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. Requires just 5 minutes of prep. Cut into slices to feed your family an easy delicious breakfast!
We make this Dutch Baby recipe for breakfast multiple times a month, topped with berries, powdered sugar and syrup. Also known as German Pancakes, 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!
Ingredients for this Recipe
This skillet pancake recipe requires only a few pantry items you should already have on hand. Gather these ingredients:
- Flour (2 cups)
- Milk (2 cups)
- Eggs (6 large)
- Butter (2 tablespoons)
- Sugar (2 tablespoons)
- Vanilla (2 teaspoons)
- Salt (1 teaspoon)
You will also want toppings for serving. Our favorite toppings are syrup, powdered sugar and berries.
How to make a Dutch Baby pancake
- 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.
Click here for full recipe ingredients and instructions.
Tips to help the Rise
During the countless times I've made this recipe 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 rise.
- Heat pan in the oven while oven is preheating. Pouring the batter into a hot pan ensures a nice puffy rise!
- Use room temperature ingredients. Heat the milk in a microwave for 30 to 45 seconds if you forget to set it out ahead of time. Eggs can rest for 5 minutes in a bowl of hot water to quickly get to room temp.
- 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.
Do I have to use a cast iron skillet?
No! You do not have to use a cast iron skillet! You can also bake it 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 use my Pyrex dish for this recipe very often. You can see in my photo above that it puffs up just fine!
What to serve with Dutch Baby Pancakes
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.
Other favorite pancake recipes
Dutch Baby (German Pancake)
- 2 cups flour
- 2 cups milk , at room temperature
- 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. 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.
- Bring milk to room temperature 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.