This easy dutch baby recipe is a show-stopping breakfast that looks fancy but takes just minutes to whip up. Perfectly puffy, golden, and delicious every time!
You know that moment when you pull something out of the oven and everyone goes, “Whoa, what is that?”—that’s exactly what happens with a Dutch baby pancake. I still remember the first time I made one. I peeked through the oven door and watched it puff up like magic, and honestly, I couldn’t believe something that looked so impressive could be this easy.
If you’ve never made a Dutch Baby Pancake Recipe before, you’re in for a treat. It’s basically a giant, fluffy pancake that bakes in the oven instead of on the stove. The edges get all crispy and golden, the center stays soft and custardy, and it deflates just a little when you pull it out—which is totally normal and part of the charm.
This German Pancake (yep, that’s another name for it) has been my go-to brunch trick for years. It’s perfect for lazy Sunday mornings, impressing guests, or just treating yourself to something special without spending hours in the kitchen.
Table of Contents
Why You’ll Love This Dutch Baby Pancake
This Dutch Baby Recipe (Pancake) is one of those rare recipes that checks all the boxes. It’s quick, it’s impressive, and it’s ridiculously delicious. You literally just blend everything together, pour it into a hot buttery skillet, and let the oven do the work. No flipping, no standing over a griddle, no stress.
The texture is what really gets me—crispy edges that shatter when you cut into them, and a soft, almost custard-like center. And the flavor? It’s subtly sweet with a hint of vanilla and lemon, which makes it perfect for both sweet and savory toppings. I’ve topped mine with everything from fresh berries and whipped cream to smoked salmon and sour cream.
Plus, it’s one of those recipes that looks way harder than it actually is. Your friends will think you’re some kind of brunch wizard, and you can just smile and accept the compliments.
Foolproof Dutch Baby Recipe
Equipment
- Oven-safe skillet
- Blender
- Oven
- Pastry brush
Ingredients
Dutch Baby Pancake Batter
- 3 large eggs room temperature
- ¾ cup all-purpose flour
- ¾ cup whole milk room temperature
- 1 teaspoon lemon zest optional
- 2 Tablespoons granulated sugar
- pinch salt
- ½ teaspoon vanilla extract
- 3 Tablespoons unsalted butter
- 2 Tablespoons confectioners’ sugar for dusting
- optional toppings berries, whipped cream, maple syrup, strawberry sauce
Instructions
- Blend the eggs in a blender until frothy. Add flour, milk, lemon zest, sugar, salt, and vanilla. Blend until smooth and let rest for 15 minutes.
- Preheat oven to 400°F. Melt butter in a 10-inch oven-safe skillet for 5 minutes. Spread butter up the sides with a pastry brush.
- Pour batter into the hot skillet. Bake at 400°F for 15 minutes, then reduce temperature to 350°F and bake for another 10 minutes.
- Let pancake cool for 5 minutes. Dust with confectioners’ sugar, add toppings, and serve warm.
Notes
Ingredients You’ll Need
Here’s what you’ll need to make this beauty. Most of it’s probably already sitting in your kitchen.
| Ingredient | Notes |
|---|---|
| 3 large eggs, at room temperature | Room temp eggs blend better and create more volume |
| 3/4 cup all-purpose flour | Just regular flour—nothing fancy needed |
| 3/4 cup whole milk, at room temperature | Whole milk makes it richer, but any milk works (even nondairy!) |
| 1 teaspoon lemon zest | Adds a subtle brightness without being too lemony |
| 2 Tablespoons granulated sugar | Just enough sweetness to balance the flavors |
| Pinch of salt | Because everything needs a little salt |
| 1/2 teaspoon vanilla extract | For that warm, cozy flavor |
| 3 Tablespoons unsalted butter | This is what makes the edges crispy and golden |
| 2 Tablespoons confectioners’ sugar | For dusting on top |
| Optional toppings | Berries, whipped cream, maple syrup, strawberry sauce—go wild! |
The lemon zest is optional, but I highly recommend it. It doesn’t make the pancake taste super lemony—it just adds this fresh, bright note that makes everything taste a little more special. If you’re not feeling it, you can swap it for a bit of cinnamon instead.
How to Make a Dutch Baby Pancake
Alright, let’s get into it. This is where the magic happens, and trust me, it’s easier than you think.
Step 1: Blend the Batter
Toss those eggs into your blender and blend them on medium-high speed until they’re frothy and fluffy—about 45 seconds. You want them to get some air in there because that’s what helps the pancake puff up so beautifully.
Now add your flour, milk, lemon zest, sugar, salt, and vanilla. Blend until everything’s combined and smooth. The batter will be pretty thin, almost like crepe batter, and that’s exactly what you want. Let it rest for 15 minutes at room temperature, or if you’re planning ahead, you can cover it and stick it in the fridge for up to 24 hours. (No need to bring it back to room temp before baking—just use it cold.)
Step 2: Heat That Skillet
Preheat your oven to 400°F. While it’s heating up, toss your butter into a 10-inch oven-safe skillet and pop it in the oven for just 5 minutes to melt. Don’t forget about it! You want melted butter, not burnt butter.
Pull the skillet out and use a pastry brush to spread that melted butter up the sides of the pan. This is key—it’s what gives you those crispy, golden edges that everyone loves.
Step 3: Bake It to Perfection
Pour your batter right into the center of that hot, buttery pan. Don’t swirl it around or anything—just pour and let it do its thing. Slide it back into the oven and bake for 15 minutes.
Here’s the part that feels a little weird but totally works: keep the pancake in the oven, reduce the temperature to 350°F, and bake for another 10 minutes. You’ll know it’s done when the edges and center are beautifully browned and puffed up like a cloud.
Step 4: Top and Serve
Pull it out of the oven and let it cool for about 5 minutes. It’ll deflate a bit, and that’s totally normal—don’t panic! Dust it with some confectioners’ sugar, add your favorite toppings, slice it up, and serve it while it’s still warm.
I like to go classic with fresh berries and a drizzle of maple syrup, but honestly, the topping possibilities are endless. My husband’s obsessed with the version topped with strawberry sauce and whipped cream.
Expert Tips for the Best Dutch Baby Recipe
Want to make sure your Dutch Baby Pancake turns out perfect every time? Here are my tried-and-true tips.
Use room temperature ingredients. I know it’s tempting to skip this step, but room temp eggs and milk blend together way better and create more volume in the batter. If you forgot to take them out ahead of time, just place the eggs in a bowl of warm water for a few minutes.
Don’t skip the resting time. Letting the batter rest for 15 minutes (or overnight!) helps the flour hydrate and gives you a better texture. It’s worth the wait, I promise.
Make sure your pan is hot. This is crucial. You want that butter sizzling when you pour in the batter. That’s what creates the crispy edges and helps the pancake puff up dramatically.
Resist opening the oven door. I know you’ll be tempted to peek (I always am), but try to resist. Opening the door lets out heat and can make your pancake deflate prematurely. Just trust the process and let it bake.
Delicious Variations to Try
Once you’ve mastered the basic dutch baby recipe, it’s fun to mix things up. Here are some of my favorite variations.
Sweet Twists
Add a handful of fresh blueberries or sliced strawberries to the batter before baking. They’ll sink into the pancake and create these jammy pockets of fruit that are absolutely incredible. You can also swap the lemon zest for orange zest and add a pinch of cardamom for a more exotic flavor.
If you’re feeling indulgent, drizzle some Nutella over the top while it’s still warm, or top it with caramelized bananas and a scoop of vanilla ice cream. It’s basically dessert for breakfast, and I’m not mad about it.
Savory Version
This is where things get really interesting. For a savory Dutch Baby Pancake, reduce the sugar to just 1 Tablespoon and bump the salt up to 1/4 teaspoon. Add 2 Tablespoons of chopped fresh chives, 2 teaspoons of chopped fresh parsley, 1 Tablespoon of sour cream, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of freshly ground black pepper to the batter.
Top it with pickled red onions, halved cherry tomatoes, smoked salmon, more sour cream, arugula, and fresh herbs. It’s like a fancy brunch dish you’d pay $18 for at a restaurant, but you just made it at home in 30 minutes. Serve it alongside healthy street corn pasta salad for a killer brunch spread.
What If I Don’t Have a Cast Iron Skillet?
No worries! While cast iron is great because it holds heat so well, you can absolutely use any oven-safe skillet that’s around 10 inches in diameter. A regular stainless steel or enamel-coated skillet works just fine.
If you don’t have any oven-safe skillets, you can use a 3-quart baking dish, a 10-inch pie dish, or even a 9-inch square baking pan. The pancake might not puff up quite as dramatically in a baking dish, but it’ll still taste amazing.
Storage, Reheating, and No-Waste Tips
Here’s how to store and reheat your Dutch baby, plus some ideas to use up any leftovers.
| Storage Method | Instructions |
|---|---|
| Refrigerator | Cover and store for up to 5 days |
| Freezer | Wrap tightly and freeze for up to 2 months |
| Reheating | Warm in a 350°F oven for 5-7 minutes until crispy again |
| Microwave | Heat for 30-60 seconds (texture won’t be as crispy) |
No-waste kitchen ideas: If you have leftover Dutch baby, cut it into strips and use them like French toast sticks for dipping in syrup. Or chop it up and layer it with yogurt and fruit for a fun breakfast parfait.
You can also use the leftover batter to make smaller individual Dutch babies in a muffin tin—just reduce the baking time to about 12-15 minutes total. They’re perfect for meal prep!
Nutrition Information
Here’s the nutritional breakdown per serving (based on 4 servings, without toppings).
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 8g |
| Carbohydrates | 24g |
| Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 155mg |
| Sodium | 95mg |
| Fiber | 1g |
| Sugar | 8g |
Keep in mind that toppings will add to these numbers, but honestly, this is a pretty balanced breakfast option. The eggs give you protein, and it’s not crazy high in sugar or calories.
Dutch Baby Recipe FAQs
Why did my Dutch baby deflate so much?
Don’t worry—this is totally normal! Dutch babies naturally deflate a bit when they come out of the oven because the steam inside cools down. As long as it puffed up while baking and the edges are crispy and golden, you’re good. It’ll still taste incredible, even if it’s not towering anymore.
Can I make this ahead of time?
The batter can definitely be made up to 24 hours in advance and stored in the fridge, which makes it perfect for busy mornings. However, the pancake itself is best enjoyed fresh from the oven. If you need to prep ahead, make the batter the night before, and then just bake it when you’re ready to serve.
What’s the difference between a Dutch baby and a regular pancake?
A Dutch Baby Pancake is baked in the oven in a single pan, while regular pancakes are cooked individually on a griddle. Dutch babies have a unique texture—crispy edges and a custardy center—and they puff up dramatically while baking. They’re also way easier since you don’t have to stand at the stove flipping pancakes one by one!
Can I double this recipe?
Absolutely! You can double the batter and bake it in a larger pan (like a 9×13-inch baking dish) or make two separate Dutch babies in two 10-inch skillets. Just keep an eye on the baking time—larger pans might need a few extra minutes.
What are the best toppings for a German Pancake?
The sky’s the limit! For sweet versions, try fresh berries, whipped cream, maple syrup, lemon curd, or caramelized apples. For savory, go with smoked salmon, sour cream, avocado, or sautéed mushrooms. I also love serving it alongside dishes like fresh broccoli pasta salad or sourdough cheesy breadsticks for a complete brunch.
Give This Dutch Baby Recipe a Try!
Seriously, if you’ve been looking for a breakfast recipe that’s equal parts impressive and easy, this is it. The first time you pull that puffed, golden Dutch baby out of the oven, you’re going to feel like a total brunch rockstar. And the best part? You’ll know it took you basically no effort at all.
Whether you top it with sweet berries and syrup or go savory with salmon and sour cream, it’s guaranteed to be a hit. I’d love to hear how yours turns out—snap a pic and share it on Pinterest, and drop a comment below to let me know what toppings you tried!
And hey, if you loved this recipe, you’ll probably also enjoy my healthy ground turkey taco skillet or Gordon Ramsay ground turkey pasta—both are easy weeknight winners that’ll make you look like a kitchen pro.
Happy baking! 🥞
