Dutch Baby Pancake Recipe

Jump to Recipe Print Recipe

Cozy Dutch Baby Pancake Recipe, Made Simple

There’s something undeniably comforting about a warm Dutch Baby Pancake breakfast on a quiet weekend morning. I love how this puffy, golden pancake transforms right before your eyes in a hot skillet, puffing up dramatically and then settling with crisp edges and a tender center. It’s almost like a little show in your oven—and then a delicious one to eat!

You’ll find that this Dutch Baby Pancake Recipe is incredibly welcoming to cooks of all levels. With just a handful of simple ingredients and straightforward steps, you can bring this crispy, buttery treat to your table anytime you want something a little special but fuss-free.

Plus, it’s wonderfully versatile. From a squeeze of lemon to a dusting of powdered sugar or seasonal fruit toppings, the flavors are bright and inviting. Let’s dive into what makes this recipe a staple in so many homes.

Ingredient Lowdown

• 3 large eggs: The heart of the batter, providing structure and that gorgeous puff.
• 1/2 cup all-purpose flour: The base that lends just enough heft without heaviness.
• 1/2 cup milk: Adds moisture and helps create a smooth, pourable batter. Whole milk yields a richer flavor, but any milk works.
• 1 tablespoon granulated sugar: Balances the savory and adds subtle sweetness that caramelizes beautifully as it bakes.
• 1/2 teaspoon vanilla extract: Adds warm aroma without overpowering.
• 1/4 teaspoon salt: Enhances flavor and balances the sweetness.
• 2 tablespoons butter: Gives that toasty, golden edge and lively buttery flavor in the hot skillet.
• Powdered sugar and lemon wedges: For dusting and brightening the final dish—your finishing touch!

Set Up for Success

Before you start blending, make sure your oven and pan are ready to go. Preheating the oven to 425°F (220°C) with your cast-iron skillet inside is a trick that guarantees those dramatic crispy edges we love. Having all your ingredients at hand (and the eggs just off the fridge for a few minutes) will help the batter come together silky smooth and evenly baked.

Step-by-Step: Dutch Baby Pancake Recipe

1. Preheat your oven to 425°F (220°C) and place your 10-inch cast-iron skillet inside to get it nicely hot. This heat jump-starts the rise and creates those irresistible crisp edges.
2. Blend the batter by combining eggs, flour, milk, sugar, vanilla, and salt in a blender. I find this the easiest way to achieve a silky, lump-free batter that pours smoothly—no whisking drama here!
3. Remove the hot skillet carefully—oven mitts are a must—and add the butter, swirling it to coat the whole bottom and sides. Watch it melt and foam, an inviting aroma that signals the magic to come.
4. Pour the batter into the sizzling skillet and immediately return it to the oven. The batter will hiss slightly on contact, a sign the crust is about to form.
5. Bake undisturbed for 20-25 minutes until the pancake is beautifully puffed, golden brown, and the edges have curled up crisp like a delicate pastry shell.

Finally, dive in right away for the best texture. The pancake’s puff will gently fall but will still have a crispness and tenderness that’s truly comforting.

Flavor Twists for Dutch Baby Pancake Recipe

• Add a tablespoon of orange zest to the batter for a fragrant citrus boost.
• Top with fresh berries and a drizzle of honey for a naturally sweet finish.
• Sprinkle in some cinnamon or nutmeg for a cozy, spiced version.
• Fold chopped nuts like pecans or walnuts into the batter for texture and warmth.
• Try swapping vanilla extract with almond extract for a nutty aroma variation.
• After baking, spread a thin layer of softened cream cheese and scatter sliced peaches or figs for a creamy, fresh twist.

Storage & Make-Ahead Tips

• Refrigerate leftovers: Store in an airtight container for up to 2 days, though it’s best fresh.
• Reheat gently: Warm slices in a 350°F oven for 5–8 minutes to revive crispness—avoid microwaving as it softens the edges.
• Freeze batter: For a quick morning, blend the batter and freeze in a jar; thaw overnight in the fridge, whisk gently, then bake.
• Prep toppings: Slice fruit or measure powdered sugar a day ahead to streamline your breakfast routine.

Dutch Baby Pancake Recipe FAQs

• Can I make this recipe gluten-free? Yes! Swap all-purpose flour for a gluten-free blend with xanthan gum for similar texture.
• What if I don’t have a cast-iron skillet? Use any ovenproof skillet or baking dish; results may vary slightly in crispness and puff, so keep an eye on baking time.
• Why does my Dutch Baby deflate quickly? It’s natural! The puff is from steam and air expanding; it will fall as it cools. Serve immediately for the best experience.
• Can I add fruit to the batter? It’s best to serve fruit as a topping. Adding it to the batter might weigh down the rise and create sogginess.
• How do I prevent sticking? Make sure the butter coats the pan completely while it’s hot, and absolutely use a good non-stick skillet or a well-seasoned cast iron.

Print