Light, fluffy and deliciously oversized, this Dutch baby pancake is sure to be a hit at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will love.
Since breakfast is the most important meal of the day, get it off to a good start with some of my favorite recipes! (Besides this amazing Dutch baby) you can’t go wrong with pancakes, buttermilk syrup, bacon and some fluffy scrambled eggs!
Homemade Dutch Baby Recipe
If you’ve never tried Dutch baby, you’re in for a (delicious) treat! It’s quite a popular brunch item – once you try it for yourself, you’ll understand the hype! Also known as a German pancake, Dutch babies are made in a skillet and have a soft, chewy texture.
Imagine a mashup of crepes, crepes and Yorkshire pudding! Dutch babies have a consistency with the best features of all three. They are perfectly sweet and fluffy! Now a Dutch baby pancake is big enough for 2 people to share, but I certainly won’t judge if you just want to keep one for yourself. (speaking from experience.) Top it off with fresh fruit, whipped cream, maple syrup, you name it! They are so tasty! Make something of it now, you can thank me later.
Ingredients you need
Ditch the pancake mix and switch up breakfast with this quick and easy Dutch baby recipe! This is one of my favorite breakfast recipes because it uses such simple ingredients. Collect all your favorite toppings and get ready to feast! Please note: all dimensions can be found below in the recipe card.
- Eggs: I used large eggs at room temperature! These will give your Dutch baby his signature chew texture.
- Milk: Whole milk works best here! The high fat content makes your pancake rich and tender.
- Vanilla extract: Whatever vanilla you have on hand will work, but if you want to take your Dutch baby to the next level, use pure vanilla extract! Because Dutch babies use so few ingredients, using high-quality vanilla will make a huge difference in the overall taste.
- Sugar: I used regular white sugar to sweeten my pancakes.
- Flour: I used all-purpose flour! You want to make sure you are using a low protein flour or your Dutch baby will end up rubbery and dense.
- Salty: Salt improves the overall flavor of the pancake and also keeps it from tasting bland.
- Butter: Butter adds an extra layer of richness and flavor!
How to make a Dutch baby pancake
Making a Dutch baby is like making a big popover. You’ll need to make sure you do all the steps in the right order to make sure you get a light and fluffy pancake, but they’re all super easy to do! This has quickly become a favorite breakfast of mine and I know you will love it just as much.
- Preheating the oven and frying pan: Preheat your oven to 425℉ and insert 10-inch cast iron skillet in the oven to warm up. Make room for your skillet on the center rack of the oven and remove any racks above it. (Your Dutch baby will inflate like a balloon in the oven and deflate once it’s taken out, so you don’t want it hitting any of the racks above.)
- Blend ingredients: In a blender add your eggs, milk, vanilla, sugar, flour and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula. Continue mixing for another 5-10 seconds. This is a liquid batter!
- Rest: Let the batter rest in the blender for 20-30 minutes.
- Melt butter: When the batter is resting and ready, remove the skillet from the oven and add the butter to the hot skillet. Let the butter melt and cover the entire pan completely.
- Add batter: Pour your batter over the buttered skillet and swirl to coat evenly. Place the skillet back in the oven and check after 10-15 minutes. Your Dutch baby should swell and brown evenly on top.
- Cool and serve: When your Dutch baby is ready and golden brown, remove the frying pan from the oven. Let it cool slightly before taking it out to serve.
Toppings and serving tips
Here are a few quick and easy ways to personalize your Dutch baby! These pancakes are super versatile, so use all your favorite toppings!
- Fruit in the bottom: I’ve made some with sliced peaches or apples in the bottom of the pan with the butter, so you’ve got a delicious surprise of cooked fruit in the bottom of your Dutch baby!
- Eat straight from the pan: You can eat the Dutch baby straight from the pan if you like, or on a plate.
- Savory Toppings: If you’re more of a savory breakfast fan, take out the sugar and vanilla and top with some sausage or bacon.
- Sweet Toppings: Sprinkle with confectioners’ sugar, add blueberries, strawberries or raspberries, dust with cinnamon or add a squeeze of lemon juice for a bright, tangy taste! Caramel sauce or chocolate syrup on top is also a good idea!
How long does a Dutch baby last?
I would only recommend making and eating these fresh, but you can keep them in the fridge for a few days if you prefer.
Storing leftover batter: You can keep the batter refrigerated for 2-3 days, just be sure to whip it before using it again.
Preheat your oven to 425℉ and place your skillet in the oven to heat up. Make room for your skillet on the center rack of the oven and remove any racks above it. (Your Dutch baby will inflate like a balloon in the oven and deflate once it’s out, so you don’t want it hitting any of the racks above.)
In a blender add your eggs, milk, vanilla, sugar, flour and salt. Blend for 10-15 seconds, stop to scrape down the blender with a spatula and continue to blend for another 5-10 seconds. This is a liquid batter!
Let the batter rest in the blender for 20-30 minutes.
Once the batter is resting and ready, remove the skillet from the oven and place your butter in the hot skillet so that the butter melts and covers the entire pan completely.
Pour your batter over the buttered skillet and swirl to coat evenly. Place the skillet back in the oven and check after 10-15 minutes. Your Dutch baby should swell and brown evenly on top.
Once your Dutch baby is done, remove the skillet from the oven and let it cool slightly before taking it out to serve.
These are best fresh, with your favorite toppings, berries, whipped cream, syrup, chocolate drizzle, go crazy!
Calories476kcal (24%)Carbohydrates46g (15%)Egg white14g (28%)Fat26g (40%)Saturated fat14g (70%)Polyunsaturated fat2gMonounsaturated fat7gTrans fat1gcholesterol298mg (99%)Sodium1283mg (53%)Potassium228mg (7%)Fiber1g (4%)Sugar22g (24%)Vitamin A980IU (20%)Calcium123mg (12%)Iron3mg (17%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional content will vary depending on the brands you use, measurement methods and portion sizes per household.