Fluffy Dutch Baby Pancake

If you’ve never made a Dutch baby pancake before, you have to try this one! It’s one of those breakfasts that looks way more impressive than the amount of work it actually takes. You just blend everything together, pour it into a hot, buttery cast iron skillet, and let the oven do the rest. It comes out perfectly golden with crispy, puffed-up edges and a soft center that my kids love. We usually top ours with powdered sugar, fresh berries, and maple syrup. It’s such a fun breakfast for slow weekends, but honestly easy enough to make any morning!

Ingredients You’ll Need:

• Eggs – Eggs are what give a Dutch baby its signature puffed edges and light, custardy center. For the best rise, use room-temperature eggs if you can.
• Whole milk – Whole milk adds richness and helps create that soft, tender center. Room-temperature milk works best so the batter isn’t too cold when it hits the hot skillet.
• All-purpose flour – Regular all-purpose flour gives the Dutch baby structure while still keeping it light and airy. I personally haven’t tested any other flours.
• Granulated sugar – Just a little sugar adds the perfect amount of sweetness without making the pancake overly sweet, especially since you’ll likely be adding toppings. You can also use maple syrup or honey.
• Vanilla extract – Adds a touch of warm vanilla flavor that pairs perfectly with fresh berries, powdered sugar, and maple syrup on this fluffy dutch baby pancake.
• Sea salt – A little sea salt balances the sweetness and brings out all the other flavors. We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big big bag! 🙂
• Unsalted butter – Butter adds tons of flavor while also keeping the Dutch baby from sticking to the skillet. Adding the batter to a hot, buttered skillet also helps create those beautiful golden, crispy edges.
• Optional toppings – This is where you can make it your own! We love powdered sugar, fresh strawberries or blueberries, maple syrup, chocolate chips or whipped cream. Fresh lemon juice is another classic and delicious option.

Tips for the Best Fluffy Dutch Baby Pancake:

• Room temperature eggs and milk help create the biggest rise.
• Don’t open the oven door while baking.
• Make sure your cast iron skillet is fully preheated.
• Serve immediately for the best texture and presentation.

Frequently Asked Questions:

Why didn’t my Dutch Baby puff up?

The most common causes are a skillet that wasn’t hot enough, cold ingredients, or opening the oven door during baking.

Can I make it without a cast iron skillet?

Yes. An oven-safe baking dish works, but cast iron creates the crispiest edges.

How do I store a Dutch Baby?

Dutch Baby Pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer until warmed through.

Can I make it sweet or savory?

Absolutely. For a savory version, omit the sugar and vanilla and add herbs, cheese, or cooked bacon.

Why Did My Dutch Baby Deflate After the Oven?

Totally normal! A Dutch baby gets its dramatic rise from steam in the oven, so it will naturally deflate as it cools. For the best rise, use a hot skillet and avoid opening the oven while it bakes.

If you love this, you may also love:

• Easy Sheet Pan Pancakes
• Sourdough Pancakes or Waffles
• Easy Make-Ahead Waffles

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Fluffy Dutch Baby Pancake

If you’ve never made a Dutch baby pancake before, you have to try this one! It’s one of those breakfasts that looks way more impressive than the amount of work it actually takes. You just blend everything together, pour it into a hot, buttery cast iron skillet, and let the oven do the rest. It comes out perfectly golden with crispy, puffed-up edges and a soft center that my kids love. We usually top ours with powdered sugar, fresh berries, and maple syrup. It’s such a fun breakfast for slow weekends, but honestly easy enough to make any morning!

Course Breakfast

Keyword breakfast, dutch baby, easy breakfast, family friendly, kid friendly, pancakes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 6 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 2 tbsp granulated sugar or honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp sea salt
• 4 tbsp unsalted butter

Instructions

• Preheat your oven to 425°F.
• Place a 10-12 inch cast iron skillet in the oven while it preheats.
• Add the eggs, milk, flour, sugar, vanilla, and sea salt to a blender. Blend for about 30 seconds until completely smooth.
• Carefully remove the hot skillet from the oven and add the butter. Swirl the skillet until the butter is fully melted and coats the bottom and sides.
• Immediately pour the batter into the hot skillet.
• Bake for 15-20 minutes, or until the pancake is puffed, golden brown, and set in the center.
• Remove from the oven and serve right away. The pancake will naturally deflate as it cools.
• Top with powdered sugar, fresh berries, maple syrup, or your favorite toppings.

Notes

For Storing: Dutch babies are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until warmed through.

For Serving: This recipe serves 4-6 people and is perfect for weekend breakfasts, holiday mornings, or anytime you want something a little special without a lot of work.