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Dutch Baby Pancake

Extremely simple ingredients yield a showy, puffed-up, popover-like, oven-baked Dutch baby pancake that’s buttery, delicate, and delicious.


Dutch baby pancake with berries and butter with syrup

A Dutch Baby Pancake As Light and Fluffy As Your Favorite Pillow

When you need a special breakfast, but don’t want to mess around with special ingredients and can’t spend a lot of time? Helloooooo Dutch baby! Dusted in powdered sugar—or whatever topping you love best—a fluffy, poofy, piping hot Dutch baby is the speediest way to a better mood that we know of! Although it’s sometimes called a German pancake, this is an all-American brunch favorite that couldn’t possibly be easier to make at home. The recipe is nearly foolproof, despite its grandiose appearance. Let’s get cooking!

eggs, butter, flour, milk, salt and vanilla
Eggs, flour, salt, vanilla, milk blended in a blender for German pancakes

What Is a Dutch Baby?

In short, a Dutch baby is a big, oven-baked pancake. It’s cooked in (a lot) of butter in a super-hot skillet in the oven, and it gets all puffy with crisped edges when it bakes. You can make a sweet Dutch baby or a savory Dutch baby by topping the finished pancake with whatever your heart desires, though a simple squeeze of lemon juice and sprinkle of confectioners sugar is probably the most classic way of serving it. A few more Dutch baby FAQs:

  • What is the difference between a Dutch baby and a German pancake? There isn’t one! They are the same thing. You can call this recipe either one—you can even make like the New York Times and call it David Eyre’s pancake. It’s all the same.
  • What makes a Dutch baby rise? The magic that makes that Dutch baby pancake rise to its signature heights is simple: steam! The combination of air that’s whipped into the eggs when you mix the batter and the super hot cast-iron skillet (and oven) create the conditions needed for the lift we love.
butter melted in a hot cast iron pan
batter for German pancake being poured into a hot cast iron pan with butter

Dutch Baby Ingredients: Magically Simple

It really does seem like magic that such basic ingredients and easy preparation can yield a pancake this impressive. It’s always exciting to bring a steaming hot Dutch baby to the table—it’s definitely an “oooo and ahhh” moment. Here’s all that you’ll need to make one:

  • Eggs
  • All-Purpose flour
  • Whole milk
  • Vanilla
  • Sea salt
  • Salted butter
Dutch Baby pancake batter being poured into a hot pan
puffy crispy Dutch baby pancake fresh out of the oven in a cast iron pan

Enough Talk! Let’s Learn How to Make a Dutch Baby.

All you’ll need is a blender (or a really strong arm) and a cast iron skillet, and you’re off to the races! Here’s how to make a Dutch baby. Or a German pancake. Whatever you want to call it, here’s how to make a super-delicious poofy pancake:

  1. Put the empty, dry skillet in the oven as it preheats to get nice and hot.
  2. Dump all of the ingredients except for the butter in the bender.
  3. Blend until you’ve got a smooth batter.
  4. Grab that hot skillet and pop in the butter. Let it melt completely.
  5. Pour the batter into the melted butter. Don’t let anyone see how much butter is in their breakfast—let them live in blissful ignorance.
  6. Bake!
  7. Serve!
German pancake fresh out of the oven in a cast iron pan with powdered sugar
German pancake fresh out of the oven in a cast iron pan with powdered sugar, berries and lemon

Dutch Baby Toppings: The Sky’s the Limit

One of the best things about Dutch baby toppings is that they’re really adaptable to what you’ve got on hand! A lot of people are bonkers for apples as a topping—caramelized, or in apple butter form. But other combos we love are:

  • Butter and syrup
  • Butter and jam
  • Powdered sugar and lemon juice
  • Whipped cream and fresh berries
  • Cinnamon sugar
  • A fried egg and some shredded cheese and herbs
Homemade Dutch baby pancake fresh out of the oven in a cast iron pan with powdered sugar, berries and lemon
Homemade German pancake fresh out of the oven in a cast iron pan with powdered sugar, berries and lemon

Tools You’ll Need:

More Easy Brunch Recipes To Try

Homemade German pancake fresh out of the oven in a cast iron pan with powdered sugar, berries and lemon

Couldn’t Be Easier, Right?

If you make this ultra-easy Dutch baby recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Dutch Baby Pancake

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  25 min
  • Calories: 239


  • 6 large eggs
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • pinch of sea salt
  • 4 tablespoons salted butter


  1. Preheat the oven to 425°F. Place a 12-inch cast iron skillet in the oven while it is preheating, on the center rack.
  2. Add all ingredients (except the butter) to a bender and blend until smooth, about 2 minutes.
  3. Once the oven is preheated remove skillet from oven, add the butter to the hot skillet and place it back in the oven. Once butter is melted and bubbly, pour the batter into the pan and bake on the center rack for 25 minutes.
  4. Cut the pancake into 6 wedges and serve topped with your favorite toppings.

    Butter and Syrup
    Powdered sugar and lemon juice
    Whipped cream and fresh berries

Nutrition Info

  • Per Serving
  • Amount
  • Calories239
  • Protein9 g
  • Carbohydrates17 g
  • Total Fat14 g
  • Dietary Fiber1 g
  • Cholesterol209 mg
  • sodium166 mg
  • Total Sugars2 g

Dutch Baby Pancake

Questions & Reviews

Join the discussion below.

  • Hannah

    Could you make the batter the night before and store in the fridge? I would wake up my kids with the blender!

    It should be ok in the fridge overnight or you could whisk really good by hand instead.

  • Meredith Holland

    Can you use buttermilk? I just happen to have from another recipe.

    We haven't tried it let us know if you give it a shot!

  • Cathleen

    Can you substitute egg whites

    You need the yolks and whites for this recipe.

  • Sharla Frazier

    Will this work in any other type baking dish if you don’t have a cast iron skillet? Maybe a glass or ceramic pie plate?

    A pie plate might not be large enough, unless you split it into 2 pie plates but the idea of glass or ceramic will work fine. We've even made it in a glass 9x13 in a pinch! Hope you enjoy Sharla!

  • Robert L Pait

    Can I substitute gluten free flour?

    You bet! I would use Bob's Red Mill 1:1.

  • Genna

    After serving this, my 9 year old son asked where our recipe cards were and transcribed the recipe himself “so we don’t lose it”, he liked it so much.

    That is such a sweet story! Thank you so much for sharing, we are so glad you both loved it!

  • Kari Bennett

    I’ve tried a few Dutch Baby recipes and this is my favorite!

    THANK YOU! So happy to hear that.

  • Jessica

    I have heard about Dutch Baby Pancakes but was always intimidated - thankfully the Modern Proper had a recipe! This was so flipping easy, followed your instructions EXACTLY and mine rose to perfection. I cannot thank you enough for providing easy-readable-doable recipes. You really have helped boost my confidence in the kitchen. Thank you! (I topped my Dutch baby with raspberries and a swirl of maple syrup - divine)

    Thank you so much Jessica. We are so happy you loved these! We are so so glad we could help boost your confidence in the kitchen, thanks so much for letting us know it means a lot to hear that!

  • Nina

    HEAVEN IN A PAN. And so, so easy! Served with reduced blueberries and whipped cream. Transported us back to overly priced brunches back in Brooklyn in our 20's. Then, our baby threw whipped cream and brought us back to earth. 20/10 pancakes.

    Haha! Sometimes even a short mental escape feels good! So glad you you guys enjoyed it!