sprinkle of cinnamon sugar
- Sautéed apple slices & cinnamon
- Salted caramel
- Homemade pesto & sautéed veggies (spinach, mushrooms, peppers)
- Fresh mozzarella, basil, & cherry tomatoes
- Cooked ham, Canadian bacon, or prosciutto & a drizzle of hollandaise sauce
Can I Make the Batter Ahead of Time?
Though it’s a very quick batter to whip up, you can certainly prep it ahead of time. After blending it, you can cover and refrigerate the batter for up to 24 hours before using. There’s no need to bring it to room temperature before baking.
Dutch Baby Pancake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Make a sweet Dutch baby pancake using this simple recipe. See recipe Notes for a savory version, and other pan suggestions if you don’t have a cast iron skillet. For a list of optional toppings, see headnotes above.
Ingredients
- 3 large eggs, at room temperature
- 3/4 cup (94g) all-purpose flour
- 3/4 cup (180ml) whole milk, at room temperature (or nondairy)
- 1 teaspoon lemon zest*
- 2 Tablespoons (25g) granulated sugar
- pinch salt
- 1/2 teaspoon vanilla extract
- 3 Tablespoons (43g) unsalted butter
Toppings
- 2 Tablespoons confectioners’ sugar, for sifting
- optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
Instructions
- Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined. The batter is thin. Set aside and allow to rest for 15 minutes at room temperature, or cover and refrigerate it for up to 24 hours. (No need to bring to room temperature before baking.)
- Preheat the oven to 400°F (204°C). Place butter in a 10-inch oven-safe skillet (or any 3-quart baking dish), and place in the oven for just 5 minutes to melt the butter. (Be sure not to leave it in the oven to burn!) Remove from the oven and use a pastry brush to spread the melted butter up the sides of the pan.
- Pour the batter into the center of the hot pan. No need to swirl it around. Place it in the oven and bake for 15 minutes. Keeping the Dutch baby pancake in the oven, reduce the temperature to 350°F (177°C) and bake for 10 more minutes, or until the edges and center are browned.
- Remove from the oven and cool for 5 minutes before adding desired toppings. Slice and serve.
- The pancake is best enjoyed right away, but you can cover and store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Notes
- Special Tools (affiliate links): Blender | Citrus Zester | 10-inch Oven-Safe Skillet
- Milk: I like this best with whole milk, but you can use any milk, dairy or nondairy.
- Lemon Zest: The lemon zest adds a touch of fresh flavor; the baked pancake doesn’t particularly taste like lemon, though. Add more zest for a stronger flavor, or skip it entirely. Instead, you can add 1/2 teaspoon ground cinnamon.
- If You Don’t Have a Cast Iron Skillet: You can use any oven-safe skillet that’s around 10 inches in diameter. If you don’t have a 10-inch oven-safe skillet, you can use any 3-quart size baking dish, a 10-inch pie dish, or 9-inch square baking pan instead.
- Sour Cream & Chive Savory Version: Reduce sugar to 1 Tablespoon. Increase salt to 1/4 teaspoon. Add 2 Tablespoons chopped fresh chives, 2 teaspoons chopped fresh parsley, 1 Tablespoon sour cream, 1/4 teaspoon garlic powder, and 1/4 teaspoon freshly ground black pepper. Continue with the recipe. For toppings, use the following: pickled red onions, halved cherry tomatoes, smoked salmon, more sour cream, arugula, and more chives and/or parsley.
Nutrition
- Serving Size: 1 slice without toppings
- Calories: 171
- Sugar: 5.9 g
- Sodium: 437.1 mg
- Fat: 8.3 g
- Carbohydrates: 17.9 g
- Protein: 5.9 g
- Cholesterol: 108.9 mg
Reader Comments and Reviews
Pretty good, I would definitely like to try it again with the lemon zest. I used cinnamon because it’s what I had on hand. I also cooked it in my Dutch Oven( does that make it a Double Dutch Baby?) because I didn’t have another pan but it did take a bit longer to cook. All in all pretty tasty and would love to try it again.
What a great change from pancakes! My husband and I both loved this. I made a strawberry sauce to serve over it. Excellent and easy!
I would like to know I have a 12 inch cast iron, do I need to double the recipe? Thanks!
Hi Karen, to scale up for a 12-inch pan, you can 1.5x the recipe. Make sure to use equal amounts milk and flour, and 1/4 cup of each per every egg. (Those are the 3 main ingredients.) Then add a little extra sugar, lemon zest, salt, vanilla, and butter.
I really enjoyed making this recipe. Smells great! I am excited to taste it.
I cooked this for my family and they enjoyed it thoroughly. Great recipe!
I’m so glad that I tried this Dutch Baby Pancake…so easy to make, and fun to serve! Delicious with fresh whipped cream and fresh berries. Hubby loved it. I can’t wait to make it again for a family brunch. Mine came out lighter than your photo so I will leave it another minute or two next time.
Thanks for another fun to make and delicious recipe!
If making for one person, could I half the recipe and use a smaller skillet? I’m assuming these are best eaten right away.
Absolutely. This is a super forgiving recipe. Let me know how it turns out. The bake time will be shorter.
Would a dutch oven work for this? I don’t have a cast iron skillet, and my other skillets aren’t oven proof…
Hi Lauri, I can’t see why not! Let me know how it turns out.
This recipe was amazing and very quick and easy! Loved it!
Dutch Babies! Sally’s dutch babies make a quick easy breakfast for a rushed morning. This recipe is very easy to follow and fun to make. This is a totally different recipe than I’m used to, but it is definitely delicious. I topped with powdered sugar and syrup, but I would love to try different toppings.
It’s fun to try new things in the kitchen! Thanks for taking the time to review the recipe. I always appreciate that.
This Dutch Baby recipe is easy to prepare and bake! The results are amazing. Fabulous taste and texture. This is a MUST bake recipe that family and guests raved about.
Hi Sally! Would this be considered a breakfast or a dessert? I’m making the recipe this weekend!
Hi Alex! A Dutch baby is often considered to be breakfast, but could certainly also be a dessert with sweet toppings.
Love this recipe
Loved this recipe. I had everything I needed.
I loved this recipe would definitely use it again
I have made Dutch Baby Pancakes from several different recipes, this one is our new favorite. The hint of lemon was the key. Served it with berries and confectioners sugar. Huge hit in my house.
I love how easy this batter was to make. I used my bullet blender. Instead of lemon zest, I used cinnamon. Very good!
This Dutch Baby Pancake was fantastic. I made your recipes for strawberry sauce and whipped cream. I also substituted limes for the lemons in your curd recipe. My husband loved them all as well.
If you are running low on time, this recipe is great even with a few “rushed steps” to make it easier for breakfast. We don’t use room temperature milk, eggs, and maple syrup (instead of sugar), nor do we have the batter sit for 15 minutes. It still turns out fantastic and has a wonderful texture.
If you like a pancake that’s not as thick, double the recipe and put it in a 12in cast iron skillet. It’s great as well, but I love the delicate texture of the pancake in a 10in skillet.
This recipe was so easy and turned out lovely! I topped it with blackberry compote and whipped cream and it was delicious!
Hi! Would a whisk work instead of a blender?
Hi Emilee, a mixing bowl and whisk will work in a pinch. You may need to whisk a bit longer to achieve that foamy and fluffy texture.
Yum! I made the savory version and it was the perfect fluffy, warm breakfast. My toddler ate it plain, while I topped mine with tomatoes, red onion, garlic cream cheese, herbs, arugula, and smoked salmon. It was devoured and I can’t wait to make a sweet version this weekend. Thank you again Sally and crew!
Wow these look so impressive, taste phenomenal & are SO easy! I used cinnamon instead of lemon zest and it was still so flavorful.
This recipe produces a delicious, light, and fluffy Dutch Baby.
Is there a possibility this recipe could be scaled down to fit an 8×8 pan? That’s the only thing I have but I really want to make this it looks so good!!!
Hi Justin, I recommend making the batter as written, filling the pan about halfway, then using extra batter to make a crepe-style pancake on the stove or use a greased muffin pan. Or just use the smaller pan; you’ll have a thicker pancake!
Ok, thank you so much!! I will try it out and see how it works!
I’ve used a scaled down recipe of 2 eggs and between 1/3 and 1/2 cup of flour and milk in an 8″ *round* pan. I don’t know if square would work well.
Absolutely, a square pan is fine. And 8in will work too. It will just be a thicker pancake.
Tasty and impressive to watch as it puffs up during baking. We had ours with apples and cranberries sauteed in butter, cinnamon and maple syrup. Delicious! And easy to make with ingredients I’d normally always have on hand. (And no baby-sitting like with pancakes.)
I would love to make this for my family but need to feed more than 4 people, do you have suggestions on how to make this for 6-8?
Hi Aly, you can definitely stretch this to 6 people if you pile it high with toppings. You can also try 1.5x the recipe in a 9×13-inch baking pan if you’d like. I make sure to use equal amounts milk and flour, and 1/4 cup of each per every egg. (Those are the 3 main ingredients.) Add a little extra sugar, lemon zest, salt, vanilla, and butter and you’re good to go.
I am intrigued, thanks!! I happen to have leftover blueberry from your blueberry crumble ice cream so I would like to try this!
I am pretty sure my cast iron is the next size up which may be something like 12 or 12 1/2”. Would this make it too thin? I’m considering making the measurements a full cup plus one more egg… but never having had one, I can’t think if that would ruin it.
To scale up, you can 1.5x the recipe. Make sure to use equal amounts milk and flour, and 1/4 cup of each per every egg. (Those are the 3 main ingredients.) Then add a little extra sugar, lemon zest, salt, vanilla, and butter. Hope you enjoy it with your leftover blueberry sauce—yum!
You can double the recipe no problem and use a 12in skillet.
I am sooo excited for this recipe! I had a Dutch Baby about 15 years ago in a restaurant in Kansas City and just loved it. I can’t wait to make one for myself. Thank you Sally. You made my day.
Sally, we’ve been enjoying a variation of this pancake for years. I never thought about using lemon zest in the batter. Cant wait to try it. When making this pancake, we refer to it as “how about the ‘special’ pancake for breakfast today”. I’m wondering if you could advise amounts of ingredients to use for a 12″ skillet or 9×12 pan.
Sally, your recipes are among my favorites. You never disappoint. Your carrot cake is incredible!
Hi Pat, how fun! To scale up, you can 1.5x the recipe. I make sure to use equal amounts milk and flour, and 1/4 cup of each per every egg. (Those are the 3 main ingredients.) Then add a little extra sugar, lemon zest, salt, vanilla, and butter.
Never made a Dutch baby pancake but I definitely will! I do love all of your recipes and photos!
Your instructions are easy to follow and quite thorough. I’m quite an avid baker, cake decorator and candy maker and I am always ready to try a new recipe.
Thanks Susan! I appreciate your comment. I have a few candy recipes on my website if you haven’t seen them yet. I love making homemade candy.