A Dutch baby pancake is a sweet popover baked in the oven. It’s typically served for breakfast with sweet lemon butter on top, but I topped mine with Nutella, berries, sliced almonds, and powdered sugar. You can honestly top it with whatever you like. A Dutch baby might look fancy, but it’s incredibly easy to make. Just blend all the ingredients in a blender and pour the batter into a heated cast iron pan. Place it in the oven and wait for all the magic to happen. When it comes out, it should be very puffy. The inside is moist like a pancake and the outside has a nice crunch to it. Pairing it with Nutella and berries is just pure bliss.
Ingredients for dutch baby pancake
- 2 eggs (room temperature)
- 2 cups milk (room temperature)
- 3 tbsp sugar
- 1 cup flour
- Pinch of salt
- 1 tsp Vanilla
- 3 tbsp butter, melted
How to make dutch baby pancake
1 . In a blender, pulse the eggs, milk, sugar, flour, salt, and vanilla. After a few pulses, scrape the sides of the blender to ensure that no flour is left behind. Blend once again until everything is well incorporated.
2 . Preheat the oven to 425 degrees Fahrenheit. Place a 10 inch cast iron pan into the oven for about 10 minutes. This step is crucial. Heating the pan before adding the batter helps create that puffy look of a Dutch baby.
3 . Pour the melted butter into the hot cast iron pan and swirl it around. Then pour in the pancake batter and place it back in the oven for about 20 minutes. Once it’s done, drizzle with Nutella and top with berries, sliced almonds, and powdered sugar. Serve hot.
- 2 eggs room temperature
- 2 cups milk room temperature
- 3 tbsp sugar
- 1 cup flour
- Pinch of salt
- 1 tsp Vanilla
- 3 tbsp butter melted
- Toppings:
- Nutella
- Strawberries
- Blueberries
- Powdered sugar
- Sliced almonds
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In a blender, pulse the eggs, milk, sugar, flour, salt, and vanilla. After a few pulses, scrape the sides of the blender to ensure that no flour is left behind. Blend once again until everything is well incorporated.
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Preheat the oven to 425 degrees Fahrenheit. Place a 10 inch cast iron pan into the oven for about 10 minutes. This step is crucial. Heating the pan before adding the batter helps create that puffy look of a Dutch baby.
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Pour the melted butter into the hot cast iron pan and swirl it around. Then pour in the pancake batter and place it back in the oven for about 20 minutes. Once it's done, drizzle with Nutella and top with berries, sliced almonds, and powdered sugar. Serve hot.
Well, most of it was soft on the inside but the very center seemed like it was a little too soft, almost under cooked. I think next time I will use the regular bake setting on my oven. Because this is almost easier than pancakes- I don’t have to stand there flipping anything! 😉
Give that a try and see how it turns out Anna 🙂 I also love the easiness of a Dutch baby pancake compared to regular pancakes 😉
I have made this several times already and I love how easy it is to assemble! It literally took me a few minutes, Everyone loved it!
I do have one question about the oven temperatures. I used the temperature given but my oven was on convection mode and when the outside looked perfectly done, the inside needed extra baking. Should I turn off my convection mode or do you have any other suggestions?
Hi Anna, can you explain the texture of the inside of the pancake? Dutch babies are supposed to be a little softer on the inside and crusty on the outside 🙂
This looks yummy. Does it slide easily out of the pan or do you just slice it up in the pan?
We slice it in the pan. if it’s just Mike and I, we eat it straight out of the pan 😉
Would stoneware cake pan possibly work?
Hi Lilly, a stoneware cake pan should work for the recipe 🙂
What can be used instead of cast iron? Thank you
Hi Jessica, I’m not too sure what could be used in place of a cast iron skillet. A cast iron is used in this recipe for its durability and even heat distribution. I don’t know of any other pans that will do that.
I’ve used a Pyrex glass dish before and it worked just fine.
Thanks for letting me know Marina 🙂