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 oven to 425°F (220°C). Place a 10-inch cast iron skillet (or your favorite oven-safe dish) in the oven while it preheats. The skillet must be very hot for the Dutch Baby Pancake to puff up perfectly.
Prepare the Dutch Baby batter
In a blender or with a whisk, combine eggs, flour, milk, sugar, vanilla, and salt until smooth and lump-free. The Dutch Baby Pancake batter should be completely smooth.
Butter the hot skillet
Carefully remove the hot skillet from the oven (caution: very hot!). Add butter and tilt to coat the entire bottom as it melts. The butter should sizzle - this is the secret to a perfect Dutch Baby Pancake!
Pour the batter
Immediately pour the batter into the hot skillet with melted butter. Don't stir - the Dutch Baby Pancake batter should rest on top of the butter.
Bake the Dutch Baby Pancake
Place in oven and bake 15-20 minutes without opening the door. The Dutch Baby Pancake is ready when it has puffed up dramatically and is golden brown on the edges.
Serve immediately
Remove from oven and serve the Dutch Baby Pancake immediately - it will deflate after a few minutes (this is normal!). Top with powdered sugar, maple syrup, fresh fruit, or a squeeze of lemon juice.
To Conclude
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.
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!
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.
