How I accidentally fell in love with this puffy, golden pancake
Visiting family one weekend, someone casually announced they were going to make a Dutch baby. My response? “A Dutch baby?! What in the world is that?!” Turns out, it’s a giant, puffy, oven-baked pancake that’s somewhere between a popover and a crepe. And y’all, I was HOOKED from the very first bite.
Since then, I’ve made this recipe DOZENS of times (it kept falling flat until I figured out a few simple tricks!). Now it puffs up beautifully every single time. The secret? Room-temperature eggs, the right size cast-iron skillet, and a seriously hot oven.
If you love easy breakfast recipes, don’t miss my Savory Dutch Baby for a lunch or dinner spin! And for more weekend breakfast favorites, try these Blueberry Pancakes and Gluten-Free Pancakes.
What is a Dutch baby pancake?
It’s not quite a pancake, not quite a crepe, and not quite a popover. It’s all three rolled into one. The whole thing comes together in about 30 minutes with pantry staples you probably already have on hand.
Ingredients and substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Eggs: Room-temperature eggs are crucial. Pull them out of the fridge at least 30 minutes before you start. Cold eggs won’t give you the same puff.
Flour: Either all-purpose flour or gluten-free 1-to-1 flour works interchangeably here.
Milk: You can use regular cow’s milk or a plant-based alternative. Whatever you choose, opt for full-fat for the best results.
Sugar and cinnamon: Both are optional, but they add a subtle sweetness and warm spice that makes this feel like a real treat.
Vanilla: A high-quality vanilla extract adds a depth of flavor you’ll notice.
Butter or coconut oil: Used to coat the skillet so the pancake doesn’t stick. Butter adds extra flavor, but coconut oil works great if you’re dairy-free.
Bring eggs and milk to room temperature.
This first step is CRUCIAL! Get the milk and eggs out of the fridge at least 30 minutes before you begin. Room-temperature ingredients create more steam in the oven, which is what gives you that gorgeous puff.
Whisk the batter.
Preheat the oven to 425°F. The high heat helps the recipe cook quickly and creates that crusty exterior while keeping the inside fluffy.
Crack the eggs into a large bowl and whisk by hand for 1 minute. They should be a little fluffy and airy. Add the flour, milk, sugar, cinnamon, and vanilla. Stir just until everything is combined.
Don’t over-mix! It’s OK if you still have a few clumps of flour. Over-mixing the batter is the number one reason Dutch babies fall flat.
Bake the Dutch baby.
Place the skillet in the oven for a couple of minutes, just until the butter melts across the bottom. Carefully pour the batter into the hot skillet and bake at 425°F for 20 minutes.
After 20 minutes, do NOT open the oven door. Reduce the heat to 300°F and continue baking for another 5 minutes. The puffy pancake should be a beautiful golden brown when done.
The Cast-Iron Skilet I L❤️VE!
A good cast-iron skillet is the reason this chicken gets that perfect sear. I use my my Staub 10-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crust a regular pan just can’t match.
Top and serve.
Dutch baby pancakes are a wonderful canvas for all kinds of toppings. Fresh strawberries, blueberries, and raspberries are always a hit. A dusting of powdered sugar, a squeeze of fresh lemon juice, a drizzle of maple syrup, or even a dollop of coconut whipped cream all work beautifully.
You can also go a completely different direction with Nutella and sliced bananas, cinnamon apples, or peanut butter. The options are truly endless, so choose your favorites and make it your own!
Storage and reheating
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 to 5 days. Don’t store the toppings on the pancake.
Freezer: Freeze without toppings in a freezer-safe bag or container for up to 1 to 2 months.
Reheating: These warm up beautifully in a skillet on the stove over medium heat or in the oven at 300°F. You can use a microwave, but the texture might get a bit soggy.
FAQs
What does a Dutch baby pancake taste like?
Think of it like a crepe in pancake form. The outside gets beautifully crispy edges while the inside becomes almost custard-like. Most people top them with berries, powdered sugar, syrup, or even lemon juice.
Why do they call it a Dutch baby?
The name is actually a bit of a mix-up! “Dutch” was incorrectly used instead of “Deutsch” (which means German). The “baby” part came from the fact that it was originally served in miniature pans. This puff pancake is actually of German origin.
Can I use a different pan instead of cast iron?
You can use any oven-safe 9 to 10-inch skillet or round baking dish. Cast iron gives you the crispiest edges, but a regular oven-safe pan will still work. Just make sure it’s the right size. Too big and your pancake will be thin and flat. Too small and it might overflow.
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Easy Dutch Baby Pancake Recipe
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Ingredients
- 3 large eggs whisked, room temperature
- ½ cup flour gluten-free 1-to-1
- ½ cup milk regular or plant-based, room temperature.
- 1 Tbsp. sugar
- ⅛ tsp. cinnamon
- ½ tsp. vanilla
- 2 Tbsp. butter or coconut oil
- Fresh berries optional
- Powdered sugar optional
- Lemon juice, optional
Instructions
- Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
- In a medium-sized bowl whisk the room temperature eggs. Add flour, milk, sugar, cinnamon, and vanilla to the bowl. Mix by hand until just combined. It is OK if there are still a few clumps.3 large eggs, ½ cup flour, ½ cup milk, 1 Tbsp. sugar, ⅛ tsp. cinnamon, ½ tsp. vanilla
- Place oil or butter in a 10-inch cast iron skillet and heat up in the oven until the oil has just melted, about 1-2 minutes. Pour batter into skillet and bake in preheated oven for 20 minutes. Reduce heat to 300 degrees, without removing the pan, and continue cooking for 5 minutes.2 Tbsp. butter
- Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!Fresh berries, Powdered sugar, Lemon
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More easy breakfast recipes
If you love weekend breakfast recipes, you’ll want to try these favorites too! My Savory Dutch Baby is perfect for lunch or dinner. These Blueberry Pancakes and Gluten-Free Pancakes are super tasty and filling. And my Baked Oatmeal with Berries is a great make-ahead option for busy mornings.
More Breakfast Recipes
Can’t get enough of easy breakfast ideas? These reader favorites are worth adding to your rotation.
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