Dutch Baby Pancake
This puffed oven pancake is crisp at the edges, tender in the middle, and made from a simple blender batter. Serve it hot with lemon, powdered sugar, berries, or maple syrup for an easy breakfast that feels special.
Total
30 min
Servings
Serves 2 to 4
Level
Easy
A Dutch baby pancake is a large, puffy pancake baked in a hot skillet instead of flipped on the stove. It rises dramatically in the oven, then settles as it cools, leaving a soft, custardy center and golden edges.
Despite the name, the dish is not Dutch. It comes from the German-American pancake tradition and became popular in the United States. The batter is similar to popover batter: eggs, milk, flour, a little sugar, and salt.
The key is heat. Preheating the skillet helps the butter sizzle and the batter climb up the sides. Have your toppings ready, because a Dutch baby is at its prettiest right when it comes out of the oven.
01What you'll need
Ingredients
11 items · Serves 2 to 4
- 3 large eggs, at room temperature if possible
- 2/3 cup whole milk, at room temperature if possible
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground cinnamon, optional
- 3 tablespoons unsalted butter
- Powdered sugar, for serving
- Lemon wedges, for serving
- Fresh berries, maple syrup, or jam, for serving, optional
02How to make it
Step-by-step
1. Heat the oven
Place a 10-inch oven-safe skillet, such as cast iron, on the center rack. Heat the oven to 425°F. Let the skillet heat for at least 10 minutes so the batter puffs quickly when it hits the pan.
2. Blend the batter
Add the eggs, milk, flour, sugar, vanilla, salt, and cinnamon, if using, to a blender. Blend for 20 to 30 seconds, until smooth. Scrape down the sides if you see dry flour. A smooth batter helps the pancake rise evenly.
3. Rest briefly
Let the batter sit while the oven finishes heating, about 5 to 10 minutes. This short rest lets the flour hydrate, which means it absorbs liquid and blends better into the batter.
4. Melt the butter
Using oven mitts, carefully remove the hot skillet from the oven. Add the butter and swirl the pan until the butter melts and coats the bottom and sides. It should sizzle but not burn.
5. Add the batter
Pour the batter into the center of the hot skillet. Do not stir it once it is in the pan. Immediately return the skillet to the oven.
6. Bake until puffed
Bake for 18 to 22 minutes, until the Dutch baby is puffed, deeply golden at the edges, and set in the center. Do not open the oven door during the first 15 minutes, since a rush of cool air can slow the rise.
7. Serve right away
Remove the skillet from the oven. The pancake will deflate quickly, and that is normal. Dust with powdered sugar, squeeze lemon over the top, and add berries, syrup, or jam as you like. Slice into wedges and serve warm.
03From our kitchen
Cook's tips
- Make-ahead note: Dutch baby batter can be blended up to 24 hours ahead. Cover and refrigerate it, then let it sit at room temperature for 20 minutes and blend again briefly before baking.
- Storage: A Dutch baby is best fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a 325°F oven or toaster oven until warm. The texture will be softer and less crisp.
- No blender? Whisk the eggs well in a bowl, then whisk in the milk and vanilla. Add the flour, sugar, salt, and cinnamon and whisk until mostly smooth. A few tiny lumps are fine.
- Skillet swap: A 10-inch cast-iron skillet gives great browning, but any 10-inch oven-safe skillet works. You can also use a 9-inch pie dish, though the pancake may be a little thicker and less crisp at the edges.
- Milk swap: Whole milk gives the richest texture, but 2% milk works. Avoid very thin non-dairy milks if possible; unsweetened oat milk or soy milk are better choices than almond milk for structure.
- Sweet or savory: For a savory version, skip the sugar, vanilla, cinnamon, powdered sugar, and syrup. Add black pepper to the batter and serve with sautéed mushrooms, herbs, cheese, or smoked salmon.
Cook's note
Room-temperature eggs and milk can help the batter rise, but do not worry if you forget. The hot pan matters most. To warm cold eggs quickly, place them in a bowl of warm tap water for 5 minutes.
04Frequently asked
Questions & answers
Why did my Dutch baby deflate?
It is supposed to deflate after it leaves the oven. Steam makes it puff while it bakes, and that steam escapes as it cools. Serve it right away for the most dramatic shape.
Can I make a Dutch baby without a cast-iron skillet?
Yes. Use any oven-safe skillet that can handle 425°F. A metal pie plate or ceramic baking dish can work too, but the edges may not brown as much as they do in cast iron.
Why didn’t my Dutch baby puff?
The pan may not have been hot enough, the oven door may have been opened too early, or the batter may have had too much flour. Measure flour by spooning it into the cup and leveling it off, rather than scooping straight from the bag.
Can I double the recipe?
Yes, but use a larger pan, such as a 12-inch skillet, and expect a slightly longer bake time. For the puffiest results, it is often better to make two separate Dutch babies instead of one very large one.
Can I use gluten-free flour?
A cup-for-cup gluten-free flour blend can work, but the pancake may puff less and have a more delicate texture. Let the batter rest for 10 minutes before baking to help the flour blend absorb the liquid.
05Keep cooking
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