Easy Dutch Baby Pancake Recipe- Entertaining with Beth (2024)

One of my favorite breakfast recipes on a lazy weekend morning is this Dutch Baby Pancake Recipe. It’s so easy to make and chances are you probably have most of the ingredients already on hand. A Dutch baby is a puffy pancake baked up in sizzling butter in a cast-iron skillet. But you can also bake them in cake pans or a regular oven-safe skillet. Or for savory, individual portions try my Popovers Recipe!

This recipe is also great for visiting house guests because it bakes up quickly and guests are always impressed by it! Top with fresh lemon juice, powdered sugar, and a few fresh blueberries on top.

Suggested Menu Pairings

• Kick things off with my Christmas Morning Brunch Punch or my Healthy Breakfast Smoothies
• For a healthy bit of protein and fruit try my Puffy Egg Bake, or my Egg Souffle
• For a sweet finish try myBlueberry Lemon Scones or my Strawberry Lemon Muffins

Ingredients:

• Eggs You’ll need two eggs for this recipe
• Milk I think whole milk works a bit better. It gives the Dutch baby a bit more structure and prevents it from deflating quickly
• Flour Regular all-purpose flour is all you need
• Butter I use Land O’ Lakes salted butter for this recipe. I think you get the best flavor that way.
• Vanilla Extract I prefer to use vanilla extract over sugar in this recipe, because it gives sweetness and flavor.
• Salt to heighten the flavors
• Lemon is squeezed on the pancake after its baked
• Powdered Sugar sweetens the lemon juice and pairs beautifully with the blueberries
• Blueberries are wonderful served on top, but you could also use raspberries, blackberries or strawberries too.

How do you make Dutch baby pancakes?

• Dutch baby pancakes are easy to put together because they only take one bowl and a whisk! No blender needed!
• You’ll pre-heat the skillet in the oven, with the butter, and then once it’s sizzling, you’ll add the batter and close the oven door and watch as this pancake will rise over the skillet’s edge and puff up to great heights.
• But you need to work fast since they are best enjoyed straight out of the oven. So make sure everyone is seated before you present this pancake to the table since they will deflate the longer they sit.
• But even if they do deflate they still taste delicious!

Step#1: Whisk up the Pancake Batter

• To make the batter you will whisk up a simple mixture of flour, milk, eggs, sugar and vanilla extract. The melted butter will be waiting for you in a pre-heated skillet.
• I like to start by whisking the flour and with the milk first, this is the same technique I use for my Foolproof French Crepe Recipe and it helps to prevent any lumps!
• This also alleviates the need for using a blender! No need!

Step#2: Melt the Butter in the Cast-Iron Skillet

• Traditionally Dutch baby pancakes are made in cast-iron because the heat is so even and it keeps the butter sizzling while you add the batter in the next stage.
• I like to use a 9-inch red enamel cast-iron pan for this because it’s the perfect size for a high, puffy Dutch baby. The larger the skillet (10-inches+) the thinner the pancake will be and the less puffy it will be.
• The cast-iron also helps keep the pancake hot while it’s at the table which prevents it from cooling down too quickly, and deflating.

Can you make a Dutch baby pancake without a cast-iron skillet?

• Yes, you can also make a Dutch baby in a metal cake pan that is 9“. Just follow the same instructions as if it were a skillet.
• Or you can also use an oven-safe non-stick pan as well. Just be sure the handle is not plastic.
• Your Dutch baby will be more puffy if you use a smaller pan, 9-inches, as oppose to a larger 10-inch pan.

Step#3: Pouring in the Batter

• If it’s easier, you may opt to transfer the batter into a Pyrex pitcher to prevent any spills.
• Once your batter is made, you will carefully pour it into a hot skillet, sizzling with butter, and bake until cooked through and the pancake is puffed up.
• Once the batter is in, close the oven door and don’t open it until it’s done! Otherwise, the pancake will deflate.
• It’s best to wait until you can see it’s really puffed up and golden brown. This can take anywhere from 18-22 minutes.
• The more well done it is, the less eggy it will be, and the more pancake-like the texture will be. It will also hold its shape longer the longer you let it bake.

How to Know When Your Pancake is Done?

• Make sure the edges are really golden brown and crispy before removing the pancake from the oven.
• This will ensure that the center is cooked through and isn’t too eggy. Assuring doneness will also prevent it from deflating too quickly.
• The longer you let it bake 20-22 minutes the puffier and more stable the Dutch baby will be.

Step#4: Prepare the Garnishes

• While the pancake is in the oven, prepare your garnishes and set them on the table, that way you can dive in right away once it’s done!
• I like to offer fresh lemon wedges, powdered sugar, and fresh blueberries.
• Also be sure the coffee is poured, and everyone is seated at the table. Since this pancake waits for no-one. It needs to be enjoyed immediately right after it comes out of the oven.

Serving Ideas:

• I love to serve these pancakes with fresh lemon juice and powdered sugar. But you could also serve them with jam, fresh berries, and whipped cream too.
• You can omit the vanilla extract and instead add 1 teaspoon of freshly minced dill. And serve this as a savory Dutch baby with creme fraiche, smoked salmon and capers.

More Brunch Recipes!

• Apple Cider Pancakes
• Banana Pancakes with Bruleed Bananas
• Lemon Ricotta Pancakes
• Oat flour Pancakes with Bananas and Blueberries

Please let me know if you make this recipe

by leaving a rating and review below

Dutch Baby Pancake

Yield: 6 slices

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

One of my favorite breakfast treats on a lazy weekend morning is this Dutch Baby Pancake Recipe! And I bet you already have most of the ingredients already on-hand!

Ingredients

• 3 tbsp (45g) unsalted butter
• ½ cup (60 g) of flour
• ¼ tsp (1.75ml) salt
• 1 cup (240 ml) of milk
• 2 eggs
• 1 tsp (5 ml) vanilla
• 1 lemon
• 1 tbsp (7g) powdered sugar to garnish
• 1 pint fresh blueberries

Instructions

1. Preheat the Oven to 400F (200C)
2. In a medium bowl whisk together the flour and the milk until smooth, then add the eggs, salt, and vanilla. Whisk to combine and then set aside.
3. Place butter in an oven-safe skillet, place the skillet in the preheated oven. Watch pan closely and once butter is sizzling, pour batter into pan. Shut the door (do not open it!) and allow the pancake to bake for 18-22 mins.
4. Remove from oven, and dust with powdered sugar, a squeeze of lemon juice and top with fresh blueberries.
5. Cut into wedges and serve. With fresh lemon wedges (or raspberry jam)

Notes

The pancake deflates quickly! So be sure everyone is at the table before you take it out and present it!

You can make the batter the night before and then all you have to do s pour into the hot skillet and bake!

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 140Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 81mgSodium: 91mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 5g