Dutch Baby Pancake Recipe (2024)

Breakfast | Pancakes | Recipes

ByJo-Anna RooneyPostedJanuary 13, 2017February 10, 2023UpdatedFebruary 10, 2023

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This Dutch Baby Pancake Recipe (also called a German Pancake or Puff Pancake) is a perfect weekend breakfast! Serves up to 6 people. Enjoy with a selection of fresh fruit!

Just in time for the weekend I’m sharing this simple Dutch Baby Pancake recipe. This is one of our most favourite brunch recipes. It’s like eating a giant popover for breakfast, and really, what’s not to love about that? Definitely a treat.

Simple and so good.

The great thing about this breakfast is that you get all the best parts of a pancake, without having to stand at the stove and flip endless batches while everyone eats all of your hard work. One dish with this Dutch Baby recipe, and we all get to eat at the same time.

It doesn’t have to be perfect to be delicious!

It’s funny, every time we make one of these puffed pancakes they always look a little different. The way they puff up is totally unpredictable and you just never know what you’re going to get…except that it’s always guaranteed to be delicious. But don’t be alarmed when your Dutch Baby is sky high right out of the oven, then 30 seconds later it’s flat as, well, a pancake. It’s all part of the process and charm of this delicious pancake.

What to add to a Dutch Baby Pancake?

Now how to enjoy these puffed pancakes? Everyone in my family likes to dress their piece of puffed pancake a little differently. Some like maple syrup and others, like myself, enjoy it with cinnamon & sugar sprinkled on top, or a little sprinkle of powdered sugar. Oh and butter. I like mine served hot with lots and lots of butter. Then when we’re done, we all politely fight over all of the delicious crispy buttery bits on the bottom of the pan…you’ll see exactly what I mean when you make one of your own.

Dutch Baby Pancake Recipe Tips:

Milk: You can use 2% milk or whole milk for this recipe. Don’t use skim milk.
Butter: Use salted butter. If you only have unsalted butter, add a pinch of salt to the batter.
Really froth the batter up!The more frothy the batter, the puffier the pancake will be. You can use a blender or hand blender to blend.
Questions about butter and pan size? Please read the FAQ’s below.
Additions: You can add 1/2 tsp vanilla extract to the batter if you want a little extra flavour. You can also add fruit…here are some examples: Apple Dutch Baby, Strawberry Buttermilk Dutch Baby and Strawberry Blueberry Dutch Baby.
Enjoywith a selection of fresh fruits or fresh berries (strawberries, raspberries, blueberries, blackberries) or a fruit salad.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days.

FAQs about this recipe:

This is my most commonly asked question/concern about this recipe. Let me first say, if you think there is too much butter, then reduce it, it’s fine. I like to use 4 – 6 tbsp in a 12 inch pan, but if that feels like too much for you, reduce it. But remember you do need enough butter melted in the bottom of the pan in order for the pancake to rise properly, and not stick to the bottom. The butter in the bottom of the pan also creates the most delicious crispy bits that everyone will fight over! 😉

We use a 12 inch enamel pan. But you can also use a 9 x 13 baking dish. Or a 12 inch cast iron pan or any oven-safe skillet.