Dutch Baby Pancake Recipe

One of my favorite breakfast recipes on a lazy weekend morning is this Dutch Baby Pancake Recipe. It’s so easy to make and chances are you probably have most of the ingredients already on hand. A Dutch baby is a puffy pancake baked up in sizzling butter in a cast-iron skillet. But you can also bake them in cake pans or a regular oven-safe skillet. Or for savory, individual portions try my Popovers Recipe!

This recipe is also great for visiting house guests because it bakes up quickly and guests are always impressed by it! Top with fresh lemon juice, powdered sugar, and a few fresh blueberries on top. 

Skillet pancake topped with blueberries
A puffy Dutch baby pancake is delicious with a squeeze of lemon, powdered sugar and blueberries

Suggested Menu Pairings


  • Eggs You’ll need two eggs for this recipe
  • Milk I think whole milk works a bit better. It gives the Dutch baby a bit more structure and prevents it from deflating quickly
  • Flour Regular all-purpose flour is all you need
  • Butter I use Land O’ Lakes salted butter for this recipe. I think you get the best flavor that way.
  • Vanilla Extract I prefer to use vanilla extract over sugar in this recipe, because it gives sweetness and flavor.
  • Salt to heighten the flavors
  • Lemon is squeezed on the pancake after its baked
  • Powdered Sugar sweetens the lemon juice and pairs beautifully with the blueberries
  • Blueberries are wonderful served on top, but you could also use raspberries, blackberries or strawberries too.
Ingrediebnts laid out on a counter
A Dutch Baby uses basic ingredients you probably already have on-hand.

How do you make Dutch baby pancakes?

  • Dutch baby pancakes are easy to put together because they only take one bowl and a whisk! No blender needed! 
  • You’ll pre-heat the skillet in the oven, with the butter, and then once it’s sizzling, you’ll add the batter and close the oven door and watch as this pancake will rise over the skillet’s edge and puff up to great heights. 
  • But you need to work fast since they are best enjoyed straight out of the oven. So make sure everyone is seated before you present this pancake to the table since they will deflate the longer they sit.
  • But even if they do deflate they still taste delicious!

a puffy pancake in a skillet with powdered sugar

Step#1: Whisk up the Pancake Batter

  • To make the batter you will whisk up a simple mixture of flour, milk, eggs, sugar and vanilla extract. The melted butter will be waiting for you in a pre-heated skillet.
  • I like to start by whisking the flour and with the milk first, this is the same technique I use for my Foolproof French Crepe Recipe and it helps to prevent any lumps! 
  • This also alleviates the need for using a blender! No need! 
a vowl with flour and milk and a whisk
Mix the flour and milk first to avoid clumps.

Step#2: Melt the Butter in the Cast-Iron Skillet

  • Traditionally Dutch baby pancakes are made in cast-iron because the heat is so even and it keeps the butter sizzling while you add the batter in the next stage.
  • I like to use a 9-inch red enamel cast-iron pan for this because it’s the perfect size for a high, puffy Dutch baby. The larger the skillet (10-inches+) the thinner the pancake will be and the less puffy it will be. 
  • The cast-iron also helps keep the pancake hot while it’s at the table which prevents it from cooling down too quickly, and deflating. 
A skillet with a pat of butter inside it
My favorite pan for this recipe is the 9-inch Le Creuset Cast-iron enamel skillet

Can you make a Dutch baby pancake without a cast-iron skillet?

  • Yes, you can also make a Dutch baby in a metal cake pan that is 9“. Just follow the same instructions as if it were a skillet.
  • Or you can also use an oven-safe non-stick pan as well. Just be sure the handle is not plastic.
  • Your Dutch baby will be more puffy if you use a smaller pan, 9-inches, as oppose to a larger 10-inch pan. 
cake pans and skillet option instead of a cast-iron pan
You don’t need a cast-iron pan for a Dutch baby. You can also use a cake pan or a regular oven-safe, non-stick skillet.

Step#3: Pouring in the Batter

  • If it’s easier, you may opt to transfer the batter into a Pyrex pitcher to prevent any spills.
  • Once your batter is made, you will carefully pour it into a hot skillet, sizzling with butter, and bake until cooked through and the pancake is puffed up. 
  • Once the batter is in, close the oven door and don’t open it until it’s done! Otherwise, the pancake will deflate.
  • It’s best to wait until you can see it’s really puffed up and golden brown. This can take anywhere from 18-22 minutes.
  • The more well done it is, the less eggy it will be, and the more pancake-like the texture will be. It will also hold its shape longer the longer you let it bake. 
Bowl of pancake batter being poured into a sizzling skillet with butter
As soon as the skillet is hot and the butter is sizzling, pour in the batter

How to Know When Your Pancake is Done?

  • Make sure the edges are really golden brown and crispy before removing the pancake from the oven.
  • This will ensure that the center is cooked through and isn’t too eggy. Assuring doneness will also prevent it from deflating too quickly.
  • The longer you let it bake 20-22 minutes the puffier and more stable the Dutch baby will be.

Step#4: Prepare the Garnishes

  • While the pancake is in the oven, prepare your garnishes and set them on the table, that way you can dive in right away once it’s done!
  • I like to offer fresh lemon wedges, powdered sugar, and fresh blueberries. 
  • Also be sure the coffee is poured, and everyone is seated at the table. Since this pancake waits for no-one. It needs to be enjoyed immediately right after it comes out of the oven. 

Serving Ideas:

  • I love to serve these pancakes with fresh lemon juice and powdered sugar. But you could also serve them with jam, fresh berries, and whipped cream too.
  • You can omit the vanilla extract and instead add 1 teaspoon of freshly minced dill. And serve this as a savory Dutch baby with creme fraiche, smoked salmon and capers. 
a Dutch Baby pancake in a red skillet
Dust with powdered sugar and a squeeze of lemon immediately

More Brunch Recipes!

Please let me know if you make this recipe

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a Dutch Baby Pancake in a Red Skillet with Blueberries

Dutch Baby Pancake

Yield: 6 slices
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

One of my favorite breakfast treats on a lazy weekend morning is this Dutch Baby Pancake Recipe! And I bet you already have most of the ingredients already on-hand!


  • 3 tbsp (45g) unsalted butter
  • ½ cup (60 g) of flour
  • ¼ tsp (1.75ml) salt
  • 1 cup (240 ml) of milk
  • 2 eggs
  • 1 tsp (5 ml) vanilla
  • 1 lemon
  • 1 tbsp (7g) powdered sugar to garnish
  • 1 pint fresh blueberries


  1. Preheat the Oven to 400F (200C)
  2. In a medium bowl whisk together the flour and the milk until smooth, then add the eggs, salt, and vanilla. Whisk to combine and then set aside.
  3. Place butter in an oven-safe skillet, place the skillet in the preheated oven. Watch pan closely and once butter is sizzling, pour batter into pan. Shut the door (do not open it!) and allow the pancake to bake for 18-22 mins.
  4. Remove from oven, and dust with powdered sugar, a squeeze of lemon juice and top with fresh blueberries.
  5. Cut into wedges and serve. With fresh lemon wedges (or raspberry jam)


The pancake deflates quickly! So be sure everyone is at the table before you take it out and present it!

You can make the batter the night before and then all you have to do s pour into the hot skillet and bake!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 81mgSodium: 91mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 5g
Brownie cake scooped into a mug with ice cream

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  1. Love the pancake. but you can also cook the pancake in muffin tins. If you have small children, this is perfect for them. Also, syrup works well with this pancake. I forgot to mention, this pancake works well baked in a pie plate. That’s the way I always cooked them.

  2. Thank you for the recipe & I’m glad I didn’t need a blender. All my kitchen toys are in storage as I transition in my new home state. Happy whisking! Very good & yummy. I heated up my pan too.

  3. Absolutely delicious! Made this for the 1st time today and it was quick, easy, and yummy. Will definitely make again in the future.

  4. Love this recipe! My husband asks me to make it regularly, we are huge gluttons and have one each lol 🤦‍♀️🤷‍♀️
    I usually cut up some apples, mix them with cinnamon a bit of salt and toss them around in oil and bake them for a bit before I add the butter and batter to the pan.
    After it comes out of the oven I add lemon juice and powdered sugar for my husband but I add berries to mine… It is so amazing! 🤤

    I dont make them as often as I am asked to because of how much we eat lol

  5. Thank you for sharing your lovely recipe. I made the pancake exactly as written. It was quick and easy to make. The flavor of the pancake was out of this world good. It was more custardy than I was expecting. The said the texture was very nice. I served it with icing sugar, blueberries and raspberries and a drizzle of pure Maple Syrup, for a wonderful meal.

    1. Well it depends how big the pan is. If it’s 20″ then yes, otherwise I’d make two, across two pans. Because if the batter is too thick, it will be really eggy and won’t rise 🙁

  6. Delicious but be careful about the size of your pan! I have a smaller cast iron skillet and it turned out way too buttery. I think you only need enough to coat the skillet – no more!

  7. THIs was absolutely the best Dutch baby I have ever had. I did process slightly different in that I put pan in oven for several minutes before butter-so even hotter, melted butter in pan swished it around pan to coat sides, poured melted butter into batter, whisked it and poured back into pan.. It was a little more custard-y than other receipies I have tried, and absolutely fabulous!