Dutch Baby Pancake
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This Dutch Baby Pancake is large, fluffy and makes for a fantastic breakfast, brunch, lunch or dessert, any time of year. With only 5 minutes of prep and 20 minutes of bake time, you can have this mouthwatering, oversized pancake on your table – ready to devour.
What’s not to love about a GIANT pancake? Dutch baby pancakes can be so versatile, they aren’t just for breakfast! Don’t get confused – even though it’s in the name, this is not just any old pancake; this baby is a combination of a typical pancake, but with a Yorkshire pudding vibe – to die for.
If you’ve never had a Dutch baby before, now is your chance! My favourite part about this recipe? How easy the prep is! Just pop all of the ingredients into a blender, give it a good mix, pour it into a skillet, and pop it into the oven. In under 30 minutes you can have a blissful dutch baby pancake.
What is A Dutch Baby Pancake?
A Dutch baby pancake, also known as a “German pancake” is an oversized, thin “pancake” that can either be served savoury or sweet. Baked in a hot cast iron or metal pan – it will rise (puff up), like a popover and then will “fall” (deflate) a little after being removed from the oven. A dutch baby is typically served with freshly squeezed lemon, butter, and powdered sugar but it is also common to add fruit or syrup.
Making this Dutch Baby Pancake is as easy as pie—or maybe even easier! Here’s how to bring this fluffy delight to your table:
Start by heating your oven to 425°F. Grab your blender and toss in the eggs, milk, flour, salt, and vanilla extract. Blend until the mixture is smooth and creamy, with no lumps in sight.
Next, place 3 tablespoons of unsalted butter in a 10-inch cast iron skillet. You can melt the butter either in your preheating oven or on the stovetop. Carefully pour the batter into the center of the hot, buttery skillet. Remember, don’t stir! Just let the batter settle on its own.
Now, transfer the skillet back to the oven and bake for about 15 to 20 minutes, or until the pancake is gorgeously puffed and golden.
Once out of the oven, immediately brush the pancake with melted butter, drizzle over some fresh lemon juice, and if you like, scatter a generous amount of fresh berries on top. A final dusting of powdered sugar will make it irresistible.
How to Serve
When breakfast rolls around, it can be hard to serve everyone individual pancakes and that’s where a dutch baby pancake shines! You can serve it right out of the oven for everyone to enjoy all at once! Just cut, and serve. Voila! Everyone has a nice, hot dutch baby pancake ready to enjoy.
As I was saying before, your dutch baby can be served savoury or sweet! My favourite way to serve it is with a drizzle of fresh lemon juice, a sprinkle of powdered sugar and topped with whipped cream and fresh, mixed berries. If you want to make it more of a savoury dish, try adding cheese and chives! Some other great options to dress up your dutch baby pancake are:
- Peaches
- Jam, Jelly or Nutella
- Ground beef or other protein
- Eggs
- Lemon Curd
- Cream Cheese
Can I Make This in Advance?
Absolutely! You can make the batter the night before and let it rest in the fridge overnight – when you wake up in the morning, just pop it into the oven!
How to Store Leftovers
Fridge: Since dutch baby pancakes contain dairy and eggs – leftovers will only keep for up to 5 days in the fridge, but it’s best right after it’s made.
Freezer: You can also freeze your leftovers for up to 2 months, but the consistency and texture of your pancake might not be the same.
Reheating: To reheat leftovers you can cut out a piece, pop it in the microwave and boom, you have breakfast ready to go. If you aren’t a fan of the microwave you can pop it back in the oven until it is heated through.
More Delicious Pancake Recipes To Try
- Sheet Pan Pancakes
- The Best Buttermilk Pancakes
- Lemon Blueberry and Ricotta Pancakes
- Japanese Pancakes
- Healthy Whole Wheat and Oats Pumpkin Pancakes
- Blueberry Buttermilk Pancakes
- Jalapeno Popper Pancakes
- Pancake Muffins
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Dutch Baby Pancake
Video
Ingredients
- 3 large eggs (at room temperature)
- ⅔ cup milk (at room temperature)
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons butter (unsalted)
- 1 tablespoon butter (unsalted, melted)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon powdered sugar (same as icing sugar or confectioners sugar)
- 3 cups mixed berries (fresh)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 425°F.
- To a blender add the eggs, milk, flour, salt, vanilla and blend until the batter is smooth.
- Melt the 3 tbsp of butter in a 10-inch cast iron skillet until bubbling, in the preheated oven for about 5 minutes or right on your stovetop. If you do this in the oven, be careful handling your skillet as it will get hot.
- Pour the batter into the center of the skillet, do not mix the batter with the melted butter, and carefully transfer it back to the oven to bake until puffed and golden, about 15 to 20 minutes.
- Remove the skillet from the oven and immediately brush the pancake with melted butter and drizzle the lemon juice over the top. Add some berries and dust with powdered sugar before serving, if preferred.
Equipment
Notes
- Fridge: Since dutch baby pancakes contain dairy and eggs – leftovers will only keep for up to 5 days in the fridge, but it’s best right after it’s made.
- Freezer: You can also freeze your leftovers for up to 2 months, but the consistency and texture of your pancake might not be the same.
- Reheating: To reheat leftovers you can cut out a piece, pop it in the microwave and boom, you have breakfast ready to go. If you aren’t a fan of the microwave you can pop it back in the oven until it is heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I can always count on your recipes turning out, and for that I’m grateful. If I want to double the recipe, would a 9×13 pan work? Our daughter’s family of five is coming this weekend, so we will need to feed at least 7 people.
Thank you, Jerri! Doubling the recipe to accommodate a larger group sounds like a fantastic idea! While a 9×13 pan might work, it could affect the thickness and texture of the pancake. For the best results, consider using two separate pans to ensure even cooking and optimal rise.
Thank you so much! I will do that.
Can a Dutch baby pancake be made with soy milk or other non dairy milk and still turn out okay?
Absolutely, you can definitely make a Dutch Baby Pancake with soy milk or other non-dairy alternatives! The result might be slightly different in texture and taste compared to using regular milk, but it should still puff up nicely and taste delicious. Just keep in mind that different non-dairy milks have varying levels of fat and sweetness, so you may notice subtle differences in the final product. But go ahead and give it a try—I think you’ll be pleased with the results!
Under equipment required, the recipe indicates a 12-inch skillet, but the instructions reference a 10-inch skillet. Which size skillet should be used for this recipe?
The recipe will work with either! In the photos we used a 10 inch skillet.
have similar recipe since 2012 use 2-3 fruits e.g. banana,peach,pear ..pealed sliced 1/4 c butter tlbs brn sugar sautee 5 min in cast iron Add 1/2 c milk 4 eggs 1/2 tsp vanilla 2tlbs sugar 1/2 c apf blended to oven 425 x20 min top w anything lemon or fruit that way fruit inside pancake use your site often