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ByBee Yinn Low
4.65 from 114 votes
Published Apr 05, 2020
Updated Sep 04, 2024
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Easy Dutch Baby with 5 ingredients and 5 mins prep time. The best Dutch Baby pancake recipe made in a cast-iron skillet. Serve it sweet or savory for breakfast or brunch.
Table of Contents
- Dutch Baby Pancake
- Dutch Baby Recipe Ingredients
- How To Make a Dutch Baby
- Frequently Asked Questions
- What To Serve With Dutch Baby
- Other Recipes You Might Like
- Dutch Baby Recipe
Dutch Baby Pancake
What is a Dutch baby?
Dutch baby pancake is an eggy and fluffy popover pancake made in a cast-iron skillet. It’s also called German pancake but this is actually an American recipe.
It’s made with a simple batter and it’s great any time of the day: breakfast, brunch, lunch, or as a dessert.
This recipe has the perfect ratio of the key ingredients: 1 cup all-purpose flour and 1 cup full milk.
I can guarantee that the end result is fail-proof. The pancake doesn’t deflate after it’s out of the oven.
The edges remain tall and puffed up while the inside of the pancake is light and airy.
The color is an inviting deep golden brown. This is the best recipe ever!
Dutch Baby Recipe Ingredients
This easy recipe calls for five (5) basic ingredients in the batter:
- All-purpose flour
- Eggs
- Whole milk
- Unsalted butter
- Salt
See the recipe card for full information on ingredients.
How To Make a Dutch Baby
It takes five (5) minutes active time for a homemade pancake at home.
First, add all the ingredients above in a blender.
Blend the ingredients for 20 seconds or until all they are well combined. The batter should be smooth and runny.
Some recipes call for resting time of the batter but you don’t have to with my quick, easy and fail-proof recipe.
Pour the batter into a super hot cast-iron skillet and bake in the oven on high heat at 450F.
Magic happens in the oven as the batter starts to rise and puff up all around into a puffy, fluffy and airy pancake.
Frequently Asked Questions
How to serve Dutch baby?
To serve, you can add berries to the pancake.
Dust the top of the pancake generously with powdered sugar. Cut the Dutch Baby into slices and serve warm with maple syrup.
Can I bake Dutch baby with a 9×13 pan?
If you don’t have a cast-iron skillet, you can certainly use a 9×13 pan. Just follow the recipe exactly and use the rectangle pan to make the pancake.
Dutch baby vs. German pancake.
German pancake is lower in carb and calories, with fewer ingredients in the batter recipe.
Check out my German Pancake recipe.
How many calories per serving?
This pancake serves 4 people, with 340 calories per serving.
What To Serve With Dutch Baby
This pancake is best served as a breakfast or brunch. For a wholesome and healthy breakfast/brunch, I recommend the following recipes.
Parmesan Eggs
Banana Crumb Muffins
Cherry Tomato Frittata
Bacon Broccoli Egg Bites
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore myRecipe Index, and stay updated by subscribing to mynewsletterand following me onFacebook,Pinterest,andInstagramfor new updates.
Other Recipes You Might Like
- Savory Dutch Baby
- Easy German Pancake Recipe
- Popovers with Strawberry Butter
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4.65 from 114 votes
Dutch Baby
By: Bee Yinn Low
EasyDutch Babywith 5 ingredients and 5 mins prep time. The bestDutch Baby pancakerecipe made in a cast-iron skillet. Serve it sweet or savory for breakfast or brunch.
Prep Time: 5 minutes minutes
Cook Time: 18 minutes minutes
Additional Time: 2 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 People
Ingredients
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 tablespoon powdered sugar, for dusting
- 1/2 cups mixed berries, blueberries and raspberries
- Maple syrup
Instructions
Preheat the oven to 450°F (232°C).
In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is deep golden brown in color and puffed up on the edges, about 18 minutes.
Remove from the oven, add the mixed berries in the center of the pancake and dust with powdered sugar. Slice into pieces and pour maple syrup over. Serve warm.
Video
Notes
Recipe Source: Cravings by Chrissy Teigan.
I used blueberries and raspberries. You may also use blackberries and strawberries.
Nutrition
Serving: 1g, Calories: 340kcal, Carbohydrates: 31g, Protein: 12g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 223mg, Sodium: 387mg, Potassium: 208mg, Fiber: 1g, Sugar: 7g, Vitamin A: 728IU, Vitamin C: 0.5mg, Calcium: 113mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Bee Yinn Low
Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.
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