Dutch Baby Pancake (Puffy Oven Pancake)
The Dutch Baby Pancake, also called a puffy oven pancake or German pancake, is a spectacular breakfast treat that puffs up dramatically in the oven. This Dutch Baby Pancake recipe creates a showstopping centerpiece for any brunch.
Our Dutch Baby Pancake is simple to make but delivers restaurant-worthy results. The magic of this Dutch Baby Pancake lies in the reaction between the batter and the sizzling butter in a hot skillet. Watch your Dutch Baby Pancake rise and marvel at the crispy edges and custardy center!
Instructions
Preheat oven and skillet
Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet (or your preferred safe baking dish) in the oven while it preheats. The skillet should be very hot for the American-style pancake to cook perfectly.
Prepare American-style custard
In a mixer or with a whisk, combine eggs, flour, milk, sugar, vanilla, and salt until smooth and lump-free. The American-style custard should be completely smooth.
Butter the hot skillet
Carefully remove the hot skillet from the oven (be careful: it's very hot!). Add butter and swirl to coat evenly. The butter should sizzle - this is the secret to a perfect American-style pancake!
Pour in the custard
Immediately pour the custard into the hot skillet with melted butter. Do not stir - the American-style custard should rest on the butter.
Bake the custard
Place it in the oven and bake for 15-20 minutes without opening the door. The American-style pancake is ready when it has dramatically risen and is golden around the edges.
Serve immediately
Remove it from the oven and serve the American-style pancake immediately - it will deflate after a few minutes (this is normal!). Sprinkle with powdered sugar, maple syrup, fresh fruits, or lemon juice.
Our Tips
Chef's tips for making this recipe
The secret to a perfect Dutch Baby Pancake: The key to achieving a perfectly puffed Dutch Baby Pancake is preheating your skillet with butter in the oven. The thermal shock between the cold batter and sizzling butter creates that spectacular rise.
Pro tip for your Dutch Baby Pancake: Use room temperature eggs for the best Dutch Baby Pancake results. Blend the batter for an ultra-smooth texture that puffs beautifully.
Dutch Baby Pancake variations: Add vanilla extract, cinnamon, or lemon zest to customize your Dutch Baby Pancake. Some love topping their Dutch Baby Pancake with fresh fruit before baking!
Serving Suggestions
This Dutch Baby Pancake will quickly become a family favorite! Serve your Dutch Baby Pancake immediately out of the oven to showcase its impressive puff. The Dutch Baby Pancake naturally deflates after a few minutes but remains just as delicious!
Top your Dutch Baby Pancake with maple syrup, fresh berries, or a dusting of powdered sugar. This puffy oven pancake is also amazing with a squeeze of lemon and a sprinkle of sugar.
Frequently Asked Questions
4 questions about this recipe
For a well-puffed Dutch Baby Pancake, make sure your oven and skillet are very hot (425°F/220°C). The butter should sizzle when you pour in the batter. A Dutch Baby Pancake that doesn't puff may indicate an oven that's not hot enough or a cold skillet.
Skill Progression
You're at beginner level
Meringue - Easy to Make
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