Dutch Baby (German Pancakes) VIDEO

Dutch Baby Pancakes taste like Crepes but in pancake form. The batter puffs up to form a billowy crust with a custard-like center. We also included instructions for making a Berry Dutch Baby and even a Double Dutch.

Dutch baby topped with fruit and powdered sugar

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A dutch baby (German pancake) is simple to make but is truly special. Watch the video tutorial and see the magic that happens in the oven. My husband and kids love this and always ask for seconds.

Dutch Baby Video Tutorial

We love special breakfasts on weekends and holidays, from Poached Eggs to Quiche and Ricotta Pancakes (a family favorite). If you love breakfast as much as we do, this Dutch Baby recipe is a must-try.

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What is a Dutch Baby Pancake?

A dutch baby pancake is sometimes referred to as a puff pancake, a dutch puff, or a German pancake. It is essentially a large popover or Yorkshire pudding with a custardy base and crisp tall edges. It is typically served for breakfast. 

Slice of dutch baby german pancake on a plate

Ingredients for German Pancakes

  • Eggs – Eggs make this rise. To quickly bring eggs to room temperature, place in a bowl of warm water for 5 minutes.
  • Whole milk – to bring milk to room temperature, microwave for 15 seconds.
  • Flour – we use all-purpose flour
  • Sugar – 1 Tbsp makes this lightly sweetened
  • Vanilla Extract – we love homemade vanilla
  • Pinch of salt – to balance the flavor
  • Pinch of nutmeg – optional but nice
  • 3 Tbsp butter – softened or melted. We use unsalted.
Ingredients for dutch baby pancakes with eggs, flour, milk, butter, sugar, nutmeg, salt

How to Make Dutch Baby Pancakes

  1. Preheat Oven. Place pan into the oven to preheat at 425˚F for at least 8 minutes.
  2. Blend Batter. Add ingredients to the blender and blend until smooth, scraping down the jar to catch any stuck flour.
  3. Butter the Pan. Melt softened butter into the skillet and brush butter up the sides of the skillet.
  4. Add Batter. Pour all batter into the center of the pan.
  5. Bake. Immediately return to the oven and bake 16-18 minutes, until puffed and browned at the edges.
step by step how to make german pancakes in blender

Tools you will need

Common Questions

Why do they call it Dutch Baby?

Dutch Baby pancakes are derived from German Pancakes. The name “Dutch” was coined by Manca’s Cafe (1900-1950), a restaurant in Seattle. The owners’ daughter mispronounced the German word “Deutsch” which means German and it was originally served as 3 small (baby) pancakes, hence the name, “Dutch Baby.”

Do I need a blender?

You can whisk the ingredients together in a bowl and whisk vigorously until well blended. You can also use an electric hand mixer.

Can I make this in a different pan?

It needs to be an oven-safe skillet or casserole. We use a 10″ cast iron or stainless steel pan, or even a deep pie dish for a dutch baby pancake. Use a 9×13 casserole to make a double dutch.

Can I use less butter?

Dutch baby needs a generous amount of butter on the bottom and sides of the pan to prevent sticking and allow the sides to rise properly.

Why is my batter lumpy?

This is likely because your ingredients were not at room temperature. Also, a blender helps to achieve a super smooth consistency.

Puffed dutch baby in cast iron skillet

Serve With

Dutch baby pancakes should be served right away or they lose their dramatic puffed appearance, so have your toppings ready. We love to serve these with:

Dutch baby german pancake topped with berries

Make-Ahead

Dutch baby pancakes are best eaten fresh but you can make the batter ahead of time and refrigerate until ready to make the pancake. Give the batter quick whisking just before using it. For safety, avoid pouring cold liquid into any glass bakeware.

To Make a Berry Dutch Baby

To add berries, add batter into the skillet then scatter 1 cup of berries (raspberries, blackberries, blueberries, or sliced strawberries) around the center of the pan. Bake the pancake as directed.

Berry Dutch Baby pancake

For an Apple Dutch Baby: Make an apple filling like we did for Apple Turnovers and sprinkle it over the top of the dutch baby batter before baking.

Doubling the Recipe

You can double the recipe making it a “Double Dutch.” Preheat the oven to 425˚F and preheat a 13×9 casserole dish. Remove hot casserole and add 4 Tbsp melted butter, brushing the bottom and sides with butter. Pour in batter and bake 20-23 minutes or until puffed and browned at the edges.

double dutch baby pancake in casserole dish

More Breakfast Ideas

If you love this Dutch Baby, then you won’t want to miss these breakfast favorites.

Dutch Baby (German Pancakes) VIDEO

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Dutch baby topped with fruit and powdered sugar

Dutch Baby Pancakes (or German Pancakes) are a cross between crepes and popovers. They have a billowy puffed crust with a custard center.

Author: Natasha Kravchuk

Skill Level:

Easy

Cost to Make:

$3-$5

Keyword:

dutch baby, dutch baby pancake, german pancakes

Cuisine:

German

Course:

Breakfast

Calories: 213 kcal

Servings: 4 people

  • 3
    large eggs
    at room temperature (put in warm water 5 minutes)
  • 1/2
    cup
    all-purpose flour
  • 1/2
    cup
    whole milk
    at room temperature (microwaved 15 seconds)
  • 1
    Tbsp
    sugar
  • 1
    tsp
    vanilla extract
  • Pinch
    of salt
  • Pinch
    of nutmeg
    (optional)
  • 3
    Tbsp
    unsalted butter
  1. Preheat oven to 425˚F. Place an oven-safe skillet such as cast iron into the oven and let it preheat for at least 8 minutes.

  2. Meanwhile, in the jar of a blender, combine eggs, flour, milk, sugar, salt and nutmeg and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.

  3. Carefully remove the pan from the oven using hot mitts. Add 3 Tbsp butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.

  4. Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.

  5. Carefully remove the pan from the oven with hot mitts and serve pancake right away.

Nutrition Facts

Dutch Baby (German Pancakes) VIDEO

Amount Per Serving

Calories 213
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 148mg49%

Sodium 62mg3%

Potassium 107mg3%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 5g6%

Protein 7g14%

Vitamin A 490IU10%

Calcium 58mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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