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Dutch Baby Pancake

Extremely simple ingredients yield a showy, puffed-up, popover-like, oven-baked Dutch baby pancake that’s buttery, delicate, and delicious.

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Dutch baby pancake in a cast iron skillet with fresh berries, butter, lemon and maple syrup

More Favorite Pancakes From The Modern Proper.

A Dutch Baby Pancake As Light and Fluffy As Your Favorite Pillow

When you need a special breakfast, but don’t want to mess around with special ingredients and can’t spend a lot of time? Helloooooo Dutch baby! Dusted in powdered sugar—or whatever topping you love best—a fluffy, poofy, piping hot Dutch baby is the speediest way to get breakfast on the table. Sometimes called a German pancake, this all-American brunch favorite is easy to make at home and the recipe is nearly foolproof, despite its grandiose appearance. Serve with Bacon, Sausage or a Fruit Salad to make it a complete meal!

Dutch baby pancake fresh out of the oven in a cast iron pan with powdered sugar, berries and lemon

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What Is a Dutch Baby?

In short, a Dutch baby is a big, oven-baked pancake. It’s cooked in (a lot of) butter in a super-hot skillet in the oven, and it gets all puffy with crisped edges when it bakes. You can make a sweet Dutch baby or a savory Dutch baby by topping the finished pancake with whatever your heart desires, though a simple squeeze of lemon juice and sprinkle of confectioner's sugar is probably the most classic way of serving it.

  • What is the difference between a Dutch baby and a German pancake? There isn’t one! They are the same thing. You can call this recipe either one!

  • What makes a Dutch baby rise? The magic that makes that Dutch baby pancake rise to its signature heights is simple: steam! The combination of air that’s whipped into the eggs when you mix the batter and the super hot cast-iron skillet (and oven) create the conditions needed for the lift we love.

6 eggs, 4 tablespoons salted butter, flour, whole milk, salt and vanilla for Dutch Baby Pancakes

Dutch Baby Ingredients: Magically Simple

It really does seem like magic that such basic ingredients and easy preparation can yield a pancake this impressive. It’s always exciting to bring a steaming hot Dutch baby to the table—it’s definitely an “oooo and ahhh” moment. Here’s all that you’ll need to make one:

  • Eggs
  • All-Purpose flour
  • Whole milk
  • Vanilla
  • Sea salt
  • Salted butter
Eggs, flour, salt, vanilla, milk blended in a blender for German pancakes
4 tablespoons butter melted in a hot cast iron pan
batter for German pancake being poured into a hot cast iron skillet with butter
Dutch Baby pancake batter being poured into a hot cast iron skillet

Let’s Learn How to Make a Dutch Baby.

All you’ll need is a blender (or a really strong arm) and a cast iron skillet, and you’re off to the races! Here’s how to make a Dutch baby.

  1. Put the empty, dry skillet in the oven as it preheats to get nice and hot.

  2. Dump all of the ingredients except for the butter in the bender.

  3. Blend until you’ve got a smooth batter.

  4. Grab that hot skillet and pop in the butter. Let it melt completely.

  5. Pour the batter into the melted butter.

  6. Bake!

  7. Serve!

puffy crispy Dutch baby pancake fresh out of the oven in a cast iron skillet
Dutch Baby pancake fresh out of the oven in a cast iron skillet with powdered sugar

Dutch Baby Toppings: The Sky’s the Limit

One of the best things about Dutch baby toppings is that they’re really adaptable to what you’ve got on hand! A lot of people are bonkers for apples as a topping—caramelized, or in apple butter form. But other combos we love are:

  • Butter and syrup
  • Butter and jam
  • Powdered sugar and lemon juice
  • Whipped cream and fresh berries
  • Cinnamon sugar
  • A fried egg and some shredded cheese and herbs
Homemade Dutch baby pancake fresh out of the oven in a cast iron pan with powdered sugar, berries and lemon
Homemade Dutch baby pancake fresh out of the oven in a cast iron skillet with powdered sugar, berries and lemon

Tools You’ll Need:

More Easy Brunch Recipes To Try

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Dutch Baby Pancake

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  25 min
  • Calories: 239

Ingredients

  • 6 large eggs
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • 4 tablespoons salted butter, plus more for serving

For serving (optional)

  • Maple syrup
  • Powdered sugar
  • Lemon juice
  • Whipped cream
  • Fresh berries

Method

  1. Place a 12-inch cast iron skillet in the oven on the center rack. Preheat the oven to 425°F.

  2. Add the eggs, flour, milk, vanilla extract and salt to a bender and blend until smooth, about 1-2 minutes. Alternatively you can add the ingredients to a large bowl and whisk until smooth, 4-5 minutes.

  3. Carefully remove the skillet from the oven, add the butter and place it back in the oven. Once the butter is melted and bubbly, pour the batter into the skillet and bake until golden brown and puffy, about 20-25 minutes.

  4. Cut the pancake into 6 wedges and serve with desired toppings.

Nutrition Info

  • Per Serving
  • Amount
  • Calories239
  • Protein9 g
  • Carbohydrates17 g
  • Total Fat14 g
  • Dietary Fiber1 g
  • Cholesterol209 mg
  • sodium166 mg
  • Total Sugars2 g

Dutch Baby Pancake

Questions & Reviews

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  • Andrea

    Is there a substitute for a cast iron skillet that would also work for this recipe?

    Any oven-safe skillet will work, you can even use a glass 9x13 casserole dish if needed. Hope you enjoy Andrea!

  • Blythe Hill

    Would almond milk would work in place of dairy milk here?

    We imagine it would work fine but we haven't tested this yet.

  • Jen

    Mine didn’t seem quite done in the center. Would this be normal, or maybe I need to adjust something? Thanks!

    was it still runny? You might just need to cook it a tad longer next time.

  • Hannah

    Could you make the batter the night before and store in the fridge? I would wake up my kids with the blender!

    It should be ok in the fridge overnight or you could whisk really good by hand instead.

  • Meredith Holland

    Can you use buttermilk? I just happen to have from another recipe.

    We haven't tried it let us know if you give it a shot!

  • Danny White

    Simple and delicious. I used bread flour for a little more structure/height.

    Thanks Danny, we are glad you loved it!

  • Genna

    After serving this, my 9 year old son asked where our recipe cards were and transcribed the recipe himself “so we don’t lose it”, he liked it so much.

    That is such a sweet story! Thank you so much for sharing, we are so glad you both loved it!

  • Kari Bennett

    I’ve tried a few Dutch Baby recipes and this is my favorite!

    THANK YOU! So happy to hear that.

  • Jessica

    I have heard about Dutch Baby Pancakes but was always intimidated - thankfully the Modern Proper had a recipe! This was so flipping easy, followed your instructions EXACTLY and mine rose to perfection. I cannot thank you enough for providing easy-readable-doable recipes. You really have helped boost my confidence in the kitchen. Thank you! (I topped my Dutch baby with raspberries and a swirl of maple syrup - divine)

    Thank you so much Jessica. We are so happy you loved these! We are so so glad we could help boost your confidence in the kitchen, thanks so much for letting us know it means a lot to hear that!

  • Nina

    HEAVEN IN A PAN. And so, so easy! Served with reduced blueberries and whipped cream. Transported us back to overly priced brunches back in Brooklyn in our 20's. Then, our baby threw whipped cream and brought us back to earth. 20/10 pancakes.

    Haha! Sometimes even a short mental escape feels good! So glad you you guys enjoyed it!