Dutch Baby

Dutch Baby, also known as German pancake. Made with a batter of flour, eggs, sugar, butter, milk, cooked in the oven. Puffs up like Yorkshire pudding.

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Makes 1 10-inch Dutch baby pancake. Feeds 2 or 3 people for breakfast


  • 3 tablespoons butter
  • 2 eggs, at room temperature
  • 1 egg white, at room temperature
  • 2/3 cup milk, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 cup + 2 tablespoon all purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Sifted powdered sugar
  • Splash of lemon juice

More topping ideas:

  • Berries with whipped cream
  • Applesauce or apple butter
  • Maple syrup


1 Preheat cast iron skillet: Preheat oven to 400°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.

2 Melt butter: Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan.

3 Make batter: In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt.

Blend until you have a smooth, creamy batter. This should take about 30 seconds.

Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary.

4 Pour butter, then batter into hot skillet: Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don't burn your hands.)

Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan.


Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan.

5 Bake: Carefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center.


It's a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.

6 Remove from pan and cut into wedges: Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal.

To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice. Great topped with berries or fruit!

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  • Jenn

    I made this following the directions almost exactly as it said. My eggs were small so I used three plus the egg white. I added a bit of nutmeg. A preference of mine is to always use nutmeg when using cinnamon. The main difference though came from reading about how they tend to fall. I used self-rising flour for the plus 2 tablespoons of flour. It was light and fluffy and it held that texture even when cutting into it. While I don’t know what they should be like, the one I made is delicious!

  • Diah Tan- van Zon

    Although I believe the pancake tastes great, I find the name quite insulting as a Dutch myself. How on earth does this pancake being called “Dutch baby” or “German pancake”. Those are two different countries!

    • Elise Bauer

      Hi Diah, “dutch” in this case, and in many cases in the English language, is derived from “Deutch” which is German for the word German. No need to take offense.

  • Helen

    I made this today. My oven is very hot, so I always need to adjust cooking times and temperatures. I decided on 170 C for 20 minutes. I put on my timer and went upstairs to finish painting my son’s room. Unfortunately, I didn’t hear the timer.

    I came downstairs about 25 minutes later to this wonderful smell. However, when I opened the oven, I could see a burnt offering. I was so disappointed. I scraped it out of the skillet and put it onto a plate and was about to throw it into the bin.

    Then I discovered the underneath wasn’t as burnt as the rest. I started to nibble on it and the next thing I was pouring maple syrup and blueberries all over it and drooling. Hubby and daughter came in and fought over the black bits. Even the dog had a little bit!

    I’m going to cook it again tomorrow. This time I will keep an eye/ear on the time.

  • Sophia

    This is odd, I know, but I do not have a blender. Would an electric mixer or whisking by hand work? Or a food processor?

    • Stephanie Stiavetti

      Hi Sophia, You could totally use a food processor or mixer. :) You want to incorporate some air, so if you try whipping it by hand you might end up with pitcher’s elbow!

  • Trina and Tina

    Oh me oh my! Adding Dutch baby to the top of our breakfast menu! Thanks!

  • Denise P.

    I had never heard of Dutch Baby before, but was so intrigued that I had to try it. This is so incredibly delicious. Reminded me of a popover. Will definitely surprise DH with this recipe. Thanks so much for sharing!

  • Margaret McFarland

    This is our regular Sunday AM breakfast. I heat the butter in the heating pan and top it with fruit & cinnamon sugar before baking. Fruit is usually apple slices or sometimes cherries with almond extract in the batter. Plum halves are delicious too.

  • Lauren

    Yum! I love making those, but in an even easier method. I melt butter in a 9×13 pan in the oven, then mix up the batter (mine is simpler with 6 eggs, 1c flour, 1c milk, and a pinch of salt) and then pour it into the hot buttered pan. In the oven for 18 minutes on the dot and it’s done! We love with maple syrup or strawberries :)

  • Parastesh

    wow! thanks a lot for the recipe! It was the first time i made dutch baby and it turned out to be really good!

    • Laura ~ Raise Your Garden

      Um, the first time I made a Dutch Baby, it did NOT come too good! So we go to a local (rather famous) restaurant the Original Pancake House when I want a Dutch Baby. Problem. They are 12 bucks a piece!! I mean, I have to start saving for my retirement here. So I’m giving myself a do-ver and I’m trying these again!

  • Pierre Ferland

    Thanks Elise for a fabulous recipe. According to my teenage kids it has officially surpassed my famous orange zest/vanilla/maple syrup/ice cream French Toast! ;)

    I am happy to say that I aced it the first time (25 min.) and the second time it rose even more (30 min.)! I added a few personal touches, which I will share with you:

    1- I prepared the batter first, in a blender, with all the ingredients straight from the fridge. I added a pinch of nutmeg, a half-teaspoon of lemon zest and a pinch of baking powder to the above recipe.

    2- While the batter was warming up to room temperature I poached 2 peeled peach halves in simple syrup (water and sugar) and flavored it with vanilla and a hint of cognac. I let it boil until the liquid turned to a syrup (about 20 minutes), reserved the peaches on aluminium foil (parchement paper works too), and saved the syrup in a small saucière.

    3- I served the Dutch Baby with assorted cut fruits and sprinkled some powdered sugar and some lemon zest, then drizzled the peach-cognac syrup on top of everything.

    Maybe it’s my oven but I pre-heated it to 475F for best results, then cooked the pancake at 425F for 25 minutes (softer pancake) and 30 minutes (rose 5 inches out of the pan!).

    • Pierre Ferland

      Oh! Almost forgot! I placed the poached peach halves in the middle of the pan just before pouring the batter.

  • Jacqui

    So funny, I just burned my hands on my pan right before I read in the directions to watch out for the hot pan. I use an All Clad woc type of skillet and it works fine. Making these for Father’s Day today and tomorrow because they make my husband so happy. I have also doubled the recipe and baked them in 4 cake pans for the whole family and it worked fantastically. I omit the cinnamon.

  • Sharon Prahl

    This recipe reminds me of the Dutch Apple Pancake from a restaurant chain in the northern USA…it is absolutely delicious. I do not know if the chain still exists, but I well remember the pancake…the 20 minute wait or so was well worth it if you had the time to spare while traveling…thin slices of apples on top…yumm. Thank you for sharing!

  • Fran

    This looks lovely – but as a German, I have to say that this is NOT a German pancake. :) German pancakes are generally as big as the skillet, quite thick but don’t use any leavening. It’s cooked just like an American pancake – by being flipped over when one side is cooked. Also, the German standard recipe really just uses eggs, milk and flour. Nothing else.

  • Helen

    Listen all you cooks out there, this is the ONLY recipe for Dutch Baby to be trusted. Prior to finding this one, I tried 5 others. They were all too eggy, even the one that proclaimed not to be. The only way to reduce egginess is to use less eggs! And this one does that.

    There are subtle signs in a recipe that indicate a good cook. Adding 2 tbsp of flour to the standard measure of 1/2 cup told me that some experimentation had taken place – to achieve just the right texture.

    This recipe is WONDERFUL. The only change I made was to double the vanilla and cook 7 minutes longer (but that might be because my oven temp is not true). Just keep an eye on your Dutch Baby and don’t remove it from the oven until it’s puffy in the MIDDLE, not just around the edges.

    Thank you for a sublime breakfast dish!!!

    Helen, so glad you liked it. ~Stephanie

  • Shirley Munafo

    I must have done something wrong because mine was not done on the inside. The outside looked just like yours, beautiful, but mine rose even higher than the one in the picture. I checked oven temp and all but found nothing that I could pin point that I did wrong. Until I know what I did wrong I will not want to attempt it again. The done parts on top was delicious.

  • NaeNae

    Made one this morning. Delicious! Cooked up some apple slices in butter, brown sugar and cinnamon and put on top, so yummy. Thanks for the great recipe.

  • Mimsey

    Amazing rise on the sides — about 4 or 5 inches — and it didn’t collapse very much after removing from oven. It has the most lovely amazing taste — soft & crispy parts, sweet and savory — I ate it without any additions. Delightful mild taste. Truly a “fun” thing to make, especially for kids…..

  • alanc230

    We use a recipe similar to this, called “David’s Sunday Pancake”, from a cookbook published by Elmira College, Elmira, NY, in the 70’s. It’s our traditional Christmas morning breakfast. Yum.

  • Sleeping mom

    I just made this today and we loved it! My two-year-old was disappointed hat his slice had finished, and he kept asking for more. He even preferred it over blueberries which I was surprised with since he loves fruit so much. Banks for sharing the recipe!

  • Bob

    I know this as “Big Dutch Baby”, but big or not this is one of my favorite breakfasts… Powdered sugar, a sprinkle of nutmeg and some warm maple syrup. Oh yeah and don’t forget the bacon on the side. YUM

  • Paula

    Regarding my Delevan Lake, WI endorsement earlier. The name of the restaurant is Millie’s not Martha’a and they call it a German Apple Pancake there. Sorry for misinformation. (After 40 my memory bank got too full.)

  • Mike

    I made this “pancake” for my children. I found the recipe in a magazine and the topping was sliced/cooked link sausage mixed with peaches and bit of hot maple syrup. They loved it, and still talk about it.

  • Net

    Mmmm! Reminds me of the Swedish pannekoeken, which is wonderful, too. I’ll have to try this.

    Marnie, if it’s lactose intolerance, you might want to try non-homogenized, vat pasteurized milk from cows that are grass fed. We have three in the family that are lactose intolerant, but can all drink this by the glass full. We used rice milk and soy milk for years before we learned about this! Now baking is so much fun again!!

  • Paula

    When I was a kid we used to go on vacations to Lake Geneva Wisconsin. Not too far, I think Lake Delevan, was a pancake house called Aunt Martha’s that was famous for their Dutch Babies.
    People lined out the door and waited 45 min for their pancake when they got a table, as the restaurant made them fresh to order. What great memories! What an awesome pancake!

  • Zach

    I have about a dozen little 3-4 inch cast iron pans and was curious as to if this would be able to cooked the same way but in the separate pans and if there was a way to get the correct amount of batter for each pan, should there be a half an inch of batter on the bottom of the pan or more or less. Thanks for any help

    I’d say fill each pan with 1/2 an inch of batter, though the baking time may be much less. Maybe start with 8 minutes, and watch them carefully after that, pulling them out of the oven once they brown on top? FYI, I’ve read that the original Dutch babies were made in small pans like this, so you’re likely keeping with tradition making them this way. :) ~Stephanie

  • Christina

    I just made this with an 8in cast iron skillet, and it worked fine (I added an extra 2 minutes). I imagine that with the bigger pan it would’ve been slightly thinner and crispier, but this was wonderful nonetheless. :)

  • CaT

    Finaly, we just made the Dutch baby. it was YUM!!! What a great taste with lemon juice and powdered sugar (never thought of this combination before!). I used a Pyrex dish, and substituted the milk for buttermilk, as we did not have any milk.
    YUMMIE! :)

    So glad you liked it! ~Stephanie

  • Michelle

    These are absolutely deeeeelicious! I’ve never had a Duch Baby before but as soon as I saw the picture I knew I wanted it. I’ve already made it twice this week and they are a hit! Tonight i topped it with fresh blueberries mixed with a bit of sugar and lemon zest. Yum! Thank you for a wonderfully easy recipe!

  • Javelin Warrior

    Stephanie & Elise: I’m in love with this Dutch baby! I’ve never seen anything made in a skillet that turned out like this, and texture and shape amazes me… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration

  • Brandon

    Love these! This is the one recipe my Dad would cook (other than that, my mother cooked!). He calls them Austrian Pancakes.

  • Mimsey

    Made Dutch Baby this morning, my first. What a simple, scrumptious flavor — a new favorite. I made it in a heavy ceramic pie plate instead of skillet, but otherwise followed the recipe exactly. Topped it with powdered sugar and the recommended splash of lemon, which really enhanced the flavor. It was fun to see it rise so dramatically.

  • Sandy Ellis

    This is very similar, if not identical, to a recipe called “David Eyre’s Pancake.” Google that title to find more background, very interesting stuff! And the pancake is good, too!

  • Laurel O'Donnell

    This is a breakfast favorite at my bed & breakfast — but as others mentioned, I just skip the skillet and bake it in the oven using pyrex. Turns out puffy yet crispy. Yum!

  • Mike

    Can you make the batter ahead of time (night before)?

    Hi Mike, the batter needs to be at room temperature before baking, and letting it sit out for a long time to warm up after being in the fridge might cause it to separate. I’d say it’s best to make the batter just before you use it. ~Stephanie

  • Pat E

    I found this recipe recently in a Williams Sonoma catalog. It is a wonderful way to get eggs into my grandchildren who don’t like eggs! I don’t use the sugar or butter in the batter but we do sprinkle it on top when it comes out of the oven. Being a Canadian, we also love ours with Maple Syrup, and thank you for the idea to use thin slices of apples in the bottom of the pan first.

  • Jasmine

    Wow – great childhood memory, I used to beg my mom to make these all the time. She always served them with lemon juice and powdered sugar, but last time I made them for a boyfriend, I fried some apples and dried cranberries in bacon fat with cinnamon – delish!

  • Rob L

    Drizzle it with some nutella thinned out with milk…it is sooooo good

  • sandy

    mmmm….looks amazing. Try the green chile apple dutch baby at homesick texan……..best breakfast ever! http://homesicktexan.blogspot.com/2010/09/green-chile-apple-dutch-baby.html

    Brilliant! I’ve added it to the list of links. ~Elise

  • Marnie

    Had a roommate turn me on to these and I’ve been making them ever since. She used a pyrex square pan, but I’m going to give the cast iron a try. Mostly because my cast iron skillet sits on my stove for easy access.
    My family LOVES these! We make them with rice milk due to cow’s milk issues. Now I’m going to try them with non wheat flour, since I have that issue to deal with. Cheers!

    Hi Marnie, how do they turn out using rice milk? I’m very curious. Thanks! ~Stephanie

  • Marcia

    The Dutch Baby is a type of Swedish pancake called Fläskpannkaka, sometimes made with bacon (as my late Swedish mother-in-law did). Another type of Swedish pancake is a very thin crepe-like pancake made on top of the stove and served with lingonberry sauce. Yum to both!

  • Lisa McElroy Sweeten

    I grew up with these as well. Lemon juice and powdered sugar was always one option; the other — and my personal favorite — was bacon, sour cream, and brown sugar. Yum!

    You can make these in glassware as long as the sides sloped out a bit, like a pie plate; cast iron of course, in various sizes (my recipe is more of a table with amounts for different sizes of pan); I often use my Calphalon pan with the straight sides, and it works quite well.

  • brandi

    This looks perfect.

    We made a peach Dutch baby last weekend, and I forgot just how much I love them.

  • Kristen

    Look so good. I’ve never seen such a pancake but I’m very tempted to try it. Do you think it would still be good if I substituted whole wheat pastry flour and turbinado sugar?

    My thought is that the sugar would be fine, though I’d ground it to a fine texture first, and the whole wheat pastry flour would work but give you a slightly denser pancake. If you give it a try, report back and let me know how it works! ~Stephanie

  • Mallory

    It kinda reminds me of Yorkshire pudding. Yum!

  • Sonia

    I came up with a version of Dutch Baby pancakes using mangoes. A friend of ours calls them ‘Mighty Clouds of Joy.’ (long story) They are light, thick and cloud-like fluffy and ‘my’ joy is the mango in it!

  • Lynne V.

    Dutch Babies also make a great light supper. Fill the cooked pancake with a mix of hot, cooked vegetables and meat (if desired). Top with cheese, and return to the oven just long enough to melt the cheese.

    Thanks, Lynne. I hadn’t thought to add veggies. ~Stephanie

  • ruby

    I make these at home alot! The chain mentioned by Sharon is the original pancake house. The one in fort lauderdale served this with fresh sliced strawberries and lemon wedges. the one is San Diego used commercial strawberry compote so not as nice. you will make this more than once.

  • jan

    What do you want to bet just about every country has a version of this? The recipe I got from my great-aunt (straight off the boat) from Norway was called an Oven Pancake!

  • booch221

    I have a 12″ cast iron skillet and an 8″ :(

    Do I really need to buy a 10″ just to make this recipe?

    Actually, you can use your 12″ just fine, though your pancake will not raise as high (and I’d bake it three minutes less). Also, per the comments above, you can use a square baking dish as well. ~Stephanie

  • Virginia

    We like to make our Dutch babies in muffin tins and serve them a tasty little canopies.Everyone just gobbles them up!

    That’s a great idea, Virginia! Thanks. ~Stephanie

  • Lori @ In My Kitchen, In My Life

    I also love apple Dutch babies — either way, this dish always seems magical to me, like soufflés.

  • Donna Whelan

    And we called them German pancakes. I make with pan glazed apple slices with a little really good (Penzeys!!) cinnamon.

  • Liz W.

    I dated a guy many years ago who introduced me to Aebleskivers and what he called “Dutch Pancakes”. I’m no longer with him, but I’m still grateful for the introduction to these wonderful breakfast foods. His Dutch Pancakes were much easier to make than Stephanie’s version, although hers sound yummy too! Here is my ex’s recipe:
    (can be halved)
    1/3 cube butter
    4 eggs
    1 cup milk
    1 cup flour
    Preheat oven the 450*F. Put pan (he used a glass pyrex pan, 8×8 for half recipe or 9×13 for full) with butter in oven until butter melts. Mix rest of ingredients together and pour into middle of buttered pan (don’t mix butter in). Bake until done (about 15 minutes). They are great with powdered sugar and a little bit of lemon juice or cinnamon.

  • Anna-Laura

    I grew up with this as pannukakku (the finnish name for it), but we just baked it in a normal baking pan in the oven (mom would always put all of the butter in the pan to brown rather than using any in the batter).

  • Heather

    I just made this today for my husband for Valentine’s breakfast. It was delicious and turned out perfectly! Thank you!

  • Kelmac

    You have not lived until you have tried the recipe for Apple Dutch Baby at Diana’s Desserts this is a requirement in our house for Valentines day breakfast..

  • Wendy Merritt Kaufman

    Have been looking for this recipe for long time. Used to make this (didn’t know what it was called) and then lost the recipe. I am not a good enough cook to have figured it out, though I did think it was pretty close to Yorkshire Pudding, which I make all the time.When I made it I used to put sliced apples in the batter

  • Lisa

    I too know it as swedish pancakes and we bake it in a wok!(with way too much butter!) Our proportions were 1 egg to 1/4 cup of milk and flour so you could increase to feed however many; I start with 3 (3 eggs,3/4 cup milk/flour) but have done as many as 10 (2 1/2 cups milk/flour) poured on the melted butter. Serve with jam. Very impressive when it puffs! Tasty all the time!

  • shawn heneghan

    I’ve made something similar (we call them appleflappens) for years. I add a thinly sliced granny smith to the pan before or after the batter.

  • Margaret

    Love the recipe, but in the UK this is not a pancake but a sweet version of our Yorkshire Pudding-and it works as well in a Pyrex dish or a tin.

  • Heidi

    I love Dutch Baby’s and I saute apples and brown sugar in the pan before I add the batter. YUM.

  • semiswede

    I second Cat’s suggestion of using a glass pie pan instead of a cast iron skillet. That is how I have always made them. Thanks for reminding me about this delicious treat. Yum!

  • Shannon

    Sounds just like a German Pancake I grew up making.Only we used a baking dish and the batter was a bit different. Same concept though!

  • Deanna

    I love Dutch baby. (I wish I knew how to phrase that better) My favorite way to eat it is to top it with caramelized apples.

  • Gregor

    Not sure that (in this case) it has to do with “deutsch”. The English have a long history of making phrases about the Dutch. You might want to look up the etymology of “Dutch Door”, “Dutch Oven”, or “Dutch Treat”.
    In this case, it’s an etymologyst’s treat, as nobody seems to know.

  • Gregor

    Coincidentally… just made some Yorkshire Pudding. I will probably die from heart failure before morning.
    Too bad I can’t live until breakfast! Love me some Dutch Babies.
    So wait… why are they called that? ;-)

  • Isis

    In response to Kylie’s question, I grew up making these in a pyrex glass pie pan instead of a cast iron skillet. Works just as well and I believe the puff you get is equal to that of a cast iron. :-)

    I loved eating these growing up with just a touch of meyer lemon curd… do you have me craving them once more!

    The problem with Pyrex is that it should never be put into a very hot oven such as what is called for in this recipe. It can explode. That’s why cast iron is best for this. ~Elise

    • Pamela

      I took the time to make this tonight and it was terrible! I did it exactly as written, so I don’t know…We have an antique cast iron pan, hen lain eggs from our yard, and pure unbleached flour. We are just sick with disappointment.

      • Chris G

        It’s always helpful to others if you define what you mean by “terrible.”

    • Ana

      Elise – You say that Pyrex should not be put into a very hot oven, but what if you put the dish into the oven as it’s warming up? that way you don’t shock the pan with heat – or do you mean that the temperature is too high for pyrex regardless? Thanks!!

  • Cat

    Oowww. Now that’s interesting! Also because I am Dutch and never heard of a Dutch baby. Do you happen to know why it is called that?

    I dont have a cast iron skillet, is there anything that could replace that? I would love to try this! :)

    Great question! Supposedly “Dutch” is an American mispronunciation of the word “deutsch” – which relates back to the other name for this type of pancake, the German pancake. As for replacing the cast iron skillet, any heavy, high-sided pan that is entirely heatproof (read: no plastic handles!) can be used instead, as long as it’s about the same size. ~Stephanie

  • Kylie

    Yum! This is one of our favorite breakfasts too. We usually melt a little jam to drizzle on top!

  • Cookin' Canuck

    Stephanie, I have to say that is one of the prettiest Dutch babies I’ve ever seen. You achieved the perfect amount of “puff”. As for the chocolate chips – well, my parents occasionally took me to a local brunch joint that tossed chocolate chips into the pancake batter, which was a little kid’s dream!

  • Mary R

    Love this! I grew up eating these pancakes. My mom called it “Swedish Pancake”. In a family of fourteen this was gobbled up really quick. It is always on the menu at family gatherings. :)