This easy Dutch baby recipe (aka German Pancake) is mixed in the blender and can be served sweet or savory with your favorite toppings.
In This Post
As a kid, weekend breakfasts were my dad’s specialty with fried eggs, sausage links, and his perfectly delicious daddy’s potatoes. So the first time I had a Dutch baby wasn’t until I was an adult when a friend made one for a weekend brunch. The marvelously puffed pancake is a cross between crepes, custard, or pancakes but with dramatically high, crispy edges, crests and valleys, and a soft, custardy center that instantly won me over.
Besides being delicious, Dutch babies are a favorite to make for breakfast (or brinner!) because unlike my banana pancakes or these crispy waffles, they don’t require any babysitting or flipping. Keep your Dutch baby sweet with berries, a sifting of powdered sugar and maple syrup, or a bit of freshly squeezed citrus juice, or head to the savory side with the addition of chopped ham, mushrooms, or bacon with a sprinkling of cheese.
What’s in This Dutch Baby?
You only need a few basic ingredients to make a Dutch baby (and it’s very likely you already have them on-hand. Here’s what you need to make one:
- Unsalted butter
- Eggs, at room temperature
- Milk (whole, 2%, 1%, or skim are fine), at room temperature
- All-purpose flour
- Kosher salt
- Sugar (optional, but I like adding 2-3 tablespoons if I’m making a sweet one, versus savory)
Dutch Baby Variations
The best thing about this Dutch baby recipe (other than how ridiculously easy it is), is that it’s super versatile. You can add sweet or savory ingredients to the batter, or top it however you’d like.
Here are some ideas for ingredients you could fold into to your batter for extra flavor:
- Fresh herbs (such as thyme, chives, tarragon, or rosemary)
- Freshly ground black pepper
- Green onions
- Cooked bacon, ham, sausage, or chorizo
- Grated Parmesan, sharp cheddar, or Gruyere cheese
- Lemon or orange zest
- Cinnamon and nutmeg
How to Make a Dutch Baby German Pancake
When right out of the oven, the Dutch baby looks like a giant popover (and tastes like one too), but will deflate after it sits for a couple of minutes. Don’t worry, you didn’t mess up, it’s supposed to come back down to earth. The beauty of these babies lies in their imperfections.
Preheat a heavy bottom skillet in the oven, cast iron is perfect, and bring the heat. The key trick when making a Dutch baby is to preheat the baking dish in the hot oven, add the butter to melt, and THEN add the batter. Doing so gives the skillet a heated head start so the eggs will rise and puff quickly without overcooking. Place a 10-inch cast iron skillet, oven-safe skillet, or deep-sided pie dish in the oven and preheat to 425°F. It ultimately doesn’t matter so much what you bake it in because I’ve also made it in a 3-qt Corning Ware baking dish and it rose beautifully.
Batter up. While the oven preheats, add the eggs, milk, flour, salt, and sugar (if using) to a blender or food processor. Blend until combined, about 1 minute, scraping the sides and bottom to make sure there are no clumps and all of the flour has been distributed.
Let the baby rise. Once the skillet has preheated in the oven, use pot holders and remove the hot skillet from the oven. Add the butter, shaking the pan to swirl it around, being sure to get some around the sides. Once the butter has fully melted, pour the batter in. Return the skillet to the oven and bake the Dutch baby until golden brown and puffed up, about 15 minutes or so.
How to Make a Smaller or Bigger Dutch Baby
You can easily scale this recipe up or down, depending on how many you’re cooking for. Adjust the size of your baking vessel accordingly and plan to bake the Dutch baby a bit less or longer, depending on the size:
- Do half of the recipe if using an 8-inch skillet, pie dish, or 2-qt baking dish
- Do 1 ½ the recipe if using a 12-inch skillet or 4 qt baking dish
- Double the recipe if using a 5-qt baking dish
Why Do They Call it a Dutch Baby?
Contrary to its name, the Dutch baby is actually German in origin. It’s thought that the Dutch baby may have been derived from Pfannkuchen—German pancakes, but the Dutch baby as we now know it was made popular in the U.S. in the 1990s. As the story goes, the name “Dutch baby” came from a famous Seattle cafe called Manca’s. The owner’s daughter incorrectly pronounced Deutsch, (the German word for German) as Dutch. The “baby” came from the restaurant serving mini versions of the pancake. Big or small, Dutch or German, I’m just calling it freaking delicious.
What is the Difference Between a Dutch Baby and a German Pancake?
Dutch babies and German pancakes are essentially the same thing. Dutch babies are described as tasting like a cross between a crepe and a pancake. However, they are much lighter than pancakes, and their appearance, texture, and taste are actually very similar to a popover or Yorkshire pudding.
What Makes a Dutch Baby Rise?
Since Dutch baby pancakes don’t include any leaveners, you might be wondering, what makes a Dutch baby rise? There’s more than one answer. The big one is steam. The milk and eggs, coupled with a hot skillet and oven create and trap steam while baking. That trapped steam is largely what makes the Dutch baby puff up like a balloon.
Another important element for a well-risen Dutch baby is using room temperature ingredients. Working with a well-preheated skillet or baking vessel and a super hot oven from the start of baking is also important in helping give your Dutch baby its impressive volume. This is because that hot heat helps the steam form extra quickly.
How to Serve Your Dutch Baby
There are so many fun ways to serve up your Dutch baby. Whether you’re feeling savory or sweet, here’s some inspiration:
- Top with freshly whipped cream (or coconut cream) and berries
- Sprinkle with powdered sugar, lemon or orange zest, and a squeeze of juice
- Serve with butter and maple syrup
- Spread with jam or preserves
- Top with caramelized apples
- Sprinkle with a mixture of cinnamon sugar
- Smear with Nutella and add banana slices or strawberries
- Top with grated chocolate, toasted coconut and roasted pecans
- Add fresh Parmesan, ham or prosciutto, and sliced green onions or chives
- Top with halved cherry tomatoes, freshly grated parmesan, fresh basil, arugula (once it has cooled, otherwise it will wilt), and a drizzle of balsamic glaze or aged balsamic
- Add a runny egg on top
- Top with smoked salmon, capers, thinly sliced red onion, and crème fraîche
3 Big Tips for Making the Best Dutch Baby
- Use room temperature ingredients for that desired puff.
- Properly preheat your skillet in the oven. High heat and a piping hot baking vessel are key to getting the puffiest pancake.
- If desired, let the batter rest for 10 minutes to give the gluten time to relax and redevelop, which will help trap the steam quicker when baking.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make THE BEST Dutch Baby (German Pancake)
Ingredients
- 3 tablespoons unsalted butter
- 4 large eggs , at room temperature
- 1 cup milk (whole, 2%, 1%, or skim are fine) , at room temperature
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1-2 tablespoons sugar , (use just 1 tablespoon or feel free to omit if you're making a savory Dutch baby)
Instructions
- Place a 10-inch cast iron skillet, oven-safe skillet, or pie dish (you could also use a 3-qt baking dish) in the oven and preheat to 425°F.
- While the oven and skillet are preheating, add the eggs, milk, flour, salt, and sugar (if using) to a blender or food processor. Blend for 1 minute, scraping the sides and bottom to make sure there are no clumps and all of the flour has been distributed. Let your batter rest for about 10 minutes or while the skillet heats.
- Once the skillet has preheated, use potholders and carefully remove the skillet from the oven. Add the butter, shaking the pan to swirl it around, being sure to get some around the sides. As soon as the butter has completely melted, pour the batter in.
- Return the skillet to the oven and bake the Dutch baby until golden and puffed up, about 15 minutes or so (I like mine more custardy in the center, so I usually pull it after 15 minutes, but feel free to bake yours a bit longer if you prefer). Just check it after 15.
- To serve, add desired sweet or savory toppings and cut into slices.
Nutrition
More Breakfast Recipe Ideas
- Bacon Broccoli and Potato Frittata
- Coconut Baked French Toast With Oatmeal Crumble
- Asparagus and Mushroom Frittata with Goat Cheese
- Easy Quiche Lorraine
- Sweet and Savory Crepes
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Mo
Hello!
I’ve had a family Dutch baby recipe that I have been using for years and have modified many times by adding things like: vanilla, etc.
But I was still craving a Dutch baby that had more of a richness, thickness and flavor.
I tried your recipe this morning and it was dynamite. I added a little bit of vanilla, but probably should’ve added a little bit more. I know next time when I make it. I also could’ve added a little bit more salt and sugar to the batter. I was more on the conservative side making it for my first time.
I’ve also tried two other people’s recipes and it just didn’t “pan” out. Pun intended.
Thank you so much for sharing this recipe because this will be always be my go to for making a Dutch baby for myself and my parents. My dad could not get enough of it this morning.
This recipe is outstanding and I highly recommend it to anyone who is searching for a Dutch baby recipe and comes across this one.
P. S. My recipe in the family and others called for two eggs. I love your four eggs recipe for that thickness and more custardy texture.
Mo
Hayley
Hi there, Mo! Thank you so much for taking the time to try this and share your feedback. We’re so happy you enjoyed this! And yes, we like a thick, custardy Dutch baby! :)
Mo
Hi Hayley!
When I saw four eggs, I thought… “Wow!!???! That’s twice as much that I normally use.”
But what a difference, in such a phenomenal way!!!
I thought four eggs might be way too much, boy was I wrong. There is the thickness and custard like style of Dutch baby I’ve been looking for… For years.
Curious if you’ve tried any modifications to your current posted recipe?
I’ve seen other recipes where they actually add maple syrup to the batter and bake it in. Not sure I want to go that route yet. Lol.
Hayley
I know! It’s true, most of them call for half the amount, but we just found when developing this recipe fewer eggs just yielded a Dutch baby that was thinner than we liked. They do make such a difference! We haven’t tried any other variations on this, but we think you could most likely sub maple syrup for the sugar in the batter. It’s such a small amount, I’d be surprised if it caused any issue. You could also add a bit of nutmeg or cinnamon as well, if you wanted. :)
Mo
Hi Haley,
I got your response to my last post in my email regarding modifications. I cannot see it on your site unless you approve my post. I’m guessing as to why I can’t see it.
Anyway, I wanted post I will try your suggestion of adding cinnamon into your posted Dutch baby batter and see how that turns out. Thanks for the suggestion.
Mo
Tessa P. Avila
One of the best parts of this recipe is how easy it is to make and how delicious it is after you do it! I just made it for us today and topped it with fresh raspberries. It looks just about like the picture. Now I need to make a savory Dutch Baby. Halloween Costume jackets & Coats
Hayley
We’re glad you enjoyed it, Tessa! And yes, definitely try a savory version!
Claudette
Hi Heidi,
If I want to make a 9 x 13 german dutch baby, would I do 1 1/2 of above recipe? Thanks.
Hayley
Hi Claudette! Yes, we think doing 1 1/2 x the recipe should be a good amount for a 9×13-inch dish. Please let us know how it turns out! :)
Edith
One of the best parts of this recipe is how easy it is to make and how delicious it is after you do it! I just made it for us today and topped it with fresh raspberries. It looks just about like the picture. Now I need to make a savory Dutch Baby.
I’m glad you enjoyed Edith!
Jessica Pate
Have you tried to make this as chocolate? Or any other flavor? If so, how did you go about doing so?
Robin
Hi,
I’ve made this multiple times and I LOVE it.
– I’ve used gluten free flour and almond milk as substitutes as well and it has worked.
-I’ve used less butter and gotten away with it as well.
Thanks for this recipe!
Sarka
Now that looks like a real Sunday breakfast :-)
ksantoro
This sounds like the Dream Cake that our hostess made at a bed and breakfast in Ottawa. It was wonderful with a little powdered sugar and blueberries sprinkle over it.
marla
Back for more…
Cindy
I made these this morning, and while they tasted good, they didn’t look anything like the photo. They were just flat (after sinking as they were supposed to) and not cake-like at all.
Hi Cindy, the size of cooking vessel will determine how high your dutch baby rises. I used a 1 1/2 quart Corning Ware baking dish for this photo but have used 9 X 12 baking dishes which flattens them out. Make sure the pan and butter is really hot so it climbs the sides of the dish. Good luck.
Amy
These look delicious. I add sugar, vanilla and sprinkle with brown sugar. :)
Willa Lane
DEAR. Thank you! It was the first thing I ever learned to make on my own. Those look delicious!
Becky at Vintage Mixer
Your dutch baby looks amazing Heidi! And I love all of the tips you gave. I’ll have to give this recipe a shot soon!
Fuji Mama
Now I’m craving Dutch Baby so bad it’s not even funny!!
Jay
Ohh…I feel like reaching out n have a taste now..:P
first time here…amazing space you have..
fantastic recipe collection ..
Am your happy subscriber now..:)
do stop by mine sometime..
Tasty Appetite
Maureen
I see photos of these and think, “I have to make one of these soon,” and then I never do. It looks fantastic!
Amy Robison
I randomly thought of you today and thought I’d check out your food blog. This looks so tasty. I’m making it tonight for dinner. I love breakfast foods for dinner. They taste better at night for some reason. Anyway I hope you’re doing well, and I look forward to trying more delicious recipes you post, assuming you don’t let me down with this one. :)
Holly
Looks divine… beautiful photos! I know what we’ll be having for breakfast this weekend…
Maybe I can make them for you sometime :) XOXO
Robin
Do you know of a good gluten free flour mix for this recipe?
I’d love to try a Dutch Baby. Looks amazing!
As a matter of fact, Panamint Handmade posted her gluten-free version to me on Twitter http://panaminthandmade.squarespace.com/blog/2011/5/2/apple-dutch-baby.html
She uses millet flour and arrowroot flour. Glad I had an answer for you.
Robin
Yay!!! Thank you! Thank you! :)
Heidi @ Food Doodles
Those look delicious! I love dutch babies. I’ve tried an apple version and a savory version but I haven’t tried one with orange wedges to squeeze over the pancake like your first picture, that looks so yummy :D This posts reminds me to make one again soon, they’re always a hit with the whole family! I loved all your tips, thank you!
Thank you for commenting. And of course, great name :)
Marla
I have never had a Dutch Baby, but now I certainly know I need to!
Marissa
I’m a pancake breakfast girl, but only on occasion, I’ve never heard of a “dutch baby” before. The photos are tugging at my taste-buds making me salivate.
Sasha @ The Procrastobaker
Ace post! ive never had a duch baby, but i know whole-heartedly i would love it :) such pretty photos and a lovely writing style indeed
Thanks Sasha, you should definitely give them a try.
kelley
Mmmmm, I love dutch babies. It was the first thing I ever learned to make on my own. Your pictures are nothing short of amazing. Seriously.
Ah, thanks Kelley. How old were you when you first cooked them? My first baked good was Snickerdoodles when I was in 4-H wayyyy back in the day. And no, I did not grow up on a farm.
Annalise
It’s been a while since I made a dutch baby, I think it’s time to remedy that. Your photos have my mouth watering!
Coming from a fellow shutterbug, thanks for the compliment!
Emily
Holy cow, these look amazing!
Kaitlin
My family was a pancake family, but I’ve never had a dutch baby before. It looks so tasty!
Bev Weidner
I have GOT to figure out a way to crawl into this post and eat my way out.
DEAR. LORD.
Start eating Bev!