My Favorite Dutch Baby Puff Pancake Recipe

Introduction

Dutch baby pancakes, also known as puff pancakes or German pancakes, are a delightfully puffy and buttery breakfast treat that bakes right in your oven. Simple to make and impressive to serve, this recipe is a family favorite that’s sure to become yours too.

Ingredients

• 3 large eggs
• 2.5 tablespoons butter, melted (0.5 tablespoon reserved for greasing the skillet)
• ½ cup flour
• ½ cup milk
• 1 teaspoon vanilla extract (or more, to taste)
• 1 tablespoon sugar
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 450°F (230°C) and place a skillet inside to heat while the oven warms.
2. Step 2: Melt 2.5 tablespoons of butter in the microwave.
3. Step 3: In a mixing bowl, whisk together the eggs. Add flour, milk, sugar, salt, vanilla extract, and 2 tablespoons of the melted butter. Whisk until the batter is well combined. For a smoother texture, blend in a food processor if desired.
4. Step 4: Carefully remove the hot skillet from the oven and drizzle the reserved 0.5 tablespoon melted butter into it to grease the surface.
5. Step 5: Pour the batter into the hot skillet.
6. Step 6: Bake for 13–15 minutes, or until the Dutch baby is puffed up and golden brown on top.
7. Step 7: Serve immediately with powdered sugar, syrup, or your favorite toppings.

Tips & Variations

• Let the batter rest for about 20 minutes before baking to achieve an even better rise, if time allows.
• The puff will deflate quickly once out of the oven—this is normal and still tastes delicious.
• Top with fresh berries, jam, lemon juice, or a drizzle of Nutella for different flavors.
• Use a cast iron skillet for best results and even cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven (about 300°F/150°C) for a few minutes to restore some crispness. Note that the puff will not be as light and puffy as freshly baked.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make a Dutch baby without a cast iron skillet?

Yes, you can use any oven-safe skillet or baking dish, but cast iron retains heat best and helps the Dutch baby puff up nicely and brown evenly.

Why does my Dutch baby deflate after baking?

It’s normal for Dutch babies to fall or deflate soon after coming out of the oven. The puff is caused by steam, which escapes quickly as the pancake cools. It still tastes great even if it loses some height.

My Favorite Dutch Baby Puff Pancake Recipe

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★★★★★

4.6 from 111 reviews

• Author: Matteo
• Total Time: 19 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Dutch Baby Puff Pancake is a delightfully puffy, buttery baked pancake that serves as an easy and impressive breakfast or brunch option. Made with simple pantry ingredients and baked in a hot skillet, this golden puff is perfect topped with powdered sugar, syrup, fresh berries, or lemon juice. It combines the lightness of a souffle with the sweet flavor of a classic pancake, making it a family favorite for a cozy morning treat.

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Ingredients

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For the Dutch Baby Pancake

• 3 large eggs
• 2.5 tablespoons butter, melted (0.5 tablespoon reserved for greasing skillet)
• ½ cup all-purpose flour
• ½ cup milk
• 1 teaspoon vanilla extract (or more, to taste)
• 1 tablespoon sugar
• ¼ teaspoon salt

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Instructions

1. Preheat Oven and Skillet: Preheat your oven to 450°F (232°C). Place a cast iron or oven-safe skillet inside the oven while it heats up to get it very hot, which helps the pancake puff up nicely.
2. Melt Butter: Melt 2.5 tablespoons of butter in the microwave or on the stove while the oven preheats.
3. Make Batter: In a mixing bowl, whisk together 3 eggs until combined. Add the flour, milk, sugar, salt, vanilla extract, and 2 tablespoons of the melted butter. Whisk thoroughly until the batter is smooth. For an even smoother batter, you may use a food processor or blender to combine these ingredients. Optional: Let the batter rest for about 20 minutes to improve texture.
4. Grease the Skillet: Carefully remove the hot skillet from the oven. Drizzle the remaining 0.5 tablespoon of melted butter into the skillet and swirl to coat the entire surface evenly.
5. Pour Batter and Bake: Pour the batter directly into the hot, buttered skillet. Immediately return the skillet to the oven and bake for 13-15 minutes, or until the Dutch baby is puffed up and golden brown on top.
6. Serve: Remove the skillet from the oven. The pancake will deflate quickly—that’s normal. Serve warm with your choice of powdered sugar, syrup, fresh fruit, jam, lemon juice, or Nutella for a delicious breakfast treat.

Notes

• If possible, let the batter rest for about 20 minutes before baking to achieve a better puff and texture, but it’s not required for a successful pancake.
• The Dutch baby will puff impressively in the oven but will deflate quickly once out; this is expected and normal.
• This recipe makes about 4 servings if cut into quarters, though you can enjoy larger portions depending on appetite and accompaniments.
• Try variations with toppings like fresh berries, lemon and sugar, Nutella, or flavored syrups for variety.

• Prep Time: 5 minutes
• Cook Time: 14 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Dutch baby, puff pancake, baked pancake, breakfast recipe, brunch, easy pancake, cast iron skillet pancake, vegetarian breakfast