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 was so easy and delicious. Definitely will make it again and I love that I can put different kind of toppings on it to make it savory or sweet
My family loved this recipe. I plan on making a savory version soon!
So much simpler than expected, and you can dress it up any way you like! I added whipped cream, blueberries and dusted with powdered sugar and it was beautiful and tasty!
I really enjoyed watching this bake! And it was delicious and easy to make! I will definitely make this again.
Made this for a Sunday brunch and it was delicious as well as looked impressive
Delicious and easy recipe for a sweet breakfast treat.
Loved how simple this recipe was.
Absolutely a hit! Made it twice in the first week of the month….
Really really yummy
My daughter and husband like this more than french toast and it’s Easier!!! The three of us gobbled this up quickly and it will be made again!
Easy and delicious! This is much easier and less time consuming than pancakes and equally delicious!
I made two on Sunday, it was our Eastern Easter! the sweet one with cinnamon and topped it with fruits and the savory one with fried eggs and bacon! YUM!
I love Sally’s baking competitions ,as I bake things I wouldn’t have chosen it, so trying different things from my usual recipes and searches.
We made this on a week end when most of the kids were here. Some loved it some like pancakes better (I think that is because they can have more!) I am going to try the savory one this week end, I am really looking forward to that one!
Fun & easy recipe to make! It’s as if a pancake & french toast had a baby. 🙂
Super easy to follow and do! The end result was pretty and delicious. I decorated it was blueberries and Sally’s homemade whipped cream
First time making a Dutch baby. I used a 12 in cast iron skillet since that’s all I have and it came out great! I doubled the lemon zest since I love lemon but was still hard to taste in the final product. It was still delicious! I topped it with a drizzle of maple syrup and fresh raspberries. I would definitely make again!
Very easy morning recipe! Had to bake for a little more than expected to get the nice light brown color.
This was easy to make. The hard part was waiting for it to finish baking. Thanks!!
Excellent. I’ve been making a similar recipe for years; this one is superior.
This recipe came together well and baked beautifully. I used orange zest in place of the lemon zest. My family and I really enjoyed it!
I have made many Dutch babies and I loved the addition of lemon with this one; I added extra so we could taste it. Sally’s recipes are always winners.
I’ve used other recipes to make dutch baby pancakes before and this one was clearly ended up with a superior result. The instructions were easy to follow, with lots of suggestions for toppings. I substituted out the lemon zest and added cinnamon, then topped with homemade refrigerator strawberry jam and whipped cream. I really want to try the savory version!
Absolutely scrumptious!
I have never made these before. Having made crepes and pancakes though, I find it a nice mix between the two. I will make this recipe for my grandkids next time instead of pancakes. The versatility of the topping also makes it a recipe for those with a creative flair. Very easy and very good!
Such a fun easy recipe. Tastes & looks great too. I do add a pinch of nutmeg along with the lemon zest as I think it is a nice complement.
Thus was super easy to make and tasted delicious! I doused my stand mixer with the wisk attachment instead of my blender and it worked fine!
This is so quick and easy to make I was able to make it for my family before we all had to leave in the morning. It’s perfect if you want a special feeling breakfast without having to spend a lot of time making it or doing dishes. And it was super delicious. I added a pinch of cardamom because I love the flavor of cardamom with lemon and berries.
This turned out and was tasty. I used cinnamon instead of lemon zest and served with whipped cream and berries. Mine was already turning brown at the end of the first 15 minutes. It only needed a couple more minutes at 350, not the full 10.
This recipe was delicious made it for baking challenge and topped with homemade berry jam, chocolate sauce, and Sally’s whipped cream!
Great recipe! I made cinnamon apples to top this and a dusting of powdered sugar!
This was a hit with my husband! A great Saturday morning treat