Start your morning with this show‑stopping Dutch baby pancake recipe, delivering a puffy, golden‑crisp oven pancake that’s as fun as it is delicious. Loved by purists, our version is similar to our popular Homemade Waffle Recipe but bakes up like a dramatic Dutch puff—perfect for weekend brunches. Looking for savory brunch options? You’ll adore the bold flavours of our Cottage Pie or the veggie-packed Cauliflower Pakoras for a twist. Want to learn more about its roots? This quick read from Wikipedia explains how the Dutch baby—sometimes called a German pancake—originated in the early 1900s.
Dutch Baby Pancake Recipe
Ingredients:
- 3 large eggs
- ¾ cup milk (whole milk works best)
- ¾ cup all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- ½ tsp salt
- 1 tbsp melted butter (for batter)
- 2 tbsp butter (for the skillet)
Instructions:
- Preheat oven to 425°F (220°C). Place a cast-iron skillet (or oven-safe pan) in the oven to heat up.
- Blend the batter: In a blender, combine eggs, milk, flour, sugar, vanilla, salt, and melted butter. Blend for 30 seconds until smooth. (You can also whisk by hand, but blending makes it extra airy!)
- Melt butter in the hot skillet: Carefully remove the hot skillet from the oven and add 2 tbsp butter, swirling to coat.
- Pour in the batter quickly and place the skillet back in the oven.
- Bake for 18-22 minutes—the pancake will puff up dramatically!
- Remove from the oven and serve immediately (it will deflate slightly).
Serving Ideas:
🍯 Classic – Dust with powdered sugar & drizzle with maple syrup.
🍋 Lemon & Sugar – Squeeze fresh lemon juice and sprinkle sugar on top.
🍓 Berry Dutch Baby – Top with fresh berries and whipped cream.
🍫 Chocolate Lover’s – Drizzle with Nutella or melted chocolate.
Would you like a savory version too? 😊
