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German Dutch Baby Pancake

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If you’re looking for a Sunday breakfast or brunch item to add, a German Dutch Baby Pancake is just what you need!

I was always a bit intimated by the German Dutch Baby Pancake, aka German Pancake recipes recipes I saw. 

For one, what the heck are Dutch Baby Pancakes to begin with? And why are they baby pancakes? Because there’s nothing small about them.

I’m not going to dive in the origins and why some people refer to them as German Pancakes and other call them Dutch pancakes.

That’s just gonna start a food war of who made it first and it’s delicious, so who really cares?? Not me, but if you’re dying to know you can read the pancake history here.

What is a Dutch Baby Pancake

A Dutch baby pancake is nothing like what I think of when I think of pancakes growing up. Nope, these German style pancakes are a whole different deal-io.

Lighter, fluffier and baked in the oven, these pancakes are made with a mixture of flour, eggs, butter, and milk. They puff as they cook, much like a Yorkshire pudding, I’ve been told.

Except we didn’t grow up eating Yorkshire pudding in the midwest, either.

So, to make it easy, I gave it my own assessment. A Dutch oven pancake is what you’d get if you crossbred a popover, a pancake and a crepe.

Like what I did there with my breeding analogy??. We are on a farm, after all.

Anyway, the batter is poured into a screaming hot skillet, then baked in the oven until it puffs up. Let it sit for a moment, and then top your Dutch baby with fresh berries, bacon, syrup – whatever you want.

So now that I’ve explained what a German pancake aka Dutch baby is, the hard part is over.

Seriously, it’s harder to explain that it is to make! Let’s start..

german dutch baby pancake

Tips for making German Dutch Baby Pancakes

I know you’re all drooling and your ready to get your pancake groove on, but hang with me for just a minute. I have tips that are actually really importatnt to your success.

And of course, I (and your family) want this easy and delicious recipe to be amazing.

  • The size of your skillet truly does matter for this pancake recipe. You’ll want to use a well seasoned cast iron skillet or other oven-safe skillet that is 10-inches. 

    For once in my life, I’m gonna lay down the cooking law and say ten inches. For real
  • Have your eggs and milk at room temperature. Take them out of the fridge at least 20 minutes before you make the batter. You can submerge the eggs, in their shell, in warm water to bring their temperature up.
  • Your actual cooking time is going to vary slightly. Just like every snowflake is different, so is everyone’s actual oven temperature!

    In my oven, I was able to cook my German pancake for 20 minutes, and then I had it sit in the oven for 5 minutes after I turned off the heat. Your best bet it to check on your Dutch baby pancake after 16 or 17 minutes and adjust the final cook time based on your oven.
dutch baby pancake

How to make Dutch Baby Pancakes

Prepare the Batter

Step 1: Before you preheat your oven, place your top oven rack just above the center position. This is also a great time to pull out the pans you stored in your oven, haha.

 Then, preheat your oven to 425°F.

Step 2: Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. I really recommend you mix the ingredients in a bowl so there are no pockets of one particular ingredient when you go to blend.

Then, pour the batter into a blender and blend until aerated and no clumps remain. This will take about 60 seconds and this process is what will make your Dutch baby light and fluffy!

Step 3: Use the butter to thoroughly grease the exposed surface of the skillet. I’ll put a photo below so you can see what I mean. Then, put the pan in the hot oven just until the butter melts.

Remove the pan from the oven and carefully swirl the melted butter to make sure it’s evenly distributed across the entire bottom of the skillet. 

Note: this is the last time you want to do swirling of any sort.

What does that mean?

It means once you pour your batter into your skillet, leave it. You want the butter on the bottom and the batter on its own. Never the two shall meet, or something fancy like that.

Pouring the batter

Step 4: Pour the blended batter into the center of the hot skillet. Right into the center, friends. Don’t try to spread out the batter, let nature take its course.

When you do this it will push the melted butter to the outsides of the pan. That’s a good thing! Carefully place your skillet in the hot oven.

Cook until the edges puff up and turn golden brown, approximately 20 minutes. Turn off your oven and allow the skillet to remain in the oven for 5 additional minutes. Sprinkle with a little powdered sugar and add some fruit!

This is one of those breakfast recipes that is impressive to the entire family. It looks super fancy, perfect for a Mother’s Day Brunch or Easter celebration, but it’s easy enough for any weekend breakfast!

More Breakfast Recipes:

made with love, Deanne
dutch baby pancake
Yield: 4 servings

German Dutch Baby Pancake

german dutch baby pancake recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • ½ cup all-purpose flour
  • 3 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • ½ t. ground cinnamon
  • ½ Tbsp vanilla extract
  • 1 Tbsp sugar
  • ½ tsp salt
  • 3 Tbsp unsalted butter, cut into chunks

Instructions

    Place the top rack of your oven just above the center position and pre-heat oven to 425°F. Don't forget to remove any pots and pans you have hiding in your oven before your preheat!

    Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated (it will be bubbly) and no clumps remain, approximately 1 minute.

    Use the butter to thoroughly grease the exposed surface of the skillet and then place in the hot oven just until melted. Remove the hot pan from the oven and carefully swirl the butter in the pan to ensure the butter is evenly distributed across the bottom of the skillet.

    Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off your oven and allow the skillet to remain in the oven for 5 additional minutes.

    Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy! 

Notes

  • The size of your skillet truly does matter for this pancake recipe. You’ll want to use a well seasoned cast iron skillet or other oven-safe skillet that is 10-inches. 
  • Have your eggs and milk at room temperature. Take them out of the fridge at least 20 minutes before you make the batter.
  • Your cooking time is going to vary slightly. Just like every snowflake is different, so is everyone’s actual oven temperature! In my oven, I was able to cook mine for 20 minutes, and then I had it sit in the oven for 5 minutes after I turned off the heat. Your best bet it to check after 16 or 17 minutes and adjust the final cook time based on your oven.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 165mgSodium: 359mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 7g

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