Published May 14, 2021.This post may contain affiliate links. Please read my disclosure policy.
Dutch Baby Pancake Recipe is a delicious light and fluffy baked pancake that is served up with berries, powdered sugar, and whipped cream.
This is one of my favorite things to eat for breakfast. They are incredibly easy to make, and you get to customize them with all sorts of your favorite toppings. If you love breakfast as much as I do then definitely try my Chilaquiles and Homemade Bagels.
Dutch Baby
The Dutch Baby is an Americanized pancake that really seems to be invented by a restaurant in Seattle, Washington during the early to the mid-20th century. Often times it’s confused with a German pancake or even a Dutch Pancake from the Netherlands known as Deutsches pfannkuchen, which are really thin and closer to crepes than they are American pancakes.
A Dutch baby is very similar in batter and preparation to that of a popover or Yorkshire pudding. It is a very heavy egg-based recipe that is cooked in a cast-iron skillet in the oven until it crawls up the sides of the pan and becomes light and fluffy.
How to Make a Dutch Baby
Follow along with these simple instructions for how to make this amazing homemade Dutch baby:
Add the skillet to an oven and pre-heat.
Next, blend the ingredients in a blender at high speed for 20 to 30 seconds or until completely smooth. Set it aside.
Remove the preheated pan and add in the butter.
Once the butter has melted pour the batter into the skillet and cook in the oven until the batter crawls up the side of the pan and it is cooked throughout.
Serve the Dutch Baby with berries, homemade whipped cream, and powdered sugar.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking
How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes. You can also reheat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well.
chef notes + tips
- You can substitute for lower-fat milk.
- Feel free to substitute with bread flour.
- Once the pan is removed from the oven it will be extremely hot and will melt the butter in seconds.
More Breakfast Recipes
- Omelette
- Frittata
- Corned Beef Hash
- Eggs Benedict
- Hoe Cakes
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Save
Homemade Dutch Baby Recipe
5 from 25 votes
Dutch Baby Pancake Recipe is a delicious light and fluffy baked pancake that is served up with berries, powdered sugar, and whipped cream.
Servings: 4
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Ingredients
- ¾ cup whole milk
- 4 large eggs
- 2 tablespoons melted unsalted butter
- 2/3 cup all-purpose flour
- ½ teaspoon sea salt
- 1 ½ teaspoons vanilla extract
- 2 tablespoons unsalted butter
- whipped cream and berries for garnish
Instructions
Add the 10” cast iron skillet to an oven and preheat to 400°.
In the meantime, add the milk, eggs, melted butter, flour, salt, and vanilla to a blender and blend on high for 20 to 30 seconds or until very smooth. Set it aside.
Remove the skillet once it has been preheated and add in the 2 tablespoons of butter and heat until it is melted.
Immediately pour in the batter from the blender and bake at 400° for 20 minutes or until browned, firm, and the batter has crawled up the sides of the pan.
Remove the Dutch baby from the oven and garnish with fresh berries, whipped cream, and powdered sugar.
Notes
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking
How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes. You can also reheat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well.
You can substitute for lower-fat milk.
Feel free to substitute with bread flour.
Once the pan is removed from the oven it will be extremely hot and will melt the butter in seconds.
Nutrition
Calories: 271kcalCarbohydrates: 19gProtein: 9gFat: 17gSaturated Fat: 9gTrans Fat: 1gCholesterol: 198mgSodium: 424mgPotassium: 149mgFiber: 1gSugar: 3gVitamin A: 662IUCalcium: 83mgIron: 2mg
Course: Breakfast
Cuisine: American, dutch, german
Author: Chef Billy Parisi
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
54 comments
- Jessica
This Dutch baby is so delish! My family & I love to make this on weekends! Your video is so easy to follow along & simplified for beginners like myself. Thank you Billy
- Reply
- Jessenia Perez
This is a hit in our home! Easy to make and absolutely delicious!!! Thanks Chef!!
- Reply
- Lawrence Kwolek
This is a delicious recipe and I real crowd pleaser. I made it Christmas Day for our breakfast after opening presents and all the kids were delighted.
I did throw in 2 cups of fresh blueberries before pouring in the batter. It cooked up beautifully.
I served it with fresh chopped mango in honey syrup and yogurt with maple syrup, a tsp of brown sugar and a pinch of cinnamon.
Terrific!- Reply
- Holly Denman
This was excellent! I had small eggs so I added an extra one, served it with lemon curd and powdered sugar. It was still delicious. The trick is heating the cold pan in the oven. By the time it’s ready to pour the pan is hot. Going in my permanent collection. It tasted just like the ones my mom used to make.
- Reply
- Bruce
First time making this. Everyone loved it. They just wish I had made more!
- Reply
- Susan
Can you make the batter the day before and store in the frig until ready to use? I would bring it to room temp before hand.
- Reply
should be able to
- Reply
- sue
Great quick love make good for Lunch .tea . Thank you Chef Billy 😁👋😋🤩
- Reply
- Chef Billy Parisi
Thanks!
- Reply
- Jackie
I made this last weekend and it was so good. My husband, who is an eggs and bacon kinda guy, said…. “you can definitely make this again”!! Win!!
- Reply
- Ray Fisher
Glad it worked out!
- Reply
- Jane Johnson
Made this for breakfast today. Oh my goodness11Absollutely beautiful, easy and delcious.
- Reply
thank you for trying it.
- Reply
- Howard joham
Very easy and delicious. My wife makes them but with a different recipe and loved this recipe. Good job chef
- Reply
- Chef Billy Parisi
thank you!
- Reply
- Gwen
So good!!
- Reply
- Chef Billy Parisi
thanks!
- Reply
- Betty
This recipe looks sooooooo delicious 😋. Can’t wait to try it
- Reply
- Chef Billy Parisi
Hope you enjoy it!
- Reply
- Sandy
I’ve made a lot of Dutch Babies and this was simply the best! It is my new go to recipe!
- Reply
amazing!
- Reply
- Chris
Hi Chef,
I had never heard of Dutch Babies. Your video made it look so good and easy that I just had to try it! My husband and I just love it. So tasty and fast to make. I love that they are staple ingredients that you would normally have on hand. This will be my new go to receipt! Thanks so much for sharing your recipes.
Chris- Reply
appreciate you trying it
- Reply
- Rita
My absolute favorite breakfast …. Dutch baby pancake.
Chef Parisi recipe was perfection.
Thanks Chef❣️
- Reply
so good!!
- Reply
- Barb
Part German here. Just to clarify it’s not confused with a German pancake, it is a German pancake! A restaurateur in the 1940s decided to start selling German pancakes in a size to please his daughter and because Deutsche (the German word for German) was too difficult for people to spell, he simply opted for the easier Dutch and the name was born…but it has nothing to do with tulips or clogs!
Eventually the name transported to the larger version as well and is known for that moniker.
The original German pancake is served with butter, a squeeze of lemon, and some sifted powdered sugar on top. I do love the original version but I also am happy to top it with any fresh seasonal fruit like yours. In the winter I’ll saute some apple slices in butter and sugar and use that for a topping.
Always a family favorite, it reminds me of a crepe without the trouble of making crepes!
- Reply
They are not the same.
- Reply
- Brenda Reed
Delicious and easy! It’s been years since I’ve made one. I made this for my granddaughters this morning. A huge hit!
- Reply
Love it!
- Reply
- Kristina
Made this recipe this week and it was delicious!!! Will definitely be making again!!
- Reply
thanks for giving it a shot!!
- Reply
- Mary
I made this dutch baby with roasted stone fruit. So good. Will make it very soon with fresh Michigan berries!
- Reply
so good!!
- Reply
- Crystol Burnett
Such a simple recipe the grandkids love how it puffs up. I warmed up the left overs in the air fryer a simple 3 minutes.
- Reply
yes!
- Reply
- Travis
Awesome recipe. Easy to make and tastes great!
- Reply
Thank you!
- Reply
- Glenda Smith
Easy to make and absolutely delicious. Thanks for the recipe.
- Reply
My pleasure!
- Reply
- Frank
My pastry chef father made a dutch baby every Sunday morning for us kids. He always placed it in a cold oven. Wondering if you’ve ever tried that method?
- Reply
- Kathleen
Love this recipe, where can I buy the powdered sugar dusting wand you use? Thank you. Kathleen
- Reply
It’s just a tea infuser.
- Reply
- Chris
H, I love your recipes. Do you have a link for these pans? Thanks
- Reply
They are in the post 🙂
- Reply
- Johanna
Can I use a 12” cast iron pan?
- Reply
I think you could.
- Reply
- Stacey Neilan
Wish I could post a picture, I took some😊
So fantastic, kiddos love it- Reply
- Carolyn
Can I use a 12” stainless steel
Slope sided pan instead?- Reply
you can try!
- Reply
- Robin Bishop
I haven’t eaten breakfast yet. Guess what I’m making? I love to add sliced apples on top of batter and sprinkle with brown sugar and cinnamon, and pop in the oven.
I never even thought of adding everything in my blender. So much easier!! Awesome tip!!- Reply
- Rehab
Nice!
- Reply
- Petra
This looks really good and I would love to try it. What size is the pan?
- Reply
it’s a 10 inch cast iron I believe.
- Reply
