This Dutch baby (also known as a German pancake) is the best I’ve ever had! It has a light custard base, fluffy sides and edges, and a rich buttery flavor.
Dutch Baby Recipe
My toddler, is arguably the most enthusiastic breakfast eater I know. Most mornings, he wakes up bright-eyed between 5:30 and 6:00 am, dashes into my room, and eagerly asks for “a big breakfast.” His definition of this “big breakfast” includes: eggs (either scrambled or over medium), bacon, some type of fruit (often clementines), toast, and a choice between waffles, pancakes, crepes, or a German pancake.
While I don’t indulge him with his dream breakfast daily, we do enjoy such a feast several times a week, leaving him absolutely elated.
Recently, I’ve been refining a Dutch baby recipe. After several tries, I’m thrilled to present it to you today. My boys can’t get enough of it, and I hope you find it as delectable as we do!
Ingredients In Dutch Baby
- Flour: Provides structure and substance.
- Whole milk: Adds moisture and creates a rich texture. Whole milk is key to success.
- Eggs and egg yolk: Bind ingredients, offer structure, and enhance flavor and color.
- Salt, sugar, vanilla extract, and cinnamon: Enhance and balance flavor, with sugar also helping in caramelization.
- Unsalted butter: Adds richness, prevents sticking, and gives a crispy edge.
- Fresh berries (optional): Offer a sweet and tart contrast.
- Buttermilk syrup ingredients: Create a rich and flavorful syrup, with baking soda giving it a frothy texture.
Each ingredient adds to the dish’s flavor, texture, and appearance, making this Dutch baby delicious.
Quick Tip
Blend the batter. This method is the easiest for making the batter and helps with pouring it into the hot pan. Blending ensures the batter is lump-free and all ingredients are well combined.
How Do You Eat Dutch Baby Pancakes?
- Some people roll up Dutch pancakes (topping and all) before they cut the roll into pieces and eat it, or they eat it by hand like a burrito.
- We like cutting the pancake into large pieces and serving it on a plate with a fork and knife. Either way works. 🙂
- Our favorite way to top Dutch pancakes is with fresh berries, a light sprinkle of powdered sugar, and buttermilk syrup.
- How about this fruit-filled Dutch baby? Arrange fruits like blueberries, raspberries, or sliced peaches over the bottom of the skillet and then pour the batter over top (scattering fruit on top of the batter will keep it from rising as impressively).
- Make a savory Dutch baby by topping with some diced ham and cheese, sautéed mushrooms and onions, crispy bacon bits, and fresh herbs. Perfect for a hearty breakfast, brunch, or light dinner.
Some other ways to enjoy Dutch pancakes:
- fresh lemon juice and powdered sugar (my husband’s family always served it with a lemon butter syrup)
- maple syrup and fresh berries
- a scoop of fresh whipped cream and berries (How to make whipped cream tutorial here).
- sliced bananas and a caramel sauce or dulce de leche
- vanilla sauce and fresh berries
- a sprinkle of cinnamon sugar and whipped cream
- a spoonful of lemon curd and fresh blueberries
- a dollop of Nutella, peanut butter, or almond butter
Storage
Dutch babies rise due to the eggs in the recipe causing expansion during baking. They fall afterward because the steam that initially puffs them up dissipates once they’re removed from the oven.
How To Make A Dutch Baby In A Cast Iron Skillet
The skillet you use doesn’t have to be cast iron; you can use any oven-safe pan (or baking dish) that is approximately 9 by 12 inches. You can even make a dutch baby in a pie pan!
To halve the recipe to the following quantities (for baking in a smaller pan):
- 1/2 cup white flour
- 1/2 cup + 3 tablespoons whole milk
- 1 large egg and 2 large egg yolks
- 1/4 teaspoon salt
- 1 and 1/2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 3 tablespoons butter
Follow the same recipe instructions below using the cast iron skillet or pie pan instead of 9×13 pan. Bake for 13-17 minutes (ours takes 15 minutes).
Dutch baby: quick tips on how to make them better!
- Blend the batter: not only is this the easiest way to make the batter, it also makes it easier to pour into the hot pan. Blending the batter will ensure there are no lumps of flour and all the ingredients are well combined.
- When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys which contributes to a better overall texture.
- Use a light-colored metal pan: This 9 x 13 pan is my favorite for Dutch babies. Pancakes made in a dark pan will get overly dark.
- Use a hot skillet or hot pan: This will help the pancake puff and you’ll get those beautiful caramelized edges.
- Bake in the bottom 1/3 of your oven: I’ve seen the best results from baking lower in the oven.
More Breakfast Recipes:
- Bread Pudding Recipe with a caramel sauce
- Blueberry Syrup another great topping for a dutch baby!
- One Pan Breakfast Potatoes and Bacon
- Chocolate Muffins bakery style
- Egg Skillet with potatoes & peppers
Dutch Baby (German Pancakes)
Ingredients
- 1 cup white all-purpose flour
- 1 and 1/3 cups whole milk
- 3 large eggs
- 1 large egg yolk
- 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
- 1 teaspoon pure vanilla extract
- 3 tablespoons white sugar, optional
- 1/4 teaspoon ground cinnamon, optional
- 6 tablespoons unsalted butter
- Optional: fresh berries for serving
Buttermilk syrup (optional)
- 1/4 cup dark brown sugar, loosely measured/not packed (can use light brown sugar)
- 3/4 cup white, granulated sugar
- 1/2 cup (8 tablespoons) butter
- 1/8 teaspoon fine sea salt
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- PREP: Preheat the oven to 425 degrees F. Spray a 9x13 pan and generously on the bottom and sides with cooking spray. Cut 6 tablespoons of cold (straight from the fridge) butter into 1 tablespoon pieces. Place the pieces in the prepared pan.
- COMBINE: In a high-powered blender, combine 1 cup flour, 1 and 1/3 cups whole milk, 3 large eggs, 1 egg yolk, 1/2 teaspoon salt (reduce if using table salt or if sensitive to salt), 1 teaspoon vanilla, 3 tablespoons of white sugar, and (if desired) 1/4 teaspoon ground cinnamon. Before blending mixture, place the prepared pan (with butter in it) in the fully preheated oven.
- BLEND: Blend the batter until smooth. Check the pan in the oven; the butter should be mostly melted. Pull out the pan and swirl it around to coat all the bottom of the pan with butter. Return to the oven (if needed) until 100% melted. As soon as the butter is completely melted, immediately pour the batter from the blender into the pan. As you pour, pour in a figure-8 pattern.
- BAKE: Place the pan in the oven and bake for 18-23 minutes or until puffed, lightly browned at edges and peaks, and no longer glossy. (This is right at 20 minutes for me) Remove from the oven.
- SERVE: Immediately sprinkle on powdered sugar and cut into slices to serve. Serve with fresh berries and buttermilk syrup, if desired. Other serving options are described in the post. Dutch baby is enjoyed right after being made -- it doesn't store well.
- BUTTERMILK SYRUP (optional): In a medium-sized pot (bigger than you think, as the syrup doubles or triples in volume!), add in the loosely measured 1/4 cup of dark or light brown sugar, 3/4 cup white sugar, 1/2 cup butter, 1/8 teaspoon salt, and 1/2 cup buttermilk. Heat over medium heat and stir occasionally until butter is melted, sugar is dissolved and syrup is smooth. Reduce the heat to low and simmer for 6-8 minutes. Remove from heat and immediately stir in 1/2 teaspoon baking soda. Whisk quickly to dissolve and evenly disperse the soda. The volume of the syrup will greatly increase. Stir in vanilla extract. Serve warm over pancakes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I enjoyed your recipe but you have placed sooooo many ads that it’s now become unbearable to read your posts. I understand that you want to monetize your content but this is simply too much. My eyes and head hurts from the over saturation of ads. Wow.
Hey Simone, I’m thrilled you enjoyed this dutch baby. I’m so sorry you didn’t have a great experience navigating my website. I’m always trying to make improvements and appreciate your feedback!
Dutch babies keep quite well in the refrigerator for 2 days. They’re great piping hot right out of the oven as well as a cold brunch dish. And the best part is that they can be savory or sweet
That’s great to hear! I’m so glad you enjoyed! Thanks so much! 🙂
Hi Chelsea! I shared your breakfast casseroles in my newest Parade post.
I was a pastry chef and worked in French bakeries for 18 years and was very impressed with this formula, you can achieve a very custard like base by getting the eggs and milk up to room temperature and barely pulsing the food processor as to not incorporate air, just getting ingredients to come together, you probably will get an even better turnout if you overnight the batter but there has been no need for that. Perfect every time. Thanks for sharing this one.
Thank you so much for the comment Justin and thank you for sharing your tips 🙂 What a cool profession!! I’m jealous 🙂
So yummy and beautiful! We all absolutely loved this for breakfast!
Can Dutch Baby pancake batter be made the night before then refrigerated in an airtight container until the next day? If so does batter need to be brought to room temp before pouring in buttered baking dish & putting in hot oven?
Made these for my kids and husband!! It was a hit! Also made the syrup and my youngest loved it and keeps asking me to make more! Does the syrup need to be refrigerated if there is leftovers?
I’m so happy to hear this! Thanks Dani! 🙂 We keep the syrup in the fridge!
The best Dutch Baby recipe by far! I made half the recipe in my iron skillet and it was perfect for the two of us. I topped it with slices bananas, blueberries and chopped pecans. It is a lot less work than making pancakes.
You’re the best Sharon! Thanks so much! So glad you’ve enjoyed this recipe! 🙂