What’s not to love about a big, oversized pancake served up like a pizza but with tall sides and smooth thin center?

Homemade dutch baby pancake on a plate.

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.

After sitting 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 for breakfast; that is a must.

Of course, 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.

Easy Dutch Baby Recipe

There are so many different ways to make these dutch cakes. The batter can be prepared with a blender, hand mixer, or a simple hand whisk.

Dutch baby pancake in a cast iron skillet with strawberries and blueberries.

How to Make Dutch Baby Pancakes

As far as combinations go, eggs, flour, milk and butter are a must in order to achieve dutch baby status.

To keep this recipe simple, start out by melting the butter in the cast iron skillet in the oven.

While the butter is melting and the oven is preheating, whisk the eggs in a mixing bowl with a hand whisk.

Add in flour and continue whisking. Once the flour is mixed in, add your milk, sugar, cinnamon, and just a pinch of salt.

By this time, hopefully, the butter is melted. 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.

After the time has elapsed, check the dutch baby for doneness. We are looking for golden brown sides and a puffy middle.

If it’s not ready, leave it in the oven and check every two minutes.

Best Dutch Baby Toppings

Once that golden brown “pancake” has had time to rest and deflate on the stovetop, it is 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 FruitSyrups
RaspberriesMaple Syrup
BlueberriesChocolate Syrup
Sliced StrawberriesStrawberry Sauce

Dutch Baby Questions:

Oven baked german pancake.

Do you Have to Blend the Batter?

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.

Why Didn’t my Dutch Baby Puff Up?

Usually not a hot enough oven. In order for the steam to build up, we need a toasty hot oven and cast iron skillet. 400-425°F is a generally agreed upon effective temperature.

How do You Eat Dutch Baby Pancakes?

Oversized dutch baby pancake with fresh strawberries and powdered sugar.

Dutch baby pancakes can be served with seasonal fruits such as 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 for a brunch everyone will be raving over.

Why is it Called a Dutch Baby?

Also referred to as a German Pancake, according to Sunset, the name was coined from an American restauranteur because of his pronunciation of the German autonym “Deutsche”

Popular Breakfasts

Dutch pancake with berries and maple syrup.

The Perfect Dutch Baby Pancake

Laura Ascher
A simple yet, out-of-this-world delicious dutch baby pancake.
5 from 11 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine German
Servings 4
Calories 192 kcal


  • ½ cup of flour
  • ½ cup of whole milk
  • 3 eggs
  • 2 tbsp of butter
  • 1 tbsp of sugar
  • 1 tsp of cinnamon
  • ¼ tsp of salt


  • Add butter to a 10" 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 sugar, cinnamon and salt.
  • Once the butter starts to "bubble up," remove from heat and swirl it around to fully coat the bottom and a little up the sides.
  • Add the batter and place back in the oven for 18-20 minutes or until golden brown.


The batter can also be made in a blender. Add all ingredients to a blender and blend until smooth.


Serving: 1ozCalories: 192kcalCarbohydrates: 17gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 158mgSodium: 258mgSugar: 5g
Tried this recipe?Mention @castironskilletcooking on Instagram
This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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5 from 11 votes (11 ratings without comment)

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