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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.
Dutch baby pancake!!!
Dutch baby is so good. I will try your recipe.
I followed the recipe exactly and mine didn’t puff up at all. It was heavy and very eggy. What did I do wrong?
Hi Karen, I am not sure. I think your measurement is off. This recipe works and puff up, just like the pictures. Or it’s the oven temperature.
Mine didn’t get super fluffy because I used coconut milk, dairy free house. Any suggestions on what to use in place of whole milk, but keep the fluffiness?
Hi Ashlee, I am not sure. Please follow the recipe to get fluffy Dutch baby.
I have 4 individual cast iron pans 51/2 x 8. Can I use those?
Yes, that should be OK.
Amazing! Incredibly how that baby was growing!!sooo fluffy and yummy…aaand you are right! Here in Germany nobody knows Dutch Baby I saw 1 year ago a recipe on pinterest and tried it. Since that time I don’t want to cook Pfannkuchen… I cook Dutch baby!!! And from now on I’ll only cook your Dutch baby recipe! Thank you
Hi Patricia, thanks for your sweet comment about my Dutch Baby. Please try out more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
The best dutch baby over. The ratio of each ingredient is spot on…fluffy, puffy and so beautiful. Thanks for the recipe!
Thanks Jessica. Yes, I agree, this is the BEST dutch baby recipe ever!
Oh my, that was the easiest, lightest, and tastiest Dutch baby we’ve ever made, THANK YOU for bringing it back into our rotation!
I love Dutch Baby and I am so glad I found your recipe. So good!
So easy and delicious and beautiful! I don’t know how to post a photo to share!