Dutch Baby Pancake Recipe

4.7 from 9 reviews

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.


Units Scale
  • 1 cup milk
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 46 tbsp butter (See FAQ’s above)


  1. Preheat your oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Immediately pour the pancake batter into the hot 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. Also, beware when taking this pancake to the table, because this is a really hot pan!
  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.

Keywords: Dutch baby, puff pancake