This German pancake is such a wonderful breakfast as it’s simple enough to whip up whenever you’d like but also fancy enough for a holiday brunch! The pancake is so billowy and impressive looking when it comes out of the oven, it’s sure to turn some heads! The secret? The air whipped into the eggs when you blend the batter and using a super hot skillet and oven. Combined, you’ll get the signature rise we love to see. Want another easy breakfast recipe? Try my French toast sticks recipe, frittata recipe, or shakshuka recipe.
What You Need to Make This Recipe
Milk — I recommend using whole milk as skim or low-fat milk will lead to a less flavorful Dutch baby pancake. Flour — all you need is all-purpose flour for the batter. Eggs — three seems like a lot, but don’t worry, it won’t make your pancake taste eggy. Sugar — you need two types of sugar. Granulated sugar for the batter and powdered sugar for the dusting. If you do not have powdered sugar, see my guide on how to make powdered sugar! Vanilla — try making my homemade vanilla extract for a super flavorful vanilla extract. Butter — I recommend using unsalted butter to prevent the pancake from tasting a little too salty.
How to Make a Dutch Baby
- To a blender, add the milk and flour.
- Add the eggs, sugar, vanilla, and salt to the blender.
- Blend on high for 20 seconds.
- Scrape down the sides of the blender and blend again for a few more seconds. Let the batter rest until the oven has reached 425F with a cast iron skillet inside.
- Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl until melted.
- Immediately pour the batter into the skillet. Bake for 20 minutes or until the pancake is very puffed and deep golden brown around the edges. Dust with confectioners’ sugar and serve hot, cut into wedges with fresh berries, jam, or maple syrup.
Pro Tips for Making This Recipe
A really hot skillet is key to getting a big, puffy pancake, so don’t skip the skillet preheating. Cast iron works well because it holds the heat, but you can use any 1.5- to 2-inch deep oven-proof skillet for your Dutch baby.If you don’t have a blender, you can make the batter in a small food processor, using an immersion blender, or whisk vigorously by hand in a large mixing bowl.Bring the ingredients to room temperature before blending them together. Room temperature ingredients will blend more smoothly and help you avoid a lumpy batter. Place your eggs into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you forget to take them out of your fridge.Make sure the oven is hot before adding the skillet and batter into the oven. The hotter the oven, the more puffy your Dutch baby pancake will be.A digital kitchen scale is the most accurate way to measure flour because adding too much flour will lead to a heavy pancake. If you do not have a scale, fluff your flour with a spoon and scoop it into your measuring cups before leveling off the top with a knife. Doing so will ensure you do not overpack the measuring cup.
If you’ve tried this Dutch Baby recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
