Name: Super Easy Dutch Baby Pancake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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; Powdered Sugar; Fresh berries; Whipped Cream; Honey or Syrup

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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…

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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Skillet of food with a plate next to it with a slice of pancake topped with raspberries and blueberries

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