Dutch Baby Pancake – Easy, Puffy & Oven-Baked Brunch Magic

If your goal is to bring more ease and beauty to your breakfast table, this Dutch baby pancake is the recipe to start with. It transforms pantry staples-eggs, flour, milk-into something special: golden, puffed edges, a soft custardy center, and a presentation that feels effortlessly impressive.

This is the kind of meal that gives back. It’s quick to prep, bakes in one pan, and creates a moment-whether you’re planning a weekend brunch, hosting overnight guests, or simply carving out a quiet morning for yourself.

Top it with powdered sugar, fresh berries, a drizzle of maple syrup, or a squeeze of lemon. However you serve it, this recipe delivers on what matters most: ease, beauty, and flavor.

Looking for a few more brunch recipes that strike that same balance? Try cozy, oven-baked favorites like this strawberry cheesecake French toast bake or bright, citrus-forward lemon poppy seed pancakes-perfect additions to your next slow morning.

Why You’ll Love This Recipe

This Dutch baby is the answer to lazy weekend mornings, cozy brunches, and slow breakfasts with coffee in hand. Here’s why it belongs in your rotation:

✔️ It’s Practically Foolproof

You only need one bowl, one pan, and five minutes of prep. The oven does the rest.

✔️ Dramatic Rise, But Minimal Work

That puffed-up look? It comes from a hot pan and a simple batter-no baking powder or yeast required.

✔️ Light, Custardy, and Crisp

The edges get golden and crisp, while the middle stays soft and eggy-like a crepe meets popover.

✔️ Sweet or Savory

Dress it up however you like-berries and syrup, or smoked salmon and crème fraîche. It’s endlessly flexible.

✔️ Made to Impress

It looks gorgeous straight out of the oven-golden, puffed, and rustic. Just bring it to the table as-is.

💡 Pro Tip – For best rise, blend your batter and let it rest 10–15 minutes. Always pour into a preheated skillet with hot butter.

Ingredients

• 3 large eggs
• ½ cup all-purpose flour
• ½ cup whole milk
• 1 tbsp sugar (optional for sweet version)
• ½ tsp vanilla extract (optional)
• Pinch of salt
• 2 tbsp unsalted butter (for the skillet)

Optional Toppings

• Powdered sugar
• Fresh berries
• Lemon juice or zest
• Maple syrup
• Yogurt, whipped cream, or nut butter

Instructions

The beauty of a Dutch baby pancake is in its simplicity. A few pantry staples, a hot skillet, and a preheated oven work together to create something elegant and showstopping. Here’s how to bring yours to life:

1️⃣ Preheat Your Oven (and Skillet)

Place a 10-inch cast iron skillet (or any oven-safe skillet) on the center rack of your oven. Preheat to 425°F (220°C). The skillet should be blazing hot before the batter hits it-this is key to getting that beautiful rise.

💡 Pro Tip – Give it a solid 15–20 minutes to get really hot, even after your oven says it’s ready.

2️⃣ Blend the Batter

In a blender, combine the eggs, milk, flour, sugar (if using), vanilla, and salt. Blend on medium speed until the mixture is completely smooth and slightly frothy-about 20 seconds.

Don’t have a blender? No problem. You can whisk it vigorously by hand or use an immersion blender in a mixing bowl.

💡 Let the batter rest for 10–15 minutes to help the flour hydrate and the rise intensify.

3️⃣ Melt the Butter

Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter and swirl it around the pan until fully melted and bubbling. The butter should coat the bottom and slightly up the sides of the pan.

Be quick-the pan stays hot, and timing matters.

4️⃣ Pour the Batter & Bake

Immediately pour the rested batter into the hot, buttered skillet. Return the pan to the oven without delay.

Bake for 18–22 minutes, or until the pancake is puffed, golden brown around the edges, and slightly custardy in the center.

Don’t open the oven while it bakes-the puff is part of the drama!

5️⃣ Serve Immediately

Once it’s puffed and golden, remove the skillet from the oven and bring it straight to the table. The Dutch baby will begin to deflate naturally-that’s part of its rustic charm.

Dust with powdered sugar, add fruit, drizzle with syrup, or squeeze fresh lemon over the top. Slice and serve warm.

💡 For extra crisp edges, keep the pan on the lower-middle rack and avoid overcrowding the oven with other dishes.

Recipe Variations

This Dutch baby pancake is like a blank canvas-airy, golden, and ready for whatever flavor direction you’re craving. Whether you go fruity, savory, or seasonal, the base recipe stays the same-what changes is how you dress it up.

🔸 Lemon Sugar Dutch Baby

Sprinkle the hot pancake with a mixture of powdered sugar and fresh lemon juice. The tangy-sweet combo soaks into the custardy center and caramelizes the edges.

🌿 Perfect for: spring brunches and citrus lovers.

🔸 Berry Bliss

Top with fresh or macerated berries (like strawberries, raspberries, or blueberries) and a generous dollop of whipped cream or Greek yogurt.

🌿 Perfect for: Mother’s Day, brunch boards, or summer mornings.

🔸 Apple Cinnamon Dutch Baby

Before baking, sauté thin apple slices with cinnamon and brown sugar in the skillet, then pour the batter on top and bake. It bakes into the pancake for a built-in topping.

🌿 Perfect for: crisp fall weekends and cozy mornings.

🔸 Savory Herb & Cheese

Skip the sugar and vanilla in the batter. Add cracked black pepper, fresh chives, and a handful of grated cheese (like gruyère or cheddar). Serve with eggs or smoked salmon.

🌿 Perfect for: brunch-for-dinner nights or something a little different.

🔸 Nutella & Banana

Once baked, spread a thin layer of Nutella over the warm pancake, then top with sliced banana and a drizzle of maple syrup.

🌿 Perfect for: kids (or grown-ups) who want something indulgent but still homemade.

🔸 Mini Dutch Babies (Muffin Tin Style)

Pour the batter into a greased muffin tin (fill each cavity about halfway) and bake for 12–15 minutes. The result? Individual puffed pancakes with golden edges and soft centers.

🌿 Perfect for: brunch parties, kids, or making ahead.

💡 Pro Tip – For any variation, resist the urge to open the oven while baking. Let the puff happen, then finish with toppings right before serving.

Frequently Asked Questions (FAQs)

Here’s everything you need to get that golden rise and custardy center-every time.

Why didn’t my Dutch baby puff up❓

Check that your skillet was very hot and your oven fully preheated. A hot pan helps create that dramatic rise. Blending the batter also adds air for extra lift.

Can I use non-dairy milk❓

Yes! Oat milk, almond milk, or even coconut milk work well. Full-fat is best for texture.

Can I make it gluten-free❓

Yes-use a 1:1 gluten-free all-purpose flour blend. The rise may be slightly different, but it still works beautifully.

Do I have to use a cast-iron skillet❓

It’s preferred, but any oven-safe skillet or baking dish will do. Just make sure it’s preheated.

Can I double the recipe❓

Yes! Use a larger skillet or baking dish (12- to 14-inch), and bake for 22–25 minutes. Watch for golden edges and a firm center.

Conclusion – Effortless Elegance in One Pan

This Dutch baby pancake is simple to make, but it brings something special to the table. It rises in the oven while you sip coffee, creates its own crispy edges and custardy middle, and looks like a brunch masterpiece with just a dusting of sugar and fruit.

It’s comfort food in a cast-iron pan-low effort, big reward, and endlessly customizable.

💡 Because sometimes, the simplest ingredients make the most beautiful things.

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