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
First time making one of these. The recipe turned out flawless and it was really cool seeing the sides puff up. I really want to try the savoury sour cream and chives version now.
My husband and I liked this recipe, we’ve never had a Dutch Baby before. This is an easy recipe to follow, however I had some issues with my blender leaking. It didn’t seem to puff up as much. I don’t know what caused it, but I will try it again, when I get a new gasket for my blender (lol).
It turned out great. I topped mine with lemon juice, powdered sugar, and butter to recreate a German pancake we used to eat at a diner in Fort Worth when I was growing up. Brought back wonderful memories.
The recipe was so easy to make and delicious!!
I’m not a big pancake fan, but this Dutch baby pancake is a different story! I absolutely loved it. I only had a 12-in pan, so it was a little thin but tasted amazing! Just ordered a 10-in, and I’m going to make it again and try the savory one this time. I mixed my daughter’s blueberry jam with some yogurt and topped it with that. Scrumptious!
Very nice recipe.
So easy and tasty! I don’t know that I want a regular pancake ever again. I loved this recipe- I cut it in half and used a 6” cast iron and it was perfect.
I made this Dutch Baby pancake on a whim! I followed the recipe as stated only changing the sugar to 1/2 the amount of Truvia Baking Blend to make it easier on my Weight Watchers points. I added the banana and chocolate chips with sugar free greek vanilla yogurt! It was a hit!
This Dutxh Baby was amazing. We all loved it. We sauteed some peaches with butterbrown sugar and run to top them off. We locked our plates. Thank you for another great recipe
This was so fun to make! I don’t know if mine rose the way it should have because just the sides rose up. I don’t think I understood that the cast iron needed to be in the oven during the preheating. I will definitely be trying again because it was so fun and a great way to allow people to choose what they wanted as toppings!
So easy and delicious! This is going in my rotation!
Forgot to do 5 stars.
This was very good. I trued a sourdough dutch baby before and I didn’t like it at all, so I almost didn’t make this challenge. But I’m glad I did. Even my picky eater liked it!
This was so fun to make! I didn’t have a lemon so I used cinnamon instead and it was tasty! Next time I will try a slightly bigger pan so it’s a little thinner.
This was the first time I’ve ever made a dutch baby and it was great! It got eaten up soooo fast.
I love this!! It was so simple and impressive! I went Sweet and topped mine with melted dark chocolate and peanut butter, whipped cream, sprinkles, and powdered sugar! So cute looking in a cast iron skillet!
Perfect Sunday morning breakfast! Easy to whip up. Followed the recipe but used 2% milk. Worked out great!
Easily whipped up, this recipe is must!! In 40 minutes you have a professional looking dessert! Everyone oohed and aahed!
Easy recipe that has a perfect lemon flavor and a custard-like pancake texture. Topping with fresh fruit is a must!
I loved the hint of lemon and that it was so easy yet impressive! Great to serve for overnight guests!
I really liked how easy this recipe came together and the egginess was different, but really tasty. I made homemade whipped cream and berries on mine.
It didn’t have much flavor (which she does say in the recipe) but I’m not sure mine turned out right either – seemed a bit wetter than it should’ve been.
I had to substitute orange zest for the lemon zest because I didn’t have a lemon and it turned out great! My family really enjoyed it! I will continue to make this for a simple and easy breakfast!
Dutch Baby Pancake, or as we have always called it, German pancake
I started making this German Pancake about 40 years ago when my sister-in-law Mary made it for us at her house. I’ve been making it ever since, and now my kids make it for their families on a regular basis. Good for dinner, good for breakfast. I’ve only ever made the sweet variety, never the savory. We have traditionally topped with yogurt and homemade applesauce, occasionally jam. And of course, always sprinkled with powdered sugar. In Sally’s recipe I substituted cinnamon and nutmeg for the lemon.
Here is my photo of Dutch Baby Pancake with homemade apple sauce. Sooo delicious!
This recipe was SUPER easy with few ingredients and came out so tasty. I had it with peaches and cream, but I would LOVE to try a savory version!
We love this for an easy and delicious family breakfast! A staple in our house!
My whole family loved this recipe! We topped our pancake with fresh berries, powdered sugar and a drizzle of maple syrup! Only complaint was that they wanted more!
Will definitely make again! May need instructions for how to double for our family of six!
This recipe was so easy! I love when I can impress people with something so simple!
My children give this a million thumbs up review (“look Mama, these are my other hands, and all the thumbs are up.”). Buttery and wonderful and easy. Thank you, Sally.