Dutch Baby Pancakes

Dutch Baby Pancakes are a delicious baked breakfast item that can be served sweet or savory. Baked in a skillet in the oven, the Dutch Baby Pancake is like the perfect combination between a pancake, crepe, and popover all rolled into one.

These oversized pancakes are big, fluffy, and delicious and are a total crowd-pleaser, with their light and soft texture. 

What are Dutch Baby Pancakes?

A Dutch Baby Pancake is made by mixing up batter and baking it in the oven inside of a skillet. As it cooks in the oven, it will begin to puff up. But, upon taking it out of the oven it collapses, leaving you with the ultimate soft and light pancake texture.

This delicious baked breakfast item can be made sweet, with syrup, powdered sugar, and fruit toppings or savory, with eggs, vegetables, and breakfast meat.

Why We Love This Recipe

• Offers something different for breakfast
• Quick and easy to make
• Kid-friendly and approved (especially with added toppings!)
• Versatile – you can make this sweet or savory

Ingredients/Shopping List

• 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 fine salt
• 2 tablespoons unsalted butter

How to Make Dutch Baby Pancakes

This recipe is really easy to put together. I find it to be a lot easier than your traditional pancake, because you can simply pop it in the oven and let it do it’s thing. No need to stand and watch it.

1. Preheat the oven to 425 degrees and warm up the skillet!
2. Blend flour, milk, eggs, sugar, vanilla, and salt, scraping down the sides of the bowl.
3. Coat the skillet with melted butter and pour the batter into the skillet.
4. Bake in the oven for 15-20 minutes.

How to Serve

• Use a spatula to remove from the pan.
• Dust with powdered sugar and top with your favorite toppings. 
• Cut into wedges and serve with maple syrup or jam.

Variations / Options / Add-ins

• Fruit: These pancakes are delicious when finished off with some fruit. My go-to options are blueberries, bananas, strawberries, and raspberries.
• Toppings: If you have a bit of a sweet tooth, it can be fun to play around with different toppings on these pancakes! I have added chocolate drizzle, nutella, whipped cream, and sprinkles before. All of which were a hit at my house!
• Cinnamon sugar: Instead of using the traditional powdered sugar to dust your pancakes, try using a cinnamon sugar mixture! It’s so delicious.
• Syrup: I love to serve these with a classic maple syrup, but some other delicious options for what to coat your pancakes with are honey, jam, or peanut butter.
• Savory: If you are into savory over sweet, you can definitely add toppings like eggs, bacon, and vegetables to make a savory pancake!

Important Tips

• You will need to build in time to let the batter rest. You can let it rest while you are heating up the skillet or you can make the batter the night before and let it rest in the refrigerator overnight.
• In order to get the pancake to puff up, you must have the ingredients at room temperature. This is really important for the final texture of your dish!
• Keep in mind that as soon as you take this out of the oven, it falls. This is expected, and nothing to be concerned about.
• This may seem like a no brainer, but when you take your skillet out of the oven, after heating, be sure to wear oven mitts! It can be easy to forget, since there won’t be anything in the skillet at that point.

How to Store Dutch Baby Pancakes

These pancakes are really at their best when they are eaten fresh. They tend to get pretty soggy if stored as leftovers, and they can be hard to reheat. My recommendation would be to eat these up the same day you make them!

Other Great Brunch Recipes

Easy Pancake Muffins |Sheet Pan Pancakes | Deviled Eggs |Bacon Egg and Cheese Bites | Air Fryer Donuts | Sheet Pan Breakfast | Tater Tot Breakfast Casserole | Shakshuka