The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Dutch Baby Pancake Recipe: Puffy, and Surprisingly Simple
There’s something magical about a Dutch Baby pancake. It puffs dramatically in the oven, its crispy edges curling sky-high while the center stays custardy and tender.
It arrives at the table like a golden crown of joy—ready to be dusted with powdered sugar, drizzled with syrup, or topped with fruit.
This is a weekend breakfast that feels fancy but couldn’t be easier. It stirs up in minutes, uses pantry staples, and bakes itself into beauty while you brew coffee.
Whether you’re serving guests or just treating yourself, a Dutch Baby pancake delivers both ease and elegance.
Recipe Snapshot
| Category | Details |
| Yield | 1 large pancake (serves 4) |
| Serving Size | 1/4 of pancake |
| Prep Time | 5 minutes |
| Bake Time | 20 minutes |
| Total Time | 25 minutes |
| Calories per Serving | ~220 |
| Primary Cooking Method | Oven-baking |
| Cooling Time | 3–5 minutes |
| Occasion | Weekend breakfast, brunch |
| Diet Type | Vegetarian |
Calories are approximate and may vary depending on exact ingredients used.
Dutch Baby Pancake
Course: BreakfastCuisine: American-GermanDifficulty: EasyServings
1
slicePrep time
5
minutesBake Time
20
minutesCalories
220
kcalThis delightful oven-baked pancake, often called a German pancake or Bismarck, rises tall with a custardy center and crisp, buttery edges.
It’s made with eggs, flour, and milk—and cooked in a sizzling-hot skillet to get that signature puff. With only a few ingredients and one pan, it’s the ultimate fuss-free breakfast that looks impressive without the stress.
Ingredients
3 large eggs, at room temperature
2/3 cup whole milk, at room temperature
2/3 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tablespoons unsalted butter (for the pan)
Optional toppings: powdered sugar, maple syrup, lemon juice, fresh berries, whipped cream
Directions
- Preheat Your Oven and Skillet
Start by placing a 10-inch cast-iron skillet (or oven-safe pan) into your oven. Preheat the oven to 425°F (220°C). Heating the pan ahead of time is what gives your Dutch Baby its dramatic puff. - Blend or Whisk the Batter
In a mixing bowl or blender, add the eggs, milk, flour, sugar, vanilla, and salt. Blend on high for 20–30 seconds or whisk vigorously until very smooth.
Make sure no lumps remain. A silky batter is key to achieving that lofty height.
Pro Tip: Room temperature ingredients help the batter rise higher and bake more evenly. If your eggs or milk are cold, soak them in warm water for a few minutes first. - Melt Butter in the Hot Pan
Once the oven is preheated, carefully remove the hot skillet using oven mitts. Add the butter to the pan and swirl it around until fully melted. The butter should bubble but not brown.
This step greases the skillet and starts cooking the batter instantly once poured in. - Pour in the Batter and Bake
Quickly but carefully pour the prepared batter into the buttery skillet. It should sizzle slightly as it hits the pan.
Return the pan to the oven and bake for 18–20 minutes. Resist the urge to open the oven door! The puff depends on consistent heat.
The pancake is done when it has ballooned at the edges and turned golden brown. The center may rise and then collapse slightly after baking—this is completely normal. - Cool Briefly and Add Toppings
Let the pancake sit in the skillet for 3–5 minutes. This helps the texture settle before slicing.
Top with a dusting of powdered sugar, a squeeze of lemon, or fresh berries. Slice into quarters and serve immediately while hot and puffy.
Bonus Tips to Get It Just Right
- Use cast iron—it holds heat better and creates crispier edges.
- Go bold with toppings like caramelized apples, Nutella drizzle, or cinnamon sugar.
- Swap your extracts with almond, orange, or lemon extract instead of vanilla for a flavor twist.
- For extra puff, rest the batter for 10 minutes after blending to let the gluten relax.
Equipment Checklist
Once your pancake is baking, clean-up is minimal. Here are the essentials you need:
- 10-inch cast-iron skillet (or another oven-safe skillet)
- Mixing bowl or blender
- Whisk (if not using blender)
- Oven mitts
- Measuring cups and spoons
Make-Ahead Tips for Easy Mornings
You can mix the batter the night before and refrigerate it. Just bring it to room temperature and whisk again before baking. Pre-measure your flour, sugar, and salt into a jar so it’s ready to dump into the blender.
Proper Storage to Keep it Fresh
Dutch Baby pancakes are best enjoyed fresh, but here’s how to handle leftovers: Wrap slices in foil or place in an airtight container for up to 2 days. Warm in a 300°F oven or toaster oven to revive the crispiness. Avoid the microwave if you want to keep the edges crisp. Freezing is not recommended, as the texture becomes soggy.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | ~220 kcal |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Cholesterol | 125mg |
| Sodium | 150mg |
| Carbohydrates | 23g |
| Dietary Fiber | <1g |
| Sugars | 5g |
| Protein | 7g |
Nutrition is estimated based on standard ingredients and may vary depending on brands and substitutions.
Got Questions? We’ve Got Answers
Why didn’t my Dutch Baby puff up?
Cold batter, a not-hot-enough skillet, or under-whisked batter can cause a flat pancake. Make sure your pan is preheated and your ingredients are room temp.
Can I make this without a blender?
Yes! A strong whisk and some elbow grease will work fine. Just make sure the batter is completely smooth.
Can I double the recipe?
You can! Use a 12-inch skillet or divide the batter between two 9-inch skillets. Bake for the same time.
What if I don’t have a cast iron pan?
Use any heavy oven-safe pan. A ceramic or stainless-steel skillet will work too.
Tips for Choosing the Best Ingredients
Eggs and milk must be room temperature. This improves rise and texture. Use unsalted, high-quality butter for rich flavor. All-purpose flour works best, but you can try whole wheat or gluten-free blends. Real vanilla makes a noticeable difference.
Creative Serving Ideas to Elevate Your Breakfast
Turn this pancake into a true brunch centerpiece with a little creativity. For a classic experience, serve it with powdered sugar and a generous squeeze of lemon juice. If you prefer a fruity approach, top it with a mix of strawberries, blueberries, and raspberries, along with a dollop of whipped cream.
In cooler months, sauteed cinnamon apples and a drizzle of maple syrup make it a cozy, fall favorite. If you’re leaning savory, simply skip the sugar in the batter and serve it with crispy bacon and eggs for a unique breakfast twist.
Why This Pancake Deserves a Spot in Your Kitchen
The Dutch Baby pancake looks like a showstopper but takes under 30 minutes from start to finish. With just seven basic ingredients and one skillet, it’s a recipe that feels special without demanding too much effort.
It’s also wonderfully versatile—kid-friendly, brunch-appropriate, and easy to personalize with your favorite toppings. Plus, it’s a great way to use up extra eggs and milk when your fridge is full.
Final Thoughts
The Dutch Baby pancake proves that a breakfast can be both impressive and incredibly simple. With minimal prep and a handful of ingredients, you can create a towering, crisp-edged masterpiece that steals the show at any brunch table. Serve it sweet or savory, pile on the toppings, or keep it classic. However you make it, you’re in for a treat that feels both cozy and fancy—all in one pan.
