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Learn the easy process of how to make a Dutch baby pancake! It’s impressive, fun to make, and comes together with simple ingredients you already have on hand!

A Dutch Baby Pancake in a skillet sprinkled with powdered sugar

OVERVIEW

  • Skill Level: Beginner

Today I’m sharing with you the simple process of a basic Dutch baby pancake. With basic ingredients and a simple method, it’s a cinch to master. 

The way a Dutch baby pancake gets its impressive poof is from steam released in the oven while it’s baking. Think of it as one big popover. When the thin batter goes into a hot skillet and then a high heat oven the moisture begins to evaporate and creates steam. The steam is trapped and makes the pancake puff up.

It will deflate as it comes out of the oven but the initial shock of the poof is so impressive!

A Dutch Baby Pancake in a skillet sprinkled with powdered sugar and a slice taken out

What makes a Dutch baby pancake so special

  • This Dutch baby recipe is made with simple ingredients that you already have on hand.
  • The method of making this pancake couldn’t be more simple. You make an egg mixture and then bake it. That’s it!
  • The wow factor in this recipe is when the pancake puffs up while it’s baking. It’s impressive, fun to make, and makes for a very special breakfast. This is a great recipe to have in your breakfast arsenal.

How to make a Dutch baby pancake

Step 1: Combine Ingredients

Dutch babies are made up of simple ingredients: eggs, flour, sugar, milk, vanilla extract, and a pinch of salt. Whisk all of these together until fully combined.

Step 2: Melt Butter

Melt butter in a cast iron skillet and swirl it around to fully grease the bottom and up the edges of the pan. You can also use a pastry brush to brush the melted butter up the sides. Slowly pour in the egg mixture.

Step 3: Bake

Put the hot pan into the oven and bake for 25-27 minutes. Don’t open the oven door for at least the first half of the cooking time, but preferably not until the end. You want to trap the steam in the oven so that the pancake rises.

It will puff up as it bakes. Once the bottom is fully baked and golden brown, remove from the oven and serve. The top of the pancake will deflate as it cools. Top with powdered sugar, fresh berries, maple syrup, or my favorite strawberry sauce.

A Dutch Baby Pancake in a skillet

FAQ

What is a Dutch baby pancake?

A Dutch baby pancake is a puffy pancake baked in the oven. Also known as a German pancake, It originally stems from German origins and not Dutch. The term “Dutch baby” comes from a misunderstanding of the word “Deutsch” which means “German” in German.

What is the difference between a Dutch baby pancake and a Yorkshire pudding?

A Yorkshire pudding, similar to an American popover, is very similar to a Dutch baby pancake. They are both baked pancakes with similar ingredients but the difference often gets heavily debated. The main differences are that a Yorkshire pudding is typically baked in individual servings and topped with something savory like beef. It’s usually served as a side dish with a meal. 

A Dutch baby is a giant pancake topped with something sweet like fresh fruit or powdered sugar. It’s served as a full sweet breakfast instead of a savory side dish.

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A dutch baby pancake sprinkled with powdered sugar
Yield: 2 Servings

Dutch Baby Pancake

Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes

Learn the easy process of how to make a Dutch baby pancake! It's impressive, fun to make, and comes together with simple ingredients you already have on hand!

Ingredients

  • 4 large eggs, room temperature
  • 25 grams (2 tablespoons) granulated sugar
  • 90 grams (¾ cup) all-purpose flour
  • 113 grams (½ cup, 120 milliliters) milk, room temperature
  • large pinch salt
  • ½ teaspoon vanilla extract
  • 28 grams (2 tablespoons) unsalted butter

Instructions

  1. Preheat oven to 400ºF (205ºC). Set a rack in the middle position in your oven.
  2. In a large mixing bowl, whisk the eggs (4 large) until smooth. Add the sugar (25 grams, 2 tablespoons), flour (90 grams, ¾ cup), milk (113 grams, ½ cup), salt (large pinch), and vanilla extract (½ teaspoon) to the bowl with the eggs. Whisk until well combined.
  3. Place the butter (28 grams, 2 tablespoons) in a cast iron skillet and heat over medium heat. I used a 10 inch (25 cm) skillet, but you could also use an 8 inch (20 cm) or 12 inch (30 cm) skillet. As the butter melts, swirl it around the pan to coat the entire bottom.
  4. Once the skillet is hot and the butter is completely melted, pour all of the batter into the skillet and immediately place the skillet in the hot oven.
  5. Let the dutch baby cook for about 25-27 minutes. Do not open the door to the oven for at least the first half of the cooking time, but preferably not until the end. You want to trap the steam in the oven so that the pancake rises.
  6. Once the bottom is cooked through, remove the skillet from the oven and dust with powdered sugar. The pancake will begin to deflate slightly as it cools.
  7. Serve immediately with a sprinkle of powdered sugar, your favorite fruits, or maple syrup.

Notes

Dutch baby pancake batter can not be made in advance.

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© Baker Bettie
Category: All Recipes