Introduction

If you’ve never tried a Dutch baby pancake, you’re in for a treat. This puffed pancake bakes beautifully in the oven, creating a light, buttery, and slightly sweet breakfast that feels special yet is incredibly easy to make. With just a handful of common ingredients, you can have a show-stopping dish ready in minutes.

My Favorite Dutch Baby Puff Pancake Recipe - Recipe Image

Ingredients

3 large eggs
2.5 tablespoons butter (melted; 0.5 tablespoon used to grease the skillet)
½ cup flour
½ cup milk
1 teaspoon vanilla extract (or more, to taste)
1 tablespoon sugar
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 450°F (232°C). Place a cast iron or oven-safe skillet in the oven to heat while the oven warms up.
Step 2: Melt 2.5 tablespoons of butter in the microwave.
Step 3: In a mixing bowl, whisk the eggs until well combined. Add the flour, milk, sugar, salt, vanilla extract, and 2 tablespoons of the melted butter. Whisk until smooth. For an even smoother batter, you can use a food processor.
Step 4: Carefully remove the hot skillet from the oven and drizzle the remaining 0.5 tablespoon of melted butter inside to grease the surface.
Step 5: Pour the batter into the hot, buttered skillet.
Step 6: Bake for 13 to 15 minutes, or until the Dutch baby is puffed up and golden brown on top.
Step 7: Remove from the oven and serve immediately with powdered sugar, syrup, or your favorite toppings.

Tips & Variations

Letting the batter rest for about 20 minutes before baking can improve the texture, but it’s not required if you’re short on time.
The Dutch baby will deflate quickly after baking—this is normal, so serve it right away.
Try topping with fresh berries, a drizzle of lemon juice, Nutella, or your favorite jam for extra flavor.
Use a well-seasoned cast iron skillet for the best puff and texture.

Storage

Because Dutch babies are best eaten fresh, it’s ideal to enjoy them immediately after baking. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat gently in a low oven or toaster oven to help regain some crispness, but note that the texture may be less puffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a plant-based alternative and use a dairy-free milk like almond or oat milk. The flavor and texture may vary slightly but it will still be delicious.

Do I need a special pan for a Dutch baby?

A cast iron skillet works best because it distributes heat evenly and retains heat well, helping the pancake puff up beautifully. If you don’t have cast iron, any oven-safe skillet or baking dish should work, but results may vary.

My Favorite Dutch Baby Puff Pancake Recipe

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★★★★★

4.8 from 135 reviews

This Dutch Baby Puff Pancake recipe is an easy-to-make, oven-baked, puffy pancake that’s sweet, buttery, and melts in your mouth. It requires only a handful of simple ingredients like eggs, flour, milk, and butter, making it a perfect breakfast treat. Served best with powdered sugar, syrup, or fruit toppings, this recipe offers a delightful alternative to traditional pancakes without the hassle of flipping.

Author: Lena
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Dutch Baby Pancake

3 large eggs
½ cup all-purpose flour
½ cup milk
1 teaspoon vanilla extract (or more to taste)
1 tablespoon sugar
¼ teaspoon salt
2.5 tablespoons butter (melted; 0.5 tablespoon used to grease the skillet)

Instructions

Preheat Oven and Skillet: Preheat your oven to 450°F (232°C). Place a cast iron or oven-safe skillet inside the oven while it heats up to get it nice and hot.
Melt Butter: Melt 2.5 tablespoons of butter in the microwave or on the stovetop until fully liquid.
Mix Batter: In a mixing bowl, whisk together the 3 large eggs until smooth. Add the flour, milk, sugar, salt, vanilla extract, and 2 tablespoons of the melted butter. Whisk everything until fully combined and smooth. For an even better texture, you can blend the batter in a food processor or blender until smooth.
Grease Hot Skillet: Carefully remove the hot skillet from the oven and drizzle the remaining 0.5 tablespoon of melted butter in the skillet, swirling to coat the entire surface.
Pour Batter and Bake: Pour the batter into the hot, buttered skillet. Place the skillet back into the oven and bake for 13-15 minutes, or until the Dutch baby is puffed up and lightly golden brown on top.
Serve: Remove from the oven and serve immediately with your preferred toppings such as powdered sugar, syrup, jam, fresh berries, Nutella, or lemon juice. Note that the pancake will deflate quickly, which is normal.

Notes

If you have time, let the batter rest in the mixing bowl or blender for about 20 minutes before baking to improve texture, but it will still turn out great without resting.
The Dutch baby will puff dramatically during baking but will deflate soon after being removed from the oven – this is completely normal.
This recipe makes 4 servings if cut into quarters, though you can eat more than one piece as desired.
Use a cast iron or other oven-safe skillet for best results.

Keywords: Dutch baby, puff pancake, baked pancake, breakfast recipe, easy pancake, oven pancake, German pancake, Dutch puff, vegetarian brunch