Dutch Baby Recipe

Want to change up your standard weekend pancake routine? Try this easy Dutch baby recipe! I actually learned how to make this kind of breakfast pancake during the two years I spent in Europe. Friends I was staying with in Germany made them regularly, and I loved how easy and simple they were. Think of a Dutch baby as a mix between a popover, pancakes, and Yorkshire pudding. It’s made from a batter using similar pancake ingredients but omits the leavening agents. Also known as a German pancake, this is now one of my family’s favorite breakfasts I make it almost every weekend!

Why this recipe works

Major wow factor. One look, and you’ll be swooning over the pancake’s golden risen edges and fluffy crust. This is the kind of dish I make when guests come for brunch. Incredible texture and flavor. The texture of the pancake is puffy in the middle while crisp around the edges. Every bite is creamy like custard, and it’s super mild tasting, so you can jazz it up any way you like. Takes 5 minutes! The batter comes together in no time at all. Just blend the ingredients until smooth, set it aside to rest, then bake! Add fun toppings. We’ve added everything to this pancake, including sweet toppings like lemon curd and maple syrup and savory ones like black pepper and cheese.

Ingredients needed

This Dutch baby pancake recipe is so easy to make, and besides some basic pantry staples, there isn’t anything else needed to make. Here is what you’ll need:

Eggs. Large eggs. Remember to set the eggs on the kitchen counter for 20 to 30 minutes before making the batter so they can come down to room temperature. All-purpose flour. To stabilize the pancake. You might be able to use a 1:1 mix of all-purpose flour and whole wheat flour as a substitute, but I haven’t tested it. Milk. To thin the batter and give the pancake a soft mouthfeel. Kosher salt. This helps balance the rest of the flavors. Vanilla extract. For flavor. Unsalted butter. Melted butter lines the skillet, which prevents the pancake from sticking and gives the bottom a crispy edge. Toppings. Blueberries, strawberries, and apples are all popular options.

How to make a Dutch baby

You’ll love how foolproof it is to whip up for such an impressive breakfast! Make the batter: Add all of the ingredients (except the butter) to a blender and blend until smooth. Set it aside to rest. Bake: Melt the butter in a preheated cast iron skillet or pan then pour in the batter. Bake the Dutch baby until it’s golden brown and puff up. Decorate and serve: Remove the skillet from the oven, decorate with powdered sugar and all your favorite toppings, then serve.

Tips to make the best recipe

Let the batter rest: After blending, let the batter rest for at least 5 to 10 minutes. I find that this relaxes the gluten and will help yield a fluffier Dutch baby pancake. Use any skillet: I used a 10-inch cast iron skillet, which was perfect for this size pancake but If you don’t have one, use any other 9 to 10-inch oven-friendly baking dish. Always preheat the skillet: This is step #1 for all Dutch baby recipes! A sizzling hot skillet means the butter melts in no time, evenly cooks the pancake, and yields crispier edges. Mix by hand: If you don’t have a blender, you can whisk the batter by hand in a bowl.

Storage instructions

I recommend eating the Dutch baby when fresh out of the oven because it easily loses its puffiness and lightly crisp exterior. If you end up with leftover slices, wrap them tightly in plastic wrap and store them in the fridge for 1 to 2 days.