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.
What should the texture be like? Firm? Gooey? I followed the recipe, but after 24 minutes I still had glossy spots/pools of butter on top. The edges and peaks were brown.
The texture was somewhat gooey. I’ve not have German pancakes before, so I was not sure what the texture should be.
It should be firm around the edges and quite gooey/custardy in the centers 🙂 Sounds like it was perfect!
I made this for Mother’s Day last weekend and we loved it! My husband actually asked me to make more right then and there, but we decided to wait a week to enjoy it again, build up the anticipation you know 😉 QUESTION: : how come it’s okay to use a dark cast-iron skillet but not a dark colored 9×13 pan?? I would like to make the full recipe but only have a dark pan. This morning, I’m going to pour into a glass pie dish and a light colored cake pan so that we have more than we did last week, but I’d love to see it all in one pan.
Hi Chelsea! There are only 2 of us; can i cut this recipe in half?
I started at 18 minutes and kept adding time. I took it out at 24 minutes and the bottom was burned but it was still not done. What did I do wrong?
Hey Nancy, did you make any changes to the recipe? What size pan did you bake it in? And is your oven correctly calibrated?
Does the nutritional fact sheet just account for the pancake? Not the syrup?
Yes, just the pancake
Doies the nutritional fact just account for the pancake? Not the syrup?
We LOVE making German pancakes! So easy to throw together with minimal work! Perfect!
Made this last weekend when my family was visiting and everyone loved it!!
Yay!! So thrilled to hear that 🙂 Thanks Heather!
Turned out great, I cooked it in a bundt pan which gave it a fun look! This dish earned a spot in the recipe box to get handed to the the next generation! Thanks for posting!
That is so fun! I love that idea! Thanks Mike! 🙂
Wow! Not only delicious but a beautiful dish as well!
I made this on Mother’s Day and our family loved it! It’s quick and easy (which is wonderful for this chica for whom recipes usually take double the amount of time), AND it’s delicious! Making it again this morning for Father’s Day 🙂
Do you recommend baking it in a glass pan? If so…what temp?