Dutch Baby Pancakes Recipe

Dutch Baby Pancakes

 Kristina Vanni

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
400 Calories
23g Fat
34g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 400
% Daily Value*
Total Fat 23g 29%
Saturated Fat 12g 60%
Cholesterol 320mg 107%
Sodium 249mg 11%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 15g
Vitamin C 18mg 90%
Calcium 135mg 10%
Iron 3mg 16%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A Dutch baby pancake, also known as a German pancake, a Bismark or a Dutch puff, is a single large pancake that is baked in the oven and cut into wedges to serve. Dutch baby pancakes are prepared in an extremely hot cast iron pan with a batter that puffs up in the oven and then quickly falls, forming a round bowl shape that can be filled with a variety of toppings.

The pancake batter is quite thin yet very smooth and creamy. It is simply flavored with cinnamon and vanilla. Dutch baby pancakes are characterized by their tall sides with a crispy rim, and a substantial, custardy center. Trapped steam causes the batter to lift and inflate like a balloon which then deflates after being removed from the hot oven.

Traditionally, the pancake is served with a sprinkle of freshly squeezed lemon juice and powdered sugar. They can also be topped with a drizzle of maple syrup, a scoop of jam, or with your favorite fruits such as stewed apples or fresh berries.

Dutch baby pancakes are great for serving a crowd at breakfast or brunch because they make a beautiful centerpiece for the table that garners "ooh's" and "ahh's" from all your guests. Plus, as a host, you aren't stuck in the kitchen working over a hot griddle flipping pancakes for your hungry guests! Everyone can sit down at the same time and enjoy a leisurely morning.


For the Pancakes:

  • 6 large eggs, room temperature

  • 1 cup milk, room temperature

  • 1 cup all-purpose flour

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 5 tablespoons butter

For the Toppings and Fillings:

  • 1/2 cup confectioners' sugar, optional, for garnish

  • 1 cup fresh fruit, optional, for garnish

  • 1/2 cup maple syrup, optional, for garnish

  • 1/4 cup jam, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

    Dutch Baby Pancakes
     Kristina Vanni
  2. Preheat oven to 450 degrees F. Place a large, heavy ovenproof pan (10-inch cast iron skillet) in the oven until hot and sizzling. While pan is heating, prepare your batter. 

    Dutch Baby Pancakes
     Kristina Vanni
  3. In a large bowl, beat the eggs until light and frothy.

    Dutch Baby Pancakes
     Kristina Vanni
  4. Add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more.

    Dutch Baby Pancakes
     Kristina Vanni
  5. The batter will be thin, but very smooth and creamy.

    Dutch Baby Pancakes
     Kristina Vanni
  6. Remove the hot skillet from the oven and add the butter. 

    Dutch Baby Pancakes
     Kristina Vanni
  7. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven. 

    Dutch Baby Pancakes
     Kristina Vanni
  8. Bake approximately 20 to 25 minutes or until puffed and golden brown.

    When you first remove the pancake from the oven you may be in awe of how much that thin batter grew and puffed in such a short time! It will soon deflate in the center, forming a large well that can be filled with your favorite toppings.

    Dutch Baby Pancakes
     Kristina Vanni
  9. To serve, cut into serving size wedges and transfer to individual serving plates and serve immediately. Garnish with confectioners' sugar, maple syrup, and/or berries, if desired.

    Dutch Baby Pancakes
     Kristina Vanni
  10. Enjoy!