Dutch Baby Pancake Recipe
This Dutch Baby Pancake Recipe (also called a German Pancake or Puff Pancake) 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 brunch recipes. It’s like eating a giant popover for breakfast, and really, what’s not to love about that? Definitely a treat.
Simple and so good.
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.
It doesn’t have to be perfect to be delicious!
It’s funny, every time we make one of these puffed pancakes they always look a little different. The 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.
What to add to a Dutch Baby Pancake?
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, or a little sprinkle of powdered sugar. Oh and butter. I like mine served hot with lots and lots of butter. 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 Tips:
- Milk: You can use 2% milk or whole milk for this recipe. Don’t use skim milk.
- Butter: Use salted butter. If you only have unsalted butter, add a pinch of salt to the batter.
- Really froth the batter up! The more frothy the batter, the puffier the pancake will be. You can use a blender or hand blender to blend.
- Questions about butter and pan size? Please read the FAQ’s below.
- Additions: You can add 1/2 tsp vanilla extract to the batter if you want a little extra flavour. You can also add fruit…here are some examples: Apple Dutch Baby, Strawberry Buttermilk Dutch Baby and Strawberry Blueberry Dutch Baby.
- Enjoy with a selection of fresh fruits or fresh berries (strawberries, raspberries, blueberries, blackberries) or a fruit salad.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days.
FAQs about this recipe:
Dutch Baby Pancake Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Oven
- 1 cup milk
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 4 large eggs
- 4 – 6 tbsp butter (See FAQ’s above)
- Preheat your oven to 425 degrees F.
- In a bowl whisk together the milk, flour, sugar, and eggs until smooth. Really froth this mixture up! The more frothy, the puffier the pancake will be. In fact, you can use a blender to do this.
- In a large skillet (12 x 9 pan), melt the butter over medium-high heat until it is hot and bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
- Immediately pour the pancake batter into the hot skillet and let it cook for about 1 minute, without stirring!
- Then place the skillet into the oven and bake for about 15 minutes.
- The pancake is done when it is golden brown and puffed up. Also, beware when taking this pancake to the table, because this is a really hot pan!
- Once the pancake is done serve immediately (while it’s puffed up), because it will shrink quickly!
- Serve with syrup or cinnamon sugar.
Keywords: Dutch baby, puff pancake
Recipe adapted from Joy of Cooking
Crepes, pancakes, Dutch Baby pancakes, sheet pan pancakes and more!
Have a delicious day!
PIN IT to make later!
Note: I have updated this post with more recipe tips, and reduced the butter from 8 tbsp to 4 – 6 tbsp. Feb 2023
Do you really need that much butter?
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.
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!
Oh that is so great to hear! It’s such a delicious breakfast!
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.
You are so welcome! I’m so happy you can enjoy them with your granddaughters!
Another WONDERFUL way to top this is a bit of lemon juice and sprinkling of powdered sugar!
Deelish. Thank you.
You are so welcome! I’m happy you enjoyed it!
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. 🙂
I give this recipe five stars… it’s the best tasting Dutch Baby I’ve made
How many pancakes does this recipe make?
This makes 1 large Dutch Baby Pancake.
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.