Name: Dutch Baby Pancake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: German
Ingredients: 3 large eggs; 1/2 cup all-purpose flour; 1/2 cup whole milk; 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons unsalted butter; Powdered sugar, for serving; Optional toppings: fresh fruit, maple syrup, lemon wedges

Why You’ll Love This Recipe

This pancake is big on presentation but surprisingly simple to make. Unlike traditional pancakes, there’s no flipping required—just mix the batter, pour it into a hot skillet, and let the oven do the work. The result is a beautifully puffed, golden-brown pancake with a slightly crispy crust and soft interior. It’s perfect for breakfast, brunch, or even dessert, and endlessly customizable with your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggs
All-purpose flour
Whole milk
Granulated sugar
Vanilla extract
Salt
Unsalted butter
Powdered sugar (for serving)
Fresh fruit, syrup, or lemon wedges (optional toppings)

Directions

Preheat your oven to 425°F (220°C).
Place a 10- or 12-inch oven-safe skillet (cast iron is ideal) in the oven to heat up while you prepare the batter.
In a blender or mixing bowl, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend or whisk until smooth and no lumps remain.
Once the oven and skillet are hot, carefully remove the skillet and add the butter. Swirl it around until melted and the pan is coated.
Pour the batter into the hot skillet immediately and return it to the oven.
Bake for 18–22 minutes, or until the pancake is puffed and golden brown around the edges.
Remove from the oven and serve right away—top with powdered sugar, fresh berries, syrup, or a squeeze of lemon.

Servings and timing

This recipe serves 2–4 people.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Apple cinnamon Dutch baby: Add thinly sliced apples and a sprinkle of cinnamon sugar before baking.
Savory version: Omit sugar and vanilla, and top with cheese, herbs, and sautéed veggies or bacon.
Chocolate lover’s: Add a handful of chocolate chips to the batter before baking.
Citrus twist: Add lemon or orange zest to the batter for a fresh flavor boost.
Nutty topping: Garnish with toasted almonds, walnuts, or pecans.

Storage/Reheating

Dutch Baby Pancakes are best served fresh from the oven, but leftovers can be stored in the refrigerator for up to 2 days.
To reheat, warm slices in a 300°F oven for 5–7 minutes or microwave briefly, though they won’t retain their original puff.
Freezing is not recommended, as the texture changes significantly after thawing.

FAQs

What causes a Dutch Baby to puff up?

The steam created from the high oven heat and the eggs in the batter cause the pancake to puff dramatically as it bakes.

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Let it come to room temperature before baking for best results.

Do I need a cast iron skillet?

A cast iron skillet is ideal, but any oven-safe skillet or baking dish with high sides will work.

Why didn’t my Dutch Baby puff?

Common reasons include an oven that wasn’t fully preheated, a cold skillet, or batter that was too cold when added.

Can I use non-dairy milk?

Yes, almond milk, oat milk, or soy milk can be used as a substitute for whole milk.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Is this similar to Yorkshire pudding?

Yes, the base ingredients and cooking method are very similar, but Dutch Babies are usually sweet, while Yorkshire puddings are savory.

Can I double the recipe?

Yes, but use a larger skillet or baking dish to avoid overflow and ensure even cooking.

Can I use egg substitutes?

Since eggs are key to the puffiness, results may vary with substitutes, but some users have success with products like Just Egg.

What toppings go best with a Dutch Baby?

Popular options include fresh berries, maple syrup, powdered sugar, lemon juice, whipped cream, and fruit compotes.

Conclusion

Dutch Baby Pancakes are a stunning yet simple way to bring a little magic to your breakfast table. With their crisp, puffed edges and tender center, they’re as delightful to look at as they are to eat. Whether you serve them sweet or savory, these oven-baked beauties are sure to impress with minimal effort and maximum flavor.