When the family is craving pancakes, serve up this baked and custardy version covered in sweet berries and wow everyone at the breakfast table.
Classic Dutch Baby Recipe
Made in one giant skillet, the Dutch baby pancake is a cousin of the regular pancake and is very similar to a popover or a crepe.
The Dutch baby pancake puffs and fluffs up in the oven, it feels like a party trick, but really it’s just the steam that creates an extra billowy appearance, before it deflates into custardy deliciousness.
The Dutch baby always feels like a treat on the weekend, but it’s also the perfect easy breakfast for a weekday birthday or any other time you need to add some joy to someone’s morning (including your own).
Make it this week and put a smile on someone’s face.
What Is A Dutch Baby Pancake?
It starts with a thin pancake-like batter, but within minutes of being placed in the oven the edges begin to “puff up” and the pancake batter begins rising until it resembles a pillow. An aroma of sweet, baked goods also makes its way from the oven to alert you it’s ready, usually once the edges of the Dutch baby have turned golden brown.
Don’t be disappointed when your Dutch baby collapses once you remove it from the oven. You are still left with a mouthwatering pancake that is soft and texture-wise and resembles a warm eggy crepe. It’s at this point you will slice it into wedges, dust with confectioners’ sugar or smear with jam or douse with maple syrup, it’s all up to you.
Ingredients You Need for This Dutch Baby Pancake
The Dutch baby pancake is made of common ingredients you likely already have in your pantry.
- all-purpose flour
- sugar – granulated
- milk – whole milk is best, room temperature also
- eggs – size large, room temperature
- butter – European butter tastes best
- vanilla extract – always use pure vanilla extract
- ground cinnamon
- table salt
Ingredients are almost completely similar to that of homemade pancake batter.
Frequently Asked Questions
How Do I Store Any Leftovers?
If you are not able to finish your Dutch baby pancake in one sitting, place any leftovers into an airtight container and keep it in the fridge for up to three days. For reheating purposes, the toaster oven, microwave and air fryer work great.
Can I Make This Ahead of Time?
The Dutch baby is best served right after it’s made. Making it ahead kind of takes away from the gloriousness of this whole recipe. (You would miss out on the whole “puffy” part.)
What Makes a Dutch Baby Pancake Rise?
The boiling milk and eggs creates steam that makes the Dutch baby rise in oven. When you remove it from the oven, it deflates as it cools. But it’s still delicious.
How Do I Serve My Dutch Baby?
After removing it from the oven, carry the pan to the table and sprinkle with confectioners’ sugar and slice into wedges. Have lots of various toppings on the table such as fresh berries, maple syrup, Nutella, peanut butter and lemon curd and let everyone choose for themselves how they would like to dress it up.
This easily serves four when you are serving it alongside a regular breakfast with things like eggs, fresh bread, bacon or sausages. If you are serving it by itself, I would consider this Dutch Baby pancake a breakfast for two adults.
Other Breakfast Recipes the Family Will Love
Breakfast recipes the family will actually eat and enjoy any day of the week.
- Home Fries
- Apple Cinnamon Granola
- Air Fryer French Toast Sticks
- Oven Omelet
- Copycat Starbucks Caramel Macchiato
- Air Fryer Cinnamon Raisin Bagels
- Overnight French Toast
- Acai Bowl
- The Best 5-Ingredient Sausage Gravy for Biscuits
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Dutch Baby Pancake Recipe
- 2 tbsps butter
- 1 cup all-purpose flour
- 2 tbsps granulated sugar
- 1/2 cup whole milk, room temperature
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp table salt
- Preheat oven to 400 degrees F.
- Place butter into a 10-12" cast iron pan (the smaller the pan, the bigger the puff) and place it in your oven to melt and simultaneously heat the pan.
- Add all ingredients listed after the butter into a bowl or into the bowl of a blender. Whisk together or blend until smooth. Do not over mix or process. Rest the batter for five minutes to give the flour a chance to absorb the liquid, this will give the pancake a better texture overall.
- Remove cast iron pan from the oven and carefully add batter to the pan.
- Bake for twenty-five minutes.
- Remove from the oven, slice into wedges and serve hot with berries, syrup, preserves, confectioners' sugar or a cinnamon-sugar.
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