Classic Dutch Baby

5 from 2 votes

This Dutch baby pancake recipe is billowy soft, super easy to make and a very impressive brunch dish to share with friends and family.

Course Breakfast, Brunch

Keyword dutch baby, german pancake, oven pancake, skillet pancake

Prep Time 5

Cook Time 15

Servings servings

Calories 152kcal

Author Julie & Debbie

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.

Savory Topping Option

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.