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
This recipe is PERFECT for a quick but impressive breakfast/brunch. It came together in minutes and was so yummy! Definitely saving this one for future Sunday morning breakfast!
I’d never heard of this dish and was very pleasantly surprised. No unusual ingredients needed, the batter comes together in seconds, and it baked as expected. I topped it with apple slices sautéed in butter and cinnamon sugar, banana and homemade blackberry jam. It’s probably very good with savoury toppings too.
This unique recipe was so simple to put together and it makes for a versatile presentation. It’d be perfect for a brunch! Best of all, it’s delicious.
This recipe was excellent!!! It was so easy to make, not a lot of ingredients, and it tasted excellent!!!! I I used confectioners sugar with strawberries and blueberries mixed with a small amount of strawberry jam on top of it. Amazing!!!
So easy and fun to make ! Perfect dish for a sweet tooth family ! ❤️
Recipe was easy to follow and worked out perfectly!
I loved this recipe!! So easy and delicious. I sprinkled cinnamon on top when it came out and topped it with strawberry jam that I warmed up and fresh strawberries and blueberries and a bit of whipped cream and then sprinkled a little bit more cinnamon on top. Will definitely make this again!
Everyone in the house loved this! I had to use gluten free flour for dietary restrictions. I also subbed cinnamon for the lemon as I had none. Was so so tasty.
Delicious and easy to make. I could definitely see it being even better with using the various toppings recommended
I love breakfast for dinner! I served this with sautéed Granny Smith apples and whip cream. I added cinnamon to the batter to replace the lemon zest. Although I love lemon, the cinnamon complimented the apples. Yum!
So yummy and easy to make!
As soon as I saw this recipe, I knew I needed chives, goat cheese, and arugula. It was perfect timing because farmers markets opened today and all of those were available. Topped with a homemade sour cream and onion dip, Italian herb spiced goat cheese, arugula, and fresh chive, this was a divine fresh springtime meal. The “crust” was the best part. I’ll be making it again to top with strawberries and cream as soon as strawberry season starts! Probably even before that, if my boyfriend has anything to say about it!
I ended up making the savory version of this pancake and topped it with mozzarella, cherry tomatoes, arugula, and balsamic glaze! The flavors were great, but I think next time I’ll be trying the sweet version!
This was an excellent and easy breakfast treat. I made the strawberry sauce and whipped cream as toppings. A great way to start a Saturday. Thanks for another amazing recipe Sally:)
This recipe was so easy to make with amazing results! I used a 9×13” glass baking dish and it came out perfect!
It turned out great! I used King Arthur gluten free flour. It reminded me of the texture of bread pudding.
I have a large cast iron skillet – but I was curious if this would also work with 2 smaller pans so that each person would have their own pancake? Seems like it would be pretty easy to divide the batter in half …
Hi Tara, that should work!
I love these!!! So good! Can’t wait to try a savory one!
Easy to make and different from traditional breakfast. I omitted the vanilla and lemon zest. I used a pie plate instead of the cast iron skillet. I also had some apples to use, so I made a quick caramel apple filling. Butter, sugar, corn syrup, cinnamon and apples. Will definitely make again.
Super tasty and easy recipe! I made this for my son and he loved it. I always thought a Dutch baby would be difficult but it was super easy! It takes a little more time because of the rest period but totally worth it!
Super straightforward and delicious! Thanks, Sally!
This was absolutely delicious! I used unsweetened almond milk in place of whole, and it turned out perfectly. Will definitely make again!
Easy recipe to do for a family and so versatile. Came out just perfectly as directions showed. Thanks!
This was so tasty! I made it for my son and I and had it with a cheese omelette.
My kids and I made this recipe together as part of Sally’s Baking Challenge. It was very easy and delicious. We made the strawberry sauce and whipped topping to go with it. Everything was great and my kids devoured it.
Tried the Dutch baby recipe; first time ever making them! Very delish & hubby loved it too! Will def make again!
This recipe is really good! Make sure that if you don’t like lemon make sure to not put as much in— I did a teaspoon of lemon zest and the flavor was pretty strong. Good, but strong.
I made this for my family and we loved it! It was delicious topped with whip cream and berries!
So easy and sooo good!!
I made this using freshly ground and unsifted soft white white. Worked great. So yummy!