This Dutch baby recipe is a giant puffed pancake baked in a skillet, then topped with fresh fruit and whipped cream. An easy and decadent brunch or breakfast option that’s perfect for feeding a crowd!

Whenever I’m hosting a brunch, a serve a variety of sweet and savory options including lemon sour cream waffles, bacon and egg casserole, baked donuts, and this simple yet satisfying Dutch baby pancake.

Dutch Baby Pancake Recipe | Puffed Pancake | Skillet Pancake #pancakes #breakfast #brunch #dinneratthezoo Dutch Baby Pancake Recipe | Puffed Pancake | Skillet Pancake #pancakes #breakfast #brunch #dinneratthezoo

A Dutch baby puffed pancake in a skillet, topped with berries and whipped cream.

I don’t know about you, but sometimes I get tired of standing at the stove flipping endless amounts of pancakes. This Dutch baby is one giant pancake that bakes in the oven – no flipping required! It’s a show stopping addition to any menu that’s sure to get rave reviews. You can top it with any type of fruit you have on hand, or even a drizzle of chocolate sauce for a delicious finish.

What is a dutch baby?

A Dutch baby is essentially a giant sweetened popover that’s baked in a skillet. It’s also sometimes called a German pancake, puffed pancake or Dutch puff. It’s said that the Dutch baby originated in the 1940’s in a cafe in Seattle, Washington and it was adapted from the German version of this dish.

Eggs, milk, sugar and flour in a blender.

How do you make a dutch baby pancake?

The batter for this pancake is made in the blender and consists of eggs, sugar, flour, milk and vanilla extract. Everything gets mixed until a smooth batter forms. The next step is to pour the batter into a pan that’s been coated in melted butter. Let the pancake bake in the oven until golden brown, then you’ll be ready to eat!

A blender full of pancake batter.

Tips for Dutch baby pancake

  • The pancake will puff up impressively when it first comes out of the oven, but will quickly deflate after that. Don’t be discouraged when that happens as it’s all part of the process!
  • You can serve your puffed pancake with maple syrup, a sprinkling of powdered sugar, or even with Nutella.
  • Change up the flavor of your pancake by sprinkling a cup of fresh fruit over the top before it goes into the oven. The fruit will bake into the batter, I often do this with blueberries, raspberries, apricots, peaches and apples. You can also sprinkle chocolate chips over the batter before it bakes.
  • I find that this pancake is best served fresh from the oven. If you need to reheat it later, you can warm it through at 300 degrees F.
  • Looking to feed a crowd? You can double the amount of batter and cook it in a 9″ x 13″ pan, then cut into squares and serve.
  • You can make individual sized puffed pancakes by mixing the butter into the batter, then pouring the batter into a greased muffin tins.

A puffed pancake in a skillet.

Once you try this pancake, you’ll find yourself making it on a regular basis! Standard pancakes are delicious and all, but there’s just something special about pulling an impressively puffed up pancake out of the oven. It’s a must-have for a leisurely weekend breakfast.

A slice of Dutch baby pancake topped with berries and whipped cream.

More breakfast recipes

5 from 7 votes

Dutch Baby Recipe

AuthorSara Welch
A Dutch baby puffed pancake in a skillet, topped with berries and whipped cream.
This Dutch baby recipe is a giant puffed pancake baked in a skillet, then topped with fresh fruit and whipped cream. An easy and decadent brunch or breakfast option that's perfect for feeding a crowd!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Breakfast, Brunch
Cuisine American
Serves 6 servings


  • 4 large eggs
  • 1 cup milk (I use 1%)
  • 1 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • fresh berries and whipped cream for serving
  • mint sprigs for garnish optional


  • Preheat the oven to 400 degrees F
  • Place the eggs, milk, flour, sugar, salt and vanilla into the blender; blend until thoroughly combined
  • Heat a 10-inch cast iron skillet or non stick pan over medium high heat. Add the butter and melt. 
  • Pour the batter into the skillet. Put the pan in the oven, and bake until browned, puffed and cooked through, about 20-25 minutes. 
  • Top with berries and whipped cream. Garnish with mint if desired, then cut into wedges and serve immediately.


Calories: 266kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 147mg | Sodium: 188mg | Potassium: 209mg | Fiber: 1g | Sugar: 15g | Vitamin A: 855IU | Vitamin C: 3.9mg | Calcium: 82mg | Iron: 1.9mg

This post was originally published on June 10, 2015 and was updated on May 21, 2019 with new content.

Hello! I’m Sara!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. My kind of breakfast! I love dutch baby pancakes, and your delicious fruity twist sounds so, sooooo good!!

  2. I’ve never made anything like this, but had a Dutch Baby pancake in Cape Cod. SOOO beautiful!

  3. I’ve done the Dutch Pancakes before but not with this yummy combo! I’d love to try it this weekend though! YUM! xo Nic

  4. Oh my goodness this sounds heavenly…absolutely adore the peach and raspberry combination!

  5. Wow, amazing. I’ve never used our cast iron skillet to make anything for breakfast. We love our weekend pancakes and waffles around here so I’ll definitely have to give this a try. My husband will get a kick out of getting to use his cast iron skillet, though. One of his favorite possessions 🙂 Thanks for this! -Misty

  6. Miss Sara, you have me at Dutch Baby! I just went back to my younger years when my grandmother used to make these all the time. Such a wonderful comfort food moment, great brunches and so so good. I am motivated to actually do one myself now. My grandmother is no longer alive, but I need to keep the memories alive and bake.
    Yummy recipe 🙂

  7. holy smokes, this looks incredible! Is it super sweet? I can’t wait to make this!! Thanks for sharing!

    1. Nope, not super sweet at all, you can control the sweetness level at the end by the amount of syrup/powdered sugar you put on top!

  8. Gorgeous! I love raspberries and paired with the apricots in this recipe the colors are outstanding! When’s breakfast?

  9. Sara!
    I wouldn’t just have them at a zoo
    I’d have them on a carousel
    In the park
    on the sidewalk
    At the museum
    At the Museum of Boring History
    At a rock concert
    At a musical, where Valjean is singing about his liberation from hardship
    During the fall of the Roman empire
    In bed
    Whilst watching Cutthroat Kitchen
    In my sleep
    I want these pancakes all day
    And it’s all thanks to YOU
    Feed me more!! <3

  10. I would love this for breakfast! Your pictures are beautiful and love the peach and raspberry combination. I bet these are refreshing and tasty at the same time, perfect for summer gathering or picnic as well.