Dutch Baby is a hybrid of a pancake, a popover, and a crepe baked in the oven until puffy. Sometimes called a German Pancake, the batter includes milk, flour, eggs, sugar and butter for an easy breakfast!
We make this Dutch Baby recipe for breakfast multiple times a month, topped with berries, powdered sugar and syrup. Also known as the German pancake, our family calls it "Bumpy Cake," passed on from my sister's tradition. I prefer to make this in my cast iron skillet, but you can use a 9x13 baking pan or large casserole dish just as well. Either way, this is one of the best and easiest breakfast recipes out there!
After researching the historical reference, I found the original recipe developed from German origins, however, my family typically calls it Dutch baby or bumpy cake. Whether you call this Dutch baby, German pancake, bumpy cake, Bismarck, or Dutch puff, it is all the same.
Ingredients for Dutch Baby
(full printable recipe at end of this post)
We like to focus on recipes with simple and accessible ingredients from the grocery store or already in your pantry. Below are the ingredients to make German pancake in a cast iron skillet.
- Flour (2 cups)
- Milk (2 cups)
- Eggs (6 large)
- Butter (2 tablespoons)
- Sugar (2 tablespoons)
- Vanilla (2 teaspoons)
- Salt (1 teaspoon)
- Toppings (syrup, powdered sugar, berries)
You can get creative with the toppings. We typically serve this for breakfast so keep with fresh berries, syrup and powdered sugar with a side of bacon. However, there are savory Dutch baby recipes out there I'd love to try for dinner!
How to Make a Dutch Baby
Scroll to the recipe card at the bottom of this post for the step-by-step recipe and video on how to make this Dutch baby recipe. The general steps are as follows:
- Place pan in oven while preheating to 425°F.
- Blend all ingredients, minus the butter.
- Once oven is preheated, remove hot pan and coat with melted butter.
- Pour batter into pan.
- Bake 25 minutes.
- Turn off oven and let set in oven for 5 more minutes.
- Remove from oven, serve with toppings.
During the countless times I've made this recipe over the years, I tested different methods and measurements to ensure a puffy rise. Here are a few of my best tips to give your Dutch Baby the best puff.
- Heat pan in the oven while oven is preheating. Pouring the batter into a hot pan ensures a nice puffy rise!
- Use room temperature eggs. Eggs can rest for 5 minutes in a bowl of hot water to quickly get to room temp.
- Warm the milk. Heat the milk in a microwave for 30 to 45 seconds.
- Keep the oven door closed. Do not open the oven door during baking!
- Let the Dutch baby stay in the oven for 5 minutes after you turn off the heat.
I also like to have a crispy crust on my German pancake, so I let the melted butter stay in the hot pan for a few seconds to brown before pouring in the batter.
No! You do not have to use a cast iron skillet! You can also bake this German pancake in a 9x13 baking dish or any large casserole pan. Metal pans may puff the pancake more than Pyrex or ceramic dishes, but I can tell you I used to use my Pyrex dish for this recipe very often. You can see in my photo above that it puffs up just fine!
Or, maybe you want to try baking them in individual ramekins!
How to Eat German Pancake
As far as toppings, you can use your favorite pancake toppings like butter, powdered sugar, fresh fruit, maple syrup, jellies and jams. As a breakfast side, we love eating these next to bacon or sausage links.
Whether you make the pancake in a cast iron skillet or a 9x13 casserole dish, you slice into individual pieces for serving. In a cast iron, we slice into wedges. If baking in a casserole dish, we slice into squares.
Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
Dutch Baby aka German Pancake
- 2 cups flour
- 2 cups warm milk
- 6 large eggs , at room temperature
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 tablespoons unsalted butter , melted
- toppings (syrup, powdered sugar, berries, etc.)
- Preheat oven to 425°F. Place 12-inch cast iron skillet (or 9x13 baking dish) in oven while preheating.
- Mix all ingredients, except the butter, in a blender for 30 seconds; set aside.
- Once oven is preheated, remove hot pan from oven. Pour in melted butter and swirl pan to coat bottom and sides.
- Pour batter into the pan. Bake for 25 minutes (do not open the oven yet!). Turn off oven and let rest 5 more minutes before opening oven door. Remove and slice to serve.
- Serve hot with toppings such as powdered sugar, syrup, fresh berries, etc.
- Nutritional values are an estimate only based on only a pancake slice without toppings.
- To bring eggs to room temperature quickly, let set in a bowl of hot water for 5 minutes.
- Warm milk in microwave for 30 to 45 seconds.
- Make sure to not open the oven door until done!
- If you do not own a blender, you can blend ingredients with a whisk.