Name: Dutch Baby Pancake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 large eggs (at room temperature); 2/3 cup milk (at room temperature); 1/2 cup all-purpose flour; 1/4 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)

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.

a dutch baby pancake in a skillet fresh out of the oven topped with berries and powdered sugar

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.

process shots showing hot to make a dutch baby pancake

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

overhead shot of a dutch baby pancake in a skillet topped with berries and powdered sugar

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.

a dutch baby pancake on a white plate topped with berries, cream and powdered sugar

Did You Like This Recipe? Try These!

Comments

Danielle says

May 21, 2020 at 7:09 am

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?

Reply
- Jo Cooks Team says
  
  May 21, 2020 at 9:37 am
  
  The recipe will work with either! In the photos we used a 10 inch skillet.
  
  Reply
terry decker says

February 7, 2020 at 1:51 pm

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

Reply