Dutch Baby Recipe | Easy Dutch Baby Pancake

PUBLISHED January 26, 2026· MODIFIED January 26, 2026 · by the author listed in the recipe card 1424 words. · About 8 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’ve never had a Dutch Baby before, you’re in for a treat. This puffy, golden oven pancake is the kind of thing that looks fancy but takes less effort than flipping traditional pancakes. Just blend, bake, and watch the magic happen.

Why You’ll Love This Tasty Breakfast

No flipping required. Just blend, pour, and bake for a hands-off pancake experience.
Pantry-friendly ingredients. You likely already have everything you need on hand.
Ready in under 30 minutes. Fast enough for weekdays, impressive enough for brunch.
Customizable. Go sweet or savory with endless topping and mix-in options.
Light and airy texture. Crisp, golden edges with a custardy center that’s pure comfort.

Whether you’re feeding a crowd or just want something special on a lazy Sunday morning, this Dutch Baby recipe delivers fluffy edges, a custardy center, and endless topping possibilities. Best of all? It uses basic pantry ingredients and comes together in under 30 minutes.

What Is The Difference Between A Dutch Baby And A German Pancake?

A Dutch Baby and a German Pancake are actually the same dish, just known by different names. Both refer to a large, puffy oven-baked pancake made from a simple batter of eggs, flour, and milk, typically baked in a hot cast iron skillet.

The name “Dutch Baby” is more commonly used in the U.S., while “German Pancake” reflects its supposed roots in German-American cuisine.

Regardless of what you call it, the recipe and preparation are identical, featuring crisp, golden edges and a custardy center that’s perfect for sweet or savory toppings.

What Makes A Dutch Baby Puff Up?

A Dutch Baby puffs up in the oven thanks to the steam created from its high-moisture batter and the sudden exposure to intense heat.

When the batter hits the hot skillet and oven, the trapped moisture rapidly turns to steam, causing the pancake to rise dramatically. The eggs provide structure and elasticity, allowing the batter to expand and hold its shape as it bakes.

This combination of hot pan, steam, and protein is what gives a Dutch Baby its signature airy puff and crisp edges.

What Is A Dutch Baby Made Of?

This recipe keeps it simple. No obscure ingredients, just everyday staples that come together to create something special.

3 large eggs– Room temperature works best for maximum puff.
1/2 cup all-purpose flour– Provides structure and helps the pancake hold its shape.
1/2 cup whole milk– Adds richness and helps create that custard-like interior.
1 tablespoon granulated sugar– Just enough to balance the egginess.
1/2 teaspoon vanilla extract– Optional, but adds warmth and depth.
1/4 teaspoon salt– Balances out the sweetness.
2 tablespoons unsalted butter– For the hot skillet to prevent sticking and promote rise.

How To Make A Dutch Baby

Preheat Your Oven and Skillet. Place a 10-inch cast iron skillet in the oven and preheat to 425°F. The hot pan is key to that big puff.
Make the Batter. In a blender (or bowl with a whisk), combine the eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth. This should take about 30 seconds. Let the batter rest while the oven finishes heating.
Add Butter and Bake. Once the oven is hot, carefully remove the skillet and add the butter. Swirl to coat, then pour the batter directly into the hot pan. Immediately return it to the oven.
Bake and Watch It Puff. Bake for 18–20 minutes, or until the edges are golden brown and puffed up dramatically. Don’t open the oven door too early, or you’ll lose the rise!
Serve Immediately. Dutch Babies deflate quickly after baking. This is totally normal. Serve right away with your favorite toppings.

Tips And Tricks

Making a Dutch Baby is simple, but a few smart techniques can help you get that perfect puff and golden finish every time. Here are some tried-and-true tips to make your Dutch Baby a success:

Use room temperature ingredients. Cold eggs and milk can cause a flat pancake. Let them sit out for 15–20 minutes before mixing.
Preheat the skillet in the oven. A hot pan is essential for getting that dramatic rise and crispy edges.
Blend the batter well. Use a blender or whisk until the mixture is completely smooth. This adds air and helps it puff up.
Rest the batter for 10–15 minutes. It allows the flour to hydrate, which improves texture.
Don’t open the oven door early. Let it bake undisturbed, or you’ll risk deflating the puff.

Variations

Dutch Babies are wonderfully adaptable, so once you’ve mastered the classic version, try these creative variations to keep things interesting:

Savory Herb & Cheese– Add chopped fresh herbs (like chives or thyme) and a handful of shredded Gruyère or cheddar to the batter.
Apple Cinnamon– Layer thinly sliced apples in the skillet before pouring in the batter and sprinkle with cinnamon and a touch of brown sugar.
Berry Almond– Add fresh or frozen berries to the batter and top with sliced almonds before baking.
Lemon Poppy Seed– Stir in lemon zest and poppy seeds for a bright, citrusy twist.
Pumpkin Spice– Mix in a tablespoon of pumpkin purée and a dash of pumpkin pie spice for a cozy seasonal flavor.
Chocolate Dutch Baby– Add 1 tablespoon of cocoa powder and a handful of chocolate chips for a dessert-worthy version.

What To Serve With A Dutch Baby

A Dutch Baby is a beautifully versatile dish that pairs well with both sweet and savory sides. Here are some delicious ideas to enjoy alongside or on top of your Dutch Baby:

Fresh berries– Strawberries, blueberries, or raspberries add a burst of color and natural sweetness.
Powdered sugar and lemon juice– A classic combo that adds brightness and balance.
Maple syrup or honey– Drizzle over the top for extra indulgence.
Sautéed apples with cinnamon– Warm, spiced fruit adds cozy fall flavor.
Whipped cream or Greek yogurt– For a creamy, tangy contrast to the warm pancake.
Crispy bacon or breakfast sausage– For a salty bite that complements the custardy texture.
Toasted nuts or granola– Adds crunch and a nutty flavor to balance the softness.

How Long Does It Last?

Dutch Babies are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in a toaster oven or 350°F oven for 5–7 minutes until warmed through.

The texture won’t be quite as airy, but it’s still delicious.

Can You Freeze It?

Yes, you can freeze a Dutch Baby, although the texture won’t be exactly the same as when it’s freshly baked.

To freeze, allow the Dutch Baby to cool completely, then wrap it tightly in plastic wrap, followed by foil, or place it in an airtight freezer-safe container. Make sure you freeze it without any additional toppings.

It can be frozen for up to 2 months. When ready to eat, reheat it in a 350°F oven for about 10–15 minutes, or until warmed through.

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If you love recipes that look impressive but require almost no effort, this Dutch Baby Pancake is about to become your new favorite. With just a blender, a hot skillet, and a handful of ingredients, you get a show-stopping breakfast or brunch that’s equal parts comfort food and breakfast magic.