Classic Dutch Baby Recipe
This Dutch baby or oven pancake recipe is billowy soft, super easy to make and a very impressive brunch dish to share with friends and family.
This recipe is likely the ultimate brunch recipe. It checks all the boxes. Wow factor, tastes, fun and easy to make, and options to customize.
We give you an option below to make this recipe a little more billowy and reach greater heights in your pan!
A Dutch Baby or German pancake is a great choice for mothers day brunch, valentines breakfast in bed, brunch with the girls and any time you want to have breakfast for dinner!
These skillet pancakes are no ordinary pancakes!
Why we love them:
- this recipe is so so easy and the batter takes just a few mins to whip up
- it bakes up so easy and quick in the oven.
- the toppings are endless!
- they look incredible!
- no throw away test pancakes to make sure you have the exact pan temperature required to create the perfect browned crust.
- No flipping or trying to pour the batter in so the pancakes don’t crowd each other in the pan.
Your brunch guests, or your family, will be super impressed.
What is a Dutch Baby?
Dutch babies are also sometimes called German pancakes, skillet pancakes, or oven pancakes because they are made in a skillet and baked in the oven till they get all beautiful and puffy. They can be eaten plain or with any number of toppings.
These oven pancakes can be made savory or sweet or even a combination of these (like our peach, brie, and bacon Dutch baby). They are excellent either way. Here are some options for topping yours:
Savory Topping Variations
- bacon and a poached or fried egg
- shredded cheese and sliced ham
- burratta and proscuitto
- tomato, basil and feta or cheddar
- sauteed spinach, ham and cheese
or any variation of the above ingredients that works for you!
You could also add herbs or cheese directly to the batter!
NOTE: if you make a fully savory version, omit half the sugar from the batter.
Sweet Topping Variations
- fresh fruit, blueberries, raspberries, sautéed apples
- sautéed peaches or fresh
- butter and jam
- whipped cream
- butter and maple syrup
- lemon juice and sugar
- lemon curd (or other citrus curd)
The possibilities are endless!
How to Make an Extra Puffy Dutch Baby!
If you want extra heights on your oven pancake all you have to do is add an extra egg to the batter! Its super simple and if will make the edges extra impressive!
Give it a try!
Tips for making a perfect oven pancake:
- make sure all the ingredients are at room temperature when you mix the batter
- use a blender or food processor to blend the batter. You could also use an immersion blender. If you have to use a whisk, make sure you whisk it good. You don’t want any lumps.
- preheat the skillet in the oven before pouring the batter in. This will ensure a nice puff on the pancake.
- DON’T open the oven door until it’s finished cooking! If you have to look, use the oven light.
Why did my Dutch Baby go flat?
If your Dutch baby goes flat, your skillet was probably not hot enough. It needs heat right away to create steam that will lift up the edges. If it puffed up nicely and then fell flat, you likely took it out of the oven too quickly.
Can you make a Dutch baby without a cast iron?
You can! It just must be made in an oven safe skillet. Stainless steel works great.
Tools you will need:
- Cast Iron Skillet – A cast iron skillet works best for this recipe. We like a 10 inch skillet. This one also comes in tons of pretty colors! We love that 🙂
- Stainless steel skillet – you can also use a stainless skillet.
- Blender – You can use any blender, but honestly, a blentec or vitamix are so great for this recipe and so many others that you cant go wrong with either of them.
- Food Processor – you can also use a food processor if you would rather. We think a blender is easier though.
Other brunch recipes you might like
- simple breakfast skillet with potatoes & sausage
- the easiest eggs benedict recipe you’ll ever make
- ultimate guide to create a beautiful brunch grazing platter
- 30 min breakfast tarts with baked eggs & hollandaise sauce
- dutch baby pancake with peach and bacon (sweet and savory)
If you’ve tried this Dutch Baby recipe then we would love it if you could rate the recipe by clicking on the stars in the recipe card and let us know how it turned out in the comments below. We love hearing from you!
We also love to see your creations! Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM
Classic Dutch Baby
Ingredients
Instructions
- Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend well and then scrape down the sides after a few seconds. Blend for another 10 seconds. The batter will be quite loose and liquidy. Let the batter sit for 20 mins. This gives the flour a chance to absorb all the liquid
- When you are ready to make the dutch baby, heat the oven to 425°F. Then heat your skillet on medium heat. When its hot, add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Add any toppings that you want to bake with the Dutch baby. Place the skillet in the oven.
- Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, about 15 mins.
- Add any toppings you would like to serve with it. Serve from the pan or transfer the Dutch baby to a serving platter.
Notes
Savory Topping Option
- bacon and a poached or fried egg
- shredded cheese and sliced ham
- burratta and proscuitto
- tomato, basil and feta or cheddar
- sauteed spinach, ham and cheese
Sweet Topping Options
- fresh fruit, blueberries, raspberries, sautéed apples
- butter and jam
- whipped cream
- butter and maple syrup
- lemon juice and sugar
- lemon curd (or other citrus curd)
