Dutch Baby Pancake Recipe
This Dutch Baby Pancake Recipe is a light, airy, and slightly crispy pancake baked in the oven, often resembling a popover or giant crepe. Perfect for breakfast, brunch, or even dessert, this pancake is easy to make, visually stunning, and incredibly versatile. If you’ve never made one before, you’re in for a treat!
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What Makes a Dutch Baby Pancake Special?
Unlike traditional pancakes, a Dutch Baby is made from a simple batter of flour, milk, eggs, and a few pantry staples, but it’s baked in the oven instead of on a griddle. The batter puffs up dramatically while baking, creating a crispy edge and custardy center. Served with a dusting of powdered sugar, fresh fruit, or a drizzle of syrup, it’s a showstopper dish that’s deceptively simple to make.
This Dutch Baby Pancake recipe serves 2 to 4 people, depending on portion sizes and any sides or toppings you serve with it. It’s perfect for a small breakfast or brunch but can easily be doubled if you’re cooking for a larger group!
How to Make a Dutch Baby Pancake
Ingredients You’ll Need
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons butter (for the skillet)
Step 1: Preheat Your Oven and Skillet
Preheat your oven to 450°F. Place a 9 or 10-inch cast iron skillet in the oven while it heats. The size of the skillet is key to getting the perfect thickness and puffiness for your Dutch Baby Pancake. The hot skillet ensures a crispy edge and helps the batter rise dramatically.
Step 2: Blend the Batter
Combine all the ingredients—flour, milk, eggs, sugar, vanilla, cinnamon, and nutmeg—in a blender. Blend until smooth. The batter will be thin, but don’t worry—that’s exactly how it should be.
Step 3: Let the Batter Rest
This is an important step that shouldn’t be skipped! Letting the batter rest for 10–15 minutes allows the flour to fully hydrate and the gluten to relax, ensuring a tender pancake. While it rests, your oven and skillet will continue to heat up.
Step 4: Prepare the Skillet
Carefully remove the hot skillet from the oven and add 2 tablespoons of butter. Let it melt, swirling it around to coat the bottom and sides of the skillet. This not only prevents sticking but also gives the pancake a delicious buttery flavor.
Step 5: Bake to Perfection
Pour the batter into the hot skillet, giving it a gentle swirl up the sides. This will encourage the pancake to puff up beautifully as it bakes. Return the skillet to the oven and bake for 15–20 minutes, or until the edges are golden brown and puffed.
Serving Your Dutch Baby Pancake
Once out of the oven, dust the Dutch Baby with powdered sugar for a classic presentation. Pair it with fresh fruit like berries or sliced bananas or go for a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.
Tips and Tricks for the Perfect Dutch Baby
1. Use a Cast Iron Skillet
A cast iron skillet retains heat exceptionally well, which is key for achieving the dramatic rise and crispy edges. If you don’t have one, an oven-safe skillet or pie dish can work in a pinch.
2. Room Temperature Ingredients
Using room-temperature milk and eggs helps the batter blend more smoothly and puff up evenly in the oven.
3. Don’t Open the Oven Door
Resist the urge to peek while it bakes! Opening the oven can cause the pancake to deflate prematurely.
4. Serve Immediately
A Dutch Baby pancake is at its puffiest and most impressive right out of the oven. It will deflate as it cools, so be ready to serve it up quickly.
Frequently Asked Questions (FAQs)
Can I make the batter ahead of time?
Yes! You can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a quick whisk before pouring it into the skillet.
Can I use a non-dairy milk substitute?
Absolutely. Almond milk, oat milk, or soy milk work well as substitutes for regular milk.
Why You Should Try This Recipe Today
Dutch Baby Pancakes are the perfect blend of simplicity and elegance. Whether you’re serving a crowd for brunch or treating yourself to a cozy breakfast, this recipe is guaranteed to impress. Plus, it’s endlessly customizable—try adding cocoa powder for a chocolate version or swapping cinnamon for cardamom for a unique twist.
So, what are you waiting for? Grab your blender and skillet and get ready to enjoy the magic of a Dutch Baby Pancake!
Let me know how your Dutch Baby Pancake turns out in the comments below! I’d love to hear your tips, tweaks, or favorite toppings.
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Dutch Baby Pancake Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons butter for the skillet
Instructions
- Place your cast iron skillet in the oven while it preheats to 450°F. The heat ensures a crisp exterior and helps the batter rise dramatically.
- Combine the flour, milk, eggs, sugar, vanilla, cinnamon, and nutmeg in a blender. Blend until smooth. The batter will be thin.
- Let the batter rest for 10-15 minutes
- Carefully remove the hot skillet from the oven and add 2 tablespoons of butter. Let it melt, swirling it around to coat the bottom and sides of the skillet.
- Pour the batter into the hot skillet, giving it a gentle swirl up the sides. This will encourage the pancake to puff up beautifully as it bakes. Return the skillet to the oven and bake for 15–20 minutes, or until the edges are golden brown and puffed.