This delicious breakfast dish is known as a Dutch baby. It looks impressive, but it’s surprisingly easy to make! Blend up a thin batter, pour into a hot skillet, and bake. Like a popover or Yorkshire pudding, this eggy batter puffs up as it bakes, then falls once it’s out of the oven. The result: A beautifully wrinkled, light and airy pancake, with the tender texture of a crepe that’s ready for all your favorite sweet or savory toppings.
One reader, Greta, commented: “I’ve made many dutch babies but this recipe is the best for sure!! It puffed perfectly and the lemon zest took it to another level. Well done! ★★★★★“
One reader, Carie, commented: “My 12-year-old son and I enjoyed making this fun and interesting recipe! He loved the drama of the puffy pancake that then settled into the perfect “bowl” for our toppings. The recipe is accessible to all skill levels and yields great results! We will be making this again. ★★★★★”
What Is a Dutch Baby Pancake?
A Dutch baby pancake is an impressive-looking (but actually very easy!) type of pancake baked in a skillet. It originated in Seattle at a cafe called Manca’s and may have been derived from Pfannkuchen (German pancakes). The batter puffs up like a balloon in the hot oven, then collapses down when you take it out.
The taste and texture is sort of a cross between a Yorkshire pudding or popover and a crepe: slightly sweet eggy pancake, with crisp edges and a tender middle. This makes a great base for tons of topping options and combinations—sweet as well as savory. I’ve included my two favorite ways to top it in the recipe below, but have fun discovering your own favorite version!
While it’s typically thought of as a breakfast or brunch dish (and would be a perfect Mother’s Day recipe if you’d like to make someone a special breakfast), Dutch baby pancakes can really be enjoyed any time of day!
Here’s Why You’ll Love It:
- Easy to make, but looks super impressive
- Crispy buttery edges, tender center
- Just 8 simple ingredients
- Your blender and oven do most of the work—no standing over the stove and no flipping
- Versatile—makes a fantastic canvas for your flavor artistry!
Let Me Show You How to Make a Dutch Baby Pancake:
The batter is a snap to make with a blender, just like how we make crepes. Start by blending 3 eggs until they’re foamy and fluffy (takes less than a minute):
Then add flour, milk, lemon zest, sugar, salt, and vanilla.
Purpose of these ingredients: While the eggs, flour, and milk make up the bulk of this batter, be sure to include the flavor-enhancing ingredients of lemon zest, sugar, salt, and vanilla. Without those, the overall flavor would taste pretty bland. If you don’t have a lemon you can zest, you could use cinnamon instead, for a different flavor.
Blend to combine all the ingredients, then let the batter rest for 15–20 minutes before baking. This rest is key, because it allows the flour to soak up some of the liquid and slightly thicken the batter:
What Pan Do I Use for Dutch Baby Pancakes?
I use this cast-iron skillet, which is the same one I use for frittata and this asiago-crusted skillet bread. You can use any oven-safe skillet this size, though. If you don’t have a 10-inch oven-safe skillet, you can use any 3-quart size baking dish, a 10-inch pie dish, or 9-inch square baking pan instead.
Melt butter in the oven in your pan, and then pour the batter into the hot pan. Bake for 15 minutes at a high temperature, to really lift the Dutch baby pancake up nice and high, then reduce the temperature and bake for another 10 minutes.
Unlike with most American pancake recipes, there’s no leavening agent in Dutch baby pancakes. All the height comes from the eggs and from the steam lifting up the batter in the hot oven. Like a souffle, this batter rises high when baking, then falls when cooling.
Success Tip: Room temperature batter will puff up quicker in the oven, giving the pancake more height. So, use room temperature eggs and milk.
When it’s done baking, watch the magic of the puffy pancake pillow settling down into its final form—now it’s a beautiful bed ready for your toppings!
Sweet or Savory Dutch Baby Pancake
My favorite way to enjoy a sweet Dutch baby is with a dusting of confectioners’ sugar, a drizzle of maple syrup, and some fresh berries (whipped cream and strawberry sauce take it to another level!). But I am also a big fan of savory Dutch baby pancakes… especially when we are talking smoked salmon and herbs. You can find the details for how to make the sour cream and chive Dutch baby pancake pictured here in the Notes section beneath the recipe instructions.
Big List of Dutch Baby Topping Ideas
- Strawberry sauce
- Raspberry sauce
- Blueberry sauce
- Lemon curd
- Whipped cream
- Nutella & sliced banana
- Butter & a sprinkle of cinnamon sugar
- Sautéed apple slices & cinnamon
- Salted caramel
- Homemade pesto & sautéed veggies (spinach, mushrooms, peppers)
- Fresh mozzarella, basil, & cherry tomatoes
- Cooked ham, Canadian bacon, or prosciutto & a drizzle of hollandaise sauce
Can I Make the Batter Ahead of Time?
Though it’s a very quick batter to whip up, you can certainly prep it ahead of time. After blending it, you can cover and refrigerate the batter for up to 24 hours before using. There’s no need to bring it to room temperature before baking.
Dutch Baby Pancake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Make a sweet Dutch baby pancake using this simple recipe. See recipe Notes for a savory version, and other pan suggestions if you don’t have a cast iron skillet. For a list of optional toppings, see headnotes above.
Ingredients
- 3 large eggs, at room temperature
- 3/4 cup (94g) all-purpose flour
- 3/4 cup (180ml) whole milk, at room temperature (or nondairy)
- 1 teaspoon lemon zest*
- 2 Tablespoons (25g) granulated sugar
- pinch salt
- 1/2 teaspoon vanilla extract
- 3 Tablespoons (43g) unsalted butter
Toppings
- 2 Tablespoons confectioners’ sugar, for sifting
- optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
Instructions
- Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined. The batter is thin. Set aside and allow to rest for 15 minutes at room temperature, or cover and refrigerate it for up to 24 hours. (No need to bring to room temperature before baking.)
- Preheat the oven to 400°F (204°C). Place butter in a 10-inch oven-safe skillet (or any 3-quart baking dish), and place in the oven for just 5 minutes to melt the butter. (Be sure not to leave it in the oven to burn!) Remove from the oven and use a pastry brush to spread the melted butter up the sides of the pan.
- Pour the batter into the center of the hot pan. No need to swirl it around. Place it in the oven and bake for 15 minutes. Keeping the Dutch baby pancake in the oven, reduce the temperature to 350°F (177°C) and bake for 10 more minutes, or until the edges and center are browned.
- Remove from the oven and cool for 5 minutes before adding desired toppings. Slice and serve.
- The pancake is best enjoyed right away, but you can cover and store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Notes
- Special Tools (affiliate links): Blender | Citrus Zester | 10-inch Oven-Safe Skillet
- Milk: I like this best with whole milk, but you can use any milk, dairy or nondairy.
- Lemon Zest: The lemon zest adds a touch of fresh flavor; the baked pancake doesn’t particularly taste like lemon, though. Add more zest for a stronger flavor, or skip it entirely. Instead, you can add 1/2 teaspoon ground cinnamon.
- If You Don’t Have a Cast Iron Skillet: You can use any oven-safe skillet that’s around 10 inches in diameter. If you don’t have a 10-inch oven-safe skillet, you can use any 3-quart size baking dish, a 10-inch pie dish, or 9-inch square baking pan instead.
- Sour Cream & Chive Savory Version: Reduce sugar to 1 Tablespoon. Increase salt to 1/4 teaspoon. Add 2 Tablespoons chopped fresh chives, 2 teaspoons chopped fresh parsley, 1 Tablespoon sour cream, 1/4 teaspoon garlic powder, and 1/4 teaspoon freshly ground black pepper. Continue with the recipe. For toppings, use the following: pickled red onions, halved cherry tomatoes, smoked salmon, more sour cream, arugula, and more chives and/or parsley.
Nutrition
- Serving Size: 1 slice without toppings
- Calories: 171
- Sugar: 5.9 g
- Sodium: 437.1 mg
- Fat: 8.3 g
- Carbohydrates: 17.9 g
- Protein: 5.9 g
- Cholesterol: 108.9 mg
Reader Comments and Reviews
Hi Sally, I’m dying to try your Dutch baby recipe for our Easter breakfast. I have about a 14” black iron pan. You said to use a 10” iron pan. How much more batter would you need for this larger size? Thanks
Hi Tom, we haven’t tried this in a 14″ pan, but you can use any 3-quart size baking dish, a 10-inch pie dish, or 9-inch square baking pan instead if you have those available.
Hi bakers, would you have a sourdough Dutch baby pancake recipe?
Also, with Salley’s recipe, can you replace milk with plain yogurt? Thank you!
Hi Lee, we don’t have a sourdough recipe at this time, so sorry! We also do not recommend swapping the milk with yogurt. It would be best to find a Dutch baby recipe that is specifically formulated to use yogurt instead.
Delicious!!!!! Quick and easy to prepare, only dirtied a couple dishes, and my toddler could help me with it! 10/10 would bake again!
P.s., I am obsessed with all of your recipes, cant wait for the cookbook!
Delicious! The best Dutch baby I’ve ever made! I was gonna skip the rest time, but was so glad I didn’t ! Perfect texture.
Made this for dinner last night and doubled it without any problems. I only have one 10″ cast-iron skillet, so I made the other one in a 10″ pie dish. I will say the cast iron pan one puffed up a lot more — but ultimately, they both tasted the same. (Delicious!) Both were demolished. (Also made your raspberry sauce to enjoy with these.)
Hi Sally
Thank you for sharing your recipes. I am a pancake lover and I am going to make these Dutch baby’s. Can you tell me please, what is all purpose flour? My google search says it is plain flour.
Do Dutch baby’s need a raising agent added in the mixture?
Hi Cathy, yes, all-purpose flour and plain flour are interchangeable. The eggs are what give this Dutch baby pancake its rise.
Hi Sally, newly subscribed to your site. I’ve come across some of your recipes previously and loved them. This 81yr old wish she had your recipes when raising 5 boys (mostly on my own when my husband died at 39 yrs). So now I can spoil my 3 granddaughters in here South Africa. Your recipes are great, no fail and delicious!!!!
I’ve been making this for years but as a dessert. Out if the oven use vanilla ice cream. Cut in slices and put vanilla ice cream with a little cinnamon on slices. Our family of 4 just dove in without cutting into slices. lol. Oh it is heaven.
This looks amazing! I can’t wait to make this on Christmas morning! I don’t have a skillet. Has anyone ever made this in a dutch oven?
Hi Mary, see recipe notes for our suggested alternatives to a skillet. Enjoy!
Sunday Dutch baby for breakfast happens about once a month in this house. Simple and satisfying, it’s a pleasing change of pace from granola or pancakes. It’s fun to make for guests because most people aren’t familiar with it, they find it dramatic and delicious. I’m so pleased you’ve added a recipe here. You may not remember, but I emailed you years ago asking about your Dutch baby recipe. You replied that you hadn’t explored the recipe and techniques. Big smile that the easy and delicious Dutch baby is now among your recipes.
I would love to be able to make this in a cast iron pan, except I only have an 8″ and a 12″ inch skillet. Could I do half the recipe in an 8″ skillet since I would like to make it for just 2 of us?
Hi Sarah, absolutely. This is a super forgiving recipe. Let us know how it turns out! The bake time will be shorter.
I made this for my husband + I and this recipe is so delicious! I did make a few modifications for my 8-inch skillet and it turned out wonderfully! I basically made a 2/3 batch (2 eggs, 1/2 c flour, 1/2 c milk, etc) and baked it for 10 minutes at 400 before adjusting the temperature to 350 for another 10 minutes. I also used a GF flour 1:1 subsitute which worked great. Thanks for another amazing recipe!
Made this for breakfast this morning. So yummy! Added a little extra Lemon Zest. Also made some whipped cream. DELISH. Thank you! LOVE your recipes!!
Any thoughts on how to adjust recipe for a 12 inch skillet? I do have the alternative options, but would prefer making this in a cast iron skillet because of hte way the cast iron retains and distributes heat and lends flavor. Thank you, your recipes continue to be my go-to options for all things sweet and delicous!
Hi Tess, to scale up for a 12-inch pan, you can 1.5x the recipe. Make sure to use equal amounts milk and flour, and 1/4 cup of each per every egg. (Those are the 3 main ingredients.) Then add a little extra sugar, lemon zest, salt, vanilla, and butter.
I love your recipes!! Is there a way I can make this using sourdough starter or discard? Instead of straight flour
We have not tested this recipe with sourdough starter so we are unsure of the results. Let us know if you give it a try!
Loved this. Didn’t make any changes and we thoroughly enjoyed it. How fun to watch it rise and fall…!
If I double the recipe but use the same cast iron – how do I adjust the cook time , if at all?
We don’t recommend doubling the batter as it will not bake properly and could overflow. Instead, we would make two Dutch Baby Pancakes.
Hi! I want to cut this recipe in half for a 6.5 inch skillet. Think it would work with 1.5 eggs & half everything else as well?(I’ll add the the extra half to some scrambled, so no waste)
Absolutely, Brooke. This is a super forgiving recipe. The bake time will be shorter. Let us know how it turns out!
This was so good! Instructions were easy to follow with ingredients that were readily available. Next time I’ll try it with blueberries to see how that works out, but it was definitely great with just a sprinkle of powdered sugar.
I didn’t get in on the May contest but made the Dutch Baby Pancake this morning. My husband loved it even though I missed up on the ingredients a bit. It puffed up pretty high but went down as it cooled. I served it with seedless raspberry sauce. Wish I could send a picture.
I work at a small boutique hotel, and I would like to serve this as one of our breakfasts. Can you prepare the batter ahead of time ? For instance I could make it on Friday to be used for my shift on Sunday?
Hi Brandy, you can cover and refrigerate it for up to 24 hours. I’m sure longer than that is fine but I have not tried it. Thank you very much for wanting to serve this at your hotel. I’m so glad you love it enough to do that!
Absolutely delicious! I wonder, can I make the batter the night before and bake the Dutch Baby in the morning?
Hi Deb, somehow I missed your question the other week. Yes, you can prepare the batter up to 24 hours in advance and refrigerate it. I’m sure slightly longer than that is fine, but I haven’t tested it.
Made it this morning. Measured everything the night before to make it quicker to put together — was so easy and very delicious. My 4 kids polished it off in record time. (I had a small sliver.) I’ll have to try making 2 next time for my family of 6. Great recipe.
This was SO GOOD and so easy! I substitute the sugar with Stevia to make it a little more diabetic friendly. Topped with whipped cream and a home made jam and almost ate the whole thing by myself!
Been making a recipe that is near identical for several years. Like a cream cheese frosting type topping with berries, then savory we love sausage gravy ladled over it. Next savory fave is BLT, finely shredded lettuce with fine diced tomato and a chunkier crumbled bacon. Then we do a taco topping, traditional taco ingriedents.
Simple and yummy breakfast option!
This was my first time eating and making a Dutch baby pancake! It was so good and my family loved it!!! Thank you for the easy instructions and a fun recipe to try!
I had great fun with his recipe. It’s so impressive when it comes out of the oven. I was a little nervous because I don’t have a cast iron pan, but it worked great in a ceramic pie dish.
This is an easy and great breakfast or can even be made savory.
Simple and delicious!
While Dutch Babies LOOK better in a photograph with fruit and whipped cream, I can’t be bovvered to get that involved any time I make a Dutch Baby. I just sprinkle powdered sugar over it and stuff it in my gigantic maw. Hahaha. Dutch Babies are one of the finer things in life.
We have made sweet Dutch babies before, but never thought about savery ones. I took a picture of the sweet one I served to the kids, but right after that made the savery one for us! Had lox in the fridge already! It was amazing! Thanks Sally!