Home » Breakfast » Best Dutch Baby Pancake Recipe
posted by Liz Berg
on May 8, 2017 (updated 10/4/22)
This is the Best Dutch Baby Pancake recipe! Sweet, tender, perfectly puffed German Pancakes are topped with berries and whipped cream.Even the picky husband gave it rave reviews!
Also known as an Oven Pancake, Puffed Pancake, or German Pancake, this breakfast treat has the texture of a Yorkshire Pudding and is impossible to resist.
Table of Contents hide
1 Why You Must Make
2 How to Make
3 Expert Tips
4 Frequently Asked Questions
5 You May Also Like
6 Best Dutch Baby Pancake Recipe
Why You Must Make
My mom discovered the Dutch Baby Pancake after I went to college. My lucky sisters were treated to this German pancake topped with powdered sugar and a squeeze of lemon juice. My mom called this puffed pancake a “Pancake Man,” though a quick Google search returned absolutely no hits. Maybe it was dubbed this by my siblings or was a regional term.
- This pancake has been around for over a century with German roots!
- It’s a super fun presentation with the pancake puffing up as it cooks, then collapsing.
- There are numerous ways to serve it. Whether you’re a butter and maple syrup lover or a fan of berries and powdered sugar, there’s a perfect topping for your taste buds.
No matter what name you use, this Dutch baby pancake recipe is delicious! The hubby loved this with powdered sugar, fresh raspberries, and some sweetened whipped cream.
How to Make
There were a few tricks I’ve learned to ensure a marvelous result.
- PRO-Tip: First of all, preheat your cast iron skillet while you heat up your oven. This will help the pancake inflate even more as the batter hits the hot pan.
- PRO-Tip: Once your batter is mixed, pop it in the refrigerator for an hour or so to let the gluten rest, so that your finished product is nice and tender.
- Place butter into the preheated pan, watching carefully so it doesn’t burn. When it’s almost melted, swirl the butter around to coat the bottom of the skillet, then pour in the batter.
- Bake for 15-20 minutes or until puffed and golden, then reduce the heat bake for 5 more minutes.
- Sprinkle with powdered sugar to serve wedges with berries, whipped cream, maple syrup, cinnamon sugar, or any of your favorite pancake toppings.
From what I recall, the hubby wasn’t a huge puffed pancake fan the last time I made them. Maybe it was the whipped cream and berries this time or maybe it was my tweaked recipe. No matter, I’m thrilled he is a convert. Now I can serve this wonderful Dutch Baby Pancake the next time we have overnight company!
Expert Tips
- Have your milk and eggs at room temperature before making the batter.
- The batter is blended and must be chilled for at least an hour.
- PRO-Tip: Make the batter the night before and keep it covered and chilled until you’re ready to use it the next morning. Give it a quick stir if needed before using, but don’t reblend.
- The keys to success are having a hot oven and a hot pan. This enables a good rise of the pancake.
- Use a heavy, cast iron pan for the best results.
- If making for a holiday or company, offer a big assortment of toppings to make it festive!
Frequently Asked Questions
What is a Dutch Baby Pancake?
A Dutch Baby Pancake is a German pancake recipe that’s similar to a large popover or Yorkshire pudding. It puffs as it bakes, then collapses forming an eggy custardy base with crisp edges.
It’s served for breakfast or brunch. A sweet version is the most common, but there are savory recipes as well.
Why Does a Dutch Baby Rise?
The whole eggs along with the gluten in the flour work together to help “puff” the pancake. The rising continues as the chilled batter hits the preheated pan, then the hot oven.
What’s the Difference Between a Dutch Baby and a German Pancake?
They are the same thing. As mentioned above, there are numerous names for this pancake depending on where you live.
How did Dutch Baby Pancake get its name?
The Dutch baby pancake does not have any ties to the Netherlands but instead is German. In the early 1900s, a Seattle restauranteur, Victor Manca, put a German pancake, Pfannkuchen, on his menu.
One of the best guesses is that the owner’s daughter, meaning say “Deutsch (German)” pancake, called it a Dutch pancake. Manca’s Cafe claimed to have trademarked the name in 1942.
How are Dutch Baby Pancakes Served?
Besides powdered sugar and berries or plain old maple syrup, there are many other toppings that are delicious on these pancakes.
Serve your pancake warm with your favorite toppings. Some other options are sugar and a squeeze of lemon, lemon curd, jams or preserves, or cinnamon sugar.
How Do You Store the Leftovers?
Leftovers keep in the refrigerator for 3-4 days, but this pancake tastes best freshly baked. Just gently reheat in the microwave before serving.
You May Also Like
Whether for Mother’s Day, Easter, or overnight guests, everyone loves a terrific brunch recipe.
- Asparagus & Pancetta Frittata from The Chef Next Door
- Spinach Bell Pepper Frittata
- Chunky Maple Coconut Granola
- Strawberry Mascarpone Stuffed French Toast
- Cranberry Apple Bread
- Breakfast Burritos
- Breakfast Sliders
- More of my Breakfast Recipes
- More of my Brunch Recipes
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The Recipe:
Best Dutch Baby Pancake Recipe
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Yield3 servings
A puffy pancake that makes a fabulous brunch entree!
Ingredients
- 3 eggs
- ½ cup flour
- ½ cup whole milk
- ½ teaspoon vanilla
- 3 tablespoons sugar
- 4 tablespoons butter, cut into 3-4 pieces
- Powdered sugar, raspberries, sweetened whipped cream or maple syrup to serve
Instructions
- Combine eggs, flour, milk, sugar, and vanilla in your blender. Blend until smooth.
- Let rest in the refrigerator for one hour if you have time.
- Preheat oven to 425º. Place a 10-inch cast iron skillet into the oven.
- Place butter into the pan, watching carefully so it doesn't burn. When almost melted, swirl the butter around, then pour in the batter.
- Bake for 15-20 minutes or until puffed and golden.
- Reduce oven to 300º and bake for 5 more minutes.
- Remove from oven, sprinkle with powdered sugar, and cut into wedges.
- Sprinkle each piece with berries and a dollop of whipped cream or with maple syrup, if desired.
Notes
Total time doesn't include chilling time.
Calorie count does not include toppings.
Nutrition Information:
Yield:
3Serving Size:
1
Amount Per Serving:Calories: 537Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 232mgSodium: 213mgCarbohydrates: 76gFiber: 1gSugar: 58gProtein: 10g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Breakfast Brunch
posted by Liz Berg on May 8, 2017
41 Comments // Leave a Comment »
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Lise Ode — Reply
This is total comfort food for me. I’d forgotten about the glorious Dutch baby. Thank you for sharing!
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Amanda Nel — Reply
This looks absolutely to die for. Don’t you add cinnamon to it, like an ordinary pancake?
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Liz Berg — Reply
I never have, Amanda, but I don’t use cinnamon in regular pancakes, either. You can sprinkle it with cinnamon and sugar after it’s baked. Hope you give it a try!
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Suzy — Reply
Made this the past weekend and it was a huge hit with my family!
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Sommer — Reply
My mother loves it when I make this for her!
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Beth — Reply
Delicious! Nothing better than a good dutch baby pancake! Thanks for the great recipe!
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SeekAndRead — Reply
I know what I’m going to have for a breakfast. Nice
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Jennifer — Reply
Too bad you missed out on it then….but now your culinary expertise makes every day special. 🙂
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Sandra L Garth — Reply
Carboholics unite this is going to be great!!!!
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MARY H HIRSCH — Reply
You know I like making Dutch Babies but, as you suggested, they are “twicky” which is humorous because those Babies seem so simple. I’ve made Melissa Clark’s version from her newest cook book. The first time, perfect and delicious; the second time, it blew up to a puff mushroom and was no good at all. Cannot figure it out. But, I appreciated your tips, especially letting it sit for 2 hours or so.
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Emma @ Bake Then Eat — Reply
What a seriously beautiful pancake I’d love to have a slice for brunch.
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Julie — Reply
I love my sweet rolls for brunch, but a good eggs Benedict is right there. Who do I like to brunch with? My little family, of course, and especially if Stephie and Alex are cooking.
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Tyneisha — Reply
I like a great frittata!!
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Laurajj — Reply
Oh I love having brunch with our family! I love having the pancakes and french toast!
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Kayte CookWatts — Reply
We love baked eggs for brunch or eggs benny. Any egg dish really! ha! I love to brunch with my sweetheart.
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diana reed — Reply
I love dutch baby pancakes~! Thank you for posting this and adding tips too~! You always share such good things.
Thanks~! -
Kitty Stoeppelwerth — Reply
Dutch baby is a favorite
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Laura | Tutti Dolci — Reply
I love this Dutch baby, Liz! Such a perfect brunch idea!
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Juliana — Reply
Wow, your Dutch baby pancake looks so pretty and perfect! I would love to have this for a brunch.
Thanks for the recipe and tips. By the way…great sponsors for the giveaway!
Have a fantastic week Liz 🙂 -
cheri — Reply
My favorite brunch food is eggs benedict and my favorite people to brunch with is my family.
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Teresa — Reply
I like the thinness of your Dutch baby. I am going to try this, the others I have eaten are too thick.
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Rachel Travis — Reply
I am in love with quiche, any quiche! And..going to brunch with a group of my close friends is a regular thing.
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Dawn @ Words Of Deliciousness — Reply
I made Dutch baby pancakes a few weeks ago and loved them. Your pancake looks yummy. I love the berries and whipped cream that you used for toppings.
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Caroline Barbee — Reply
I love the action shot! It’s perfect. If you say this is the best dutch baby, I believe you. I need to try this!
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Susie D — Reply
French toast & bacon.
My family. 🙂 -
Eva Taylor — Reply
What a beautiful brunch recipe. I made one of these Dutch babies for a recipe testing gig, I had never made nor heard of them before. I think I’ll try your recipe, your tips are awesome.
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Christina A. — Reply
I love quiche with veggies in it for brunch–always filling but light!
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Wendy Klik — Reply
Love Dutch Babys. Thanks for the tip about heating the pan.
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Tricia @ Saving room for dessert — Reply
We love dutch babies and this recipe sound great. I always want fruit on mine – and sometimes ice cream!
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Erin @ The Spiffy Cookie — Reply
I’ve only made a dutch baby once and it definitely did not come out as pretty as this one. I gotta try it!
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Eva — Reply
Bill is never wrong and I think this must be very nice to eat, specially in a brunch time! Thanks to give us all your little secrets ! xo
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Leslee — Reply
I like having dutch babies with my family. I’ve be searching for a recipe for a dutch baby for two since the kids have left the nest.
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Rosella — Reply
Oh, I must make this wonderful breakfast delicacy again and use your recipe this time. We love ours with fresh maple syrup as well. What an amazing collection of brunch recipes!!! Happy Mom’s Day to you Liz.
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claudia — Reply
What a great breakfast for anyone ! Very elegantly served too!!
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Mary Catherine — Reply
I love eggs Benedict for brunch, which I enjoy with my kid!
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Beth — Reply
Delicious!
My favourite brunch food is Huevos Rancheros, and my favourite brunch partners are my family -
Jeffrey — Reply
I love having brunch with my wife, we usually make waffles covered in caramelized bananas, pecans and maple syrup!
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Katerina — Reply
What a great way to start your day! I can definitely picture myself eating these beauties!
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Lynn@Happier Than A Pig In Mud — Reply
Brunch kinda = coffee cake to me… I like to get together with Ma:@) Your dutch baby looks great Liz!
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Angie@Angie's Recipes — Reply
That looks so beautifully golden and I am all over the thin crisp edges. Wish I could bite into it!
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Carolsue — Reply
I like omelets and fresh fruit for brunch. I enjoy having brunch with my husband!
