Dutch Baby

These Dutch Baby Pancakes come together in no time and bake up golden and tender. Top them with fresh berries, maple syrup, or a dusting of powdered sugar for the perfect breakfast treat.

The Simple Pantry Lineup

• Eggs: Use room-temperature eggs for a smooth, thin batter and to give your Dutch Baby its signature puff.
• Milk: You can use any milk, but whole milk gives the richest flavor, nicest browning, and best texture.
• Butter: Butter gives your Dutch Baby crispy edges and incredible flavor. Melt it in a hot skillet to help your pancake puff up perfectly!

The Best Variations

• Zesty Twist: Add citrus zest and a squeeze of lemon, or a sprinkle of cinnamon. Top it off with lemon curd or ricotta cheese.
• Savory Skillet: Omit the sugar and vanilla and add fresh herbs, shredded cheese, or cooked bacon.
• Festive Treat: I love to use eggnog instead of milk and add a sprinkle of gingerbread spice. Top with sugared cranberries for a festive touch!

How to Make a Dutch Baby

1. Blend the batter until smooth (full recipe below).
2. Melt butter in the hot skillet, then pour in the batter, and bake until puffed and golden.
3. Add toppings of choice and serve immediately.

My Family’s Favorite Toppings

This Dutch baby recipe can be topped with almost anything or everything! Here are a few of our favorites.

Keeping it Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave; the Dutch Baby won’t be as puffy, but still delicious!

Freeze in layers with parchment in an airtight container up to 2 months. Thaw briefly and reheat it in a warm oven to restore crisp edges.

Did you make this Dutch Baby pancake? Leave a rating and comment below.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

• Place an empty 9-inch or 10-inch ovenproof skillet in the oven and preheat the oven to 425°F.

• Meanwhile, add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth (or whisk by hand until smooth). Set the batter aside.

• Once the oven is hot, remove the pan (it will be very hot!) and add 2 tablespoons of butter. Melt the butter by swirling it around the pan.

• Pour the batter into the hot pan and immediately place it back in the oven.

• Bake for 15 to 18 minutes until it is puffed at the edges and golden.

• Remove from the oven and add toppings as desired.

• Preheat the skillet to get a perfect puffy rise on the Dutch baby.
• Use any 9-10″ oven-safe skillet. A 10″ works well, but for extra high edges, choose a 9″ skillet.
• For a smooth batter, use a blender, an immersion blender, or a food processor.  You can also whisk it by hand, but, unlike a traditional pancake batter, you don’t want lumps in this batter.
• For larger appetites, two Dutch babies can be baked at the same time.
• Top with fresh fruit, pie filling, or jam for a sweet breakfast. Top with shredded cheese, ham, or even fried or poached eggs for a savory breakfast.

Calories: 367 | Carbohydrates: 33g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 311mg | Sodium: 232mg | Potassium: 206mg | Fiber: 1g | Sugar: 9g | Vitamin A: 832IU | Calcium: 100mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Lunch

Cuisine American, German

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