This Dutch Baby pancake is a fun, puffed pancake with a blender batter that is baked in a skillet! An easy and fun breakfast!
Table of Contents
This recipe was first posted on Spend with Pennies.
Even though I don’t share a ton of breakfast recipes here on The Recipe Rebel, we are actually kind of obsessed with breakfast foods.
We love it all.
This Dutch Baby Pancake is the newest addition to our breakfast obsession, joining these Sheet Pan Pancakes, these Best Ever Cinnamon Buns, and this Oven Baked Bacon that we have been loving on for a long time.
The thing that makes dutch babies so special is their fabulous presentation. There’s nothing like pulling a heavy skillet out of the oven with a huge, glorious puffed pancake that rises above the edges, creating an epic hollow for filling with all the berries, whipped cream and maple syrup.
It’s just so fun!
What is a dutch baby?
A dutch baby is also called a German pancake, and it is made with a thin batter that is poured into a preheated skillet (preferably cast iron!). As it bakes, it will puff up around the edges and the center remains flat.
It’s a real showstopper and is surprisingly simple to make!
How do you make a Dutch Baby Pancake?
- Start by heating your oven and your skillet — cast iron is great, but not a necessity. You can use any 9-10″ oven safe skillet (none of those plastic handles in here) — you could even use a pie plate! Preheating is necessary to get that beautiful rise on your dutch baby pancake.
- Whip up your batter — the blender, an immersion blender, or a food processor is the best way to get a smooth batter with no lumps. It’s also the easiest (and easiest on the arms!), so why not? If you don’t want to get the blender out, you can always use a whisk — just try to get your batter as smooth as possible.
- Remove the hot pan from the oven and melt some butter in it — this will keep the dutch baby from sticking
- Pour in your batter and stick the pan back in the oven. 15-20 minutes and you’re done!
- Serve hot right from the skillet with your favorite fruit, syrups, or toppings — anything goes!
Variations on this recipe:
This is a slightly sweetened variety of dutch baby, which is the most popular route, but who’s to say you couldn’t stir in some freshly chopped herbs and shredded Parmesan cheese for a savory version? Feel free to top with a fried egg and crispy bacon to take your savory dutch baby to the next level 😉
You can also experiment with different extracts and spices — add cinnamon, ginger, cloves, tumeric if you’re feeling it.
And lastly, get creative with those toppings! We love ours with fresh berries and whipped cream (who doesn’t?), but there are so many ways to do them up.
Reach into the back of your fridge and see what preserves, jams, syrups and ice cream toppings have been hiding out back there 😉
More pancake recipes you’ll love!
Because more pancakes is always better.
- Whole Wheat Pancakes – a healthy breakfast!
- Banana Oatmeal Pancakes – hearty and delicious!
- Apple Crisp Pancakes – just do it, you won’t regret it.
- Cinnamon Roll Baked Pancake – a family favorite!
Dutch Baby Pancake
written by Ashley Fehr
Ingredients
- 3 large eggs
- 1/2 cup flour (all purpose or whole wheat)
- 1/3 cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons butter
Instructions
- Add eggs, flour, milk, sugar, vanilla and salt to a blender and puree until smooth (you can also use a food processor, immersion blender or whisk until smooth).
- Set the batter aside. Place a 9" or 10" skillet (or pie plate) in the oven and preheat to 425 degrees F.
- When the oven is hot, remove the pan (be careful, it will be hot!) and add the butter, swirling to melt.
- Pour the batter into the pan and immediately place back into the oven.
- Bake for 15-18 minutes until puffed at the edges and golden.
- Serve as desired.
Notes
Nutrition Information
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