When I wake up craving pancakes but I’m feeling lazy, it’s time for a Dutch Baby. It’s a giant popover that puffs, then settles into a lush, eggy pancake. Whisk the batter, pour into melted butter, pop in the oven, and prepare for the dramatic puff. In little more than 20 minutes, your pancake is ready, one and done.

This is one of those recipes that depends on the right pan in the right size. Dutch Baby pancakes cook in the oven as opposed to a griddle or stovetop, so you need an oven-safe pan. I use a cast iron skillet and adjust the recipe for either my 10-inch or 12-inch pan.

Dutch Baby pancakes have been around for a century but seemed to explode in popularity since 2020 when people started cooking more at home. You’ll find variation among recipes in the number of eggs relative to milk and flour, with both sweet and savory versions.

Mine is a sweet version with just enough eggy flavor and I’ve never been tempted to stray. (Except to add blueberries!) The Dutch Baby is a delight with sautéed apples, maple syrup, and breakfast sausage.

Dutch Baby Pancake

A Dutch Baby delivers the goodness of pancakes without patiently tending the griddle. This recipe is adapted from the "Joy of Cooking – All About Breakfast & Brunch" and makes one 10-inch pancake. I've included a variation for a 12-inch version in the Notes below. Serve the Dutch Baby with your favorite pancake fixings. My go-to is sautéed apples with maple syrup, maybe a side of breakfast sausage.

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Author Margie

Prep Time 10

Total Time 25

Servings 2 to 4 people

Ingredients

½ cup milk
½ cup all-purpose flour
¼ cup sugar
2 large eggs
pinch Kosher salt (scant ⅛ tsp)
2-3 Tbsp unsalted butter

Instructions

Position oven rack in the center and preheat the oven to 425 degrees F.
Add milk, flour, sugar, eggs, and salt to a medium bowl. Whisk well to make a smooth batter.
On the stove top, melt the butter over low to medium heat in a 10-inch ovenproof pan. Tilt the pan so butter coats entire bottom and a bit up the sides.
Pour the batter into the pan. Give the pan a gentle shake to evenly distribute the batter. Don’t worry about any butter that pooled up and over the batter.
Transfer the pan to center rack in the oven and bake 12 – 15 minutes until pancake is set, puffed, and golden brown around the edge. Admire the beautiful puff before it quickly deflates soon after removal from the oven. Slice and serve immediately.

Notes

This recipe requires an ovenproof pan. My preference is cast iron.
I’ve called for 2 to 3 Tbsp unsalted butter, but you can use up to 4 Tbsp unsalted butter for a more buttery Dutch Baby. I prefer to use less butter for the Dutch Baby because I typically serve with butter-sautéed apple slices (1 large apple, sliced into wedges, sautéed in 1 or 2 Tbsp butter till soft and browned to your liking).
For a larger 12-inch Dutch Baby to better serve 4 people, use a 12-inch ovenproof pan and adjust the ingredients as follows: 3/4 cup milk, 3/4 cup all-purpose flour, 1/4 cup plus 2 Tbsp sugar, 3 large eggs, 1/8 tsp Kosher salt, 3 – 4 Tbsp unsalted butter. Bake time remains 12 – 15 minutes.
If you love blueberry pancakes, check out my recipe for Blueberry Dutch Baby.