Dutch Baby - a light and puffy pancake served with fresh fruit, powdered sugar, and maple syrup for breakfast or brunch. This easy dutch baby recipe requires a 5-min prep, 15-min bake time, no blender, and no special skills.
The dutch baby pancake is guaranteed to wow guests on any occasion. It's so elegant, you think it would be difficult to make, but it's as easy as whisk, pour, and bake. The batter puffs up into a golden, light and fluffy pancake that compliments any breakfast toppings, sweet or savory. Trust me, when you make this recipe, you'll be all “where have you been all my life?!” Your other half will probably say the same
Dutch baby ingredient list
- milk - you can use any milk (dairy or plant based)
- all-purpose flour (or other flour)
- eggs
- vanilla
- salt
- butter (for the skillet / pan)
- toppings (I used fresh fruit, powdered sugar, and maple syrup)
How to make a dutch baby
- Heat an oven-safe skillet or baking dish in a preheated 400° oven.
- Whisk together milk, flour, eggs, vanilla, and salt. Allow batter to rest 5 minutes.
- Remove preheated skillet from oven, add butter, allow it to melt, and pour in batter.
- Bake 10-15 minutes until the pancake becomes puffy and golden brown.
- Scatter toppings and serve warm, cut into wedges.
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What toppings go on a dutch baby?
For this recipe, I used the following:
- fresh fruit - peaches, strawberries, blueberries, and mulberries
- powdered sugar
- maple syrup
Do I need a blender for a dutch baby?
Actually, no. A blender is certainly a convenient way to blend the batter and remove lumps, but it's not required. You can conquer the task with a whisk and some old fashioned elbow grease.
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How to serve a dutch baby pancake
You can serve a this light and puffy pancake in a skillet, baking pan, or transfer it to a serving platter. Either way, scatter the fruit and other toppings over the surface, cut into slices like a pie, scoop some extra fruit onto each piece, and devour.
Recommended Tools
- measuring cup and measuring spoons
- mixing bowl
- whisk
- 10? oven safe skillet or baking dish
- Instant Omni Plus or conventional oven
- knife (to cut pancake)
- paring knife (to cut fruit)
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Dutch Baby Pancake
Ingredients
- ½ cup 1% Milk
- ½ cup All Purpose Flour
- 2 Eggs, room temperature
- ½ tsp Vanilla
- ¼ tsp Sea Salt
- 1 Tbsp Unsalted Butter
- Toppings, * see recipe footnote
RECIPE VIDEO
Instructions
- Preheat oven to 400°F and insert a 10” iron skillet to preheat. (I used my Instant Omni Plus countertop oven on the "bread" setting). * see recipe footnote about temperature
- In a mixing bowl, whisk together MILK, FLOUR, EGGS, VANILLA, and SALT, removing any lumps. Allow batter to rest 5 minutes.
- Carefully remove preheated skillet from the oven. Add BUTTER to the skillet and swirl to coat the surface.
- Add the egg batter to the skillet and carefully place in the preheated oven.
- Bake 10-15 minutes, or until puffed up and golden brown. To serve, leave the dutch baby in the skillet or transfer to a serving platter.
- To serve, scatter toppings over the dutch baby, cut into wedges, and serve warm. * see recipe note about toppings
Recipe Notes from TKG
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Lin Welsh says
I came across this recipe a long time ago but it was called a “puff pancake “ . I fix it with an apple filling with a scoop of ice cream or whipped cream. It is alway nice and puffy, but when I slice it, it falls. Is it supposed to do that?
The Kitchen Girl says
Hi Lin, a Dutch baby pancake usually puffs up in the oven and deflates when you take it out or when you cut into it.
Rahul @samosastreet says
This looks so delicious and dramatic at first !! But the recipe is super easy to follow. Thanks for sharing the recipe Traci
wendy roscamp says
In the UK your pancake is known as a Yorkshire pudding , Omit the vanilla
and serve as a savoury with roasted meat usually a Roast Beef joint, roast potatoes a selection of steamed veg and lots of gravy made from the juices of the meat, very popular for a Sunday lunch
The Kitchen Girl says
Yep, we've had a savory dutch baby already in the works and coming to the blog soon 🙂 Can't wait!!! Thanks for stopping by
veenaazmanov says
Loved that it is baked. All the toppings look yum. Best breakfast platter to make my day special.
The Kitchen Girl says
Indeed! This breakfast will make any day special 🙂 Thanks Veena!
Julia says
This was the fluffiest Dutch baby pancake I have ever tasted! I used maple syrup as you suggested and fresh fruit, and totally loved it:)
The Kitchen Girl says
Haha nice! It sooo reminds me of French toast. So glad you enjoyed it 🙂 Thanks for letting me know!
Sara Welch says
What a great way to start my day; looking forward to enjoying these for breakfast tomorrow! Looks too good to pass up!
The Kitchen Girl says
Thanks, Sara! Glad you can enjoy these
Beth says
This is so delicious and yummy! My kids loved this recipe! I will definitely be making this again!
The Kitchen Girl says
Awesome, Beth! Yes, I love it when the kids sign off on a fruit-filled breakfast Thanks for the feedback
Anjali says
I had no idea how easy it was to make a dutch baby pancake!! These turned out to be absolutely delicious and are going to be a regular in my breakfast rotation! 🙂
The Kitchen Girl says
Awesome, Anjali! I felt the exact same way about the dutch baby after my first time making it LOL. So glad you can enjoy this breakfast recipe. Cheers!
Gina says
One of our favorite "special" breakfasts! Love the curled, crispy edges the most!