** A puffy Dutch Baby Pancake in a cast iron skillet with golden edges, powdered sugar dusting, fresh berries, and lemon wedges on the side, shot in a cozy home kitchen.
Dutch Baby Pancake is the easiest way to make a big, dramatic breakfast with almost zero effort. It bakes up tall and puffy with crisp edges and a soft, custardy center that tastes like a cross between a pancake and a popover. Add powdered sugar, berries, and a squeeze of lemon, and you’ve got a brunch that feels restaurant-fancy right at home.
Introduction
If you’ve never made a Dutch Baby Pancake, you’re in for a treat. You blend a quick batter, pour it into a hot buttery skillet, and the oven does the magic. In about 20 minutes, you get a golden, puffy oven pancake that everyone wants a slice of.
The standout trick is heating the skillet first. That hot pan + melted butter is what helps the Dutch Baby Pancake climb up the sides and get those crisp, lacy edges. Trust me, don’t skip that step.
This Dutch Baby Pancake is a fan-favorite because it’s simple, family-friendly, and perfect for weekend brunch (or a cozy breakfast-for-dinner).
Why You’ll Love This Dutch Baby Pancake
- Ultimate weekend brunch: You get a big, puffy oven pancake with almost no hands-on work.
- Better than restaurant: Crisp edges, custardy middle, and fun toppings make it feel extra special.
- Blender batter: Just blend and pour—no whisking forever, no lumps.
- One-pan cleanup: Everything bakes in one skillet for easy cleanup.
- Customizable toppings: Go sweet with berries or savory with cheese and herbs.
Ingredients for Dutch Baby Pancake
Batter
- Large eggs (3): The lift. Eggs help the pancake puff dramatically in the oven.
- Whole milk (1/2 cup): Makes the center tender and custardy. Sub: half-and-half for extra richness.
- All-purpose flour (1/2 cup): Structure so it rises and holds shape.
- Granulated sugar (1 tablespoon): Just a touch of sweetness. Skip it for savory.
- Vanilla extract (1 teaspoon): Warm flavor for sweet versions. Sub: almond extract (1/4 teaspoon) for a bakery vibe.
- Fine salt (1/4 teaspoon): Balances everything and keeps it from tasting flat.
Pan + Toppings
- Unsalted butter (3 tablespoons): Creates crisp edges and prevents sticking.
- Powdered sugar (for serving): Classic finish.
- Fresh berries (1–2 cups): Bright, juicy topping. Sub: sliced peaches, sautéed apples, or jam.
- Lemon wedges: A squeeze wakes up the flavors (especially with berries).
Dutch Baby Pancake Recipe Step-by-Step
Prep Time: 5 minutes
Bake Time: 18–22 minutes
Servings: 2–3
- 1. Preheat and heat the skillet. Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Let the skillet heat for at least 8–10 minutes so it’s very hot.
- 2. Blend the batter. Add eggs, milk, flour, sugar, vanilla, and salt to a blender. Blend for 20–30 seconds until smooth and a little foamy. (Foamy batter helps it puff.)
- 3. Melt the butter. Carefully remove the hot skillet and add butter. Swirl until fully melted and sizzling. You want that butter to coat the bottom and sides.
- 4. Pour and bake. Pour the batter into the hot skillet right away. Bake at 425°F for 18–22 minutes, until the Dutch Baby Pancake is puffed with deep golden edges. Do not open the oven while it bakes, or it may deflate.
- 5. Top and serve. Dust with powdered sugar, add berries, and squeeze fresh lemon over the top. Serve immediately while it’s tall and crisp.
Reader Review: “I can’t believe how easy this was! It puffed up so high, and the edges were perfectly crisp.”
Tips for Perfect Dutch Baby Pancake
- Heat the pan first: A truly hot skillet is the secret to maximum puff.
- Use room-temp eggs if you can: They blend smoother and puff a little better.
- Don’t open the oven: Heat stays steady and the pancake rises higher.
- Serve right away: Dutch babies naturally deflate as they cool, and that’s normal.
- Adjust bake time by color: Pull it when the edges are deep golden and crisp.
Variations & Substitutions
- Savory Dutch baby: Skip sugar and vanilla. Add 1/4 teaspoon black pepper, then top with shredded cheese, sautéed mushrooms, or herbs.
- Cinnamon sugar: Add 1/2 teaspoon cinnamon to the batter and sprinkle cinnamon sugar after baking.
- Lemon blueberry: Add 1 teaspoon lemon zest to the batter and top with blueberries + extra lemon juice.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend (results may be slightly less puffy).
- Mini Dutch babies: Bake in a muffin pan with melted butter in each cup at 425°F for 12–14 minutes.
Storing & Reheating
Dutch Baby Pancake is best fresh, but leftovers still taste great.
- Fridge: Store in an airtight container for 2–3 days.
- Reheat: Warm on a sheet pan at 350°F for 6–8 minutes until hot. (A toaster oven works great.)
- Freeze: Wrap portions tightly and freeze up to 1 month. Reheat from frozen at 350°F for 10–12 minutes.
Serving Suggestions & Pairings
- Crispy bacon or breakfast sausage
- Fresh fruit salad for a bright brunch plate
- Yogurt or cottage cheese for a high-protein side
- Hot coffee, tea, or a glass of cold milk
If you make this Dutch Baby Pancake, leave a rating and comment! What would you top yours with—berries, cinnamon sugar, or a savory cheese-and-herb twist?