This Super Easy Dutch Baby Pancake Recipe is a delicious breakfast that’s quickly whisked together in the blender then baked in a hot skillet until golden and puffy!
We love to make this skillet puffy pancake on the weekends with some seriously delicious Scrambled Eggs on the side.
This Super Easy Dutch Baby Pancake Recipe is a cross between a Classic Pancake, a crepe and a popover. It’s one of those recipe that you’ll be watching bake through the oven door!
What Is A Dutch Baby Pancake?
Dutch Baby Pancakes are known by several names – German Pancake, a Bismarck or a Dutch Puff, I’ve just always known them as Dutch Baby Pancakes. Any way you spell it, they’re delicious!
Ingredients Needed-
Here’s the basic list of ingredients you’ll need in order to make this Dutch Baby Pancake. As always you can find the full printable recipe located in the recipe card below.
- Eggs
- Milk
- All Purpose Flour
- Sugar
- Vanilla
- Butter
You probably already have all the ingredients needed in your fridge and pantry now!
How To Make Dutch Baby Pancakes
BLEND INGREDIENTS The batter for the Dutch Baby Pancake is quickly whisked together in your blender, just like my basic crepe recipe. The batter will be quite thin, nothing like your traditional pancakes.
LET IT REST AND HEAT OVEN You’ll let it rest for at least 15 minutes to give the flour a chance to absorb into the liquid. While the batter is resting, heat up your oven and stick in a cast iron skillet. Once the oven is heated and the skillet is hot, pull it out and add some butter!
POUR IN BATTER The hot skillet will immediately begin to cook the pancake, so you’ll want to act fast. Pour in your batter and pop it right back into the hot oven.
BAKE AND WATCH IT PUFF UP The pancake batter will puff up like a pillow in the oven and slowly fall down when removed, creating a delicious pancake-shaped bowl perfect for filling with fresh fruits.
Make Ahead Instructions
To get the full effect and taste of this puffy pancake, it’s best to cook it fresh. You can blend the pancake batter up to 24 hours in advance and store it in the fridge until you’re ready to use it.
Just before baking, give it another whirl in the blender and then let sit for 15 minutes again before pouring into the hot skillet.
What If I Don’t Have a Cast Iron Skillet?
No skillet? No problem! You can also make this in a 9×13″ casserole dish. Just pop it in the oven to heat it up and add that butter before pouring in the batter and baking.
What To Serve With Dutch Baby Pancakes
Traditionally, you’ll dust the whole pancake with powdered sugar and serve with fresh berries and a dollop of whipped cream.
Here are some other topping ideas you might enjoy:
- Top with whipped cream and drizzle with chocolate syrup
- Spread lemon curd over the top and add fresh raspberries
- Cut up bananas and drizzle with honey
- Top with apple pie filling and a scoop of vanilla ice cream
More Fun Pancake Recipes To Try
Here are a few more of our favorite pancake recipes that you might enjoy…
- Strawberry Greek Yogurt Pancakes
- The BEST Classic Pancake Recipe
- Dad’s 3 Ingredient Pancakes
My whole family LOVES this fun and delicious Dutch Baby Pancake recipe.
Either way you serve it, you’re going to love it too!
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Super Easy Dutch Baby Pancake Recipe
Ingredients
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- pinch salt
- 3 tbsp butter
For Topping:
- Powdered Sugar
- Fresh berries
- Whipped Cream
- Honey or Syrup
Instructions
- Preheat oven to 425 degrees F. Place a 10 inch cast iron skillet into the oven to get hot.
- Meanwhile combine the eggs, milk, flour, granulated sugar, vanilla and salt in a blender and blend for 10 seconds. Scrape down sides and blend again until smooth. Let batter rest for at least 15 minutes.
- Once the batter has rested carefully remove the hot skillet from the oven and add the butter. Let the butter melt and swirl it around the pan. Quickly pour in the batter and return skillet to the oven. Bake for 15-20 minutes, until golden brown and puffed.
- Remove from oven and dust with powdered sugar and top with desired toppings. Cut into slices and enjoy!
Nutrition
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I’ve tried other recipes before but this was the best by far!
I have several Gluten Free ones to feed.
Can a rice flour (e some other) be used?
Need any adjustments or changes to other ingredients?
If this works…which I think we can make happen…it will be the type of thing GF’rs have done without and I suspect will love.
This Dutch Baby was so easy to make. I don’t have a blender, so I used a whisk. It came out great and the taste was awesome!
My Great grandaughter loves this and they call it Puff Puff
I have a smaller cast iron skillet and was thinking of reducing the recipe by 1/3. I would use 2 eggs, 1/2 cup flour, etc. Do you think that would work?
If you use the scale feature in the recipe and slide it down to just 2 servings, it’ll give you the exact amount you’ll need! Hope that helps!
Thanks for the recipe! It even worked with me subbing just egg for eggs and soy milk for cows milk.
Yumm!
Thanks for the recipe! It even worked with me subbing just egg for eggs and soy milk for cows milk. 🙂
Yumm!
I have a LeCreuset 10 in. Braiser. Would this work for this recipe?
Hi Pat, yes that should work just fine!
delightful! Made to recipe and it was perfect!
So great to hear Shannon! Thanks for your comment!
There is a restaurant in our town that makes these, we think this recipe is better! (cast iron is important to bring the heat)
We’ve been making them for all the sleepovers, the kids love them!
The key is to serve with powder sugar, fruit and lemon wedges! the lemon balances the sweet – so good! Thanks!
Great tip on the lemon! Sounds fantastic!
I can’t wait to try this! Does this taste like normal pancakes?
These pancakes do not taste like the pancakes you make with baking powder for leavening. Dutch baby pancakes rely on heat and air to raise, then sink down once removed from the oven. The result is a delightful crispy outside/tender inside texture (think popovers). I’m getting hungry just thinking about them!
I have either a 9” or an 11” skillet… hmmm Which would be better to use?
I would go with the 11″ on this one!
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I can’t wait to make this over the weekend!! Question – can I use whole wheat flour instead of all purpose flour for this? Thanks!
Hi Gina! I haven’t tried it with whole wheat flour yet, but if you do I would try using 2/3 cup whole wheat flour instead of 3/4 cups. Enjoy!