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Dutch Baby Pancake Recipe

This Dutch Baby Pancake Recipe is a perfect weekend breakfast!  Serves up to 6 people.  Enjoy with a selection of fresh fruit!

Just in time for the weekend I’m sharing this simple Dutch Baby Pancake recipe.  This is one of our most favourite breakfast recipes.  It’s like eating a giant popover for breakfast, and really, what’s not to love about that?  Definitely a treat.

Dutch Baby Pancake Recipe // A delicious and easy breakfast!

It’s funny because every time we make one of these puffed pancakes they always look a little different.  They way they puff up is totally unpredictable and you just never know what you’re going to get…except that it’s always guaranteed to be delicious.  But don’t be alarmed when your Dutch Baby is sky high right out of the oven, then 30 seconds later it’s flat as, well, a pancake.  It’s all part of the process and charm of this delicious pancake.

Dutch Baby Pancake Recipe // A delicious and easy breakfast!

The great thing about this breakfast is that you get all the best parts of a pancake, without having to stand at the stove and flip endless batches while everyone eats all of your hard work.  One dish with this Dutch Baby recipe, and we all get to eat at the same time.

Dutch Baby Pancake Recipe // A delicious and easy breakfast!

Now how to enjoy these puffed pancakes?  Everyone in my family likes to dress their piece of puffed pancake a little differently.  Some like maple syrup and others, like myself, enjoy it with cinnamon & sugar sprinkled on top.  Oh and butter.  I like mine served hot with lots and lots of butter.  A definite indulgence.  Then when we’re done, we all politely fight over all of the delicious crispy buttery bits on the bottom of the pan…you’ll see exactly what I mean when you make one of your own.

Dutch Baby Pancake Recipe // A delicious and easy breakfast!

Dutch Baby Puff Pancake Recipe Tips:

  • Enjoy with a selection of fresh fruits for a well rounded breakfast!
  • Really froth the batter up!  The more frothy, the puffier the pancake will be.
  • Use a 12 inch diameter pan.
  • Feel free to use less butter in the pan if you prefer.  We always use 8 tbsp, but if you find this to be too much for your liking, use 4 – 6 tbsp.


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Dutch Baby Pancake Recipe

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x


Use an 12 inch in diameter pan for this recipe as the batch makes a very large pancake.  If you have a smaller pan, feel free to cut the recipe in half.


  • 1 cup milk
  • 1 cup flour
  • 1/2 cup sugar
  • 4 large eggs
  • 8 tbsp butter (See notes below)


  1. Preheat your oven to 425 degrees.
  2. Whisk together the milk, flour, sugar, and eggs until smooth.  Really froth this mixture up!  The more frothy, the puffier the pancake will be.
  3. In a large skillet (12 x 9) (like a cast iron pan if you have one), melt the 8 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
  4. Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
  5. Then place the skillet into the oven and bake for about 15 minutes.
  6. The pancake is done when it is golden brown and puffed up.
  7. Once the pancake is done serve immediately (while it’s puffed up), because it will shrink quickly!
  8. Serve with syrup or cinnamon sugar.


Feel free to use less butter if you prefer.  We always use 8 tbsp, but if you find this to be too much for your liking, use 4 – 6 tbsp.

  • Category: Breakfast

Keywords: Dutch baby, puff pancake

Recipe from Joy of Cooking

Dutch Baby Pancake Recipe // A delicious and easy breakfast!

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Have a delicious day!


Dutch Baby Pancake

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  • Reply
    January 14, 2017 at 5:42 PM

    Do you really need that much butter?

    • Reply
      [email protected]
      January 15, 2017 at 6:32 PM

      Hi Amra! I always use 8 tbsp in our 12 inch pan and have never found it buttery. You are welcome to use less if you like… 4 – 6 tbsp.

  • Reply
    January 15, 2017 at 1:13 PM

    Is 8 Tablespoons of butter an error? Most recipes call for about 3. I used your recipe and used about 6 tablespoons and it did not rise as much because of the pool of butter and the taste was too buttery.

    • Reply
      [email protected]
      January 15, 2017 at 6:31 PM

      Hi Tom! No it’s not an error, we always use 8 tbsp in our 12 inch pan and have never found it buttery. Most recipes are actually half the ingredients that I have listed above, but I double it because I find it feeds our family of 5. You are welcome to try 4 tbsp and see if that works?

  • Reply
    Christina Hartz
    March 25, 2017 at 5:44 PM

    I made it just the way you have the recipe listed and it was amazing! My first time making and eating one. I was so surprised actually worked the first time puffed up and golden! Have made it about 4 times since. Thanks!

    • Reply
      [email protected]
      March 27, 2017 at 1:01 PM

      Oh that is so great to hear! It’s such a delicious breakfast!

  • Reply
    April 14, 2018 at 3:41 PM

    5 stars
    Thank you.. I used to make these to my kids for an after school snack. They loved them. I had forgotten the exact measurements. Now I can make them for my granddaughters.

    • Reply
      Jo-Anna Rooney
      April 16, 2018 at 12:30 PM

      You are so welcome! I’m so happy you can enjoy them with your granddaughters!

  • Reply
    July 14, 2018 at 9:14 AM

    Another WONDERFUL way to top this is a bit of lemon juice and sprinkling of powdered sugar!

  • Reply
    Kat Purvis
    September 25, 2018 at 9:47 PM

    Deelish. Thank you.

    • Reply
      Jo-Anna Rooney
      September 26, 2018 at 10:56 AM

      You are so welcome! I’m happy you enjoyed it!

  • Reply
    Colleen Reep
    December 20, 2018 at 11:30 PM

    5 stars
    I’ve made this recipe for my family since they were very young – over 30 years – and it is a family staple for Christmas morning or any other special holiday. There is one difference – my recipe never has used extra sugar. The recipe is so simple to remember – 1 cup flour, 1 cup milk, 4 eggs, mixed into a froth, poured into a heavy, very hot baking dish with deep sides with lots of butter melted on the bottom. I find that the toppings provide all the sweetness anyone could want, including my sugar-a-holic husband. I’m rather a purist, topping mine with real maple syrup. It is such a favorite that my daughter has asked it be included in a recipe book she’s making for our granddaughter who is in college and in her first apartment, in grandma’s handwriting, of course. 🙂

  • Reply
    Kevin Niehoff
    January 14, 2019 at 9:44 AM

    I give this recipe five stars… it’s the best tasting Dutch Baby I’ve made

  • Reply
    tirzah frederickson
    January 25, 2020 at 2:33 PM

    How many pancakes does this recipe make?

  • Reply
    June 4, 2020 at 4:12 PM

    Never had before Excellent I only have a 10 cast iron so I cut the recipe by a quarter Started with 5 tablespoons of butter but took out about a third. Pancake was still very buttery and I added nothing to the finished cake, Also recipe calls for no salt that is a plus.

  • Reply
    December 23, 2020 at 8:23 PM

    4 stars
    Great recipe, but DO NOT use 8 tablespoons of butter. Next time I’ll use 3.

    • Reply
      Jo-Anna Rooney
      December 24, 2020 at 5:21 PM

      Hi Elizabeth
      Some readers have mentioned that 8 tbsp seems like a lot. I think this really is personal preference thing…we always use 8 tbsp in our heavy enamel pan and we love the end result. As I mentioned in my recipe post, you can definitely use less butter if you prefer.

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