Classic Dutch Baby Pancake (The Cozy Breakfast You Don’t Have to Share)
I made a Dutch Baby earlier this morning and was reminded — again — how ridiculously comforting these are. Crispy edges, custardy center, buttery goodness… pure magic. And since my husband was out golfing, I didn’t have to share. A rare and beautiful thing.
Dutch Babies look impressive, but they’re shockingly easy. No flipping. No standing over the stove. Just blend, pour, bake — and let the oven do the work. It puffs up dramatically (don’t get attached, it settles after baking), and you dress it exactly how you like your pancakes.
This is one of those recipes that feels special but fits perfectly into a quiet morning at home.
Classic Dutch Baby Pancake
Ingredients
-
¾ cup all-purpose flour
-
¾ cup milk
-
3 large eggs
-
1 tsp vanilla extract
-
2 tbsp butter, divided (honestly, 3–4 tbsp is even better)
-
1 tbsp sugar
-
Pinch of salt
Instructions
1) Preheat
Preheat oven to 425°F (220°C).
2) Make the Batter
Add flour, milk, eggs, vanilla, sugar, salt, and 1 tablespoon melted butter to a blender or food processor. Blend until smooth.
OR:
Whisk by hand — whisk wet ingredients first, then add dry ingredients and whisk until lump-free.
3) Heat the Pan
Place a 9-inch deep pie dish in the oven for 5 minutes to heat.
Remove the hot dish, add 1 tablespoon butter, and return it to the oven until butter melts.
Carefully remove, swirl butter to coat the dish.
4) Bake
Pour batter into the hot, buttered dish.
Bake undisturbed for about 20 minutes, until puffed and golden.
⚠️ Important: Don’t open the oven while baking.
5) Serve
Remove from oven (it will puff dramatically), then settle back down — totally normal.
Serve immediately with:
-
Butter and powdered sugar (classic)
-
Maple syrup
-
Fresh fruit
-
Lemon juice + powdered sugar
-
Jam or preserves
Why Dutch Babies Are the Best
-
No flipping
-
Minimal ingredients
-
One pan
-
Big payoff
-
Feels fancy, zero stress
It’s basically a pancake, popover, and crepe all rolled into one.
Tips for the Perfect Dutch Baby
-
Room-temperature eggs help it puff
-
Hot pan = maximum rise
-
Don’t overbake — center should be custardy
-
Use more butter if you love crispy edges
-
Serve immediately for best texture
Easy Variations
-
Savory: skip sugar & vanilla, add cheese or herbs
-
Apple Dutch Baby: add sautéed apples to the pan
-
Berry: scatter berries over batter before baking
-
Cinnamon sugar: sprinkle after baking
-
Vanilla bean: replace extract with paste
FAQ – Dutch Baby Pancake
Why did my Dutch Baby deflate?
They all do — that dramatic puff fades once it leaves the oven.
Can I make it ahead?
Not ideal. Dutch Babies are best eaten right away.
Can I use a cast-iron skillet?
Yes! A 9–10 inch cast iron skillet works beautifully.
Is it supposed to be eggy?
Yes — the center is custard-like, not cake-like.
