A puffy golden Dutch baby pancake fresh from the oven, topped with fresh berries and powdered sugar.
This Dutch Baby Pancake is a showstopper breakfast that’s as fun to make as it is to eat. With its big, puffy center and crispy edges, it’s like a cross between a pancake and a popover. Topped with fresh berries and syrup, it’s a light, satisfying treat to start your day.
Why You’ll Love This Dutch Baby Pancake
Table of Contents
show
- Showstopper breakfast: A fun way to impress at brunch or on a cozy morning.
- Quick and easy: Ready in about 20 minutes, with minimal effort.
- Customizable toppings: Add your favorite fruits, syrups, or whipped cream.
- Light and fluffy: The egg-rich batter puffs up beautifully.
- One-pan cooking: All you need is a skillet, making cleanup easy.
Ingredients for the Best Dutch Baby Pancake
- Eggs: The key ingredient that gives the pancake its rich, fluffy texture.
- All-purpose flour: The base for the batter.
- Milk: Helps create a light, airy pancake.
- Sugar: Just a little sweetness to balance the savory notes.
- Vanilla extract: Adds a warm, comforting flavor.
- Salt: Balances the sweetness and enhances the flavors.
- Butter: Melts in the skillet for a golden, crispy edge.
- Powdered sugar: For a light, sweet dusting after baking.
- Fresh berries: For topping; strawberries, blueberries, or raspberries work well.
How to Make Dutch Baby Pancake
- 1. Preheat the oven and prepare skillet. Preheat your oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat up while you prepare the batter.
- 2. Make the batter. In a bowl, whisk together eggs, flour, milk, sugar, vanilla, and salt until smooth and well combined.
- 3. Melt butter in the skillet. Once the skillet is hot, carefully remove it from the oven (use oven mitts!) and add 2 tablespoons of butter. Swirl to coat the bottom.
- 4. Pour in the batter. Pour the prepared batter into the hot skillet and return it to the oven. Bake for 15–20 minutes, until the pancake is puffed and golden brown around the edges.
- 5. Serve and enjoy. Remove the skillet from the oven. Top with powdered sugar, fresh berries, and a drizzle of syrup. Serve immediately and enjoy!
Tips for Perfect Dutch Baby Pancake
- Use a hot skillet: This ensures the pancake puffs up beautifully as it bakes.
- Don’t open the oven door while baking: The pancake needs to stay undisturbed to rise properly.
- Serve immediately: The pancake deflates as it cools, so it’s best enjoyed fresh from the oven.
- Customize the toppings: Try adding sautéed apples, whipped cream, or a drizzle of chocolate sauce for a twist.
Variations & Substitutions
- Fruit toppings: Use your favorite fresh or caramelized fruits like bananas or apples.
- Spiced version: Add cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-free: Use almond milk and dairy-free butter for a dairy-free version.
Make-Ahead & Freezing
- Fridge: Dutch baby pancakes are best served immediately, but you can refrigerate leftovers and reheat in the oven.
- Freezing: Freeze leftovers by letting them cool completely, then wrapping them tightly in foil or plastic wrap. Reheat in the oven when ready to eat.
Serving Suggestions
- Serve with a dollop of whipped cream for extra richness.
- Pair with crispy bacon or sausage for a savory contrast.
- Serve with a fresh fruit salad for a light and refreshing side.
Reader Review
This Dutch baby pancake was a hit with the whole family! So easy to make and tastes incredible with fresh berries and syrup.
Dutch Baby Pancake Recipe Card
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Breakfast
Method: Baking
Cuisine: American
If you make this Dutch Baby Pancake, leave a rating and a comment. What’s your favorite topping for this fluffy pancake?