A Dutch baby (also known as a German pancake) is one of the fastest ways to get a special breakfast on the table. This version is inspired by The Original Pancake House—five minutes of prep and about 20 minutes in the oven yields a golden, airy pancake that puffs dramatically. If you enjoy an easy, sweet morning treat, this is a winner.
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You’ve likely heard of The Original Pancake House; their Dutch baby is one of their signature dishes. Think of it like a giant popover: a single large, puffed pancake baked in the oven, made from simple pantry ingredients and finished with fresh fruit or powdered sugar.
I love regular pancakes, but when I want something different and easy, I make a Dutch baby. It delivers a light, pillowy texture and impressive presentation with minimal effort.
This recipe produces a beautifully puffed pancake. It’s often called a German pancake, magic pancake, puffy pancake, or Dutch baby—call it whatever you prefer; it’s delicious.
I call it a Dutch baby; my kid calls it a puffy pancake. Either way, these airy pancakes disappear fast.
What is a Dutch Baby (German Pancake)
Despite the name, the Dutch baby originated in the United States in the early 20th century. It resembles a popover but is typically larger and served as a single sheet or skillet pancake. The batter is thinner and smoother than typical American pancake batter.
All about Dutch Baby Pancake
The batter is essentially milk, eggs, flour, a little sugar, salt and vanilla—no baking powder or baking soda needed. Because the eggs provide lift, the pancake puffs up in the hot oven and then settles slightly when removed. For the smoothest batter, blend the ingredients in a blender, food processor or with an immersion blender.
Ingredients include: milk, room-temperature eggs, salt, sugar, vanilla extract, all-purpose flour and melted butter. It bakes to a golden, billowy finish rather than being cooked on the stovetop like regular pancakes.
Why this recipe works
This method is quick, uses fresh pantry staples and delivers a bakery-style result at home. The process is simple: brown butter in the pan in the hot oven, blend a smooth batter, pour it into the hot butter and bake until puffed and golden.
- Fast prep—about 5–10 minutes to combine ingredients.
- Bakes in the oven, so you won’t spend time tending a hot skillet.
- Versatile toppings: fresh fruit, powdered sugar, lemon, whipped cream or maple syrup.
- Easier than flipping multiple pancakes and makes an impressive breakfast for guests.
- Kids enjoy helping and eating it—light and fluffy, so you may be tempted to have seconds.
How to make it
Five minutes of prep is all you need to make this Dutch baby. The steps are straightforward: preheat the oven, brown butter in the baking dish, blend the batter until smooth, pour into the hot pan and bake.
Here’s the process:
1) Preheat the oven to 425°F. Place cubed butter in a 9×13 baking dish or a 10-inch cast-iron skillet and put it in the oven until the butter melts and turns golden brown.
2) In a blender or food processor, combine milk, eggs, sugar, salt, vanilla and all-purpose flour (do not use self-rising flour). Blend until completely smooth, about 20 seconds, then let the batter rest about 5 minutes.
3) Remove the hot pan from the oven and swirl it so the browned butter coats the bottom and sides. Pour the batter into the hot pan—do not spread or disturb it—and immediately return it to the oven.
4) Bake for 18–20 minutes until puffed and golden. The pancake will rise dramatically in the oven and fall back slightly once out. Serve right away with toppings.
Topping ideas: powdered sugar, fresh strawberries or blueberries, whipped cream, lemon wedges and maple syrup. Slice and serve immediately for best presentation.
- Brown the butter in the hot pan before adding batter for a nutty, rich flavor.
- Blend the batter until completely smooth to ensure an even rise.
- Have fruit and toppings ready—once the pancake deflates slightly after baking, you’ll want to finish and serve immediately.
- To halve the recipe, use a 10-inch cast iron skillet; a 9×13 pan works well for the full recipe.
Dutch Baby Pancake
April Boller Wright
Ingredients
- 6 tbsp unsalted butter cubed
- 1 cup milk room temperature
- 6 eggs room temperature
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp vanilla extract
- 1 cup all-purpose flour Don’t use self-rising flour
Toppings
- Powdered sugar (optional)
- Lemon juice (optional)
- Whipped cream (optional)
- Your choice of fruit (cleaned and prepped)
Instructions
- Preheat oven to 425°F. Add the diced butter to a 9×13 baking dish and bake for about 5 minutes or until the butter is melted and turns golden brown. Time this so the butter is ready when the batter is.
- Combine milk, eggs, sugar, salt, vanilla and flour in a blender or food processor. Blend on low for about 20 seconds until the batter is completely smooth. Let it rest 5 minutes.
- Remove the hot pan from the oven and swirl to coat the bottom and sides with browned butter. Pour the batter into the hot pan and bake 18–20 minutes. Do not open the oven or disturb the batter while it bakes.
- When done, dust with powdered sugar, squeeze with lemon juice if desired, add fresh berries, whipped cream or maple syrup. Slice and serve immediately.
Notes
Tips for success
1. Camera worthy — The pancake puffs up beautifully but deflates quickly after removal from the oven. Have your camera and toppings ready if you want photos.
2. Flour — Use all-purpose flour; do not use self-rising flour.
3. Cook time — Keep an eye on the pancake; it usually takes 15–20 minutes. It’s done when sides are golden and the center is set.
4. Toppings — Prepare fruit and garnishes before baking since you should serve the pancake immediately once it finishes.
5. Fruit filling — You can place fruit in the bottom of the pan and pour batter over it. Avoid piling fruit on top of the batter before baking, as it may hinder puffing.
6. Use a 9×13 pan for the full recipe. To halve, bake in a 10-inch cast-iron skillet.
Post and recipe updated on Dec 19 2021
Nutrition
Carbohydrates: 17 g
Protein: 7 g
Fat: 13 g
I’m sure you have all the ingredients to make this Dutch baby recipe!
If you enjoy this take on The Original Pancake House Dutch Baby, try it with classic toppings like powdered sugar, lemon and fresh berries for a simple, elegant breakfast.
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