Dutch Baby Pancakes are a simple but indulgent breakfast!
Baked in a preheated cast-iron skillet, these pancakes perfectly puff up around the edges creating the perfect hollow for fresh berries, syrup, Nutella, or powdered sugar.
What is a Dutch Baby?
A dutch baby is also called a German pancake, and it is made with a thin batter that is poured into a preheated skillet (preferably cast iron!). As it bakes, it will puff up around the edges and the center remains flat.
It’s a real showstopper and is surprisingly simple to make!
We are big breakfast lovers, and this Dutch Baby is always a hit with the family! It is a light and fluffy pancake with puffed edges perfect for adding your favorite toppings after it comes out of the oven.
However, if you’re wanting to experiment a little, here are a few ways to jazz it up before it hits the pan:
- Add ½ teaspoon of cinnamon
- Swap the vanilla extract for almond, caramel, maple, you name it!
- Use whole wheat flour in place of the all-purpose for a healthier breakfast
- Stir in fresh chopped herbs and Parmesan cheese after blending for a savory twist, or even top it with a fried egg!
How to Make a Dutch Baby
Don’t let this simple dutch baby pancake recipe fool you, this delicious breakfast treat tastes anything but simple!
- Preheat oven and skillet.
- Whip (or blend) all ingredients together.
- Remove the hot pan from the oven, melt butter directly in the pan, then add batter.
- Quickly place it back in the oven and bake for 15-20 minutes.
Tips for the Perfect Dutch Baby Pancake
- Preheat the skillet! Preheating is necessary to get that beautiful rise on the dutch baby.
- A cast iron is nice, but not necessary. You can use any 9-10″ oven-safe skillet. My skillet is 10″, but for extra high edges, choose a 9″ skillet.
- For a smooth batter, the blender, an immersion blender, or a food processor is the best way to eliminate lumps. It’s also the easiest (and easiest on the arms!), so I say why not? If you don’t want to get the blender out, you can always use a whisk.
Pancakes for Breakfast!
- Sheet Pan Pancakes – no flipping required
- Blueberry Pancakes – with a hint of maple
- Easy Banana Pancakes– great reheated
- Perfectly Fluffy Pancakes – a breakfast classic
- Whole Wheat Pancakes – for a healthier breakfast
Did you try these Dutch Baby Pancakes? Be sure to leave a rating and a comment below!
- 3 eggs
- ½ cup all purpose flour
- ⅓ cup milk
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 pinch salt
- 2 tablespoons butter
Add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth (or whisk until smooth).
Set batter aside. Place a 9" or 10" skillet in the oven and preheat to 425°F.
When the oven is hot, remove the pan (it will be hot!) and add two tablespoons butter, swirling to melt.
Pour batter into pan and immediately place back in the oven.
Bake for 15-18 minutes until puffed at the edges and golden.
Serve as desired.