Dutch Baby Pancake

This easy Dutch Baby Pancake recipe is the perfect blend of pancake, crepe, and popover, ready in under 30 minutes for a quick and delicious breakfast topped with powdered sugar, berries, or syrup.

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When those pancake cravings hit but I don’t want to mess with flipping individual pancakes on the stove, I make a Dutch baby pancake. It’s a big pancake that’s cooked in the oven that you can slice and serve with your favorite toppings.

Baking a Dutch baby pancake only takes about 25 minutes, so you’ll have breakfast on the table quickly but the bonus is that you’re not standing over the hot stove! This easy pancake recipe is going to become a regular brunch item in your home.

Why You’ll Love This Recipe

• Dutch baby pancakes are super versatile. You can dress it up or down with whichever toppings you like.
• I know you’ve got everything you need for this Dutch pancake recipe at home already, so get cooking!
• The batter only takes a few minutes to make in the blender and then you don’t have to hover over the stove flipping pancakes because it goes into the oven.

Ingredients For Dutch Baby Pancakes

• Eggs – Use large eggs at room temperature to puff up this pancake.
• All-purpose flour – Regular AP flour is all we use here. If you require a gluten-friendly option, a 1:1 gluten-free flour should do the trick.
• Milk – We tend to use whole milk but any dairy will be great. Leave this out for about 30 minutes to come to room temperature.
• White sugar – Adds some sweetness to this yummy breakfast dish.
• Salt – Balances the sweetness of Dutch pancakes.
• Vanilla – Enhances the flavor of this breakfast dish.
• Butter – When you add the butter it will melt quickly and will ensure your pancake doesn’t stick to the pan.

How To Make A Dutch Pancake

Place the eggs, flour, milk, sugar, salt and vanilla in a blender and process until the batter is smooth.

Carefully remove the hot skillet from the preheated oven and place the butter in it. As it melts, swirl the butter around the pan so it evenly coats the bottom and the sides.

Pour the batter into the pan and, if needed, tilt the pan to spread it evenly. Place the skillet back in the oven and bake it for 15 to 20 minutes or until it’s puffed, lightly golden in the center and a darker golden brown around the edges.

Serve it warm from the oven with your favorite toppings.

This pancake is a special treat for a weekend breakfast, It’s warm, buttery, and can be dressed up with so many toppings. I hope you make it this weekend – your family will love it!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.86 from 7 votes

Dutch Baby Pancake

This easy Dutch Baby Pancake recipe is the perfect blend of pancake, crepe, and popover, ready in under 30 minutes for a quick and delicious breakfast topped with powdered sugar, berries, or syrup.

Prep:5 minutes mins

Cook:20 minutes mins

Total:25 minutes mins

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Video

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Equipment

• Cast iron skillet
• Measuring Cups and Spoons
• Blender
• Oven mitts

Ingredients

• ▢ 3 large eggs
• ▢ ½ cup all-purpose flour
• ▢ ½ cup milk
• ▢ 2 Tablespoons granulated sugar
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon vanilla extract
• ▢ 2 Tablespoons butter
• ▢ Toppings: Powdered sugar, fresh berries, syrup

Instructions

• Preheat the oven to 425 degrees Fahrenheit. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.
• In a high-powered blender combine eggs, flour, milk, white sugar, salt and vanilla. Blend until the batter is completely smooth.
• Remove the skillet from the oven and place it on top of the stove. Add the butter and swirl in the pan to melt, making sure to coat the bottom and sides of the pan.
• Pour the batter on top of the butter, tilting the pan if needed to make sure the batter is evenly distributed. Place the skillet in the oven at 425 degrees Fahrenheit.
• Bake until the Dutch baby is puffed, lightly browned across the top and darker brown on the edges and sides, about 15-20 minutes.
• Immediately sprinkle powdered sugar and cut into wedges to serve. We recommend serving with fresh berries and syrup.

Tips

Fridge: Store any leftover Dutch baby pancakes in an airtight container for up to 5 days.

Freezer: You can freeze a Dutch baby pancake to enjoy another time, but they are definitely best enjoyed right out of the oven. Be sure it is cooled completely before wrapping it in plastic wrap and storing it in a freezer bag or airtight container.

Reheat any leftovers in the oven at low heat until warmed through. The microwave will likely make the pancake soggy, so I don’t recommend using that method to reheat.

Nutrition Information

Calories: 244kcal (12%), Carbohydrates: 30g (10%), Protein: 8g (16%), Fat: 9g (14%), Saturated Fat: 5g (31%), Cholesterol: 140mg (47%), Sodium: 402mg (17%), Potassium: 122mg (3%), Fiber: 1g (4%), Sugar: 8g (9%), Vitamin A: 414IU (8%), Calcium: 60mg (6%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Ideas For Toppings

• Maple syrup, powdered sugar, and fresh berries.
• Make a batch of cinnamon apples to top your pancake.
• Try different fruit syrups instead of maple syrup.
• You can swap the milk in the batter for buttermilk for a tangier pancake.
• Instead of syrup, try squeezing some fresh lemon juice over the top along with a pat of butter and powdered sugar. Or whip up a batch of Lemon Curd if you love that tangy lemon flavor.
• You can give it a strawberries and cream theme with sliced strawberries and whipped cream.
• Sprinkle some mini chocolate chips over the batter before you bake it for a chocolate chip Dutch baby.
• Drizzle warm Nutella over the top before you slice and serve.
• Add a savory twist with burrata, tomato and arugula or burschetta mix.

Why Is My Dutch Baby Flat?

There can be a few reasons why your pancake didn’t puff up while it was baking:

• Did you preheat the skillet first? Pouring the batter into the hot skillet is an important step. Be sure to let it preheat for at least eight minutes.
• Did you use a blender to make the batter? The blender is not just an easy way to make the batter – it’s also the best way to get a lot of air into the batter, which will help the pancake puff up while it bakes.
• Make sure your oven is heated to 425 degrees Fahrenheit. It should be completely heated before you bake the pancake.
• Did you make the pancake batter ahead of time? Because the air in the batter is key to getting the right amount of puffiness, you don’t want it sitting around after you make it. As soon as you blend it, you should pour it into the hot skillet.
• The pancake will deflate once it comes out of the oven and will continue to as it sits. So, it’s best served right away.

Storage And Reheating

Fridge: Store any leftover Dutch baby pancakes in an airtight container for up to 5 days.

Freezer: You can freeze a Dutch baby pancake to enjoy another time, but they are definitely best enjoyed right out of the oven. Be sure it is cooled completely before wrapping it in plastic wrap and storing it in a freezer bag or airtight container.

Reheat any leftovers in the oven at low heat until warmed through. The microwave will likely make the pancake soggy, so I don’t recommend using that method to reheat.

How To Serve Dutch Baby Pancakes

We love to have a special weekend breakfast or brunch! It’s such a nice way to spend time as a family on Saturday morning – especially when there’s something delicious to eat! Many of our family-favorite breakfast recipes are great additions to your breakfast table. Fresh Fruit Salad is a no-brainer to add to everyone’s plate, too.

More Great Breakfast Recipes

• My French Toast Sticks are easy to make and always a hit with the kiddos! Dip them in syrup for a fun breakfast treat.
• We always love a big batch of Scrambled Eggs and my recipe is totally fool-proof! You will love how light and fluffy they are.
• You can’t beat a hearty and filling make ahead casserole for breakfast or brunch. My Overnight Breakfast Lasagna is a delicious spin on a classic breakfast casserole.
• Sheet Pan Pancakes are an easy way to make breakfast for a crowd. Mix your favorite toppings into the batter or add them when you serve, either way will be a hit!