Dutch Baby

Mother's DayQuick and EasyGerman

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.

Photography Credit: Elise Bauer

I’m a huge pancake fan. When I was little I would have happily forgone every other food in favor of pancakes, but unlike the other kids I knew, I never really liked syrup. I always preferred my pancakes plain, or with the addition of fresh blueberries or mashed up bananas added to the batter before it hit the griddle.

Occasionally my mom would indulge us by tossing in a handful of chocolate chips, which, at that young age, was just about the most exciting thing ever.

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In my naive little breakfast world, I was happy. But as I grew up, I was introduced to a whole new world of adult pancakes—recipes that broke away from the standard, super-sweet trap of maple syrup and celebrated the flavor of the pancake itself, something I’d always held in the highest regard.

Dutch Baby

I was seduced by crepes, soufflé pancakes, and buckwheat flapjacks fried in bacon fat. My all-time favorite, though, became the Dutch baby.

For those new to the concept of a Dutch baby, it’s a pancake that is baked in a single sizzling-hot skillet that has been prepared with a tablespoon or two of butter.

The sides of the pancake rise high above edges of the pan, creating a light, puffy crust with a tender, eggy middle. Sprinkled with cinnamon and lemon juice, the Dutch baby makes a wonderful breakfast for both kids and adults.

Updated with new photos from the recipe archive, first posted Feb 2012.

Dutch Baby Recipe

  • 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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Buckwheat baby with salted caramel from Deb of Smitten Kitchen

Triple Berry Dutch Baby from Joy the Baker

German Oven Pancakes from Jaden of SteamyKitchen.com

Gluten-free Dutch Baby from Autumn Makes and Does

Dutch Baby

Stephanie Stiavetti

Stephanie Stiavetti is food writer for KQED, The Huffington Post, and her food blog, Fearless Fresh. Her cookbook, co-authored with Garrett McCord, is Melt: The Art of Macaroni and Cheese.

More from Stephanie

86 Comments / Reviews

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Did you make it? Rate it!

  1. Sarah

    I’ve been making a variation of this for years. Never pre heated my skillet, but always cooked on stovetop until center set, then threw in oven for maybe 20 minutes. And always used whole eggs. Always turned out well.


  2. Jenni

    This is a great dutch baby recipe! I topped it with blueberries, strawberries, & a drizzle of honey. My kids loved it, and I can’t stop thinking about it. Super easy to make, and you can pop it in the oven while you get the other breakfast stuff cooked. Thank you!


  3. Ryan J

    Thank you! We have enjoyed ordering these “Dutch Baby’s” for years from our favorite place in Phoenix, Lux Central, but never tried to make them ourselves. Now that we have found this recipe, it’s become a family favorite and have now made these many times! We enjoy them with berries and a homemade espresso whip cream.

  4. Mar

    We love Dutch Babies and pannekuchen! These aren’t supposed to have extra egg whites, vanilla, or spice in them.
    I am surprised at how many people refer to these as Swedish or Norwegian pancakes. I’ve never seen this in any of the Scandinavian cookbooks I have or have read (and there have been a LOT!). My dad’s mom was 100% Norwegian and his dad was 100% Swede, both of whose parents were born and raised in their native countries and emigrated to America in their late teens. Yet they never heard of these until a German restaurant opened in Minneapolis called The Pannekuchen Haus in the late 1970’s, where these were a specialty. That’s the first time we had them, and been fans ever since. We grew up with Swedish pancakes that were just a bit thicker than a crepe. But we ate them with butter and syrup, not berries.

  5. 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!

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