Dutch Baby Pancakes

filed under: Breakfast · Pancakes + Waffles on June 19, 2021

Dutch Baby Pancakes, also known as German or Puff pancakes, is like a combination of a crepe, a pancake, and a popover, all in one. It’s a wonderful breakfast or brunch treat. If you are craving more pancakes, try my buttermilk pancakes.

What are Dutch Baby Pancakes?

Dutch Baby Pancakes are plate-sized pancakes that puff up while being cooked and are a little thinner and lighter than a traditional pancake. They are cooked in a hot, oven-safe skillet or pan, so there is no need to get out a griddle and get batter everywhere. And, speaking of the batter, it is combined in a blender or food processor for a smooth texture.

Overhead of Dutch Baby Pancake in Pan

Dutch Baby Pancakes Ingredients

Eggs and Milk: Make sure the eggs and milk are at room temperature. The eggs, along with the milk, create steam to cause the pancake to rise. There is no leavening agent in the recipe.

Flour: All-purpose flour is what we used in this recipe.

Sugar: Use granulated sugar in the batter. But, when serving, sprinkle confectioners’ sugar on top to sweeten up this already slightly sweet pancake.

Vanilla: Vanilla extract adds a little sweetness to the batter.

Butter: You can use salted or unsalted butter in this recipe. I used salted butter.

Pouring Dutch Baby Pancake Batter into Hot Pan

Dutch Baby Pancakes Batter

The first thing to do is make the batter for the pancake. For best results, the batter should rest for 20-25 minutes after blended. Resting gives the flour time to absorb the liquid better, resulting in a better texture. Combine the eggs, milk, flour, sugar, and vanilla in a blender or food processor. Set it aside as you heat up the skillet. If you don’t have a blender, you can mix the batter by hand. But, you may not get out all the lumps.

Hot Skillet

Whether you are using an oven-safe skillet or an oven-safe pan (even a pie pan), it is important that you heat it up before adding the batter. The heat from the pan will give the pancake crisp edges and allow it to puff up. If your pancake did not puff up while cooking, the pan was probably not hot enough.

To heat up the skillet, first, add the butter to the skillet (or pan you are using). Place the skillet and butter into the cold oven. Next, preheat the oven to 425°F. Let the pan heat up with the oven; this will allow the butter to melt as well. 

Dutch Baby Pancake Right Out of the Oven

How it Looks Directly Out of the Oven – Puffy and Beautiful!

How to Make Dutch Baby Pancakes

Once the skillet has heated up, the butter melted, and the batter has had time to rest, it’s time to get the Dutch Baby Pancake made! Carefully remove the hot skillet from the oven. Pour the batter into the skillet and place it back into the preheated oven to cook for about 20 minutes. 

After the pancake is removed from the oven, the center will deflate, but that is normal! It is still delicious and so versatile to be served with a variety of toppings.

Hand Picking up Dutch Baby Pancake

How to Serve Dutch Baby Pancakes

As I stated, this breakfast, brunch, or anytime treat can be served in a variety of ways. The easiest way to serve this would be to sprinkle a little confectioners’ sugar over the top of the pancake after you take it out of the oven. Cut it into pieces to share.

Another option would be to serve the Dutch Baby Pancake with a variety of toppings. Add your favorite syrup, fresh fruit, jam, preserves, cinnamon, sugar, peanut butter, Nutella, etc. And, don’t forget the homemade whipped topping! I consider one of the 9-inch pancakes as two servings, but to be honest, I could eat the entire thing.

Dutch Baby Pancake with Fresh Fruit

Looking for More Breakfast Recipes?

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5 from 6 votes
Dutch Baby Pancakes
Prep Time
10 mins
Cook Time
20 mins
Resting time
20 mins
Total Time
50 mins

Dutch Baby Pancakes, also known as German or Puff pancakes, are like a combination of a crepe, a pancake, and a popover.

Course: Breakfast
Cuisine: American
Keyword: Dutch Baby Pancakes
Servings: 2
Calories: 533 kcal
Author: Amanda Rettke--iambaker.net
  • 3 large eggs, room temperature
  • ½ cup milk
  • ½ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 4 tablespoons butter
  • confectioners' sugar, for dusting
  1. In a blender, combine eggs, milk, flour, sugar, and vanilla. Mix until all ingredients are incorporated. Let the batter rest as you preheat the oven and heat up the skillet.

  2. Add butter to a 9-inch or 10-inch oven-safe skillet and place the skillet in the cold oven. Preheat the oven to 425°F.

  3. Once the oven has reached 425°F, carefully remove the hot skillet from the oven. Pour the batter into the skillet and place it back into the oven.

  4. Bake for 20 minutes.

  5. Serve warm, dusted with confectioners' sugar.

  6. Optional toppings: syrup, fresh fruit, cinnamon, sugar, peanut butter, jams, etc.

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  • caryl j fortner says:

    I have been making these as special treats for years. So easy but look like a million bucks! I ALWAYS serve with lots of lemon wedges and powdered sugar.

  • Maureen White says:

    But… wouldn’t putting butter in a pan… & putting the pan in a cold oven… & preheating the oven to 425°… end up BURNING the butter???

    • Elizabeth Keeney says:

      Hi, Maureen! I work with iambaker and am happy to help with questions. No, it did not burn the butter. Have a great day!

  • Penny Howard says:

    Made this pancake this morning and enjoyed the thorough directions as much as the pancake! Thanks for sharing this as it might become a favorite fun breakfast treat for a while. I used a pie plate made with high sides for Dutch crumb pies so it heated well and cooked beautifully. Your directions were spot on. Thanks Amanda. (Did brown the butter but was perfectly fine tasting- for those who asked)

  • Denise Irwin says:

    I’ve made these & serve them filled with pork sausages and glazed. Apple slices. Love them!

  • Laura says:

    Oh my gosh!!! Where have these been all my life?? Wonderful❤️❤️❤️

  • Christine Paull says:

    THANK YOU SO MUCH FOR THIS RECIPE, AMANDA!!!!I made this for my husband’s Birthday Breakfast and served it with your Apple Pie Filling Apples and Maple Syrup. He LOVED it!
    Easy to follow recipe and delicious results!

  • RITA says:

    Can you make a Dutch baby pancake with any of the nut milks, I.e., almond milk, cashew milk etc.?

  • dianne says:

    Love the “puff Pancakes!single at age 74 so it works so well for me. Thankyou

  • dodie says:

    thank you

  • Monica Stokvis says:

    I just love your recipes. Love the Baileys Cake, its a winner around here and all our friends…lol. Wondering if you could send me the recipe on the Dutch Baby Pancakes, my printer don’t work right now. Thank you.

  • Laura says:

    wonderful recipe!!!

  • Naomi says:

    Wonderful recipe always just right especially with blueberries!

  • Mary says:

    My all-time favourite recipe Have on occasion put warmed, cooked lemon pudding on the finished pancake. Oh yum!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.