Dutch Baby Pancake

Can’t decide if you want a pancake, crepe or a popover? You don’t need too! Make a Dutch Baby Pancake which is the perfect mixture of all three of them. It’s ready in under 30 minutes, which makes it a quick and easy breakfast recipe that’s fun. Top it with powdered sugar, fresh 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.

What is a Dutch Baby Pancake?

It’s a buttery pancake that you cook in a skillet in the oven. When it cooks it puffs up around the edges and turns golden. It isn’t light and fluffy like regular pancakes instead it’s flatter, eggier, and reminds me of a cross between a crepe and a popover.

What I love about making this type of pancake is that the batter only takes a few minutes to make in the blender and I don’t have to hover over the stove flipping pancakes while everyone waits. You just bake, slice and serve!

It can be served with all of your favorite pancake toppings like syrup, powdered sugar, fresh fruit. Sometimes a dollop of homemade whipped cream is a special treat!

Dutch Baby Ingredients

• Large eggs
• All-purpose flour
• Milk
• White sugar
• Salt
• Vanilla
• Butter

How to Make It

• First, preheat the oven to 425 degrees F. Once it’s heated place a 10-inch cast iron skillet in the oven and preheat it for at least eight minutes.
• It’s important to preheat the skillet because it will ensure your pancake cooks evenly and puffs while it bakes. Also, when you add the butter it will melt quickly and will ensure your pancake doesn’t stick to the pan.
• While the skillet heats up, make the batter. 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 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.

Topping Suggestions!

You can make your homemade Dutch baby pancake as simple or fancy as you want! Here are different ways to dress it up:

• Maple syrup, powdered sugar, and fresh berries.
• Make a batch of cinnamon apples to serve with it!
• 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.
• 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 it.

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 F. 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!

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!

Want More Breakfast Recipes?

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! Here are some of our family-favorite breakfast recipes you might like to try, too:

• 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 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!

Be sure to give this recipe a try! If you love this recipe as much as we do (pretty sure you will!), be sure to leave a five-star rating below!

Don’t forget to tag me on Instagram either, I’d love to see pictures of your good eats! @julieseatsandtreats or #julieseatsandtreats

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!

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4.84 from 6 votes

Dutch Baby Pancake

Ready in 30 minutes this fun popover pancake is an easy breakfast!

Prep:5 minutes mins

Cook:20 minutes mins

Total:25 minutes mins

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Ingredients

• ▢ 3 large eggs
• ▢ 1/2 c. white all-purpose flour
• ▢ 1/2 c. milk
• ▢ 2 Tbsp white sugar
• ▢ 1/2 tsp salt
• ▢ 1 tsp vanilla
• ▢ 2 Tbsp butter
• ▢ Toppings: Powdered sugar, fresh berries, syrup

Instructions

• Preheat the oven to 425 degrees F. 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 F.
• 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

Topping Suggestions!

You can make your homemade Dutch baby pancake as simple or fancy as you want! Here are different ways to dress it up:

• Maple syrup, powdered sugar, and fresh berries.
• Make a batch of cinnamon apples to serve with it!
• 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.
• 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 it.

Why is my Dutch Baby Flat?

There can be a few reasons why your Dutch baby 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 F. 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!

Video

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%)

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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.