Dutch Baby Pancake

What Is a Dutch Baby?

A Dutch Baby, also known as a German pancake, is a large, fluffy, oven-baked pancake that puffs up dramatically while it bakes. It’s cooked in a hot skillet with butter, which gives it those irresistible crispy edges and a custardy, tender middle—like a delicious cross between a crêpe and a popover.

Unlike traditional pancakes, there’s no flipping involved. Simply pour the batter into a skillet, pop it in the oven and let the magic happen! Once out of the oven, the puffy center deflates and becomes the perfect blank canvas for endless toppings, both sweet and savory.

Whether you go classic with powdered sugar and berries (my fave!) or adventurous with sautéed apples and cinnamon, this skillet pancake is sure to become your new go-to easy yet impressive dish for the holidays, special occasions or any ol’ day! Bonus: It pairs perfectly with a mimosa for the ultimate brunch!

• Unsalted butter: You’ll use this to coat your skillet, which not only adds flavor but also helps the pancake slide right out of the skillet when serving.
• Eggs: Room temperature eggs help the batter blend smoothly and puff up beautifully.
• Milk: Warm milk is the secret to a perfectly fluffy Dutch baby. Cold milk can lower the batter’s temperature and result in less puff, so make sure it’s warmed to achieve that impressive rise.
• All-purpose flour: The base of your pancake. Measure it carefully for the perfect texture.
• Sugar: A little granulated sugar adds a touch of sweetness.
• Vanilla extract: For flavor.
• Salt: Just a pinch enhances all the flavors.

See the recipe card for full information on ingredients and quantities.

For this recipe, you’ll need a 12-inch skillet. After testing various pans, I found that cast iron consistently delivered the best results. While my stainless steel pan was a puffed success in the oven, let’s just say it required some serious elbow grease to clean up!

While cast iron is my top choice for its unbeatable heat retention and perfect puff, any oven-safe pan or even a pie dish will work in a pinch. Just make sure it’s preheated and coated in butter.

1. Preheat the oven to 400ºF. Getting the oven nice and hot is key for that impressive puff.
2. Melt the butter. Place 2 tablespoons of unsalted butter in a 12-inch oven-safe skillet. Put the skillet in the oven for a few minutes, just until the butter melts and starts to bubble. (Just make sure the butter doesn’t burn!)
3. Blend the batter. In a blender or food processor, combine the eggs, milk, flour, sugar, vanilla extract and a pinch of salt. Blend until smooth and slightly frothy, about 30 seconds.
4. Coat the pan with butter. Remove the skillet from the oven and carefully swirl the melted butter around to coat the pan evenly. Alternatively, you can use a pastry brush to spread the butter around and up the sides of the pan.
5. Pour and bake. Pour the batter into the skillet and return it to the oven. Bake for 25 minutes. Resist the urge to open the oven door—it needs the heat to rise properly. Kelly’s Note: You’ll know it’s done when the edges are golden and puffed, with a slight jiggle in the center that will set as it cools.

Once your Dutch baby pancake is done baking, watch it transform into the perfect canvas for your favorite toppings!

If you have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to two days or freeze for up to 2 months. To reheat, pop it back in the oven at 350°F for about 5-8 minutes, or until warm and crispy again.

Dutch Baby Topping Ideas

The fun really begins when it’s time to choose your Dutch baby toppings! Here are some sweet and savory ideas to inspire you:

• Blueberry Sauce
• Strawberry Syrup
• Whipped Cream
• Powdered sugar and fresh berries (strawberries, raspberries, blueberries)
• Maple syrup or honey
• Sautéed apples and cinnamon
• Nutella or chocolate chips
• Bourbon Caramel Sauce
• Crispy bacon and a sprinkle of cheese
• Smoked salmon with arugula, fresh dill, pickled onions and a dollop of sour cream
• Homemade pesto and roasted cherry tomatoes
• Fried eggs and avocado