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
Great breakfast idea! Simple & quick!
I’ve made Dutch Baby Pancakes before, but the addition of the lemon zest really put this recipe ahead of the pack. My whole family loved this, and I’ll definitely be making it again!! Delicious! A fun breakfast treat. ❤️
I really like this recipe. I have made Dutch Baby pancakes several times, but the recipe I was using did not include the lemon zest. I really think it elevates the batter. The pancake puffed up beautifully! Everyone loved it. I can’t wait to try savory toppings on the next one.
Easy to make and delicious!
What a great breakfast treat! It was fun to try something different on a lazy Saturday morning. It was delicious with fruit and whipped cream. I’m excited to try this for a brunch crowd.
This was so good! Tasted like a crepe but was obviously thicker. It was incredibly easy to make.
This was delicious! I didn’t have whole milk so I used half whipping cream/half water instead. Fluffed up beautifully, very unique texture. I added strawberries, blueberries, and some maple syrup and it was perfect!
Really a delicious recipe. I usually make a Dutch Baby once a week and have tried different recipes, this one is the best. It rose to perfection and cooked perfectly. It made for a perfect Sunday breakfast.
Made this with a pear sauce, it was great! Thicker and fluffier than dutch baby recipes I’ve used previously, which I liked.
This recipe was easy to follow, especially after just waking up! I loved the hint of lemon from the lemon zest – it really added something. Thanks, Sally!
This was delicious, kid friendly, and super easy to make!
This recipe was a hit with my three boys. It’s super easy but presents beautifully so I will be bookmarking it for holidays or other hosting occasions.
This Dutch baby was so simple to make and looked so impressive on our breakfast table. The lemon zest adds a great flavor!
Delicious! So easy to make
Very easy and delicious! I’ll definitely make it again!
Such a great recipe and easy to make. I had it with fruit but can’t wait to try a savory version.
Quick and easy recipe. Feeds 3-4 people for a light breakfast.
I had seen the dutch baby recipes before but never made one until now. It was certainly easy enough and I switched out the flour and sugar for keto substitutes, topped it with eggs, sausage and maple syrup. A Saturday breakfast delight!
This recipe was easy to make and turned out so delicious!! I topped mine with sliced strawberries and maple syrup. I will be making this again!!
I had to use a smaller dish but it came out amazing
As always, Sally’s instructions are spot on. So easy to make. I wasn’t a fan of the texture of the Dutch Baby. I did use almond milk instead of whole milk though so that might have been the issue.
So glad this was a monthly baking challenge! I normally make regular pancakes and top with strawberries, blueberries, and whipped cream especially for memorial Day and 4th of July…well that’s no longer the case after making these! I can’t believe how easy it is (much easier than traditional pancakes). I topped it with the homemade strawberry sauce, fresh blueberries, and whipped cream. It was heavenly! Seriously would eat the entire pancake if I could, it’s that good. This is definitely a new family favorite! Thank Sally!
I had fun trying this one on my husband.He didn’t love it,but he ate it.
Thanks for sharing!
What a great breakfast treat! Quick and easy, made for a fun and interesting breakfast.
I made the sweet version of the recipe and found it to be very easy to make and delicious. I didn’t have a 10” cast iron skillet but still turned out nicely. Definitely want to try a savory version next.
I thought this was an easy recipe to make! It came together quickly and tasted delicious berries, homemade whip cream, and maple syrup! It would be a good recipe to make for a special occassion!!
So easy & delicious. My toddler loved it!
This was so yummy! It was surprisingly easy too. Definitely will make again!
This was such a hit with my family! It was super easy to make and didn’t require any prep. We topped it with bacon crumbles and powdered sugar. The one year old especially enjoyed the pancake and ate 3 whole slices!! Would definitely recommend this recipe to anyone who wants a fast and delicious breakfast!
This was one of the tastiest versions of a dutch baby I’ve tried yet. I loved the added lemon flavor! The family gobbled it right up!