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This easy Dutch baby pancake recipe is the best breakfast or brunch ever! Made with simple pantry staples and fresh berries, this puffy 5 ingredient pancake is light, custardy, and ready in under 30 minutes.
Recipe Summary
- 🔪 Prep Time: 5 minutes
- 👨🍳 Cook Time: 18 minutes
- ⏱️ Total Time: 23 minutes
- 🍽️ Servings: 4 people
- 🏷️ Calories: ~215 calories
- 🍳 Cook Method: Oven baked
- ✨ Flavor Profile: A light, custardy pancake with a buttery golden crust, topped with fresh, tart berries and sweet maple syrup
- 🧩 Difficulty: Very easy (Fail-proof and perfect for a lazy weekend brunch)
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Best Dutch Baby Recipe
A Dutch baby pancake is an eggy and fluffy popover pancake made in a cast iron skillet. While it is inspired by the large pancakes found in Europe, this is actually an American recipe. It is made with a simple batter and is great any time of the day: breakfast, brunch, lunch, or as a dessert. This recipe has the perfect ratio of the key ingredients: 1 cup all-purpose flour and 1 cup full milk.
I have made this so many times, and I can say it is completely tried and tested. My son and I just love this recipe because it is so satisfying and fun to watch grow in the oven. It is incredibly easy to make, as the blender or hand mixer does all the heavy lifting for you in just 20 seconds. This specific recipe is more of a sweet treat, but if you want a savory version, check out my Savory Dutch Baby. I can guarantee that the end result is fail-proof. The pancake does not deflate after it is out of the oven. The edges remain tall and puffed up while the inside is light and airy. The color is an inviting deep golden brown. This is the best Dutch baby recipe ever!
German Pancake vs Dutch Baby
If you are wondering about the difference, the truth is that they are essentially the same thing. Both are puffy, oven-baked pancakes made from an eggy batter.
- The Name: “Dutch” was actually a corruption of the word Deutsch, meaning German. Legend has it that a daughter of the owner at Manca’s Cafe in Seattle mispronounced the word in the early 1900s.
- The “Baby” Title: Because Manca’s Cafe served these as small, individual-sized pancakes, they added “baby” to the end of the name.
- The Texture: Both have that iconic custardy center and tall, crispy edges.
- The Pan: While both are often made in cast iron, “Dutch babies” are sometimes made as smaller, individual servings, whereas a “German Pancake” is usually one large family-style dish.
Ingredients You’ll Need
- All-purpose flour
- Whole milk
- Unsalted butter
- Powdered sugar
- Strawberries
- Maple syrup
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Why All-Purpose Flour Is Best
I always use all-purpose flour because it has the perfect protein balance to give the pancake structure without making it tough. Other flours just wouldn’t work. Bread flour has too much protein and makes the pancake chewy, while cake flour is too weak to hold that high, dramatic puff we want.
Pro Tip #2: Use Eggs At Room Temp
Make sure the eggs are at room temperature. This helps them incorporate into the batter much more smoothly. If the eggs are cold, they can clump the melted butter and prevent the pancake from reaching its full height.
Pro Tip #3: Why Whole Milk Matters
I use whole milk because the fat content creates that rich, custardy center. It provides the perfect weight to the batter so it stays soft and tender while the edges get crispy. I don’t recommend using low fat or skim milk as the results will be thin and lack that signature richness.
Pro Tip #4: Why I Choose Unsalted Butter
The best choice is unsalted butter because it allows you to control the saltiness of the batter perfectly. If you want to use salted butter instead, just skip the extra 1/2 teaspoon of salt in the recipe to keep the flavors balanced.
Pro Tip #5: Fresh Berries For Brightness
I love using fresh berries like strawberries, blueberries, raspberries, or a mix of all three. They add a burst of natural tartness that cuts through the rich, buttery pancake perfectly, but you can use whatever you like or have on hand.
How To Make Dutch Baby
Start by preheating your oven to 450°F (232°C). While that is heating up, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter.
You can use a blender, a hand mixer, or simply whisk by hand. If using a blender, it takes about 20 seconds to get the batter totally smooth and lump-free. Place your 10-inch cast iron skillet on the stove over high heat. Add the remaining 2 tablespoons of melted butter and heat it until it is foamy and sizzling.
Pro Tip: Make sure the butter is foamy but not browned. The heat from the skillet is what triggers the “steam lift,” so that pan needs to be hot the second the batter hits it.
Pour the batter into the hot skillet and immediately move it into the oven. Bake it until the pancake is a deep golden brown and has puffed up beautifully around the edges, which usually takes about 15 to 18 minutes.
Pro Tip: The best way to know when it is done is by the color and texture. It should be dark gold, feel dry to the touch on the edges and the bottom is slightly brown. If it looks pale or feels damp, give it another minute or two.
Carefully remove the hot skillet from the oven. You will notice the center might sink slightly, which is perfectly normal. Add your berries to the middle and give it a generous dust of powdered sugar. Slice your pancake into wedges and pour plenty of maple syrup over the top. Serve it immediately while it is hot and airy.
Frequently Asked Questions
While a cast iron skillet is the best choice for heat retention, you can use any oven-safe heavy frying pan or even a ceramic baking dish. The edges might not climb quite as high as they do in cast iron, but the flavor will still be delicious. Just make sure to preheat the dish in the oven before adding the butter and batter to ensure you still get a good puff.
You can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour. Keep in mind that the rise might be slightly less dramatic than traditional wheat flour, but it will still taste excellent.
Yes, you can let the batter rest in the fridge for up to 24 hours to allow the flour to hydrate fully for a tender texture. However, you must let the batter sit on the counter for 30 to 60 minutes to reach room temperature before baking. Pouring cold batter into a hot pan will stop it from rising properly.
There are usually three main reasons for a flat result. First, the skillet or the oven might not have been hot enough. Second, the batter might not have been blended thoroughly enough to create air bubbles. Third, using cold eggs or milk can prevent the “steam lift” required for that massive puff.
These are best enjoyed fresh to appreciate the airy texture. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a 350°F oven for about 5 to 7 minutes to restore the crispiness. Microwave reheating is not recommended as it will make the texture soggy.
This recipe is only 336 calories per person.
What To Serve With This Recipe
This pancake is best served as a breakfast or brunch. For a wholesome and healthy breakfast/brunch, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Preheat the oven to 450°F (232°C). In a large bowl or blender, combine the flour, eggs, milk, salt, and 2 tablespoons of melted butter until smooth and free of lumps. You can use a blender, hand mixer, or whisk by hand. If using a blender, it should take about 20 seconds.
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In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately place the skillet in the oven. Bake until the pancake is deep golden brown and puffed up around the edges, about 15-18 minutes.
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Remove the pancake from the oven, add the mixed berries to the center, and dust with powdered sugar. Slice into pieces and pour maple syrup over the top. Serve warm.
Serving: 4people, Calories: 336kcal, Carbohydrates: 30g, Protein: 12g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 223mg, Sodium: 387mg, Potassium: 225mg, Fiber: 1g, Sugar: 6g, Vitamin A: 721IU, Vitamin C: 11mg, Calcium: 114mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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