Intro
Hi, I am Dulcia. I love easy, impressive breakfasts and this Dutch Baby Pancake is one of my favorites. It puffs beautifully in the oven and is quick to make with pantry staples.
Origins
The Dutch baby is an oven-baked, single-serving pancake that likely evolved from German pancake traditions. You can read more about the name and history on Wikipedia. It is a wonderful example of a simple batter producing dramatic results in the oven.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- Powdered sugar, maple syrup, and jam, for serving
I list the exact amounts above so you can make this pancake without measuring by eye. For safety and quality guidance on eggs and dairy, see USDA guidance.
Instructions
- Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- Heat the pan and oven: Meanwhile, place a 9 to 10-inch oven-safe skillet on the middle rack of the oven and remove any racks above it. Heat the oven to 425°F.
- Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
- Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.
Dutch Baby Pancake
- Total Time: 45–55 mins
- Yield: 2 to 4 servings 1x
Description
A light, puffy oven-baked pancake served with powdered sugar, maple syrup, or jam.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- Powdered sugar, maple syrup, and jam, for serving
Instructions
- Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor and blend for 10 seconds, scrape down the sides, then blend for another 10 seconds until the batter is loose and liquidy.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes to let the flour absorb the liquid.
- Heat the pan and oven: Place a 9 to 10-inch oven-safe skillet on the middle oven rack, remove any racks above it, and preheat the oven to 425?F.
- Melt the butter: Remove the skillet from the oven using oven mitts, place it on the stovetop, add the butter, and swirl the pan to melt the butter and coat the bottom and sides.
- Add the batter: Pour the batter over the butter, tilting the pan if needed so the batter runs evenly to all sides, then place the skillet in the oven.
- Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, about 15 to 20 minutes.
- Serve while hot: Serve from the pan or transfer to a platter, dust with powdered sugar, cut into wedges, and serve with maple syrup or jam.
- Prep Time: 10 mins (plus 20–25 mins resting)
- Cook Time: 15–20 mins
Tips
- Use a hot oven-safe skillet. Cast iron works best for a dramatic rise and even browning.
- Let the batter rest. That 20 to 25 minute rest improves texture and helps the flour hydrate.
- Serve immediately. The pancake deflates as it cools, so enjoy it right away for best presentation.
- For a lighter crust, reduce the butter by half and brush it around the pan instead of pooling it in the center.
Variations
- Fruit topping: Add fresh berries, lemon curd, or warmed apples with cinnamon.
- Savory version: Omit the sugar and vanilla, add a pinch of black pepper and chopped herbs, and top with smoked salmon or sautéed mushrooms.
- Cheese-filled: Add a sprinkle of grated Gruyere in the batter or on top for a richer flavor.
If you like other indulgent brunch ideas, check my site homepage: https://www.dulciarecipes.com/ and this rich filling technique: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.
FAQ
How many does this serve?
- It serves about 3 to 4 people, depending on appetite. I list it as 4 servings.
Can I make the batter ahead?
- You can blend the batter and rest it in the fridge for up to 24 hours, but bring it to room temperature before baking.
What size pan should I use?
- Use a 9 to 10-inch oven-safe skillet for the classic rise and shape.
Conclusion
This Dutch Baby Pancake is a reliable showstopper for weekend brunch. It is fast, forgiving, and endlessly adaptable. I hope you make it soon and enjoy the puffy, golden edges with your favorite toppings.