Dutch Baby Pancake

If you've been looking for a change from the usual breakfast pancakes, you will definitely want to try this Dutch baby pancake recipe! This delicious breakfast treat has a sweet, buttery flavor and fluffy as well as custardy texture that takes the traditional pancakes to the next level.

A favorite among children and adults alike, it is light, filling, and perfect for sharing. The best part is that you don't have to save it for breakfast–it is also great for brunch, snack, dinner, or dessert!

Best Dutch Baby Pancake Recipe

What is a Dutch Baby? If you've never tried a Dutch baby pancake, you have been missing out on one of the most delicious and simple, yet versatile, breakfast desserts! Also known as German pancakes, this large, buttery pancake is a mix between a popover and a crepe that is crispy and puffy on the outside, and tender and slightly custardy in the middle.

This recipe for Dutch baby pancakes is super easy to make. It uses only a handful of pantry essentials and equipment you likely already have at home. It is also very straightforward to follow, even if you have never made it. All you need is five minutes to blend the ingredients, pour them into the skillet, and let the oven do the rest! In just half an hour, you'll have a hot, buttery Dutch baby pancake ready to serve and enjoy.

Once done, you can dress it up however you want with sweet or savory toppings. It is probably one of the most versatile breakfast recipes you will ever come across! I've included several variations at the bottom of this recipe; however, you can get as creative as you'd like!

Assemble The Dutch Baby Batter

Before starting the batter, make sure that your eggs and milk are at room temperature. Not only will the milk and eggs blend together better, but the room-temperature batter will also puff up quicker and give your Dutch baby pancakes more height. 

Your butter should also be at room temperature, as softened butter melts much easier in the skillet. Make sure to use unsalted butter to avoid adding more salt to the pancake.

The key to a successful Dutch baby pancake is to start with a nice, hot skillet. Warm up your cast iron skillet by placing it in the oven while it preheats to 220°C / 425°F.

While the oven and skillet are heating up, use a blender to blend your room temperature eggs, granulated sugar, vanilla extract, flour (all purpose flour works best), and salt for 30 seconds until it becomes slightly foamy. You can leave the batter in the blender until the oven finishes heating or transfer it to a jar.

Bake

Once the oven reaches the correct temperature, carefully remove the hot skillet and swirl the softened butter around the bottom and the sides until it fully melts. Then, immediately pour the batter into the skillet and place it back into the oven.

Bake for approximately 22-25 minutes until the dough becomes golden brown and puffy. If you observe that it is browning too quickly, lower the oven temperature to 180°C / 355°F for the last five minutes.

Serve immediately and enjoy! Please note that the Dutch baby pancake will slightly depuff after a few minutes - as you can see on the image - , which is completely normal.

How To Serve

One of the great things about Dutch baby pancakes is that you can serve them alone, as a side, plain, or with toppings. I like to dust mine with powdered sugar first, then top it with my chantilly cream and fresh berries such as blueberries, raspberries, and strawberries (or a mix of the three)!

Instead of powdered sugar, chantilly cream, and fruit, you can top it with other sweet toppings such as maple syrup or my chocolate whipped cream frosting, mango curd, lemon curd, strawberry compote, homemade caramel, or homemade Biscoff.

Or, you can make a baby Dutch apple pancake with my caramelized apple topping (which also pairs deliciously when you use almond extract, as suggested above). Want to add some crunch? Top it with pecans or almonds!

For a savory twist, you can serve it alongside the usual eggs, bacon, or sausage, and breakfast potatoes.

No matter how you serve your Dutch babies, you will want to serve it immediately while it is still nice and hot!

Storing & Freezing

Dutch baby pancakes are best when enjoyed right out of the oven. However, if you have leftovers, you can store them in the fridge in an airtight container for 3-4 days. When you are ready to enjoy them again, you can serve them cold or warm them briefly in the microwave or oven.

To freeze, wait until it comes completely to room temperature, then place it in the freezer in an airtight container (without toppings) for up to three months. Thaw it in the refrigerator or at room temperature and reheat it in the oven until heated all the way through.

Flavor Variations

You can customize this Dutch baby recipe with different flavors and toppings in various ways.

Different base flavors: Instead of vanilla as a base flavor, you can swap it out for almond extract to make an almond Dutch baby pancake. Or, add some fresh orange or lemon zest to the batter to give it a citrusy flavor.

Savory Dutch Baby: Who said Dutch baby pancakes had to be sweet? Try them with your favorite savory toppings such as fried egg and ham, smoked salmon and arugula, herbs and butter, pesto and veggies, or mozzarella, basil, and cherry tomatoes (to name a few combinations)!

Or, try some of the toppings I mention above in the How to Serve section.

Ingredient Substitutions

You can make this recipe dairy-free by using vegan butter and plant-based milk. Almond milk is a popular substitute in other baby Dutch pancake recipes. Unfortunately, you cannot replace the egg as it gives the pancake its rise.

As with all baking recipes, substitutions may require other ingredient adjustments to keep the same balance of texture and flavor. Unfortunately, I cannot provide recipe accommodations for all dietary needs. For the best results, follow the recipe as written.

Expert Tips For Making Dutch Baby

1. Room-temperature milk, eggs, and butter are essential to successful and fluffy Dutch baby pancakes. To quickly bring the eggs to room temperature, place them in a bowl of warm water for 5-10 minutes. For tips on getting the butter to the right temperature without microwaving, see my guide on softening butter quickly. 
2. For the best flavor, use high-quality, high-fat content milk and butter. I use 3% whole milk and unsalted, 82% fat European-style butter in all my baking recipes.
3. The skillet must be nice and hot before you add the batter (which will give the bottom a nice, crispy texture). Do not skip preheating it! Use an oven thermometer to ensure the oven is at the right temperature while preheating and baking.
4. If the pancake puffs up really large while baking but quickly deflates when you remove it from the oven, don't worry—it is doing exactly what it is supposed to do! Just make sure that you do not open the oven door while baking, or you will interrupt the rising process.
5. Serve the pancake straight from the skillet so that it stays nice and hot. Put a towel or trivet down on the table first to prevent it from getting scorched.

What Equipment To Use

It is always best to use a digital scale for measuring ingredients. Measuring by weight will give you much more accurate and consistent measurements versus doing so by volume.

You will need a blender to ensure the pancake batter is smooth and without lumps. I personally recommend the Ninja SS401 Foodi Power Blender.

A digital oven thermometer is another must-have piece of equipment when baking. Oven temperatures can vary by a degree or two depending on the model; however, an oven thermometer ensures you have the right temperature each and every time.

Last but not least, you will need an oven-safe 10-inch / 25cm cast iron skillet to make the Dutch baby pancake. If you do not have an oven safe skillet, you can use a 10-inch pie dish or 9-inch square baking pan.

Try Some Of My Breakfast Recipes

Did you enjoy this Dutch Baby Pancake recipe? If so, be sure to check out some of my other delicious breakfast dessert recipes:

• Cinnamon Rolls with Apple Pie Filling
• Mini Blueberry Muffins
• French Toast Brioche
• Cream Cheese Puff Pastry Danish
• Chocolate Brioche
• Baked Cinnamon Sugar Donuts

For even more sweet treats you can enjoy at the start of the day, check out my roundup of the Top 35 Best Sweet Breakfast Recipes!

Have You Tried This Recipe?

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