Dessert

Baked German Pancake (Dutch Baby) Recipe

ByMatteo Rossi January 18, 2026January 18, 2026

Introduction

A Baked German Pancake, also known as a Dutch Baby, is a delightful breakfast treat with puffy, golden edges and a soft, custardy center. It’s quick to make and can be topped with sweet or savory ingredients to suit any taste.

Three square, golden brown pancakes are stacked neatly on a white plate, each layer showing a slightly crispy, toasted texture at the edges with a soft, fluffy inside. The top pancake has a small, thin square of pale yellow butter melting gently, with light syrup drizzling down the sides and pooling subtly on the plate. There is a light dusting of powdered sugar on the top pancake. The plate sits on a smooth, white marbled surface with a soft grey fabric in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
½ cup all-purpose flour
½ cup whole milk
1 tbsp granulated sugar (optional)
¼ tsp salt
1 tsp vanilla extract (optional)
2 tbsp unsalted butter
Optional toppings: powdered sugar, syrup, berries, lemon juice

Instructions

Step 1: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast iron pan on the center rack to heat.
Step 2: While the pan heats, combine eggs, milk, flour, sugar, salt, and vanilla extract in a blender or mixing bowl. Blend or whisk until smooth and slightly frothy.
Step 3: Carefully remove the hot skillet from the oven. Add the butter and swirl it around to coat the bottom and sides evenly.
Step 4: Pour the batter into the hot skillet. Return the pan to the oven immediately.
Step 5: Bake for 18 to 22 minutes without opening the oven door, until the pancake is puffed and golden brown at the edges.
Step 6: Remove from the oven and serve immediately with your choice of toppings.

Tips & Variations

Use a cast iron skillet for the best heat distribution and crispy edges.
For a savory twist, omit sugar and vanilla, and top with sautéed vegetables and cheese.
Serve with fresh lemon juice and powdered sugar for a classic flavor.
If you don’t have a blender, whisk the batter vigorously by hand to avoid lumps.

Storage

Store leftover pancake in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to restore crispness. This dish is best enjoyed fresh but can be reheated carefully.

How to Serve

A white plate sits on a white marbled surface, holding a stack of three golden brown pancakes that are square-shaped with slightly crisp edges and soft, fluffy interiors. The bottom pancake rests flat, with two more layers stacked evenly on top, each showing a light, airy texture with small air holes. A small square of slightly melted butter sits on the top pancake. A light drizzle of syrup covers the top layer and spills slightly down the sides, adding a shiny glaze. The background is blurred but dark, making the warm colors of the pancakes stand out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pan other than cast iron?

Yes, a 10-inch oven-safe skillet of any heavy material will work, but cast iron provides the best heat to create puffiness and crisp edges.

Why does the pancake deflate after baking?

The dramatic puff is caused by steam expanding while baking. Once removed from the oven, the steam escapes, causing the pancake to gently deflate—that’s perfectly normal.