Classic Dutch Baby Pancake Recipe

overhead view of a dutch baby in a pan with fresh apples inside and powdered sugar sprinkled on top of it

5 from 3 votes

Classic Dutch Baby Pancake Recipe

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American, German

Diet: Vegetarian

Servings: servings

Author: Grace Vallo

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