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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.
What a great recipe! I did this in a 13×9 glass pan since I don’t have a cast iron skillet. 18 minutes was the perfect cook time. I may try it next time without the second 2 T of butter at the bottom of the pan to cut down on the fat. I topped it with homemade blueberry sauce – 1 c blueberries, 1/4 c sugar, 1 T corn starch, 1/4 c water (mix the last 3 ingredients in a saucepan until the cornstarch dissolves; add blueberries and heat on medium to a boil and then let it bubble for about 2 minutes stirring frequently; remove from heat and add 1 T lemon juice and stir). Absolutely delicious! Earned raves and so simple!
Yummy!!!
Thank you for sharing the simple sauce recipe. I tried it with ours and it was great!
I made it that way too! So delicious!
Tastes like egg. Burnt at 15 minutes
Amazing! Entire Family Loved!!! It was so easy – packed with protein and then topped with fruit! It was so good they requested I made it two days in a row! Thank you!
Made this tonight for our meatless Monday and served it with mixed berries and a little maple syrup. I knew it would be different and interesting from what I usually make but I didnt realize it would be so good. Fun to, husband and I are in our 60’s and 80’s and we loved watching it cook through the oven window.
Hi Patty, yummy, please try more recipes on my site!
Can you use whipping cream or lower fat milk as a substitute for full milk (assuming vitamin D)?
Please don’t change anything in the recipe or I can’t guarantee results.
I don’t have a blender — would it be suitable to substitute using a hand mixer ? I realize the mixing is probably necessary for the airy lift.
Yes, hand mixer is fine.
First time trying this and I love it. Made one today with some sausage patties. Top it of with some fresh lemon juice and powder sugar served with syrup. Thanks for the recipe!
Wish I could post my picture of my Dutch Baby
Awesome!
I’ve tried quite a few different recipes for Dutch Babies/Baby Apple Pancakes – whatever you want to call them. Used your recipe the other day and liked it better than the others; both in taste and texture. (Most recipes are too eggy and custard-y for me. :)
You really could use any fruit you like with this – berries, apples, sliced peaches or any combo.
One issue I had, lol. When we cut a slice to serve, the berries all rolled off when we lifted each slice out of the cast-iron pan. Next time I’ll dust with the confectioners sugar and add the berries once the slice is on the persons’ plate! :)
Hi Linda, awesome thanks so much for trying this Dutch Baby recipe. Please try more!
Not having tried a Dutch Baby before, I’m not sure how they’re supposed to taste. It wasn’t bad with berries and syrup, but probably won’t be making it again. A little too custardy for me.
Custardy? It’s not supposed to be custardy, if so, you must not have followed the recipe properly.
Followed to tee! Could it be because the oven wasn’t completely finished preheating when I put it in? Honestly that’s the only thing that could have been “off”. It was pretty tastless as well.
Hi, my frying pan can’t go into the oven as I have a small oven. Can I use a baking tin? Thank you.
Yes.
Can I substitute almond milk for whole milk?
I think so.