Make easy Dutch Baby Pancake with its dramatic poof and rumply puddles of eggy custard. A versatile and universally popular dish that’s easily made at home!
The best kind of eggy, dreamy, custardy breakfast or brunch: Dutch Baby Pancake!
The crispy edges, the soft interior, the dramatic poof. Here’s a breakfast (or lunch/dinner/snack) made from pantry ingredients. And yet, the entrance it makes!  Â
Once you start making it at home and see how easy it is, you’ll never order it in a restaurant again!
What is a Dutch Baby Pancake?
A Dutch Baby Pancake is a cross between a crepe and a popover. Sometimes called a German pancake, it’s actually German in origin. The “Deutsch” pancake is not actually Dutch at all!
A very thin batter is poured into a hot skillet then baked at high heat. A dramatic POOF results! The edges get tall and crispy while the interior stays custardy and eggy. Add toppings of choice and make it your own!
A popular breakfast and brunch item, a Dutch Baby is so pretty and fancy-looking when ordered at restaurants. But honestly? It’s so easy and economical to make at home, I never order it.
Make it once and see how easy it is!
Ingredients:
Basic ingredients you probably already have in your pantry.
- Eggs. Use the best you can find. I recommend organic free-run eggs for the flavor, structure, and color.
- Milk. Whole, full-fat milk has the most flavor and creates the most dramatic poof. But 2%, 1%, and non-fat milk are all great options. Plant-based milks (almond, oat, soy, etc.) also work great but it won’t get as puffy.
- Butter. A little bit of richness. Also prevents sticking.
- Vanilla. Just a splash!
- Flour. Not too much — the batter will be very thin.
- Sugar. A little bit of sweetness.
- Salt. A pinch enhances all the flavors.
Possible Toppings:
After the Baby Dutch Pancake has finished baking, add your toppings of choice. Make it simple or go all out! The versatility of Dutch Babies makes it easy to enjoy sweet or savory.
Some suggestions:
Sweet:
- Fresh berries + maple syrup
- Powdered Sugar
- Whipped Cream + Berries (Strawberries, blueberries, raspberries)
- Thinly sliced apples or pear
- Thinly sliced stone fruit (peaches, plums)
- Scoop of vanilla ice cream
- Drizzles of warmed nutella, chocolate sauce, or butterscotch sauce
- Whipped Cream
- Dollops of jam
- Strawberry or Apple butter
Savory:
- Smoked Salmon
- Goat cheese
- Sautéed mushrooms + herbs
- Fresh herbs (rosemary, thyme, parsley – add to the batter)
- Blue cheese
- Gruyere cheese
- Ham slices or Prosciutto
- Burrata + Pesto
Instructions:
- Place cast iron pan in the oven and preheat together at 450F.Â
- Whisk eggs. Add flour and whisk until smooth.
- Add milk, vanilla (if using), salt, sugar. Whisk again.
- When the oven has reached 450F, take out the cast iron pan with oven mitts. Melt 2 Tbsp butter and swirl to make sure the bottom of the pan is well coated. The butter will sizzle and brown!
- Scrape the batter into the pan. Immediately return to the oven. Â
- Bake until puffy and golden!
- Garnish with toppings of choice and eat immediately.
PRO Tips:
- Use a cast iron skillet. They get very hot and stay hot, making for a more dramatic poof.
- Either 10-inch or 12-inch skillet work great. A 10-inch cast iron skillet makes for a thicker, more custardy Dutch Baby with taller sides. A 12-inch cast iron skillet makes for a thinner, more crepe-like Dutch Baby with crispier edges.
- Whisk batter very well. To make sure the batter is properly aerated and not lumpy, try my 3-part whisking method:
- 1. Whisk eggs.
- 2. Add flour and whisk until smooth.
- 3.Add milk, sugar, vanilla, and salt and whisk again!
- Rest Batter. After whisking, let the batter rest until the oven has reached 450F. Â
- Preheat the oven + cast iron skillet together. A time saver.
- Do not open the oven door. While the Baby Dutch Pancake bakes, don’t open the oven door. It will deflate! Even a slight change in temperature will stop the rising process.
- Garnish quickly. The dutch pancake will immediately start to deflate. Prep garnish ahead of time and add quickly.
- Be careful — the skillet gets very hot! Use oven mitts and be mindful while handling the skillet.
FAQ:
Do I need a cast iron skillet for this recipe?
A cast iron pan works best because it conducts heat well. It’s the easiest way to achieve that dramatic poof!
But I’ve also made Baby Dutch Pancake in a round 10-12 casserole dish and even a glass pie pan. The key is to preheat the dish until it gets hot enough!
To determine if you pan is hot enough, make sure the butter sizzles and browns when you add it to the pre-heated pan.
Why didn’t my Dutch Baby rise?
I’m not sure. It may be the size of your pan. The bigger the surface area, the less height the dutch pancake will achieve. I recommend a 10″ pan for the most rise.
Follow these steps to achieve the most rise: preheat the pan properly, use a cast iron skillet, whisk well, rest batter, and do not open the oven door. Also, use good eggs and whole milk.
More Brunch + Breakfast inspiration:
- Crispy Hash Browns with Kimchi + Bacon + Eggs
- Dark Chocolate Buckwheat Granola
- Buttermilk Waffles + Black Sesame Whip
- Air Fryer Hong Kong style French Toast
- Korean Street Toast
Easy Dutch Baby Pancake
Equipment
- 10 or 12 inch cast iron skillet
Ingredients
- 4 eggs
- 2/3 cup milk (can be subbed with plant based milk of choice)
- 2/3 cup flour
- 2 Tbsp sugar
- 1 tsp vanilla (leave out for savory dutch baby)
- 1/4 tsp salt
- 2 Tbsp unsalted butter
Sweet Topping Options:
- maple syrup
- powdered sugar
- fresh fruit
- ice cream
- whipped cream
Savory Topping Options:
- smoked salmon, prosciutto, or ham slices
- burrata + pesto
- fresh herbs (1 Tbsp each rosemary, thyme, parsley, chopped finely) (add directly to the batter)
- goat cheese, blue cheese, gruyere
Instructions
- Preheat oven to 450F/230C. Place a 10 or 12 inch cast iron pan into the oven. The goal is for the pan and the oven to preheat together. (Alternately, you can use a ceramic dish that is 10-12 inches in diameter.)
- Whisk eggs in a large bowl until frothy.Â
- Add flour and whisk until smooth.
- Add milk, sugar, vanilla, and salt. Whisk vigorously until there are no lumps. (Alternatively, you can add all ingredients into a blender and whizz until frothy with no lumps.) Let the batter rest while the oven finishes preheating.
- When the oven has reached 450F/230C, take out the cast iron pan with oven mitts. Be careful, as the pan will be very hot! Melt 2 Tbsp butter and swirl to make sure the bottom of the pan is well coated.
- Working quickly, scrape the batter into the pan. Immediately return to oven. Bake until poofy and golden brown with crispy edges, about 12-15 minutes. Do not open the oven door while it bakes or it will deflate!
- Remove the Dutch Pancake from the oven. As soon as you remove the Dutch Pancake, it will begin to deflate. Work quickly to garnish with toppings of choice. Eat immediately!
For savoury version, do you still include the 2tbsp of sugar?
No, I don’t include the sugar when making a savory dutch baby. Thank you for asking!
This was my first time making a Dutch pancake. It was so easy and my family loved it! A special and healthy breakfast! Thank you 🙂
I like the use of an oven in this recipe. In The Netherlands we bake the pancakes in a skillet and flip them once upside down.
Great recipe. We say, it ain’t much if it ain’t Dutch. But .. I really enjoy your Korean recipes ?
I made this today and loved it! It was simple to make and delicious! It may just be my new favourite breakfast food 🙂
Thank you Justina! I’m so glad you enjoyed it ☺ï¸