This Dutch Baby Pancake is fluffy, ultra filling, super easy to make and is a delightful American breakfast, snack, brunch, or dessert recipe. You only need a few pantry staples to whip this dish together. This recipe is made in a cast-iron skillet and combines the elements of a pancake, popover, and a crepe!

Dutch baby pancake recipe in a cast iron skillet with raspberries and blueberries.

Have You Heard of a Dutch Baby?

Visiting family, someone announced they were going to make a Dutch baby.

“A Dutch baby? What in the world is that?!”

I almost wish I had not asked. A Dutch baby is indeed the most delightful treat when you’re craving something slightly sweet. And the best (or worst) part… it is SO easy to make, you almost cannot stop yourself from whipping one up!

This recipe is delightfully fluffy with a soft texture that is irresistible. And the best part is you can easily adjust the ingredients to make it gluten-free or dairy-free if needed.

Don’t miss this Savory Dutch Baby, as well!

What Is a Dutch Baby Pancake?

A Dutch baby is an American popover that is baked in a cast-iron skillet in the oven and contains no chemical leavening ingredients. It is sometimes referred to as a German pancake or a Dutch puff.

It was first enjoyed in the United States in the early 1900s. The main ingredients include eggs, milk, and flour and sometimes a pinch of cinnamon and a bit of sugar are added. Oftentimes it is served for breakfast, lunch, or dessert with a sprinkle of powdered sugar, fresh berries, lemon juice, and/or maple syrup.

Almond milk, coconut oil, gluten-free flour, and three eggs as the ingredients for an easy pancake recipe.

Ingredients

  • Eggs. Room-temperature eggs are crucial. Pull your eggs out of the refrigerator at least 30 minutes before you are ready to prepare the batter.
  • Flour. Either all-purpose flour or gluten-free 1-to-1 flour can be used interchangeably.
  • Milk. You can use regular dairy milk or sub in a plant-based alternative, like almond milk. Whole milk or reduced fat both work.
  • Sugar. While this is completely optional, it adds an extra bit of sweetness.
  • Cinnamon. Also totally optional, but this ingredient adds a nice spice.
  • Vanilla. A high-quality vanilla extract adds a depth of flavor.
  • Coconut oil. Used to coat the skillet, coconut oil perfectly complements the other ingredients. You can use a neutral oil if you don’t have coconut oil, though.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make a Dutch Baby Pancake

Please see the recipe card below for more detailed ingredient amounts.

1. Get the Ingredients

This first thing is CRUCIAL! Be sure to get the milk and eggs out of the fridge at least 30 minutes before you begin. You need them at room temperature to achieve good results and that perfect, fluffy texture.

2. Whisk the Batter

Preheat the oven to 425°F. The high heat helps the recipe cook quickly and get the crusty exterior while keeping the inside fluffy.

Crack the eggs into a large bowl. Whisk the eggs by hand for 1 minute. They should be a little fluffy and airy.

Add the flour, milk, sugar, cinnamon, and vanilla to the eggs. Stir just until everything is combined.

Cook’s Tip: Do NOT over-mix the pancake batter in this step. It is OK if you still have a few clumps of flour!

Eggs, milk, and four as the main ingredients in a Dutch baby pancake recipe.

3. Bake the Pancake

Add 2 tablespoons of coconut oil to a cast-iron skillet. You can use a regular baking dish or oven-safe skillet if you don’t have cast-iron, but it won’t be quite as crispy.

Place the skillet in the oven for a couple of minutes, just until the coconut oil melts across the bottom of the pan.

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, but reduce the heat to 300°F and continue baking for another 5 minutes. The puffy pancake should be a beautiful golden brown when done.

A hand holding a cast iron skillet with a Dutch baby, or German pancake, with two plates and two forks.

4. Different Toppings

Dutch baby pancakes are much like crepes and traditional pancakes in that they are a wonderful canvas for a variety of toppings. A few of the great options that have been tried, tested, and loved include:

  • Fresh strawberries, blueberries, and raspberries
  • Banana slices
  • Dusting of confectioner sugar
  • Coconut whipped cream
  • Fresh lemon juice and zest
  • Cooked apples with a touch of cinnamon
  • A little Nutella or peanut butter
  • A drizzle of pure maple syrup or honey

The options are endless, so choose your favorite toppings and make your perfect pancake!

Blueberries, raspberries, coconut cream, powdered sugar, and fresh lemons and topping ideas for pancakes.

FAQs

What does a Dutch baby pancake taste like?

Many think Dutch babies taste like a crepe, but in pancake form. As it cooks, the batter will puff up. The outside gets crispy edges while the inside becomes almost custard-like. People generally top them with berries, syrup, or even powdered sugar.

Why do they call it a Dutch baby?

In its early days in America, the term “Dutch” was incorrectly used and mistaken for “Deutsch,” which means German. The term “baby” came from the fact that it was served in miniature pans. This puff pancake is of German origin.

Recipe Tips

  • Use some elbow grease. Be sure to whip up the eggs before adding in the rest of the ingredients.
  • Take it easy. Once the eggs are mixed, do not overwork the batter after adding in the rest of the ingredients, or the pancake will be flat.
  • Get it hot. Melt the coconut oil in the skillet before pouring the batter in.
  • Don’t peek. Leave the oven door shut after you put the pancake in so no heat escapes.
  • Go crazy. You can top this dish with just about anything! Fresh fruit, chocolate, and cream are just a few options.
A skillet full of a Dutch baby popover pancake recipe surrounded by fresh berries and lemons.

Other Breakfast Recipes

Breakfast IS the most important meal of the day, or so they say. So why not make something delicious that is also good for you? These just might become your favorite breakfast recipes!

Pumpkin Pancakes, Blueberry Pancakes, and Gluten-Free Pancakes are super tasty and filling.

This Paleo Lemon Blueberry Waffle Recipe and Pumpkin Waffle Recipe are so full of flavor.

Healthy Blueberry Overnight Oats with Chia Seeds, Strawberry Overnight Oats, and Apple Cinnamon Overnight Oats are just a few of the ways you can prep the night before for an easy breakfast.

If you’re looking for some protein, try this Chicken Breakfast Sausage or this Easy Migas Tacos Recipe.

Tap stars to rate!

4.59 from 12 votes

Dutch Baby Pancake Recipe

This Dutch Baby Pancake is fluffy, ultra filling, super easy to make, and is a delightful American breakfast, snack, brunch, or dessert recipe. You only need a few pantry staples to whip this dish together.
Yield 4 servings
Prep 5 minutes
Cook 25 minutes
Total 30 minutes

Ingredients 

  • 3 eggs whisked, room temperature
  • ½ cup flour gluten-free 1-to-1
  • ½ cup almond milk room temperature.
  • 1 Tbsp. sugar
  • Pinch of cinnamon
  • ½ tsp. vanilla
  • 2 Tbsp. coconut oil
  • Fresh berries optional
  • Powdered sugar optional
  • Lemon juice, optional

Instructions 

  • Get Everything Ready: Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
  • Whisk Batter: 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 eggs, ½ cup flour, ½ cup almond milk, 1 Tbsp. sugar, Pinch of cinnamon, ½ tsp. vanilla
  • Bake in Oven: Place coconut oil in an 8-9-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. coconut oil
  • Serve: Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!
    Fresh berries, Powdered sugar, Lemon

Tap stars to rate!

4.59 from 12 votes

Notes

  • Nutrition facts are calculated without any additional toppings.
  • Other toppings you can try include: maple syrup, honey, Nutella, peanut butter, cinnamon apples, or coconut whipped cream.
Prep-Ahead Instructions:
You can prep the toppings by slicing the fruit or making whipped cream the day before if needed.
Storage Directions:
If you have leftovers, keep them in an airtight container in the fridge for up to 4 to 5 days. For the best results, do not store the toppings on the pancake. Again, freeze these pancakes without toppings. They should last in a freezer safe bag or container for up to 1 to 2 months. 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 they might get soggy.
Recipe Tips:
  • Use some elbow grease. Be sure to whip up the eggs before adding in the rest of the ingredients.
  • Take it easy. Once the eggs are mixed, do not overwork the batter after adding in the rest of the ingredients, or the pancake will be flat.
  • Get it hot. Melt the coconut oil in the skillet before pouring the batter in.
  • Don’t peek. Leave the oven door shut after you put the pancake in so no heat escapes.
  • Go crazy. You can top this dish with just about anything! Fresh fruit, chocolate, and cream are just a few options.
  •  

Nutrition

Calories: 181kcal, Carbohydrates: 15g, Protein: 5g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 122mg, Sodium: 87mg, Potassium: 45mg, Fiber: 1g, Sugar: 4g, Vitamin A: 180IU, Calcium: 66mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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