Start the day perfectly with a sweet, fluffy Dutch Baby Pancake – A big, puffy, and shareable German Pancake baked in a hot buttered cast iron skillet. It’s delicious with fresh berries and maple syrup!
A German Pancake, also called a Dutch Baby is a close cousin to American pancakes and French Crepes. And while all three of these recipes contain the same basic ingredients, it’s the cooking methods that make them all unique!
When it comes to German pancakes, they are cooked as one whole “cake”, in a roaring hot skillet, in the oven. There’s no flipping involved, and everyone can share!
As it bakes, the sides of the Dutch Baby will puff up and rise tall above the edges of the pan, creating a golden brown crust surrounding a tender, custardy center.
Why You’ll Love This Recipe
- Minimal Prep Work – The German pancake batter can be made in 30 seconds in a blender, and the rest of the magic happens in the oven, completely hands-off!
- Classic Cooking Method – You may recognize this cooking method as being similar to how popovers are made, in hot, oiled pans. It’s also thought to be similar to a Yorkshire pudding but in a much sweeter, lighter way.
- An Impressive Breakfast Offering – Save this recipe for a special breakfast or brunch if you like. It’s truly the most beautiful thing when you bring a German Pancake to the table, still hot and steaming.
Dutch Baby Pancake Key Ingredients
Here’s what you need to make this fluffy German pancake recipe:
- Eggs, Milk, and Flour: Just like pancakes or crepes, these three are the main ingredients in a Dutch Baby. Allow the eggs to come to room temperature if possible before mixing up the batter so that it will be super smooth.
- Butter: Butter will coat the skillet and give the outside of the German pancake a delicious flavor and golden brown color.
- Vanilla, Lemon Zest, and Nutmeg: I played around with the amounts of each of these flavoring ingredients until I found the perfect balance. This sweet brunch recipe is completely delicious!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make a German Pancake
- Get Ready: Preheat the oven to 425°F (220°C) along with a 10-inch oven-proof skillet. I prefer to use a cast iron pan for this recipe.
- Make the German Pancake Batter: Combine milk, eggs, flour, lemon zest, vanilla extract, nutmeg, and salt in a blender. Blend for 20 seconds, then scrape down the sizes of the jug and blend again for 10 more seconds or until smooth.
- Butter the Pan: Carefully remove the hot skillet from the oven and place it on a trivet. Add the butter and let it melt. Use a pastry brush to add butter to the sides of the skillet too.
- Bake: Pour the pancake batter into the hot skillet and return it to the oven. Bake for 18-20 minutes, or until puffed up and golden brown.
Tip!
Be sure to place your baking rack and skillet in the center of the oven without any other racks above it. The pancake will puff up while it bakes.
- Serve: Serve your Dutch baby pancake warm, dusted with powdered sugar, a drizzle of honey or maple syrup, and/or fresh fruit or whipped cream.
Recipe Tips
- Don’t open the oven! Once you put the pancake in there, close the door and walk away until it’s done. Opening the oven will cause the pancake to deflate, and you don’t want that!
- It will fall as it cools. This is perfectly normal, and nothing to worry about. Once the Dutch baby deflates a bit, it’s the perfect time to add toppings.
- To tell if the German Pancake is ready, look for it to be puffed up high and golden brown. The edges of the pancake will be crisp while the bottom is custardy. The longer you leave it in the oven, the browner and crisper it will get. Choose a shorter cooking time if you prefer the pancake to be softer.
- If you don’t have a blender, you can use a bowl, a whisk, and some old-fashioned elbow grease to mix the batter instead. I like using the blender just because it’s super quick.
Storing Tips
Eat this Dutch Baby Pancake right away after it’s baked. Have everyone at the breakfast table waiting, so that they can enjoy it fresh and hot with their favorite toppings.
I don’t expect that you’ll have any leftovers. Technically the recipe is six servings, but this can also serve 2 or 3 people with slightly bigger appetites.
Serving Suggestions
Serve this large German pancake by slicing it into wedges. You can add toppings to each piece individually, or add them to the entire thing before cutting into it.
You can go as simple or as fancy with your Dutch baby pancake as you like! A quick dusting of powdered sugar with fresh lemon wedges for squeezing can be just enough, or go bigger with maple syrup, fresh fruit, or whipped cream.
On the side, I suggest a really delicious cup of coffee. Learn how I make mine in a Moka pot!
Are you serving brunch? I love making a smoked salmon platter with bagels when I’m looking for a savory light meal.
Recipe FAQs
Can you make a Dutch baby pancake without a cast iron skillet?
Yes, you can. You can make a Dutch baby in any type of oven-safe 10-inch skillet. You can also use a 10-inch round cake pan, or a 9-inch square cake pan.
If you decide to use a smaller pan than is called for, you will end up with a thicker, more eggy German pancake. You can also use a slightly larger pan, but try not to deviate too far from the 10-inch pan that I used here.
Can I double the recipe?
To make enough German pancake for a crowd, double the recipe and cook it in a 9×13-inch baking pan. You can also just make it in two skillets.
Why is it called a Dutch Baby?
At one point a restaurant in Seattle was making these Deutsch (German) pancakes in single-serving, miniature versions. It’s thought that the name Dutch Baby was simply a mispronunciation or Americanization of the word for German.
More Sweet Breakfasts to Make
French Crepes Recipe
Cranberry Orange Scones
Pumpkin Cinnamon Rolls Recipe
Best French Toast Casserole
You might also like to try my Cottage Cheese Pancakes! They’re a protein packed breakfast option that everyone loves.
German Pancake (aka Dutch Baby) is a delicious and impressive dish to make for any special morning! Save this recipe for your next brunch party, or make it this weekend for your family.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
German Pancake (Dutch Baby Pancake)
Ingredients
- ½ cup (120 ml) whole milk at room temperature
- 3 large eggs at room temperature
- ½ cup (60 g) all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons (28 g) unsalted butter
Instructions
- Preheat the oven to 425°F (220°C), or 200°C if using a fan oven. And place a 10 inch oven proof skillet in the oven as it preheats.
- To make the batter, in a jug of a blender, combine milk with eggs, flour, lemon zest, vanilla extract, nutmeg, and salt. Blend for 20 seconds, stop and scrape the sides of the jug with a spatula, then blend again for 10 more seconds.
- Remove the skillet from the oven (using mitts), and place on a trivet. Add the butter to the hot skillet, and let it melt.
- Using a pastry brush, brush the butter on the sides of the skillet too.
- Pour the pancake batter in the center of the hot skillet, then return to the oven.
- Bake for 18-20 minutes or until puffed and golden brown.
- Remove from the oven, garnish with fresh fruit, fruit compote, or/and fresh whipped cream, a drizzle of honey or maple syrup, a sprinkle of powdered sugar.
Notes:
- Don’t open the oven! Once you put the pancake in there, close the door and walk away until it’s done. Opening the oven will cause the pancake to deflate, and you don’t want that!
- It will fall as it cools. This is perfectly normal, and nothing to worry about. Once the Dutch baby deflates a bit, it’s the perfect time to add toppings.
- To tell if the German Pancake is ready, look for it to be puffed up high and golden brown. The edges of the pancake will be crisp while the bottom is custardy. The longer you leave it in the oven, the browner and crisper it will get. Choose a shorter cooking time if you prefer the pancake to be softer and eggier.
- If you don’t have a blender, you can use a bowl, a whisk, and some old-fashioned elbow grease to mix the batter instead. I like using the blender just because it’s super quick.
- Enjoy your pancake as soon as possible after removing it from the oven. Leftovers can be stored for up to 3 days, but try to avoid them!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Peter says
Easy, quick, very light, and tasty. We had ours with 1 sliced 1 peach and 3 strawberries. The whipped cream and the maple syrup is a great touch. yummie!
Diana says
I’m so pleased to hear that you enjoyed the recipe! Thanks for sharing your experience and your tasty topping ideas!