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!
This Super Easy Dutch Baby Pancake Recipe is a cross between a pancake, crepe and a popover. It’s one of those recipe that you’ll be watching bake through the oven door!
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!
The batter for the Dutch Baby Pancake is quickly whisked together in your blender, much like my basic crepe recipe.
The batter will be quite thin, nothing like your traditional pancakes. 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!
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.
The pancake will puff up just like a popover does, then fall slightly when removed from the oven, creating the perfect cavity for filling!
Traditionally, you’ll dust the whole pancaked with some powdered sugar and serve with some 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
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 flour
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- pinch of 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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Roberta
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?
Shawn
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!
Marnee
Thanks for the recipe! It even worked with me subbing just egg for eggs and soy milk for cows milk.
Yumm!
Marnee
Thanks for the recipe! It even worked with me subbing just egg for eggs and soy milk for cows milk. 🙂
Yumm!
Pat
I have a LeCreuset 10 in. Braiser. Would this work for this recipe?
Shawn
Hi Pat, yes that should work just fine!
Shannon Rawlins
delightful! Made to recipe and it was perfect!
Shawn
So great to hear Shannon! Thanks for your comment!
Shannon Rawlins
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!
Shawn
Great tip on the lemon! Sounds fantastic!
Dhriti
I can’t wait to try this! Does this taste like normal pancakes?
Shawn
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!
JoAnn
I have either a 9” or an 11” skillet… hmmm Which would be better to use?
Shawn
I would go with the 11″ on this one!
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Gina R
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!
Shawn
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!