This Dutch Baby Recipe delivers crispy edges, a soft custardy middle, and rich buttery flavor every single time.
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:
| Ingredient | Tip |
|---|---|
| Butter | For extra flavor, brown the butter before pouring in the batter. |
| Flour | Use white all-purpose flour for the best texture. |
| Milk | Whole milk works best, but 1% or 2% also work well. |
| Eggs | Dutch babies puff up as the eggs expand in the oven and fall slightly as the steam releases. |
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.
chelsea’s recipe tip
My Best Dutch Baby Recipe 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 This Dutch Baby Recipe:
Beverages
Mango Smoothie Recipe
Eggs And Potatoes
BEST Skillet Breakfast Potatoes
Breakfast
Egg Skillet
Breakfast
Breakfast Toast
Dutch Baby Recipe (German Pancakes)
Video
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.
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.
How to Eat Dutch Baby Recipe
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!
I made this and WOW it was outstanding. My daughter and I ate the whole thing! I made it with the Carmel topping. This is by far the BEST recipe.
Yay! Thanks so much Jean!
Forget pancakes and waffles. This is much easier to put together and tastes incredibly delicious. I’ve tried it in both a cast iron and a stainless steel pan and cast iron came out better. As for the recipe, I’ve made this exact recipe three times this week, and I wouldn’t change a thing! It’s delicious and perfect.
I’m so happy to hear this dutch baby recipe has been a hit! Thanks Donna!