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How to Make a Dutch Baby Pancake

Heidi Larsenby Updated: Mar 19, 2025

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This easy Dutch baby recipe uses just 5 basic ingredients and the batter is mixed in the blender. Serve yours sweet or savory with your favorite toppings.

A Dutch baby topped with berries being drizzled with syrup

What’s a Dutch Baby Pancake?

This marvelously puffed pancake is a cross between crepes, custard, and 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 traditional pancakes, they don’t require any babysitting or flipping.

Keep your Dutch baby sweet with berries, a sifting of powdered sugar, and maple syrup, or head to the savory side with the addition of chopped ham, mushrooms, or bacon with a sprinkling of cheese. 

Why You’ll Love This Recipe

  • This is a super simple Dutch baby recipe that calls for just 5 basic ingredients (plus a little sugar, if making a sweet version).
  • The batter is a dump-and-mix number that’s prepared in a blender or food processor for ease.
  • You don’t have to stand over a skillet flipping pancake after pancake. Instead, the batter bakes in about 15 minutes.
  • The center remains custardy and dense, while the edges puff up and become slightly crisp.
The ingredients needed to make a Dutch baby pancake

What’s in This Recipe?

  • Unsalted butter — The pan is buttered generously, both to prevent the batter from sticking to it, but also for lots of flavor.
  • Eggs — This recipe uses 4 eggs rather than the usual 2 to 3. The eggs are what makes the batter soar sky-high in the oven and then collapse to create that custardy goodness.
  • Milk — Whole, 2%, 1%, or skim milk are all fine. Just make sure it’s at room temperature or else the batter won’t rise properly.
  • All-purpose flour — Just 1 cup of flour is all you need to achieve the perfectly soft and chewy texture.
  • Kosher salt — Enhances the custard flavor.
  • Sugar — Is optional, but I like adding 2-3 tablespoons if I’m making a sweet one.
Berries and powdered sugar

Flavor Variations to Try

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
Dutch Baby batter in blender

How to Make a Dutch Baby Pancake

  1. Feeling hot, hot, hot. 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.
  2. 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.  
  3. Give it a rest. 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.
Unbaked Dutch baby pancake batter going into the oven
A Dutch baby pancake being taken out of the oven
  1. Butter it up. Remove the hot skillet from the oven and swirl the butter around to coat the pan (it’s a good amount of butter, but that’s what you need!).
  2. Let that baby rise. Pour the batter into the buttered skillet, then bake the Dutch baby until golden brown and puffed up.

Heidi’s Tip: 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.

A plain Dutch baby after it's deflated

Scaling This Recipe Up or Down

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

Recipe FAQs

What type of pan or skillet should I use?

Use a 10-inch cast iron skillet, oven-safe skillet, or deep-sided pie dish. 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.

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.

Is there a difference between a Dutch baby and a German pancake?

Dutch babies and German pancakes are essentially the same thing. Use the two terms interchangeably!

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. 

A Dutch baby dusted with powdered sugar and topped with fresh berries

Topping Ideas

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 or chocolate sauce 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 poached egg on top
  • Top with smoked salmon, capers, thinly sliced red onion, and crème fraîche
A slice being removed from a large Dutch baby pancake

What to Serve with This to Make a Meal

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.



Dutch Baby with Syrup and Berries foodiecrush.com
5 from 14 votes

Dutch Baby Pancake Recipe

This is truly the BEST EVER Dutch baby pancake recipe. The secret? The batter uses 4 eggs instead of 2 to create a custardy center.
Print
Course Breakfast
Cuisine German
Keyword Dutch Baby
Prep Time 5 minutes
Cook Time 15 minutes
Rest Time (Optional) 10 minutes
Total Time 30 minutes
Servings 4
Calories 339kcal

Ingredients 

  • 3 tablespoons unsalted butter
  • 4 large eggs , at room temperature
  • 1 cup milk , at room temperature (whole, 2%, 1%, or skim are fine)
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1-2 tablespoons granulated 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.

Notes

See blog post for topping ideas and ways to customize the batter. 

Nutrition

Serving: 1piece | Calories: 339kcal | Carbohydrates: 30g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 382mg | Potassium: 187mg | Fiber: 1g | Sugar: 6g | Vitamin A: 791IU | Calcium: 107mg | Iron: 2mg

More Easy Pancake Recipes

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Comments

    5 from 14 votes (11 ratings without comment)

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    Recipe Rating




  1. Mo

    5 stars
    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

    Reply

    • 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! :)

      Reply

      • 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.

        Reply

        • 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. :)

          Reply

      • Mo

        5 stars
        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

        Reply

    • 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! :)

      Reply

  4. Edith

    5 stars
    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.

    Reply

  6. 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!

    Reply

  8. 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.

    Reply

  10. 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.

    Reply

    • Heidi Larsenheidi

      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.

      Reply

  17. 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. :)

    Reply

  20. 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!

    Reply

  22. 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.

    Reply

    • Heidi Larsenheidi

      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.

      Reply

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