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Dutch Baby Pancake Recipe

A delicious and puffy Dutch Baby Pancake (German pancake) Recipe that is so simple to make, you will be making this at every brunch gathering!
Course Breakfast
Cuisine German
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 333kcal
Author Dina


For the pancake



Add everything into the blender

  • In a blender, pulse the room temperature 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.

Preheat your skillet

  • 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.

Bake in the oven

  • 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.


Serve this pancake right away

The best way to serve a dutch baby is by enjoying right out of the oven while it's still puffy. The moment it comes out, it will slowly begin to deflate, so eat it quickly!


Calories: 333kcal | Carbohydrates: 39g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 86mg | Potassium: 225mg | Fiber: 1g | Sugar: 15g | Vitamin A: 579IU | Calcium: 157mg | Iron: 2mg