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For a truly impressive weekend breakfast, make my Dutch baby recipe! It’s a light, fluffy, crisp pancake perfect for your favorite sweet or savory toppings. It’s my family’s favorite breakfast!
Everyone raves about Dutch baby pancakes.
I actually learned how to make this kind of breakfast pancake during the two years I spent in Europe. I stayed with friends in Germany who’d make them often, and I couldn’t get enough! Once I got home, it became my mission to share them with my family.
These Dutch baby pancakes are fast and have endless topping options. They are fluffy in the center and crisp around the edges.
If you crave pancakes for breakfast as much as my family does, try my chocolate pancakes, protein pancakes, or healthy banana pancakes next!
Key ingredients
- Large eggs. Make sure to use large, room temperature eggs. If they’re not room temp, let them sit on the counter for 20 minutes, or gently submerge them in a bowl of room temperature water for 10 minutes.
- All-purpose flour. To stabilize the pancake. You might be able to use a 1:1 mix of all-purpose flour and whole wheat flour, but I haven’t tested it personally.
- Milk. To thin the batter and give the pancake a soft mouthfeel. I used almond milk but whole milk or any dairy free milk works.
- Kosher salt. Just a pinch of salt to balance the other flavors.
- Vanilla extract. A must for flavor.
- Unsalted butter. Melted butter lines the skillet, which prevents the pancake from sticking and gives the bottom a crispy edge.
- Toppings. I used fresh berries, but please get creative!
How to make a Dutch baby
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Place a cast iron skillet on the stovetop to warm up and preheat the oven.
Step 2- Mix. Blend the batter ingredients until smooth. Let it rest briefly.
Step 3- Bake. Grease the skillet with butter, pour the batter into the pan, and bake until the Dutch baby is golden.
Step 4- Serve the Dutch baby warm with powdered sugar and desired toppings.
Arman’s recipe tips
- Use a different-sized pan. If you don’t have a 10-inch cast iron skillet, that’s okay. Use whatever oven-safe skillet or baking dish you have that’s similar in size. If you only have a glass pan, you’ll want to add at least 5 minutes to the baking time.
- Always preheat the skillet. This is my #1 tip for all Dutch baby recipes! A hot skillet guarantees an evenly cooked pancake with crispy edges.
- Don’t have a blender? Don’t worry about it. I mix it by hand frequently.
- Stuff the Dutch baby instead of adding toppings. To make a fruit-infused pancake, place the fresh fruit in the hot skillet, then pour the batter on top and bake as normal.
Frequently asked questions
Yes, you can blend the batter in advance and keep it in the fridge overnight. Before baking, bring the batter to room temperature. Stir before pouring it into the preheated skillet, then bake as normal.
That’s normal! The pancake will be puffy when it comes out of the oven but then deflates as it cools. To ensure it stays puffy for serving, bring it to the table as soon as it comes out of the oven.
More creative breakfast ideas
- Air fryer french toast
- Turkish eggs
- Breakfast cake
- Beignets
- Or any of these breakfast recipes
Dutch Baby Recipe
Video
Ingredients
- 3 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Instructions
- Preheat the oven to 210C/425F. Place a 10-inch cast iron skillet into the oven to heat up.
- Blend or whisk eggs, flour, milk, salt, and vanilla until smooth. Rest for 5 minutes.
- Remove the skillet from the oven and add the butter. Once it melts, add the pancake batter on top.
- Bake 20 minutes or until golden and puffed.
- Remove from the oven and dust with powdered sugar and top with berries.
Notes
- Ham and cheese. Chopped Canadian bacon, shredded cheddar cheese, and sliced green onion.
- Salmon. Smoked salmon, chives, and goat cheese.
- Veggie. Sautéed mushrooms, peppers, and shallots
- Spreads. Strawberry jam, healthy Nutella, almond butter, or a drizzle of honey.
- Fruit. Air fryer apples, sliced banana, and a sprinkling of cinnamon.
Nutrition
Originally published September 2023, updated and republished February 2025
So this is dessert right? When is the best to serve it? As dessert? Breakfast?
What did you put that on top?
Really fast recipe. If my friend doesnt want eggs can I make with vegan eggs?
Absolutly delicious! And what a beautiful Christmas breakfast it will make! TY so much for this recipe!
Greetings:
Can the Dutch Baby be made without eggs? If so, what would be the best substitute?
Thank you!
Ivie
Sorry, Ivie- I haven’t tried! But feel free to experiment and see