Dutch Baby Recipe: A Simple and Delicious Pancake for Breakfast

If you’ve never made a Dutch baby pancake, you’re in for a treat! This puffy, golden pancake rises dramatically in the oven and is perfect for breakfast or brunch. With its crispy edges and custardy center, a Dutch baby is a versatile dish that can be sweet or savory depending on how you choose to top it. Not only does it look impressive, but it’s also incredibly easy to make. Whether you're serving it with a dusting of powdered sugar and fresh berries or topping it with savory ingredients, this Dutch baby recipe is a must-try.

Why You’ll Love This Recipe

I first discovered Dutch baby pancakes when looking for a fun and easy breakfast recipe for a lazy weekend morning. I was amazed by how such a simple batter could create a showstopping dish! What I love most about this Dutch baby recipe is that it requires very little effort—you whisk the ingredients together, pour them into a hot skillet, and let the oven do all the work. As the pancake bakes, it puffs up beautifully, creating a light and airy texture with crispy, golden edges. It’s perfect for when you want to impress your family or guests but don’t want to spend too much time in the kitchen.

This Dutch baby recipe is versatile, too! You can make it as a sweet breakfast with toppings like fresh fruit, maple syrup, or lemon juice, or go the savory route with ingredients like sautéed vegetables, cheese, and herbs. No matter how you serve it, this pancake will be a hit!

Recipe Overview

A Dutch baby pancake is made with a simple batter of eggs, flour, milk, and a bit of sugar. It’s baked in a hot skillet, where the batter puffs up dramatically to create a large, light pancake. This recipe yields a pancake with a slightly crispy exterior and a soft, custard-like center. It’s perfect for serving as a centerpiece at breakfast or brunch, and it pairs well with a variety of toppings.

Ingredients

• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup whole milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• Powdered sugar, for dusting
• Fresh berries, maple syrup, or lemon wedges, for serving

Ingredient Substitutions

This Dutch baby recipe is very flexible! If you need to make adjustments, here are a few substitutions that work well:

• Dairy-Free: Replace the milk with almond milk, coconut milk, or another plant-based milk. Use a dairy-free butter substitute or coconut oil instead of regular butter.
• Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to make this pancake gluten-free.
• Sweetener Alternatives: Use honey, maple syrup, or coconut sugar in place of the granulated sugar for a more natural sweetener.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan in the oven while it heats. This helps the Dutch baby rise better when poured into a hot pan.

Step 2: Make the Batter

In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend until the batter is smooth and slightly frothy, about 20-30 seconds. If you don’t have a blender, you can whisk the ingredients together by hand, but make sure there are no lumps.

Step 3: Melt the Butter

Once the oven is fully preheated, carefully remove the skillet from the oven and add the butter. Swirl the butter around to coat the entire bottom and sides of the pan. The pan will be very hot, so work quickly and carefully!

Step 4: Bake the Dutch Baby

Pour the batter into the hot skillet and immediately return it to the oven. Bake for 18-20 minutes, or until the Dutch baby is puffed and golden brown around the edges. Avoid opening the oven door during baking, as this can cause the pancake to deflate.

Step 5: Serve

Remove the skillet from the oven and serve the Dutch baby immediately. It will start to deflate as it cools, which is completely normal. Dust the top with powdered sugar, add fresh berries, or drizzle with maple syrup. For a savory option, top with sautéed vegetables, cheese, and herbs.

Cooking Times

• Preparation Time: 5 minutes
• Baking Time: 18-20 minutes
• Total Time: 25 minutes

Serving Suggestions

This Dutch baby recipe is perfect for breakfast or brunch. Serve it as-is with a dusting of powdered sugar and fresh fruit, or drizzle with warm maple syrup for a classic touch. For a savory twist, top it with sautéed spinach, mushrooms, and grated cheese. The recipe makes about 2-4 servings, depending on how large you slice it, so it’s ideal for a family breakfast or a cozy weekend brunch with friends.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the Dutch baby in a 300°F (150°C) oven for about 5-7 minutes until warmed through. The pancake won’t stay as puffy once it’s cooled, but it will still taste delicious!

Frequently Asked Questions

Can I make this Dutch baby recipe with other flavors?

Absolutely! This recipe is very versatile. You can add lemon zest to the batter for a zesty flavor, or fold in fresh berries like blueberries or raspberries before baking. You can also add a pinch of cinnamon or nutmeg for a warm, spiced version.

What if my Dutch baby doesn’t puff up?

If your Dutch baby doesn’t rise as expected, it could be due to a few reasons. First, make sure your oven and skillet are fully preheated before adding the batter. The heat helps the pancake puff up dramatically. Additionally, ensure that your eggs are fresh and that the batter is well-blended. Avoid opening the oven door during baking, as this can cause the pancake to deflate.

Conclusion

This Dutch baby recipe is the perfect way to elevate your breakfast or brunch routine. With its golden-brown edges and light, fluffy center, it’s a dish that’s sure to impress, whether you’re serving it sweet or savory. Best of all, it’s incredibly easy to make and comes together in under 30 minutes. Give it a try this weekend, and let us know how it turns out in the comments below. Happy baking!