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Easy Dutch Baby with 5 ingredients and 5 mins prep time. The best Dutch Baby pancake recipe made in a cast-iron skillet. Serve it sweet or savory for breakfast or brunch.
Dutch Baby Pancake
What is a Dutch baby?
Dutch baby pancake is an eggy and fluffy popover pancake made in a cast-iron skillet. It’s also called German pancake but this is actually an American recipe.
It’s made with a simple batter and it’s great any time of the day: breakfast, brunch, lunch, or as a dessert.
This recipe has the perfect ratio of the key ingredients: 1 cup all-purpose flour and 1 cup full milk.
I can guarantee that the end result is fail-proof. The pancake doesn’t deflate after it’s out of the oven.
The edges remain tall and puffed up while the inside of the pancake is light and airy.
The color is an inviting deep golden brown. This is the best recipe ever!
Dutch Baby Recipe Ingredients
This easy recipe calls for five (5) basic ingredients in the batter:
- All-purpose flour
- Eggs
- Whole milk
- Unsalted butter
- Salt
See the recipe card for full information on ingredients.
How To Make a Dutch Baby
It takes five (5) minutes active time for a homemade pancake at home.
First, add all the ingredients above in a blender.
Blend the ingredients for 20 seconds or until all they are well combined. The batter should be smooth and runny.
Some recipes call for resting time of the batter but you don’t have to with my quick, easy and fail-proof recipe.
Pour the batter into a super hot cast-iron skillet and bake in the oven on high heat at 450F.
Magic happens in the oven as the batter starts to rise and puff up all around into a puffy, fluffy and airy pancake.
Frequently Asked Questions
To serve, you can add berries to the pancake.
Dust the top of the pancake generously with powdered sugar. Cut the Dutch Baby into slices and serve warm with maple syrup.
If you don’t have a cast-iron skillet, you can certainly use a 9×13 pan. Just follow the recipe exactly and use the rectangle pan to make the pancake.
German pancake is lower in carb and calories, with fewer ingredients in the batter recipe.
Check out my German Pancake recipe.
This pancake serves 4 people, with 340 calories per serving.
What To Serve With Dutch Baby
This pancake is best served as a breakfast or brunch. For a wholesome and healthy breakfast/brunch, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Dutch Baby
Ingredients
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 tablespoon powdered sugar, for dusting
- 1/2 cups mixed berries, blueberries and raspberries
- maple syrup
Instructions
- Preheat the oven to 450°F (232°C). In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter. Blend until smooth and free of lumps, about 20 seconds.
- In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately place the skillet in the oven. Bake until the pancake is deep golden brown and puffed up around the edges, about 18 minutes.
- Remove the pancake from the oven, add the mixed berries to the center, and dust with powdered sugar. Slice into pieces and pour maple syrup over the top. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe to a T, great flavor but when it set the middle seemed very “eggy”. I’ve never had a Dutch baby are they supposed to that way? Is it possible it was over blended?
Yes, it’s supposed to be eggy.
It was delicious! I added a little vanilla and 2 tbsp sugar in the batter, and it turned out perfect. Thanks for sharing your recipe with all of us.
Hi Jennie, vanilla and extra sugar sounds like a great idea. I am so glad you tried this Dutch Baby pancake recipe.
Hello – I had been wanting to try this recipe but did not have a cast iron skillet. I decided to try it anyway and used a heavy oven-proof non stick skillet. It turned out beautifully and was really delicious and easy. I will be definitely be making this one again! Thank you!!
That’s awesome Karen. I am so happy you tried this dutch baby pancake recipe!
Wonderful recipe! I’ve made it with just strawberries and I made it yesterday with fresh peach slices. Yummmm!
Fresh peach sounds yum! Thanks for trying my dutch baby pancake recipe.
When I want to make something gluten free I use rice flour instead of wheat flour.
Would this recipe work with coconut milk?
Please advise. I would love to try it!!!
Thank you very much for all the wonderful inspiration that your recipes provide.
I don’t know if coconut milk would work, that’s a very interesting idea. Maybe I should try! Thanks for your sweet words. :)
Many thanks for sharing this yummy recipe! I’m very keen to try it out but doesn’t own cast-iron skillet. Any alternative?
Hi Bibi, I am not sure I think you need a cast-iron skillet. Get one, you will love it. I use it a lot and it’s not too expensive. I use Lodge.
What’s the ratio to of ingredients for a 12 inch cast iron skillet don’t have a 10” sounds yummy
I think it should be fine, but I don’t am not sure. You can add everything by 20%.
Do you think this can be made with oat flour instead of AP?
I am not sure about oat flour, I am not familiar with it.
Hi there,
Would I be able to adapt this to become a gluten free recipe? If so, what would it be?
Thank you.
Hi Rachel, I am not sure about GF. Sorry.