Dutch Baby with fluffy edges, a soft custard center, and rich buttery flavor—it’s always a hit!
Author’s Note
Custardy, Buttery, and Totally Worth the Hype
All three of my kids—and my husband—say breakfast is their favorite meal of the day. So when busy mornings only leave time for a quick protein shake as we’re running out the door, we love doing breakfast for dinner instead.
The usual lineup? Eggs (scrambled or over medium), crispy bacon, toast, and a choice between waffles, pancakes, crepes—or this German pancake recipe.
It took me months to perfect this one. It’s buttery, creamy, and has more of an egg custard texture—nothing like those overly eggy Dutch babies that miss the mark.
And don’t even get me started on the syrup—we drown ours in it, and it’s so dang good.
Featured Comment
“I was a pastry chef and worked in French bakeries for 18 years and was very impressed with this formula…Perfect every time. Thanks for sharing this one.”
– Justin
Ingredients
The full recipe is below, but here are a few Dutch Baby Recipe tips and swaps:
- Butter: For extra flavor, brown the butter before pouring in the batter.
- Flour: Stick with white, all-purpose flour for best results.
- Milk: Whole milk is best, but 1% or 2% will work too.
- Eggs: Dutch babies rise as eggs expand in the oven & fall when steam escapes.
Quick Tip
What Exactly Is A Dutch Baby?
Also called a German pancake or Dutch Baby Pancake; it’s a big, puffy pancake baked in the oven. The edges turn crisp while the center stays soft and custard-like. It puffs up fast in a hot pan, then gently deflates when it comes out. Like a popover!
Top it with sweet or savory toppings—both work great!
Do I Have To Use A Cast Iron Skillet?
Nope, you don’t have to use a cast iron skillet!
A 9×13 metal or glass baking dish works great for this Dutch Baby. It still puffs up beautifully and gets those crispy edges. Just make sure it’s hot before you pour in the batter—preheating the pan with the butter is key.
How to Eat Dutch Baby Pancakes
There’s no wrong way to enjoy a Dutch baby!
- Cut it into big pieces and eat with a fork and knife (our go-to).
- Roll it up with toppings and eat it like a burrito.
- Topping ideas I love:
- Fruit & Syrup: Berries, powdered sugar and buttermilk or blueberry syrup.
- Creamy & Light: Whipped cream and berries.
- Rich & Gooey: Bananas and caramel, nutella, or dulce de leche
- Savory toppings: Ham, cheese, bacon, mushrooms, onions & herbs—great for brunch or dinner!
How To Make A Dutch Baby (Tips)
- Room temperature eggs & milk help the pancake rise better.
- Don’t open the oven early, or the pancake might deflate too soon.
- Blend for about 50 seconds—blending too long adds too much air.
- Let batter rest for 10–15 minutes (or overnight) for a better texture and flavor.
- Use a metal pan for crispier edges and a better rise.
- Pour batter into pan in a figure-8 pattern to help it puff evenly.
What To Serve With A Dutch Baby:
Beverages
Mango Smoothie
Eggs And Potatoes
BEST Skillet Breakfast Potatoes
Breakfast
Egg Skillet
Breakfast
Breakfast Toast
Dutch Baby Recipe (German Pancakes)
Equipment
- 9 x 13-inch baking pan or 10.25-inch cast iron skillet see note 1
- Blender high-powered
Ingredients
- Cooking spray
- 6 tablespoons unsalted butter cut into tablespoons
- 1 cup all-purpose flour
- 1-1/3 cups whole milk
- 3 large eggs
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar optional
- 1/4 teaspoon ground cinnamon optional
- Fresh berries for serving, optional
- Whipped cream for serving, optional
- 8 tablespoons unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 425°F. Spray a 9×13-inch pan (or 10.25-inch skillet; see note 1) with cooking spray. Add cold butter pieces to the pan and set aside.
- In a high-powered blender, combine flour, milk, eggs, egg yolk, salt, vanilla, and, if using, sugar and cinnamon. Blend until smooth, about 50 seconds. You can refrigerate the batter at this point and bake it the next day if desired.
- Place prepared pan with butter in the oven. Once butter is melted, use a pastry brush to evenly coat the bottom and sides of the pan. For extra flavor, you can return the pan to the oven briefly to brown the butter—until golden brown and nutty-smelling—just watch it closely; don’t let it burn.
- As soon as the butter is fully melted or browned, pour the batter into the pan in a figure-8 pattern. Bake for 20–25 minutes, or until puffed, golden at the edges, and no longer glossy.
- Dust with powdered sugar, slice, and serve immediately with berries, whipped cream, or caramel syrup, if desired. Dutch baby is best eaten fresh.
- Optional Caramel Syrup: In a heavy-bottomed pot, combine butter, brown sugar, cream, and salt. Cook over medium heat, stirring occasionally, for 5–8 minutes or until thickened and bubbly. Remove from heat and stir frequently as it cools slightly. Add vanilla and mix well. Drizzle over your Dutch baby.
Video
Recipe Notes
- 3 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup whole milk (or 1% or 2%)
- 2-1/2 tablespoons sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 3-1/2 tablespoons butter, cut into tablespoons
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone tried this with gluten free flour?
I enjoyed your recipe but you have placed sooooo many ads that it’s now become unbearable to read your posts. I understand that you want to monetize your content but this is simply too much. My eyes and head hurts from the over saturation of ads. Wow.
Hey Simone, I’m thrilled you enjoyed this dutch baby. I’m so sorry you didn’t have a great experience navigating my website. I’m always trying to make improvements and appreciate your feedback!
Dutch babies keep quite well in the refrigerator for 2 days. They’re great piping hot right out of the oven as well as a cold brunch dish. And the best part is that they can be savory or sweet
That’s great to hear! I’m so glad you enjoyed! Thanks so much! 🙂
Hi Chelsea! I shared your breakfast casseroles in my newest Parade post.
I was a pastry chef and worked in French bakeries for 18 years and was very impressed with this formula, you can achieve a very custard like base by getting the eggs and milk up to room temperature and barely pulsing the food processor as to not incorporate air, just getting ingredients to come together, you probably will get an even better turnout if you overnight the batter but there has been no need for that. Perfect every time. Thanks for sharing this one.
Thank you so much for the comment Justin and thank you for sharing your tips 🙂 What a cool profession!! I’m jealous 🙂
So yummy and beautiful! We all absolutely loved this for breakfast!
Can Dutch Baby pancake batter be made the night before then refrigerated in an airtight container until the next day? If so does batter need to be brought to room temp before pouring in buttered baking dish & putting in hot oven?
Made these for my kids and husband!! It was a hit! Also made the syrup and my youngest loved it and keeps asking me to make more! Does the syrup need to be refrigerated if there is leftovers?
I’m so happy to hear this! Thanks Dani! 🙂 We keep the syrup in the fridge!
The best Dutch Baby recipe by far! I made half the recipe in my iron skillet and it was perfect for the two of us. I topped it with slices bananas, blueberries and chopped pecans. It is a lot less work than making pancakes.
You’re the best Sharon! Thanks so much! So glad you’ve enjoyed this recipe! 🙂