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    Homemade Dutch Baby Recipe

    Published May 14, 2021. This post may contain affiliate links. Please read my disclosure policy.

    Dutch Baby Pancake Recipe is a delicious light and fluffy baked pancake that is served up with berries, powdered sugar, and whipped cream.

    This is one of my favorite things to eat for breakfast.  They are incredibly easy to make, and you get to customize them with all sorts of your favorite toppings.  If you love breakfast as much as I do then definitely try my Chilaquiles and Homemade Bagels.  

    dutch baby pancaked with berries and whipped cream

    Dutch Baby

    The Dutch Baby is an Americanized pancake that really seems to be invented by a restaurant in Seattle, Washington during the early to the mid-20th century.  Often times it’s confused with a German pancake or even a Dutch Pancake from the Netherlands known as Deutsches pfannkuchen, which are really thin and closer to crepes than they are American pancakes.

    A Dutch baby is very similar in batter and preparation to that of a popover or Yorkshire pudding.  It is a very heavy egg-based recipe that is cooked in a cast-iron skillet in the oven until it crawls up the sides of the pan and becomes light and fluffy.

    How to Make a Dutch Baby

    Follow along with these simple instructions for how to make this amazing homemade Dutch baby:

    Add the skillet to an oven and pre-heat.

    adding a cast iron skillet to an oven

    Next, blend the ingredients in a blender at high speed for 20 to 30 seconds or until completely smooth.  Set it aside.

    blending dutch baby batter in a blender

    Remove the preheated pan and add in the butter.

    putting butter pads in a hot cast iron skillet

    Once the butter has melted pour the batter into the skillet and cook in the oven until the batter crawls up the side of the pan and it is cooked throughout.

    pouring batter into a cast iron skillet

    Serve the Dutch Baby with berries, homemade whipped cream, and powdered sugar.

    sprinkling powdered sugar onto a dutch baby

    Recipe Chef Notes + Tips

    Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking

    How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes.  You can also reheat in the microwave.

    How to Store: Cover and keep in the refrigerator for up to 3 days.  These will not freeze well.

    You can substitute for lower-fat milk.

    Feel free to substitute with bread flour.

    Once the pan is removed from the oven it will be extremely hot and will melt the butter in seconds.

    dutch baby in a skillet with fresh berries

    More Breakfast Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Homemade Dutch Baby Recipe

    5 from 4 votes
    Dutch Baby Pancake Recipe is a delicious light and fluffy baked pancake that is served up with berries, powdered sugar, and whipped cream.
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Ingredients 

    • ¾ cup whole milk
    • 4 large eggs
    • 2 tablespoons melted unsalted butter
    • 2/3 cup all-purpose flour
    • ½ teaspoon sea salt
    • 1 ½ teaspoons vanilla extract
    • 2 tablespoons unsalted butter
    • whipped cream and berries for garnish

    Instructions

    • Add the 10” cast iron skillet to an oven and preheat to 400°.
    • In the meantime, add the milk, eggs, melted butter, flour, salt, and vanilla to a blender and blend on high for 20 to 30 seconds or until very smooth. Set it aside.
    • Remove the skillet once it has been preheated and add in the 2 tablespoons of butter and heat until it is melted.
    • Immediately pour in the batter from the blender and bake at 400° for 20 minutes or until browned, firm, and the batter has crawled up the sides of the pan.
    • Remove the Dutch baby from the oven and garnish with fresh berries, whipped cream, and powdered sugar.

    Notes

    Chef Notes:
    Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking
    How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes. You can also reheat in the microwave.
    How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well.
    You can substitute for lower-fat milk.
    Feel free to substitute with bread flour.
    Once the pan is removed from the oven it will be extremely hot and will melt the butter in seconds.

    Nutrition

    Calories: 271kcalCarbohydrates: 19gProtein: 9gFat: 17gSaturated Fat: 9gTrans Fat: 1gCholesterol: 198mgSodium: 424mgPotassium: 149mgFiber: 1gSugar: 3gVitamin A: 662IUCalcium: 83mgIron: 2mg
    Course: Breakfast
    Cuisine: American, dutch, german