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Easy Dutch Baby with 5 ingredients and 5 mins prep time. The best Dutch Baby pancake recipe made in a cast-iron skillet. Serve it sweet or savory for breakfast or brunch.
Dutch Baby Pancake
What is a Dutch baby?
Dutch baby pancake is an eggy and fluffy popover pancake made in a cast-iron skillet. It’s also called German pancake but this is actually an American recipe.
It’s made with a simple batter and it’s 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 can guarantee that the end result is fail-proof. The pancake doesn’t deflate after it’s out of the oven.
The edges remain tall and puffed up while the inside of the pancake is light and airy.
The color is an inviting deep golden brown. This is the best recipe ever!
Dutch Baby Recipe Ingredients
This easy recipe calls for five (5) basic ingredients in the batter:
- All-purpose flour
- Eggs
- Whole milk
- Unsalted butter
- Salt
See the recipe card for full information on ingredients.
How To Make a Dutch Baby
It takes five (5) minutes active time for a homemade pancake at home.
First, add all the ingredients above in a blender.
Blend the ingredients for 20 seconds or until all they are well combined. The batter should be smooth and runny.
Some recipes call for resting time of the batter but you don’t have to with my quick, easy and fail-proof recipe.
Pour the batter into a super hot cast-iron skillet and bake in the oven on high heat at 450F.
Magic happens in the oven as the batter starts to rise and puff up all around into a puffy, fluffy and airy pancake.
Frequently Asked Questions
To serve, you can add berries to the pancake.
Dust the top of the pancake generously with powdered sugar. Cut the Dutch Baby into slices and serve warm with maple syrup.
If you don’t have a cast-iron skillet, you can certainly use a 9×13 pan. Just follow the recipe exactly and use the rectangle pan to make the pancake.
German pancake is lower in carb and calories, with fewer ingredients in the batter recipe.
Check out my German Pancake recipe.
This pancake serves 4 people, with 340 calories per serving.
What To Serve With Dutch Baby
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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Dutch Baby
Ingredients
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 tablespoon powdered sugar, for dusting
- 1/2 cups mixed berries, blueberries and raspberries
- maple syrup
Instructions
- Preheat the oven to 450°F (232°C). In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter. Blend until smooth and free of lumps, about 20 seconds.
- 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 18 minutes.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will it work with 2% milk, or does it need to be whole milk? Thanks!
I have never tried with 2% milk so I don’t know how it affects the result. You can try and let me know.
Made it for Father’s Day! A huge success. Thank you
So easy to make… just mix all the ingredients while the oven heats up.
Didn’t have berries so diced bananas lol not as pretty as the berries but delicious just the same
Made this twice and enjoyed very much. One question: my pancake doesn’t fully puff up. Only parts of it do, so coming out of the oven it looks like a bumpy landscape rather than a dome. Any tips for this?
Let your milk and eggs come to room temp before mixing
So so good, and even easier! We loved it!!
Just made this for Easter Breakfast. Delicious! I did add some vanilla. Topped with strawberries and powdered sugar. Perfect!
Hi Lani, thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
OMG this is so yummy and easy to make. Love it. Thanks
Awesome, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I tried it with King Arthur one for one gf flour and it did the same thing as regular flour and my daughter and granddaughter loved it.
Hi Joe Man, that’s great to know. Thanks for sharing.
Can you make this recipe using gluten free flour.
Hi Joe, I am not sure.
Love your recipes! This is basically a Yorkshire Pudding with the option of going sweet. We serve this with roast beef and gravy – it is delicious. Easy method is equla glasses of egg, milk and flour. Perfect everytime!. Thanks for inspiring me to cook in many different ways.
Thanks for your support Richard.
That looks a lot like a Yorkshire pudding
Yes, it’s pretty much the same ingredients.
Mine is a piece of modern art, see picture, not sure if u can add a picture. What happened?
Hugo
Please email to me.
Will this recipe work in a 12 in cast iron skillet as that is all i have.
What would be the addition amount i would need to make this into a 12 in recipe
Hi David, I have a 10 1/4 inch and it’s already pretty thin. I think you need 1.5 times the recipe calls for.