Why You’ll Love This Dutch Pancake
If you’re looking to round out your brunch table with a few more favorites, don’t miss my Avocado Toast or the perfect Hard Boiled Egg.
I didn’t grow up with Dutch pancakes, which makes me feel a little like I missed a memo. While others recall memories of mom pulling a puffed pancake out of the oven on a lazy Sunday morning, I was introduced to this magical brunch dish as an adult, by way of my husband, who surprised me with a cinnamon-dusted German apple pancake from a restaurant near LAX. One bite, and I was hooked!
A Dutch baby is more egg-y than flour-y, with a rich, custardy texture that sets it apart from stovetop pancakes. It’s a cast iron pancake that rises beautifully in the oven, thanks to the hot pan and room-temperature ingredients. I love that it feels special but isn’t fussy. Perfect for a holiday brunch or a cozy weekend breakfast. And yes, while this serves four, I’ve definitely polished off the whole thing myself.
Try serving it with seasonal toppings: sautéed apples in fall, berries in summer, or a dollop of raspberry chia jam. Whether you prefer a savory or sweet Dutch baby, this baked pancake is incredibly flexible. It’s even delicious with just a little lemon juice and powdered sugar.
Ingredients You’ll Need
- Eggs: The backbone of this puff pancake. They help it rise and give it that custardy interior.
- Milk: Whole milk gives the best puff, but almond milk works too.
- Flour: Use whole grain flour like spelt or whole wheat pastry flour for added nutrition, or go with all-purpose for maximum rise. A gluten-free Dutch baby is also totally doable with a good GF blend.
- Butter: Melted in the pan first to create a nonstick base and rich flavor. You can swap in a dairy-free alternative if needed.
- Maple syrup: A subtle sweetener that balances the egginess.
- Vanilla extract: Adds warmth and flavor.
- Salt: Just a pinch enhances all the other flavors.
- Toppings: Fresh fruit, preserves, butter, lemon juice, or powdered sugar. My go-to: seasonal berries and raspberry chia jam.
How to Make This Dutch Pancake
Step 1: Preheat your oven to 425°F. Add butter to a 9-inch cast iron skillet or pie plate and place it in the oven to melt.
Step 2: While the skillet heats, blend eggs, milk, flour, salt, maple syrup, and vanilla in a blender for about 1 minute until smooth and frothy. The batter should look silky and slightly bubbly on top.
Step 3: Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the sides.
Step 4: Pour the batter into the skillet and return it to the oven.
Step 5: Bake for about 20 minutes, or until the pancake is puffed and golden brown.
Step 6: Serve immediately with your favorite toppings. Watch the puff deflate as you slice, it’s all part of the magic.
Before you get started, take a peek at Meal Prepping 101 if you’re planning this Dutch baby for a holiday or weekend brunch.
Tips for Success + Variations
- Swap flours to suit your needs. This recipe works well as a gluten-free Dutch baby or a high-protein pancake base.
- Use room temperature ingredients for maximum puff.
- Preheat your skillet to create steam and crisp the edges.
- For a lemon Dutch baby, add lemon zest to the batter and serve with lemon juice and powdered sugar.
- Add herbs and cheese to turn this into a savory Dutch baby.
- Try a fall spiced version by adding cinnamon and nutmeg to the batter, then topping with sautéed apples.
- For something different, go savory with mushrooms and thyme. Sauté mushrooms separately and spoon them on top just before serving.
Dutch Pancake FAQs
A cast iron skillet is ideal because it holds heat well and helps the pancake rise evenly with crisp edges. You can also use a metal pie plate, but avoid glass or ceramic, they don’t heat as evenly and may not create the same dramatic puff.
Cold ingredients or a cold pan can prevent the rise. Make sure both your eggs and milk are at room temp, and that your skillet is fully preheated.
Yes! Use almond milk and a plant-based butter like Earth Balance. Just know it may puff slightly less.
They’re often used interchangeably. Both are baked pancakes that puff in the oven, though German versions often include apples or cinnamon.
Dutch babies are best fresh, but leftovers can be warmed in a 300°F oven for 5-7 minutes.
This skillet pancake is one of my favorite ways to make brunch feel a little more special. With just a blender and a hot oven, you get a show-stopping puff pancake that’s light, custardy, and endlessly adaptable. Try it this weekend and let me know how you top yours!
Want another cozy breakfast idea? Try my Perfect Chia Seed Pudding next!
More Brunch Favorites to Try
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Dutch Baby Pancake Recipe
Ingredients
- 2 Tablespoons unsalted butter
- 3 large eggs, at room temperature
- ¾ cup whole milk or almond milk, at room temperature
- 2/3 cup whole grain flour, such as spelt or whole wheat pastry or ¾ cup all-purpose flour or your favorite GF flour blend
- ¼ teaspoon fine sea salt
- 1 Tablespoon pure maple syrup or sweetener of choice
- 2 teaspoons pure vanilla extract
- Accompaniments: fresh fruit, preserves, butter, powdered sugar
Instructions
- Preheat the oven to 425 degrees. Place the butter in a 9-inch skillet or pie plate and transfer the skillet to the oven until the butter is melted. Brush the sides of the skillet with the melted butter.
- Add eggs, milk, flour, salt, syrup and vanilla to a blender and process for 1 minute.
- Pour batter into the skillet with the melted butter and bake until puffed and set, about 20 minutes.
- Serve immediately with desired accompaniments.
Notes
- Use room temperature ingredients for maximum puff.
- Preheat your skillet to create steam and crisp the edges.
- For a lemon Dutch baby, add lemon zest to the batter and serve with lemon juice and powdered sugar.
- Add herbs and cheese to turn this into a savory Dutch baby.
- Try a fall spiced version by adding cinnamon and nutmeg to the batter, then topping with sautéed apples.
- For something different, go savory with mushrooms and thyme. Sauté mushrooms separately and spoon them on top just before serving.
- Swap flours to suit your needs. This recipe works well as a gluten-free Dutch baby or a high-protein pancake base.
Like this recipe? Rate & comment below!
I’m so glad you decreased the butter amount. Most recipes were 4 TBSP, and it was way too greasy! I love butter, but that was the only time I thought it had too much. SAVED!
Yesssssssss! enjoy!