An easy and delicious breakfast: Baby Dutch Pancake. So simple to make and what an entrance it makes! Whisk in one bowl and pour into a hot skillet (or casserole dish) for a dreamy breakfast or brunch. A family favorite with rumply puddles of eggy custard, crispy edges, and a dramatic poof that feels very special. Top with fresh fruit and powdered sugar for a complete meal!

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What is a Baby Dutch Pancake?

A Baby Dutch Pancake is a puffy oven pancake served for breakfast or brunch. Eggs, milk, flour, and sugar are whisked together and baked until puffed and golden. Similar to a popover, crepe, or Yorkshire Pudding, it’s a delicious dish that can be served either savory or sweet.

The batter is made with basic pantry ingredients. But the magic happens during the cooking process. All you need is a pre-heated skillet and hot oven to deliver spectacular results: a dramatic poof, tall crisp edges, and a custardy soft center.

Enjoy the Dutch Baby simply with a dusting of powdered sugar. Or add your favorite toppings to make it more impressive and fun. You can think of it as an eggy base, much like a crepe, that goes well with both sweet and savory additions.

Sometimes, Baby Dutch Pancake are called German pancakes. They are flat pancakes that inflate to enormous heights and then deflate almost immediately after being pulled out of the oven. Enjoy!

Ingredients:

• Eggs. Use the best you can find. I recommend organic free-run large eggs for their flavor, structure, and color. *If you can, use room temperature eggs.
• Milk. Any milk works great. Whole milk, 2%, or 1% are great options. Plant-based milks (almond, oat, soy, etc.) or skim milk (non-fat) also work great but it won’t get as puffy.
• Butter. A little bit of richness. Also prevents sticking.
• Vanilla. Just a splash!
• Flour. Regular all purpose flour. *For a gluten free version, swap with 1:1 Gluten free Baking Flour (affiliate).
• Sugar. A little bit of sweetness.
• Salt. A pinch enhances all the flavors.

Toppings:

Make it simple or go all out! Choose either sweet or savory, or do a mix of both.

• For sweet: fresh berries, maple syrup, powdered sugar, whipped cream, and even a scoop of vanilla ice cream!
• For savory: smoked salmon, goat cheese, fresh herbs, shaved ham or prosciutto, pesto + tomatoes, hot sauce, or a sprinkle of parmesan cheese.

How to make a Dutch Baby:

1. Preheat oven and skillet. Place cast iron skillet in the oven and preheat both the oven and skillet at 450F/232C. 
2. Make batter. In a large bowl, add eggs and whisk well. Add flour and whisk until smooth. Then add milk, vanilla (if using), salt, and sugar.  Whisk again.
3. Add batter to skillet. When the oven has reached 450F, take out the cast iron pan with oven mitts.  Be careful! It will be hot! Add 2 Tbsp butter and swirl to make sure the bottom of the pan is well coated.  The butter will sizzle and brown. Using a spatula, pour the eggy batter into the hot pan.  Immediately transfer back into the oven.  
4. Bake. Bake until puffy and golden brown, about 12-15 minutes. Don’t open the oven door or it will deflate!
5. Garnish and serve. Add toppings of choice and eat immediately. Enjoy!

PRO Tips:

• Preheat the skillet. A hot skillet is the key to a dramatically puffy Dutch baby pancake. Make sure the butter sizzles and browns when added to the pan. Otherwise, it’s not hot enough.
• Whisk batter well. Make sure the batter contains no lumps. When adding ingredients, whisk after each addition. If there are stubborn lumps, whizz in a blender until smooth.
• Rest Batter. After whisking, let the batter rest until the oven has reached 450F.  
• 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.

Helpful Kitchen Tools:

• Cast iron pan. Cast iron is a great heat conductor and retains heat well. They are perfect for dramatically poofy Dutch Pancakes. A 10-inch cast iron skillet (affiliate) makes for a thicker, more custardy Dutch Baby with taller sides. A 12-inch cast iron skillet (affiliate) makes for a thinner, more crepe-like Dutch Baby with crispier edges.

For the most dramatic rise, use a smaller pan. A large surface area = less height. A 10″ pan will give the most rise.

• Oven-Safe Baking Dish. Although my preference is a cast iron skillet, not everyone owns one. Not to worry! Any oven-proof dish will also work. Make sure it can withstand heat up to 450F. Over the years, I’ve baked Dutch Baby Pancakes in casserole dishes, glass pie pans, and even metal square tins.

FAQ

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