Fall in love with the impressive Dutch baby, that dramatically puffs up in the oven like a popover, and then falls into a crepe-like pancake that’s perfect with both sweet and savory toppings. Its signature eggy flavor with hints of butter and vanilla will waft through your kitchen in just 20 minutes, from start to finish.
It’s a showstopping recipe. It’s one that’ll have your whole brunch crew oohing and ahhing. This Dutch baby recipe is actually easier to make than your standard fluffy Blueberry Pancakes or Mini Pancakes, and it’s a whole lot cooler. A Dutch baby rises up in the oven, and then falls into this beautiful skillet pancake that has a delicate, eggy flavor and soft, tender texture with golden, crispy edges. And a Dutch baby pancake is not just made for your classic sweet toppings like maple syrup and powdered sugar (although my-oh-my are they delicious). They’re also perfect for savory toppings like Homemade Breakfast Sausage, Gruyère, and sage or Scrambled Eggs and chives. A canvas for your painting, you could say…
What Is a Dutch Baby?
A Dutch baby pancake is like a Popover and a Crepe had a baby! A Dutch baby is an oven-baked pancake that puffs up in the oven, and then deflates when served, creating the perfect custardy, soft, airy center with golden, crispy edges.
The primary ingredients for the batter are eggs, flour, milk, and a touch of sugar that’s poured into a piping hot, buttered skillet. Dutch babies can be served with sweet or savory toppings, from fruit, maple syrup and powdered sugar, to shredded cheese, ham, and herbs.
Ingredients
You only need a handful of ingredients to make a Dutch baby, many of which you probably already have on hand. Want a simple cinnamon apple topping to garnish? You only need a few ingredients for that, too!
- All-purpose flour – flour is the base for a Dutch baby.
- Whole milk – I highly recommend using whole milk, not low-fat or dairy alternatives. The high fat content creates a rich, tender, custardy center. It also supports better puffing, since the fat stabilizes the batter.
- Large eggs – eggs create structure and lift, acting as a leavening agent when they trap air as they bake. Dutch baby pancakes also have a signature delicately eggy flavor…so eggs are important!
- Unsalted butter – butter adds flavor and moisture, while also helping those golden edges of the Dutch baby crisp up!
- Light brown sugar – a touch of sugar contributes to the browning of the Dutch baby while keeping it moist and tender. While there’s a little sugar in this recipe, the Dutch baby itself is more on the savory side, and can be garnished with sweet or savory toppings!
- Vanilla extract – let’s be honest…everything is better with vanilla!
- Salt – salt enhances flavor.
- Apple (optional for topping) – if you’d like to make my 5-minute apple topping, all you need is a good baking apple like a Honeycrisp or Granny Smith.
- Cinnamon (optional for topping) – a touch of cinnamon adds that signature warm flavor that balances out the apple topping.
- Powdered sugar and maple syrup (optional for serving) – if you’re going the sweet route with this recipe, you can’t beat a dusting of powdered sugar and a drizzle of real maple syrup! Want other topping ideas? They’re listed below!
How to Make a Dutch Baby Pancake
This is an outline of the steps! For full instructions and ingredients, see the recipe card below!
Step 1: Preheat an 8 or 9” oven-safe skillet in a 425°F oven.
Step 2: For the Dutch baby, vigorously whisk flour, milk, eggs, sugar, vanilla, and salt until almost smooth (tiny lumps only) and foamy.
Step 3: Carefully remove the hot skillet, add melted butter, and coat the pan.
Step 4: Pour the batter into the pan (don’t stir) and return it to the oven.
Step 5: Bake for 10–13 minutes until puffed with golden brown edges.
Step 6: (Optional) For 75-90 seconds stirring halfway through, microwave apple slices with butter, brown sugar, and cinnamon for a quick topping.
Step 7: Remove the Dutch baby from the oven letting it deflate, add toppings, and serve immediately.
Do I Have to Use a Cast Iron Skillet?
You do not have to use a cast iron skillet for this recipe! As long as you are using an 8-9” oven-safe pan and preheat it the entire time you are making the batter, the Dutch baby will turn out perfectly. Well-coat the pan with melted butter to prevent sticking.
My Pro Tip
Grace’s Recipe Tips
Use room temperature ingredients. Using room temperature milk and eggs help create a smoother batter and better rise.
Preheat the pan. Preheating the skillet in the oven so the batter hits a hot surface, will make sure the pancake puffs up and develops crispy edges.
Whisk well. Whisk vigorously to get rid of lumps and create a foamy top, which helps with the airy texture.
Be careful with the hot pan. When preheating the pan and pouring melted butter into the hot pan, be careful! It’s crazy hot and the butter will sizzle.
Resist the urge to open the oven prematurely. The temperature drop can cause the pancake to deflate before it’s fully baked.
Serve right away. Dutch babies deflate quickly after coming out of the oven. Have your toppings ready when it deflates and serve it right away for the best texture and presentation!
Topping Ideas: How to Serve a Dutch Baby
Here are my favorite sweet and savory ways to serve a Dutch baby pancake!
Sweet Options:
- Baked Apples
- Fresh berries
- Lemon Curd
- Whipped Cream
- Powdered Sugar
- Maple syrup
- Caramelized Pecans
- Strawberry Preserves
- Nutella or Homemade Peanut Butter and sliced banana
- Butter and cinnamon sugar
- Hot Fudge
Savory Options:
- Caramelized Onions, grated Gruyère cheese, and ham
- Bacon Jam
- Smoked salmon, a spread of cream cheese, and Gremolata
- Avocado and bacon
- Over Easy Eggs and Sautéed Spinach or mushrooms
- Prosciutto, arugula, and balsamic glaze
Frequently Asked Questions
A Dutch baby puffs up from the steam created by the air whipped into the eggs when the batter is mixed, and from the high moisture content in the batter that’s poured into a piping hot, preheated pan. These conditions create rapid expansion and a dramatic, airy rise!
Your Dutch baby is done when the edges are golden and the center is set, after 10-13 minutes.
I don’t recommend making the batter ahead, since the air bubbles created when whisking is necessary for the pancake’s signature puffiness. But since the batter can be made in just about 10 minutes, it’s so easy to make last minute!
Dutch baby pancakes are best enjoyed right away, but if you have leftovers, let them cool completely before storing in an airtight container in the fridge for up to 2 days.
I don’t recommend freezing them; they are best enjoyed right away!
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If you’ve tried this Classic Dutch Baby Pancake Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Classic Dutch Baby Pancake Recipe
Equipment
- 8 or 9" oven-safe pan
Ingredients
Dutch Baby
- ½ cup all-purpose flour
- ½ cup whole milk, at room temperature for 20 minutes
- 3 large eggs, at room temperature for 20 minutes
- 2 tablespoons unsalted butter, melted
- 1 tablespoon light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Powdered sugar and maple syrup, optional for serving
Optional Quick Apple Topping
- 1 medium apple, like a Honeycrisp
- 1 tablespoon light brown sugar
- ½ tablespoon unsalted butter
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
Instructions
- Place an 8 or 9” oven-safe skillet/pan in a preheated 425℉ oven.
- For the Dutch baby, add the flour, milk, eggs, sugar, vanilla, and salt to a medium bowl. Vigorously whisk ingredients together for 1-2 minutes, until there are very few tiny lumps present and the top is foamy.
- Carefully remove the hot pan from the oven, and pour in the 2 tablespoons melted butter, swirling it around to coat the bottom and sides of the pan. It will sizzle a bit, so be careful!
- Leaving the residual butter in the pan, pour in the batter. Do not stir or swirl. Place immediately in the oven.
- Bake for 10-13 minutes until the pancake puffs up dramatically and the edges are nicely golden brown.
- While the pancake is in the oven, make the apple topping (optional). Cut the apple into thin ¼ inch slices. Add butter, brown sugar, and cinnamon to a microwave-safe bowl, and then the apple. No need to stir. Microwave for 1 minute. Stir. Then microwave for an additional 15-30 seconds. Stir again, and set aside.
- When the Dutch baby is done, remove from the oven and it will deflate. There will be some melted butter sitting on the top of the pancake for added moisture and deliciousness. If it’s too much for your taste, skim it off. Add your toppings, and serve right away!
Video
Notes
- There are other topping ideas listed in my blog post above.
- Don’t open the oven prematurely! Opening the door in the middle of baking can cause the temperature to drop, deflating the pancake before it’s fully baked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this with your bacon jam recipe on top. OMG. Need I say more?
Oooo can’t go wrong with bacon jam!
Grace
This was so delicious and I had never heard of it before! My kids didn’t even miss their usual Sunday pancakes. I think it’s their new favorite!
That’s awesome! So glad they loved 🙂
Grace
My mom told be about a dutch baby so I decided to take to Google and see what came up!! This recipe was incredible. It was almost like a cross between a crepe and a pancake. Loved!!
Woohoo! I’m so glad this recipe was a success!
Grace