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

Dutch Baby Recipe

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!
Course Breakfast, Brunch
Cuisine American
Keyword dutch baby, puffed pancake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 266kcal
Author Sara Welch


  • 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