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This Dutch baby pancake is basically a giant pancake that bakes up like a sweet little pizza, puffy on the sides, soft and eggy in the middle, and always a hit at breakfast.
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What is a Dutch Baby Pancake?
A Dutch baby pancake is essentially what looks like a big, puffy crepe or popover when it comes out of the oven.
It actually shares a lot of ingredients with my skillet crepes, except you bake these.
After sitting for a couple of minutes, the steam that was blowing it up like a balloon seeps out, and you are left with tall, semi-crispy sides and a soft, eggy middle of pure deliciousness.
That, my friend, is a Dutch baby pancake! Now, this is a pretty easy Dutch baby recipe, which is a must for breakfast.
Why You’ll Love This Recipe
- This recipe uses simple, common ingredients you probably already have at home!
- This recipe fits perfectly in a 12″ cast iron skillet, and only takes two dishes! Just a mixing bowl and your skillet.
- Got extra eggs you don’t know what to do with? This recipe is a great way to use up a lot of eggs in a delicious way.
- This giant puffy version of a “pancake” can be enjoyed any time of day or night! I think it’s best served as a quick and filling breakfast or as a fancy brunch recipe like my lemon glazed zucchini bread or even my whole grain English muffins.
Recipe Ingredients
- Eggs: Free-range eggs taste so much better, go with those if you can! This is a recipe with a lot of eggs, so this does matter for the best results.
- Milk: Stick with whole milk here, the milk fats add a great depth of flavor.
- Butter: Since butter is such a core taste for this recipe, use your favorite high-quality butter.
- Cinnamon: Cinnamon adds a warm, comforting flavor to your Dutch baby. You can add any other spices you like as well, but I’ve found cinnamon to be perfect on its own.
Easy Dutch Baby Pancake Recipe
Step 1: Add butter to a 12″ cast iron skillet and place it in the oven, while preheating to 400°F. While the butter is melting, whisk the eggs.
Step 2: Add flour to the eggs and continue whisking.
Step 3: Add in milk, sugar, cinnamon, and salt.
Step 4: The batter can be mixed with a blender, hand mixer, or a simple hand whisk. Some lumps are ok, just like regular pancakes.
Step 5: Use a hot pad to pull the skillet out of the oven and give the butter a quick swish around the skillet, making sure to coat the whole base and a bit up the sides. Add the batter to the skillet and place it back in the oven on the center rack for about 18-20 minutes.
Step 6: After the time has elapsed, check the dutch baby for doneness. We are looking for golden brown puffy sides. If it’s not ready, leave it in the oven and check every two minutes.
Best Dutch Baby Toppings
Once the golden brown “pancake” has had time to rest and deflate on the stovetop, it’s now time to top it.
Hands down, I like to keep it simple with a few berries and a light drizzle of maple syrup or honey. But here are a few other popular favorites:
| Fresh Fruit | Syrups |
| Raspberries | Maple Syrup |
| Blueberries | Chocolate Syrup |
| Sliced Strawberries | Strawberry Sauce |
Recipe FAQs
Also referred to as a German Pancake, according to Sunset, the name was coined from an American restaurateur because of his pronunciation of the German autonym “Deutsche”
No. It is common for the flour to want to “clump up,” so a blender just eliminates that dilemma. No matter how you go about mixing the batter, just make sure that it is mixed well! This step is crucial in order for the cake to rise.
Usually not a hot enough oven. In order for the steam to build up, we need a toasty hot oven and a cast iron skillet. 400-425°F is generally an agreed-upon effective temperature.
Dutch baby pancakes can be served with seasonal fruits, such as my baked persimmons, or spread with jams, syrups, or whipped cream. Cut it in fourths and serve warm. These pancakes complement brunch get-togethers quite well. Serve with from-scratch English muffin omelets and sourdough french toast casserole for a brunch everyone will be raving over.
Related Recipes
- Banana chocolate nut bread
- Cast iron quiche
- Cast iron breakfast casserole
- Honey butter biscuits
- Cast iron waffles
If you tried this Dutch Baby Pancake Recipe, I’d love for you to leave a star rating and let me know how it went in the comments below.
Dutch Baby Pancakes
Equipment
- 12" skillet
Ingredients
- 1 cup flour
- 6 eggs
- 2 tbsp butter
- 1 cup whole milk
- 2 tbsp sugar
- 2 tsp cinnamon
- 1/2 tsp salt
Instructions
- Add butter to a 12" cast iron skillet and place in the oven. preheat to 400°F
- While the butter is melting, whisk the eggs.
- Add flour to the eggs and continue whisking.
- Then add in milk, sugar, cinnamon and salt. The batter can be mixed with a blender, hand mixer, or a simple hand whisk.
- Once the butter starts to "bubble up" in the skillet, remove it from the oven and swirl it around to fully coat the bottom and a little up the sides.
- Add the batter to your preheated skillet and place back in the oven for 18-20 minutes or until golden brown.
Notes
- Be extra cautious when handling the hot skillet.
- You can use a blender to blend smooth. Otherwise, try to get rid of most of the clumps when stirring. You don’t have to get them all, you just don’t want clumps of dry flour. It will bake just fine.
- The batter is extremely runny. That is completely normal! Don’t add more flour.
