Dutch Baby Recipe (German Pancakes)

5 from 15 votes

This Dutch baby (aka German pancake) is buttery, fluffy, and irresistibly good! With a light custard center and crisp, golden edges, it’s a breakfast favorite. Shop the recipe here.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: dutch baby, german pancakes

Servings: servings

Author: Chelsea Lords

Cost: $4.58

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

Optional: Caramel Syrup

8 tablespoons unsalted butter
1 cup light brown sugar
1/2 cup heavy cream
1/8 teaspoon salt
2 teaspoons vanilla extract

US - Metric

Instructions

Preheat oven to 425°F. Spray a 9x13-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

Notes

Note 1: For a 10.25-inch skillet version, use:

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

Storage: Best enjoyed right out of the oven. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven at 300°F until warmed and slightly crisped.

Nutrition