Dutch Baby Pancake

It’s the dutch baby pancake that brings all the family to the table. Throw on whipped cream and beautiful berries and they might not ever leave! 

I honestly don’t know why we differentiate between German Pancakes and Dutch Baby Pancakes. It’s pretty much the same thing but one is in a pan and the other a skillet.
Am I right?
When I met Cade, his roommates in college would make these pancakes on the weekend and I love that a bunch of boys had some random cooking tradition together. Isn’t that the cutest?

What is a Dutch Baby Pancake?
A dutch baby pancake is a fluffy pancake that bakes in the oven and puffs up around the edges and leaves the bottom custardy and delicious. Like I mentioned, it’s pretty much the same thing as a German pancake except it is baked in a cast iron skillet instead of a casserole dish.
It’s basically a combination of a pancake, crepe and popover that is usually served for breakfast and can be sweet or savory. I’ve always gone sweet with mine, but they would be delicious topped with ham, cheese and chives! I’m totally doing that next time.
It also makes a big enough pancake to feed the whole family at the same time. No waiting for pancakes to be done or getting a cold pancake that has been sitting a while.
What Ingredients are Needed for Dutch Baby Pancakes?
All you need is 6 simple ingredients to make dutch babies and you’ll probably have most, if not all, of them already on hand. That makes them perfect for a Saturday morning or for a last minute breakfast for dinner.
Flour
Milk
Lemon Zest
Salt
Eggs
Butter
The exact measurements for each ingredient can be found in the recipe card below.

How to Make Dutch Baby Pancakes
This is one of my daughter’s favorite recipes to make. It is easy enough for a child to make and delicious enough for everyone to devour. Here are the basic steps:
Preheat oven.
Put all the ingredients except the butter in a blender and pulse until combined.
Place the butter in the cast iron skillet and stick the pan in the oven until the butter is melted.
Remove the skillet from the oven and pour the batter into it.
Return it to the oven and bake.
Remove from the oven and top with your favorite pancake toppings.

The detailed instructions can be found in the recipe card below.

What to Serve with a Dutch Baby?
These are a few of our favorite toppings for a sweet dutch baby pancake:
I always like to have a little something savory with my pancakes, so a side of bacon is a must!
Recommended Tools

Do I Have to Have a Cast Iron Skillet?
No, if you don’t have a cast iron skillet, it can be baked in any oven safe baking dish. Use a 9×9 square pan for best results.
Do I Have to Use a Blender?
No, that’s just what I found is the easiest. You can mix it in a bowl by hand, use a hand mixer, or put it in a stand mixer.
Can Dutch Baby Pancakes Be Made Ahead?
Yes, you can make the batter ahead of time and keep it in airtight container in the fridge until ready to bake. I wouldn’t recommend making the pancake ahead of time. They are best eaten fresh straight out of the oven!

How Long Will Pancakes Keep?
These pancakes will keep in the fridge for up to 5 days in an airtight container or ziploc bag. We have never once had leftovers, they are so good!
How to Reheat Dutch Baby Pancakes?
The microwave is the easiest way to heat these up, but can be done in the oven if you are anti-microwave.

Make this weekend extra special with a dutch baby pancake fest! What toppings will you choose? Tag us on social media with your perfect dutch baby creation!

More Sweet Breakfast Options:

Dutch Baby Pancake
0 from 0 votes

Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes
Servings: 6

A light and buttery pancake that puffs up in a skillet in the oven and then gets piled up with creamy whipped cream and berries!
1 Cup Flour1 Cup Milk1/4 Teaspoon Lemon Zest Fresh 1 pinch Kosher Salt6 Eggs Large4 Tablespoons ButterUS Customary – Metric
Heat the oven to 425.Mix the first 5 ingredients by pulsing in a blender. (code ohsweetbasil at Blendtec if you need one).Place the butter in a 10″ cast iron skillet and place in the oven until the butter is melted and bubbling.Remove from oven and pour batter in.Place back in oven and bake for 20 min.The edges should rise up like a bowl when done.Remove dutch baby from the oven and fill with whipped cream, berries and sprinkle with a heavy dousing of powdered sugar.

Nutrition Facts
Dutch Baby Pancake

Amount Per Serving (1 slice)

Calories 231
Calories from Fat 117

% Daily Value*

Fat 13g20%Saturated Fat 7g44%Trans Fat 1gCholesterol 188mg63%Sodium 153mg7%Potassium 139mg4%Carbohydrates 18g6%Fiber 1g4%Sugar 2g2%Protein 9g18%
Vitamin A 537IU11%Vitamin C 1mg1%Calcium 76mg8%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.