If you’ve never experienced the joy of a sky-high, golden-edged Dutch Baby Pancake Recipe, prepare yourself for a true breakfast delight. This impressive skillet pancake is crisp and puffy at the edges, tender and custardy in the middle—and couldn’t be easier to whip up. Your brunch table (and your tastebuds!) are about to get a major upgrade.
Why You’ll Love This Recipe
- Drama with No Fuss: Fluffy, custardy, and beautifully puffed—this Dutch Baby Pancake Recipe brings serious wow-factor to your table, but is easier than traditional pancakes.
- Simple Ingredients: It calls for pantry staples you probably already have—eggs, flour, milk, sugar, and butter—no special runs to the store required.
- Perfect for Any Occasion: Whether it’s a lazy weekend, holiday brunch, or weekday treat, this recipe makes breakfast feel like a celebration.
- Totally Customizable: Sweet? Savory? Gluten-free? The Dutch Baby adapts to your cravings and toppings in a snap.
Ingredients You’ll Need
Making a classic Dutch Baby Pancake Recipe is almost magic—especially when you realize how short and approachable the ingredient list is. Just a handful of everyday items transform into a towering, golden treat, with each component playing a crucial role in the flavor and texture.
- Large Eggs: Bring them to room temperature for maximum puffiness; they’re the secret to that dramatic rise.
- All-Purpose Flour: Just enough to provide structure, keeping the pancake tender—not dense.
- Whole Milk (or nondairy): Adds richness and keeps the batter lusciously thin for custardy results.
- Lemon Zest: A burst of brightness that subtly lifts the flavor—a little goes a long way.
- Granulated Sugar: Sweetens the batter and helps brown the edges.
- Pinch of Salt: Balances the sweetness so every bite pops.
- Vanilla Extract: Rounds out the flavors with cozy warmth.
- Unsalted Butter: Melting in a hot pan, it creates irresistibly crisp, golden edges and a dreamy aroma.
- Confectioners’ Sugar (for sifting): The classic finish for snowy sweetness and a picture-perfect look.
- Optional toppings: Fresh berries, whipped cream, maple syrup, or even strawberry sauce—choose your favorites!
Variations
One of my favorite things about a Dutch Baby Pancake Recipe is just how forgiving and versatile it is. Don’t be afraid to use what you have on hand, cater to any dietary needs, or switch up the flavor profile to keep things exciting.
- Gluten-Free Dutch Baby: Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend for a similar puff and texture.
- Savory Herb Dutch Baby: Reduce sugar, add chopped chives, parsley, a spoonful of sour cream, and a dash of garlic powder—then pile on smoked salmon or tomatoes!
- Spiced Apple Dutch Baby: Omit lemon zest and instead stir in a teaspoon of cinnamon and top with sautéed apples for cozy vibes.
- Dairy-Free Version: Use oat, almond, or soy milk and swap in a plant-based butter for a completely dairy-free delight.
How to Make Dutch Baby Pancake Recipe
Step 1: Blend the Batter
Start by adding your eggs to a blender and blitzing them on medium-high until frothy and light—about 45 seconds. Then add the flour, milk, lemon zest, sugar, salt, and vanilla. Blend again just until smooth and combined (the batter will be quite thin). Let it rest at room temperature for at least 15 minutes while you move on to prepping your pan—the rest gives the flour a chance to fully hydrate, making your pancake extra tender. Batter can even chill overnight if prepping ahead!
Step 2: Prep the Pan
Preheat your oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet (cast iron is classic!) and pop it in the oven for 5 minutes—just enough to melt the butter and heat the pan. The sizzling butter creates crisp magic when you add the batter. Swirl the butter thoroughly up the sides for extra golden edges (or use a pastry brush if you’re feeling fancy).
Step 3: Bake to Puff Perfection
Pour your rested batter straight into the center of the hot, buttery skillet—no swirling needed. Slide it into the oven and bake for 15 minutes, then lower the temperature to 350°F (177°C) without opening the oven door. Bake for another 10 minutes, until the pancake is puffed, golden brown at the edges, and slightly caramelized in the middle. It’s all about getting that spectacular rise.
Step 4: Cool and Top
Once your Dutch baby has finished its dramatic puff, let it cool for 5 minutes (it will settle a bit—totally normal). Dust with a generous cloud of confectioners’ sugar and go wild with toppings—berries, whipped cream, drizzles of maple syrup, or whatever your heart desires. Slice, serve, and bask in compliments.
Pro Tips for Making Dutch Baby Pancake Recipe
- Room Temperature Magic: Using room-temperature eggs and milk creates optimal rise and a custardy texture—cold ingredients just don’t puff as much!
- Rest That Batter: Give your blended batter at least 15 minutes to sit—this smooths out lumps and upgrades the pancake’s cloudlike crumb.
- Screaming Hot Pan: Make sure your skillet and butter are piping hot before adding the batter. This is what gives the Dutch Baby those tall, crispy edges and golden color!
- Don’t Peek! Resist the urge to open the oven while baking—trapping the heat is key for maximum puff and drama.
How to Serve Dutch Baby Pancake Recipe
Garnishes
This is your moment to let the Dutch Baby Pancake Recipe truly shine. A generous snowfall of confectioners’ sugar makes every slice look like it was crafted by a pastry chef. Fresh berries—strawberries, blueberries, raspberries—bring pops of color and tang, while dollops of whipped cream, a drizzle of maple syrup, or a spoonful of strawberry sauce transform this pancake into a show-stopping centerpiece.
Side Dishes
Pair your Dutch Baby with crispy bacon, breakfast sausage, or a bright citrus salad to add a savory balance and a burst of freshness. It’s also wonderful with a simple fruit compote or even a light mixed greens salad if you’re leaning into a brunch spread.
Creative Ways to Present
Embrace the drama! Serve your Dutch Baby tableside in the skillet for maximum “ooohs” and “ahhhs,” or slice it into wedges on a pretty cake stand. For entertaining, make mini Dutch babies in individual ramekins—adorable, memorable, and just as delicious.
Make Ahead and Storage
Storing Leftovers
If you do find yourself with extra Dutch Baby Pancake, simply let any leftovers cool completely. Wrap them in plastic and store in the refrigerator for up to 5 days. They’re perfect for quick breakfasts or even a midnight sweet snack!
Freezing
The Dutch Baby Pancake Recipe also freezes beautifully. Lay slices in a single layer (with parchment between each if stacking) and freeze for up to 2 months. When you’re ready for a treat, pull out just what you need—no waste!
Reheating
To bring your Dutch Baby back to life, reheat slices gently in a 300°F (150°C) oven for 5–8 minutes. This helps revive the edges’ crispness and the soft, custardy center, making each bite as tasty as when fresh from the oven.
FAQs
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Can I make the Dutch Baby Pancake Recipe without a cast-iron skillet?
Absolutely! Any oven-safe skillet around 10 inches, a 3-quart baking dish, a 10-inch pie pan, or even a 9-inch square pan will work. The main goal is a hot pan and room for the pancake to puff up.
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Is it possible to make the batter ahead of time?
Yes! The blended batter can be kept covered in the refrigerator for up to 24 hours. No need to bring to room temperature before baking, making it easy for fuss-free brunches or breakfast meal prep.
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Can I make this Dutch Baby Pancake Recipe dairy-free?
Definitely. Substitute your favorite nondairy milk (like oat, almond, or soy) and use a vegan butter. The Dutch Baby will still come out beautifully puffed and delicious.
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Why did my Dutch Baby deflate after baking?
This is totally normal and part of the Dutch Baby fun! The spectacular rise happens in the oven, but as soon as it starts to cool, the pancake settles into a custardy, delicious center. Serve quickly for the most dramatic presentation!
Final Thoughts
There’s nothing quite like the magic of a puffed, golden Dutch Baby Pancake Recipe to dress up your morning. Give this recipe a try—it’s warm, welcoming, and endlessly customizable. I just know you’ll have fun making it and find even more joy sharing it with your favorite people. Happy baking!
Print
Dutch Baby Pancake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: serves 4
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make a delightful Dutch Baby Pancake that’s perfect for breakfast or brunch. This puffy, oven-baked pancake is easy to whip up and can be customized with your favorite toppings.
Ingredients
Batter:
- 3 large eggs, at room temperature
- 3/4 cup (94g) all-purpose flour
- 3/4 cup (180ml) whole milk, at room temperature (or nondairy)
- 1 teaspoon lemon zest*
- 2 Tablespoons (25g) granulated sugar
- pinch salt
- 1/2 teaspoon vanilla extract
Toppings:
- 2 Tablespoons confectioners’ sugar, for sifting
- optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce
Instructions
- Batter Preparation: Place eggs in a blender and blend until frothy. Add flour, milk, lemon zest, sugar, salt, and vanilla. Blend until combined. Rest batter for 15 minutes or refrigerate for up to 24 hours.
- Preheat Oven: Preheat oven to 400°F (204°C). Melt butter in a 10-inch oven-safe skillet for 5 minutes.
- Bake: Pour batter into the hot pan. Bake at 400°F for 15 minutes, then reduce temperature to 350°F and bake for 10 more minutes, until browned.
- Serve: Cool for 5 minutes, add desired toppings, slice, and serve.
Notes
- Special Tools (affiliate links): Blender | Citrus Zester | 10-inch Oven-Safe Skillet
- Milk: Whole milk is recommended, but any milk can be used.
- Lemon Zest: Adds a fresh flavor; adjust to taste or substitute with ground cinnamon.
- Skillet Alternatives: Any 10-inch oven-safe skillet or 3-quart baking dish can be used.
- Savory Version: Adjust sugar, salt, and add herbs for a savory twist.
Nutrition
- Serving Size: 1 slice without toppings
- Calories: 171
- Sugar: 5.9 g
- Sodium: 437.1 mg
- Fat: 8.3 g
- Carbohydrates: 17.9 g
- Protein: 5.9 g
- Cholesterol: 108.9 mg
