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.
Ingredients
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- Eggs – Large and at room temperature.
- Milk – I used 2% at room temperature. Any fat percentage should work.
- All Purpose Flour – All purpose works best for this recipe.
- Salt – To taste.
- Vanilla Extract – If you don’t have vanilla, you can use lemon extract or a dash of maple syrup!
- Butter – I used unsalted. You will need one portion at room temperature, and one portion melted. See instructions for further information.
- Lemon Juice – I used freshly squeezed, you can use store bought if you’d like.
- Powdered Sugar – Icing sugar or confectioners sugar will work as well. This is completely optional.
- Mixed Berries – I used fresh raspberries and blackberries.
How to Make A Dutch Baby Pancake
- Preheat Oven – Preheat the oven to 425°F.
- Mix Batter – add eggs, milk, flour, salt, vanilla to a blender and blend until smooth.
- Bake – Melt the room temperature butter in cast iron skillet until bubbling. You can either do this by placing the skillet in the oven or simply melting it on your stove in the skillet. Pour the batter into the center of the skillet, do not stir with the melted butter, and transfer to the oven to bake until puffed and golden.
- Garnish & Serve – Brush with melted butter and drizzle the lemon juice over top. Add berries and dust with powdered sugar before serving. Enjoy!
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.
Did You Like This Recipe? Try These!
- Churro Popovers
- Classic Pancakes
- Banana Fritters
- Easy Waffle Recipe
- Marbled Chocolate Banana Bread
- Strawberry Cream Cheese French Toast Roll Ups
- Blueberry Goat Cheese Empanadas
- Goat Cheese and Thyme Yorkshire Puddings
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Dutch Baby Pancake
Equipment
Ingredients
- 3 large eggs at room temperature
- ⅔ cup milk at room temperature
- ½ cup all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 3 tbsp butter unsalted
- 1 tbsp butter unsalted, melted
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp powdered sugar same as icing sugar or confectioners sugar
- 3 cups mixed berries fresh
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.
Recipe 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.
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