Dutch Baby Pancake Recipe
A Dutch Baby is a classic puffy baked pancake dish often topped with fresh fruit and powdered sugar. They are as beautiful as they are delicious!
Light and fluffy and ready for sweet or savory toppings, this Dutch Baby pancake has notes of sugar and spice, thanks to a pinch of nutmeg and a little vanilla.
Sometimes called a German Pancake, the classic Dutch Baby is the perfect shell for a meal or for a dessert. This recipe makes the a great baked skillet pancake for 2, but if you decide to enjoy the whole Dutch Baby by yourself, no one will blame you!
About this recipe
While the Dutch Baby pancake is delicious on its own, we’re really here for the toppings! These babies can be savory or sweet…or a combination of the two.
The classic recipe calls for berries and powdered sugar on top, which creates an elegant and refreshingly delicious dish.
If you’re looking for a sweet Dutch Baby, try a s’mores topping of chocolate, mini marshmallows, and graham cracker crumbles. Another sweet favorite is a cookies and cream dutch baby with vanilla frosting and sandwich cookie pieces. It will be similar to our Oreo pancakes, except in Dutch baby form!
If you lean to the savory side, you’ll love the combination of salty bacon crumbles and a drizzle of maple syrup. If that sounds good, make sure to check out our bacon cheddar sheet pan pancake, too.
This recipe is simple to make and turns out perfectly every time, making it a great “back-pocket” recipe, and because it bakes in the oven, it frees up your stove top and your time.
No cast iron skillet? No problem. While these pillowy pancakes are traditionally baked in a skillet, it’s easy to make a dutch baby without a cast iron skillet. You can achieve similar airy results with a metal pie pan.
According to wikipedia, Dutch babies were created in the early 1900s at Manca’s Cafe in Seattle. This form of pancake is derived from a German pancake, but it is said that the name Dutch baby was given to the pancake by the owner of Manca’s Cafe’s daughter, and that “Dutch” was possibly her corruption of the German autonym deutsch.
A hot oven, melted butter, and eggs.
What you need
The ingredients in this recipe are so simple and you probably already have them on hand! As always, you can find a printable recipe with directions if you scroll down.
- Butter – The butter gets melted in the pan before adding the rest of the batter, which plays a part in a Dutch baby’s signature look.
- Wet Ingredients – You’ll need eggs, milk, and vanilla extract. This recipe has more eggs than a traditional pancake, which gives it a more custardy texture and flavor (it’s so good!).
- Dry Ingredients – You’ll need flour, sugar, salt, and nutmeg. We always recommend using a microplane to grate your own nutmeg, because the flavor is unparalleled. However, ground nutmeg will also work if that’s all you have.
- Skillet – I love to use an enameled cast iron skillet but any heavy, oven-safe skillet will do. Or even a pie plate!
- Blender – This recipe is so easy to make, all you need to do is blend it all together in a blender. It doesn’t get much easier. A food processor will also work!
- And of course, your oven.
How to make it
In a blender or a food processor, blend together eggs, milk, flour, sugar, vanilla, salt, and nutmeg.
Let the batter rest in the blender. Meanwhile, place butter in an oven-safe skillet and place in cold oven. Preheat oven to 400ºF.
When preheated, carefully remove pan, swirl butter around to coat pan, and pour batter in.
Return to oven and cook for 20-25 minutes or until no longer jiggly in the center.
Add desired toppings, dust with powdered sugar, and serve immediately.
How to make these puffy pancakes your own
- You can top these dutch baby pancakes the same way you would top any pancake–with syrup, nutella, peanut butter, lemon glaze, fruit, nuts, etc.
- You can also treat these pancakes like a pie shell and top them with pie filling, apple compote, strawberry sauce, or blueberry sauce.
- As a dessert, these puffy pancakes are amazing drizzle with chocolate sauce, caramel, chocolate chips, and powdered sugar.
- If you’re hoping to make a healthier dutch baby, you can use whole wheat flour and top with fresh fruit and toasted, chopped nuts. Delicious!
Make Ahead Ideas
These are best made fresh, so there isn’t a lot you can do ahead of time. You could mix the dry ingredients and keep them in an airtight container to speed things up in the morning.
Store leftovers in a covered container in the fridge for 2-3 days. Dutch babies are best stored with no toppings.
Reheat in the microwave for 20-30 seconds or until warmed through.
More classic recipes
Love the classic breakfast staples? Try these recipes:
Get the Recipe: Dutch Baby
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 tablespoons unsalted butter
- Powdered sugar for serving optional
- In a blender or a food processor, blend together eggs, milk, flour, sugar, vanilla, salt, and nutmeg.
- Let the batter rest in the blender. Meanwhile, place butter in an oven-safe skillet and place in cold oven.
- Preheat oven to 400ºF.
- When preheated, carefully remove pan, swirl butter around to coat pan, and pour batter in.
- Return to oven and cook for 20-25 minutes or until no longer jiggly in the center.
- Dust with powdered sugar and serve immediately.
- Dutch babies are best enjoyed fresh, but store leftovers in a covered container in the fridge for 2-3 days. Dutch babies are best stored with no toppings.
- Reheat in the microwave for 20-30 seconds or until warmed through.