This Dutch baby recipe makes a deliciously light and puffy pancake with minimal prep, quick bake time, and endless topping options. Serve the Dutch pancake family-style for any occasion and watch it disappear!
What is a Dutch baby?
A Dutch baby is an oven-baked pancake made with a simple batter of eggs, flour, milk, sugar, vanilla, and salt. It resembles a popover in texture and flavor, and also doesn't use a chemical leavener. Once baked, it's topped with sweet or savory ingredients and is often enjoyed for breakfast or brunch.
Why you'll love this recipe
The Dutch baby pancake is unique, delicious, and guaranteed to impress. In fact, it's so elegant, you think it would be difficult to make, but it really is as easy as whisking, pouring, and baking. In the oven, the batter bakes into a golden brown, puffy pancake that welcomes endless combinations of toppings.
Get ingredient amounts in the printable recipe below.
- milk - Use any dairy milk or non-dairy milk.
- all purpose flour - This helps thicken the pancake batter and gives structure to the pancake as it bakes.
- eggs - These help bind the pancake batter and leaven it to make it airy and puffy.
- vanilla extract - This is optional and a little goes a long way.
- sea salt
- butter - This prevents the pancake from sticking to the skillet and gives the pancake a delicious, golden texture and flavor.
The toppings I included for this recipe include fresh fruit, powdered sugar, and maple syrup. Visit the Dutch baby toppings section below for more sweet or savory topping ideas.
How to make a Dutch baby
Enjoy these step-by-step photo instructions. Get the printable recipe below, which includes instructions to bake the Dutch pancake in a conventional oven or air fryer oven.
Step 1: Preheat oven to 425 degrees Fahrenheit (400 degrees for air fryer oven). Place an oven-safe skillet or baking dish in the oven and allow to heat through.
Step 2: In a mixing bowl, whisk together milk, flour, eggs, vanilla, and salt until well-combined. Allow batter to rest 5 minutes.
Step 3. Carefully remove the hot skillet from the oven, add butter, and swirl to coat the bottom. Pour batter into the hot skillet and bake about 15 minutes (conventional oven) or 10 minutes (for air fryer Dutch baby), or until cooked through and golden brown.
Step 4. Carefully remove the puffy pancake from the oven. Serve straight from the skillet or transfer to a serving platter.
Step 5. Add toppings and serve warm.
Dutch baby toppings
The classic Dutch pancake topped with stone fruit and berries, powdered sugar, and maple syrup will never disappoint, especially during summer. Winter season fruits such as pears, persimmons, and even apple pie filling or fig jam will satisfy equally. You'll also love nutella or chocolate ganache as sweet toppings for just about any fruit.
The Dutch pancake is a delicious vehicle for smoked salmon, cream cheese, and everything bagel seasoning. Or, serve the fluffy pancake topped with over-easy eggs or pressure cooker eggs, crispy bacon, baked asparagus, and an easy hollandaise sauce or homemade pesto. Add an elegant touch with cheeses such as burrata, goat cheese, or whipped feta.
Do I need a cast iron skillet?
No. In fact, you can bake a Dutch pancake in any baking dish or pie plate made with heat safe materials such as ceramic, glass, or metal. You can use the same recipe instructions, including preheating the pan.
Do I need a blender for Dutch pancakes?
Actually, no. While a countertop blender or food processor does offer a convenient method to blend Dutch pancake batter, it's not a requirement to make this recipe. You can conquer this task with a whisk and some good old fashioned elbow grease, as you'll see in my photos.
The Dutch pancake is a popular entree for breakfast and brunch. It pairs nicely with crispy smashed potatoes or air fryer Brussels sprouts. A helping of steel cut oats or crostini topped with smoked salmon dip will always compliment the elegant pancake, especially for special occasion breakfast. It basically goes with everything – even a charcuterie tray!
I'd love to answer your questions in the comments section below. Or tag me on Instagram with your own Dutch baby creations. xo Traci
Dutch Baby Pancake
- ½ cup Milk, any fat percentage (I used 1% milk)
- ½ cup All Purpose Flour
- 2 Eggs
- ½ teaspoon Vanilla
- ¼ teaspoon Sea Salt
- 1 tablespoon Butter
- Toppings, *see recipe footnotes
- Preheat oven to 425 degrees Fahrenheit (or 400 degrees Fahrenheit for air fryer oven)Note: I used my Instant Omni air fryer oven on the "bread" setting.
- In a mixing bowl, whisk together MILK, FLOUR, EGGS, VANILLA, and SALT, removing any lumps. Allow batter to rest 5 minutes.
- Preheat skillet in the oven until it's sizzling hot.
- Carefully remove skillet and add BUTTER to it, swirling to coat the surface.
- Pour the batter into the buttered skillet.
- Bake about 15 minutes (oven) or 10 minutes (air fryer oven), or until golden brown, puffy, and cooked through.
- Serve pancake warm from the skillet or serving platter, garnished with toppings of choice. I used fresh fruit, maple syrup, and powdered sugar.*See recipe notes for more topping ideas.
Traci's Recipe Notes
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.