This Dutch Baby Pancakes Recipe is so versatile and works perfectly with sweet or savory toppings. Ready to enjoy in just 40 minutes using flour, eggs, milk, sugar, and various spices the only challenging part of this recipe will be deciding what to put on top!
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Dutch Baby Pancakes Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
I first learned about Dutch Baby Pancakes from an episode of Bob’s Burgers! And as a big fan of the show, sharing this recipe with you makes me smile!
(If you want to watch the episode, Bob’s Burgers is on Disney+. It’s the eighth episode of the fourth season, named “Christmas in the Car”.)
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, or a Hootenanny, is a large American popover, similar to a large Yorkshire pudding.
Compared to a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stove top, it is generally thicker than most pancakes, and it contains no chemical leavening ingredients, such as baking powder.Wikiepdia
While it’s shown here with fresh strawberries and blueberries, you can serve Dutch Baby Pancakes with all types of toppings, both sweet and savory. And this pancake isn’t confined to just breakfast or brunch. They make a great lunch or even dessert option!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Fresh Fruit, to serve
- Dairy – Whole Milk, Unsalted Butter
- All-Purpose Flour – also known as Plain Flour.
- Ground Cinnamon
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- White Sugar
- Powdered Sugar – also known as Icing Sugar or Confectioners Sugar.
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Pancake Recipes
Want to make more pancakes? Here are some recipes to try:
- Dairy-Free & Gluten-Free Coconut Flour Pancakes for Breakfast
- Quick & Easy Pumpkin Spice Pancakes – A Yummy Fall Breakfast!
- Pancakes and Bacon Cupcakes with Maple Frosting for Brunch!
More Breakast Recipes
Looking for more breakfast/brunch recipes to make? Check these recipes out next:
- Healthy & Delicious Stuffed Papaya Breakfast Bowls – 3 Ways!
- Make & Freeze Ahead Breakfast Burritos
- Potato, Sausage, and Broccoli Breakfast Casserole
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
This is one of the recipes that seems like it is going to be much more complicated than it actually is. However, there are a few considerations to keep in mind before you get started…
- Although it may seem easier to skip Step #2 (in the recipe card) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first.
- The size of your skillet matters in this case: You will need a 10-inch well-seasoned cast iron or other oven-safe skillet to prepare this recipe as written. In addition, you’ll want to make sure the eggs and milk are room temperature before using, so plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter.
- The actual cook time may vary depending on individual oven differences. As tested, the results shown were achieved after 20 minutes, followed by an additional 5 minutes once the oven was turned off. For best results, check after 16-17 minutes and adjust final cook time accordingly.
- Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.
- Do not stir or swirl the hot melted butter into batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.
How Do I Make Dutch Baby Pancakes?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- ½ cup all-purpose flour (plain flour)
- 3 large eggs, room temperature
- ½ cup whole milk, room temperature
- ½ tsp ground cinnamon
- ½ Tbsp vanilla
- 1 Tbps sugar
- ½ tsp salt
- 3 Tbsp unsalted butter, cut into chunks
- Sliced fruit, powdered sugar, and/or maple syrup, to serve
- Pre-heat oven to 220°C/425°F/Gas 7.
- Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend for 1 minute until aerated and no clumps remain.
- Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
- Pour the blended batter into the center of the hot skillet and place it just above the center in the hot oven.
- Cook for 20 minutes until the edges are puffed up and golden brown. Turn off the oven and allow the skillet to remain in the oven for 5 additional minutes.
- Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!
*Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 165mgSodium: 361mgCarbohydrates: 55gFiber: 1gSugar: 39gProtein: 8g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.