This easy family-style dutch baby pancake is recipe is the best breakfast or brunch option to make on a lazy weekend morning. It comes together quickly, using only a few ingredients that you probably have on hand. It’s a simple recipe that is guaranteed to impress!
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What’s not to love about a giant pancake! Dutch baby pancakes can be so versatile, they really aren’t just a breakfast recipe because they can be dressed up in so many different ways.
For me, this dutch baby pancake recipe is best enjoyed with a simple drizzle of powdered sugar and maple syrup, but feel free to get as creative as you like. The beauty of this easy recipe is that the options are endless and you can add whichever toppings you might have available in the pantry/fridge.
This is the best Dutch baby pancake recipe ever
This puffed pancake is a total showstopper as it is one that is guaranteed to impress any visiting guests.
This will soon become your go-to brunch recipe, a gorgeous golden brown pancake that is fluffy with a slightly custard-like middle. But don’t take my word for it, try it for yourself!
Why you need to make this recipe!
- Easy to prepare.
- Simple pantry staple ingredients.
- Guaranteed to impress.
- Ready in under 45 minutes.
- Perfect family-style brunch dish.
What’s a dutch baby pancake?
A Dutch baby pancake, also known as a “German pancake” is an oversized, thin “pancake” that can either be served savory or sweet. Baked in a hot cast-iron or metal skillet – it will rise (puff up), and then will “fall” (deflate) a little after being removed from the oven. Think of it as a cross between a crepe, a pancake, and a popover.
Ingredients for this Dutch baby pancake recipe
Here are the ingredients you will need to make this breakfast staple. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Eggs – large and at room temperature
- Milk – I used 2% milk at room temperature. Any fat percentage should work.
- Vanilla– Vanilla will add more depth of flavor to this recipe.
- All-purpose flour – this type of flour works best for the recipe.
- Granulated sugar– You will not need to use too much of this but it helps improve the overall flavor of your pancake.
- Butter – I used unsalted and ideally at room temperature.
How to make baby Dutch pancakes from scratch
This is how you can make your own skillet pancake. Make sure to scroll down to the recipe card for the full detailed instructions!
- Preheat the oven and allow the cast iron skillet to heat up for 5 minutes.
- Blend everything together in a blender until smooth and creamy.
- Melt the butter in the skillet.
- Pour in the mixture in the 10 inch cast iron skillet without mixing and bake.
- Remove from the oven then drizzle with powdered sugar and maple syrup and enjoy straight away.
Frequently asked questions – FAQ
What’s the difference between a dutch baby vs pancakes?
Compared to a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stovetop, it is also generally larger and thinner than most American pancakes and usually doesn’t include any additional rising agents like baking powder.
How to serve a dutch baby pancake?
Dutch baby pancakes should be served right away or they lose their dramatic puffed appearance, so have your toppings ready. I love to serve these with:
- Powdered sugar
- Maple syrup
- Berries & fruit
- Maple syrup
- Lemon curd
- Or even make them savory with sliced meats, fried or poached eggs or smoked salmon, and sliced avocado.
Can I make this recipe if I don’t have a blender?
You can whisk the ingredients together in a bowl and whisk vigorously until well blended. You can also use an electric hand whisk or food processor.
How to store leftovers?
Fridge – store these skillet pancakes in the fridge for up to 4 days in an air-tight container.
Freezer – it is also possible to freeze this recipe. Pop in an air-tight container where you can freeze for up to 2 months. Just thaw in the fridge and microwave before enjoying them.
The best Dutch baby pancake recipe ever!
If you made this family-style skillet pancake and enjoyed it, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
The best Dutch Baby pancakes EVER!
- 4 large eggs
- ⅔ cup milk
- 1 teaspoon vanilla
- 3 tablespoon _ ½ cup all purpose flour
- 3 tablespoon granulated sugar
- 3 tablespoon butter
- Start by preheating the oven to 425F and place the 10-inch cast iron in the oven and heat up up for at least 5 minutes.
- In a blender, place the eggs, milk, vanilla extract, all purpose flour, granulated sugar, and butter in a blender and blend until smooth and creamy. This will take about 30-60 seconds.
- Open the oven door and place 3 tablespoon of butter in the cast iron skillet and let it melt for another 2 minutes.
- Pour the dutch baby pancake mixture in the hot skillet, without mixing it and place it back in the oven to bake for 18 minutes. The edges will rice and be golden brown.
- Pull out the skillet pancake from th eoven, drizzle some powdered sugar on top and a drizzle of maple and enjoy! Check the notes for more topping ideas.
Thank you for making it all the way down here 🙂
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