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.
- Flavor: Buttery, slightly sweet, and perfectly golden, with a crisp edge and a soft, tender center.
- Skill Level: This beginner-friendly recipe is super easy to make, with the oven doing most of the work for you!
- Technique: Heat the skillet, melt the butter carefully, then pour in the batter for tall, golden edges.
- Tools: You’ll need a 9 or 10-inch cast-iron skillet and a blender to whip up these fluffy Dutch Babies.
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
- Blend the batter until smooth (full recipe below).
- Melt butter in the hot skillet, then pour in the batter, and bake until puffed and golden.
- 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.
Cozy Weekend Breakfasts
Did you make this Dutch Baby pancake? Leave a rating and comment below.
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Place an empty 9-inch or 10-inch ovenproof skillet in the oven and preheat the oven to 425°F.
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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.
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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.
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Pour the batter into the hot pan and immediately place it back in the oven.
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Bake for 15 to 18 minutes until it is puffed at the edges and golden.
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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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
