Quick & Easy Dutch Baby Pancake w/Video
A Dutch baby/aka German Pancake recipe is the quickest way to get breakfast on the table fast. This is my take on Chicago’s Original Pancake House Dutch Baby recipe. Just 5 mins prep and 20 minutes bake and you’ll have a golden light and beautifully puffed pancake. If you love an easy sweet breakfast then this is the one for you!
One year = 365 opportunities ~ Unknown
So I’m pretty sure you’ve probably heard of the Original Pancake House. Well one of their signature dishes is their Dutch Baby. A Dutch baby looks like a popover but way BIGGER. This recipe for one single large pancake in a puffed form is mind blowing. It’s made with simple ingredients and you top it with your favorite fresh fruits.
I love traditional pancakes, but sometimes I want something different, so I make this Dutch pancake when I want something different. Don’t get me wrong, I love a good buttery crispy edge pancakes but in a pinch this puffed pancakes does the job!
This Dutch baby pancake puffs up so beautifully. Some people call it a German pancake, magic pancake, Dutch baby or a puffy pancake.
I prefer to call it a Dutch baby. My kid calls it a puffy pancake. Whatever you want to call them, just know that they’re so darn good! These pillowy light pancakes will be flying off everyones plates.
WHAT IS A DUTCH BABY AKA GERMAN PANCAKE:
FYI, this recipe isn’t German at all, It originated in the United States in the 1900’s. Read more about it HERE.
All about Dutch Baby Pancake:
This pancake is very light but fluffy type of pancake. The batter is very similar to pancake batter only much thinner and smoother. To make the milk batter is mixed in a blender, food processor or a hand mixer.
The ingredients are made of milk, room temperature eggs, salt, sugar, vanilla extract, flour and melted butter. And no this recipe does not require baking soda or baking powder.
These pancakes taste nothing like the classic American pancakes. Unlike traditional pancake that’s cooked on the stove-top, this dutch paakes bakes up golden and puffy in the oven.
WHY THIS RECIPE WORKS
It’s a great breakfast with fresh ingredients that’s so quick and easy to make. It’s one of my favorite things in the world to eat. Just melt butter in a pan, mix the batter then pour the batter into the pan with the butter and bake.
- Quick prep. Just 5-10 minutes to prepare this Dutch baby.
- No need to time spend tons of time over the hot 🔥 stove since you’ll be baking them in the hot oven.
- You can play around with all type of your favorite fresh fruit toppings.
- This Original Pancake House Dutch Baby Recipe is much easier to make than classic American pancakes.
- They’re absolutely the most gorgeous breakfast. It’s a great way to make your guests feel special
- Dutch baby pancakes are fun for kid to make and eat!
- Lastly, they are INCREDIBLY GOOD puffy and light, so you won’t feel guilty about eating more than one.
HOW TO MAKE IT
Just 5 minutes of prep is all you need in order to make your own version of the Original Pancake House Dutch Baby recipe.
Here’s how to do it:
Just heat up the butter, mix the batter. You want a smooth batter. Next, pour the whole milk and egg batter into the hot pan with the butter. Super easy!
Brown the butter: You’ll need to brown the butter in an 10-inch cast iron skillet, a oven proof skillet or a baking pan. Bake the butter for a few minutes. Here’s how to do it: Preheat oven to 425 degrees F. Place cubes of butter into the pan. Once the oven heats up, place the pan with the brown butter on the lower shelf.
- Bake until melted and golden brown.
- Next, in a food processor, blender or hand mixer, Add the milk, sugar, salt, all-purpose flour (do not use self-rising flour), vanilla extract and eggs.
- Process until the the milk/egg batter is smooth without any lumps, about 20 secs. Let the batter sit for about 5 minutes.
- Once the butter is melted and golden brown remove the skillet from the oven.
- Pour batter into hot skillet or baking dish. Do not spread the batter, just pour it into the skillet, leave it alone and bake for 18-20 minutes.
- The dutch baby pancake will puff up, but it will deflate some once it’s removed from the oven. Look how beautiful it is. I think it looks better than the Original Pancake House Dutch Baby. Now you can make your own in the comfort of your own house.
- Topping: I love to top my Dutch baby pancake with fresh strawberries, powdered sugar, blueberies, freshly whipped whipped cream and lemon wedges. Slice, serve and drizzle with maple syrup and fresh lemon juice.
TIPS TO MAKE THIS PANCAKE
1. Camera worthy –The middle and the sides of the dutch baby pancake will puff up nicely however, the puff won’t last long. If you want to snap a photo, make sure you have your cam handy!
2. Use all purpose flour. Do not use self rising flour.
3. This dutch baby bakes pretty fast. Have your fresh fruit cleaned and prepared. Once the side are golden brown it’s most likely done. Add the toppings and fruits. Slice and serve.
5. Use 9X13 baking pan or if you would like to half the recipe, use a 10-inch cast-iron skillet.
6. Once the pancake is done, serve immediately
Dutch Baby Pancake
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 9X13 baking dish. Bake in the oven for 5 minutes or until the butter is a golden brown color. See the main post for step by step pics. Make sure the butter is browned around the same time the batter is ready to be baked.
- Add the remaining batter ingredients to a blender and mix on low for 20 seconds. You want the batter to be SMOOTH with no lumps at all. Rest the batter for 5 minutes.
- Remove the skillet/baking dish from the oven. Swirl the pan so the butter can coat the entire pan and the sides. Pour the pancake batter into the hot skillet with. Bake for 18-20 minutes. Don't mess around with the batter. Just pour and bake right away.
- When the pancake is done, you can drizzle lemon juice over the top if you like. Dust with powdered sugar, top with fresh berries, whipped cream or maple syrup. Slice and serve immediately.
Video
Notes
TIPS TO MAKE THIS DUTCH BABY RECIPE
1. Camera worthy -The middle and the sides of the dutch baby will puff up pretty good, however, the puff won't last too long. If you want to snap a photo, make sure you have your camera handy! 2. Flour - Use all purpose flour. Do not use self rising flour. 3. Cook time - Keep an eye of this pancake. It usually takes 15-20 minutes to cook. Once the side are golden brown it's most and set and not jiggly, it's most likely done. Add the toppings and fruits etc. Sprinkle with fresh lemon juice. Slice and serve. 4. Toppings - Since this pancake will began to deflate once it's removed from oven, have the fruits and toppings ready before you start making the pancake. 5. Fruit filling- Yes you can add fruit to the dutch baby. Arrange them over the bottom of the skillet or baking dish. Pour the batter on top. FYI, adding fruit filling to the "TOP" of the batter may prevent it from puffing up. 6. Use a 9x13 baking pan. If you want to half this recipe, use a 10-inch cast-iron skillet. Post and recipe updated on Dec 19 2021Nutrition
I’m sure you have all the ingredients to make this Dutch baby recipe!
If you like my take on the Original Pancake House Dutch Baby Recipe, you may also like this French Toast recipe.
If you want something more savory, check out my Crispy Tater Tot Breakfast Casserole. Don’t forget toPin this recipe to your Pinterest board to save it for later!
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So glad I stumbled across this one. I couldn’t wait to try it. I followed the recipe as is for the 10″ cast iron skillet and added almost enough fresh black berries, blue berries and raspberries
to cover the bottom of the skillet. It turned out beautifully! Only about 13 & 1/2 mins to golden perfection! I topped it with lemon juice fresh from the oven and a few squeezes of honey at the table. I will be making this again soon for family. Next time I’ll top that baby with a dollop of plane yogurt along with the honey & lemon juice!
Thanks for the sensational recipe! God bless!
Thank you so much Deb! Glad you enjoyed the pancake!
Thanks for letting me know!!
April-So Delicious! My family loved it! 3 quick questions-1. If you use salted butter, would you cut back salt & byhow much? 2. Did you really mean a Tblspoon Vanilla? Also, when doubled do you double everything including the butter?
Thank you so much Kristen! I’m glad your family enjoyed it! I’ve never tried this with salted butter but If I were to use it, I’d use a very tiny pinch or maybe none at all to be honest. Yup I meant a tablespoon.I always add more vanilla :). Yes, double the butter too and use a 9×13 pan. Enjoy your weekend and take care!
Hi,
I only have Gluten Free Almond flour. I have added 2cups of it to the mix and it’s still reall runny-wet! I tripled the recipe as well and it says to add 1.5c(added 2c gf almond flour) of all purpose flour,which i think is not enough for the recipe when tripled. So,i wait for the batter to get room temp. I hope it sucks up some of the moisture. Any suggestions if it doesn’t thicken up? Thanks
Ok you can delete my comment above. As i just read that the batter is suppose to be really thin. Thx
I’ve never tried this with almond flour. I hope it worked out for ya.
Just made it!! Came out perfect and so beautifully!
Thank you so much Judy! 🙂
Ok I’ve always thought a dutch baby was difficult to make, they look so fancy! I know what I’ll be making this weekend, it looks so yummy!
Nope so quick and easy to make. I enjoy making them. Enjoy! Thank you so much!
I love the rich centers of a German pancake! I like mine topped with a little fruit and syrup as well. I can’t wait to give your recipe a try!
Thank you!
Oh wow this looks fantastic! I would love to have it right now. Seriously this is mouthwatering. I’m saving this recipe to try it for sure. I bet my hubby will flip when I make him this for breakfast!
That dutch baby pancake looks perfect treat for Valentine. I am yet to try one. Great for Valentine day breakfast I like fruity breakfast though.
Okay these are STUNNING!!! I want my hubby to wake me with breakfast in bed and just have a whole plate of these (ha!!). I have never actually tried a dutch pancake so this would be quite the treat <3
This is such a delicious breakfast!! Looks so fancy, but so easy to make. My kids will love this for sure.
There is this place I like to eat at locally that has german pancakes and I love them so much. I am very excited to try making them at home! This is a great recipe April!
Wow…what a delicious BRUNCH idea this would be. Not sure who would be happier…ME or my guests. I know one thing for sure….one pan is not enough!! Printing right now.
omg! this looks so delicious! I will be following you on fb!
Let’s stay connected!
Thank you so much Sasha! 🙂
I love how you can just throw this in the pan and way to go! Such a delicious and easy breakfast or dessert. And while that is doing its thing in the oven, I can sit back with coffee 😉 Love the brown butter in here….that stuff smells and taste SO good! And the walnuts are a great touch for texture! I would definitely use ’em. Pinned! Have a great weekend!!
I would eat this for dessert or breakfast or lunch lol! I can’t get enough of these things! Thank you Dawn. Have a great weekend too!
I’ll bet that these are even better then they look, in a Bananas Foster kind of way. Brown butter & banana were meant for each other. Thanks!
Joined the Facebook group – and these dutch babies are killing me! Wow! I am drooling here!
They are just tooo good! Love dutch babies. Thanks for joining Lisa! 🙂