A dramatic, puffy oven-baked pancake that collapses into buttery perfection
Dutch Baby Pancake
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
1 Dutch baby
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
This impressive Dutch baby pancake puffs sky-high in the oven, creating a custardy center surrounded by crispy, golden edges. Served with lemon, powdered sugar, and fresh berries.
Cuisine: American
Category: Breakfast
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
30 min total time|4 servings|Easy difficulty
This impressive Dutch baby pancake puffs sky-high in the oven, creating a custardy center surrounded by crispy, golden edges. Served with lemon, powdered sugar, and fresh berries.
AmericanVegetarian
Sarah Chen
(Updated )
A Dutch baby is the most theatrical breakfast you can make. You pour a simple batter into a screaming hot skillet, slide it into the oven, and 20 minutes later you have a dramatically puffed, golden creation that looks like it came from a professional kitchen.
Do not worry when it deflates after coming out of the oven — that is exactly what it is supposed to do. The edges remain crisp and tall while the center settles into a soft, custardy bed that is perfect for catching pools of lemon juice and powdered sugar.
Ingredients
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- Powdered sugar for dusting
- 1 lemon, cut into wedges
- Fresh berries for serving
Instructions
- 1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Let the skillet heat for at least 15 minutes.
- 2
While the oven heats, blend eggs, milk, flour, sugar, vanilla, and salt in a blender until very smooth, about 30 seconds. Let the batter rest while the oven preheats.
- 3
Carefully remove the hot skillet from the oven. Add the butter and swirl until melted and foaming.
- 4
Immediately pour the batter into the center of the hot skillet. Do not stir.
- 5
Return the skillet to the oven and bake for 18 to 22 minutes until the Dutch baby is puffed dramatically and golden brown. Do not open the oven door during baking.
- 6
Remove from the oven. It will begin to deflate immediately — this is normal. Dust generously with powdered sugar, squeeze lemon juice over the top, and serve with fresh berries.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
All-purpose flourWhole wheat flour
Use half whole wheat and half all-purpose for a nuttier flavor.
Whole milkOat milk
Works well for dairy-free versions when paired with plant-based butter.
Lemon juiceOrange juice and zest
Gives a sweeter citrus flavor that pairs well with cinnamon.
Tips & Storage
Pro Tips
Bring eggs and milk to room temperature for the best rise.
Do not open the oven while baking or the Dutch baby will collapse prematurely.
Use a blender for the smoothest batter — a whisk leaves lumps.
Have your camera ready when it comes out of the oven because it deflates quickly.
Storage
Dutch baby is best served immediately. It does not store or reheat well as it loses its puff and texture.
Reheating
Not recommended. This dish is meant to be enjoyed fresh from the oven.
Nutrition Facts
Per serving (1/4 Dutch baby) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates24g
Fat10g
Fiber1g
Sugar8g
Sodium200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my Dutch baby not puff?
- The oven or skillet may not have been hot enough, or cold eggs and milk were used. Make sure everything is at room temperature and the oven is fully preheated.
- Is a Dutch baby the same as a German pancake?
- Yes, they are the same thing. The name Dutch baby is believed to be an American mispronunciation of Deutsch (German).
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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