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.
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.
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 blending. Resting gives the flour time to absorb the liquid better, resulting in a better texture. Combine the room-temperature 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.
How it Looks Directly Out of the Oven – Puffy and Beautiful!
Why Is My Dutch Baby Flat and Dense?
If your Dutch baby did not puff up, here are a few troubleshooting tips for making the perfect Dutch baby pancakes:
- Cold Pan: Be sure the pan is heating up in the oven while the oven is preheating. The pan should be hot when adding the batter.
- Not Enough Butter: Coat the hot pan with plenty of butter. That is crucial for a fluffy and puffy Dutch baby pancake.
- Overmixing the Batter: Blend the batter just until the ingredients are incorporated. Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake.
- Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.
- Pan Too Small: Using a pan that is too small for the amount of batter can result in a dense pancake. Make sure to use a 9-10 inch diameter pan for the best results.
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.
More Breakfast Recipes
Dutch Baby Pancakes
Ingredients
- 3 large eggs, room temperature
- ½ cup (122.5 g) milk, room temperature
- ½ cup (62.5 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla
- ¼ cup (½ stick / 57 g) butter
- confectioners' sugar, for dusting
Instructions
- In a blender, combine eggs, milk, flour, sugar, and vanilla. Mix just until all ingredients are incorporated. Let the batter rest as you preheat the oven and heat up the skillet.
- Place a cold, 9-inch oven-safe skillet into the oven. Preheat the oven, with the skillet, to 425°F.
- Once the oven is preheated, carefully remove the hot skillet from the oven and add butter.
- After the butter has melted, pour the batter into the skillet and place it back into the oven to bake for 20 minutes.
- Serve warm, dusted with confectioners' sugar.
- Optional toppings: syrup, fresh fruit, cinnamon, sugar, peanut butter, jams, etc.
Did you make this recipe?
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wonderful recipe!!!
Wonderful recipe always just right especially with blueberries!
My all-time favourite recipe Have on occasion put warmed, cooked lemon pudding on the finished pancake. Oh yum!
I love this recipe thank you.
Hello Amanda!
First and foremost: thank you so much for all the fabulous you share — they’re always amazing and I love the Jump to Recipe button when I want to save one that I don’t require instructions for. I’ve been following you for a decade and I never encountered a recipe of yours that didn’t bring me joy. I just ordered your new book and I’m looking forward to getting it!
Question: I have a 12-in pan; do you think that upping the ingredients by 1.5 would work, or would it be safer to double everything? (I’m a French speaker, sorry if I worded this weirdly).
Cheers,
Danielle
Danielle,
I tried 1.5 the recipe in my 12 inch pan, seemed to work great. I did use 5 eggs.
Delicious! Even better with the blueberries!
This was soooo easy and soooo good. I do feel like my butter got a little too brown before I added the batter, but it wasn’t burnt enough to toss out. We made this for Christmas brunch with homemade lemon curd and fresh berries. Everybody loved it.
My butter became too burnt when preheating the oven. Next time I will add the butter half way through the preheat. I think that would work much better for me.
Delicious! The butter got a bit burned before I poured the batter in, so will have to me more careful next time.
This is delicious! I’ve made it twice now. It worked better for me to preheat the pan, take it out and melt the butter in the hot pan outside of the oven before pouring the batter in. The butter started smoking when I preheated it with the pan. Does anyone know if you can double this recipe and use a 9×13 pan?