What’s not fried, has no leavening agents, and is crispy on the outside with a velvety interior? A Dutch Baby Pancake! This impressive Dutch Baby Recipe has 7 basic ingredients and bakes quickly in a cast iron skillet—making it both versatile and easy to prepare!
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This Dutch Baby Recipe is a blank canvas with countless flavor options! Whether you go savory or sweet, this cross between a pancake and a popover lets you bake it your way. With a fluffy exterior, crispy edges, and a custard-like consistency, it comes together in just a few simple steps.
Blend up ingredients like eggs, flour, milk, and sugar, pour into your preheated skillet, and bake! The result is a thick, non-fried texture—perfect for a fun breakfast or brunch with minimal effort!
Looking for more sweet cast iron breakfast recipes? Try these Zucchini Potato Waffles, Sweet Cherry Rolls, or French Breakfast Puffs, next!
Why You’ll Love This Recipe
- No Flipping Necessary: Unlike regular pancakes, this Dutch Baby rises in the oven, eliminating the need to hover over a hot stove. It’s an easy way to enjoy breakfast without the wait—giving you more time to enjoy your morning.
- Impressive Yet Simple: This recipe looks fancy, but it’s unbelievably easy to prepare with just a few ingredients and minimal effort. It’s a great hassle-free breakfast for busy mornings!
- The Dutch Baby Difference: The texture of the dutch baby pancake rivals that of a traditional pancake. It puffs up in the oven, creating crisp, golden edges and a light and airy center—a delicious contrast to the dense pancakes we’re all used to.
Ingredients
- Butter: Melted butter coats the hot pan, preventing the batter from sticking while creating a crispy, caramelized bottom and adding richness throughout the dish.
- Flour and Eggs: Both provide structure, volume, and body to the Dutch Baby, with eggs helping it rise in the oven and contributing to its rich, custard-like texture.
- Sugar and Vanilla: Sugar adds just the right amount of sweetness, while vanilla enhances the batter with a subtle, aromatic flavor.
- Salt: A pinch of salt enhances the overall flavor, balancing the sweetness and adding a touch of savoriness without making it taste salty.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Savory Spin: Add crispy bacon and shredded cheese to transform your cast iron dutch baby into a savory breakfast. For an extra creamy touch, top it with a dollop of yogurt or sour cream when serving.
- Berry Bliss: Top with fresh berries like strawberries, blueberries, blackberries, or raspberries after baking for a sweet and tart burst of flavor.
- Lemon Poppy: Combine lemon zest with a tablespoon of poppy seeds and mix into the batter for a refreshing citrusy flavor. Drizzle a lemon glaze on top after baking for an extra zesty touch!
- Apple Cinnamon: Stir in a teaspoon of cinnamon before baking, then top with sautéed apples and cinnamon sugar. Make it extra special with a drizzle of caramel sauce on top!
- Mini Dutch Babies: Want a quick, portable breakfast? Use a cast iron popover pan instead of a skillet or follow this popover recipe for fluffy, individual servings.
How to Make a Dutch Baby
Ready to make the best Dutch baby recipe in just 30 minutes? Preheat your oven to 400°F, grab your 12” cast iron skillet and blender, and gather 7 pantry staples to get started:
- Step 1: Prep the Skillet. Add the butter to the skillet and place it in the oven to melt.
- Step 2: Make the Batter. Combine the eggs, flour, milk, sugar, vanilla, and salt in a blender and blend until the breakfast dutch baby mixture is smooth.
- Step 3: Swirl and Blend More. Once the butter has melted, take the skillet out of the oven and swirl the butter until it coats the bottom. Drain the excess butter into the batter and blend it again.
- Step 4: Pour Into Pan. Add the batter to the heated skillet.
- Step 5: Bake and Serve. Bake for 20-30 minutes, or until the top is golden brown. Let the Dutch baby cool slightly, top as desired, and serve.
⭐️ Hint: For an extra crispy edge, make sure the butter in the skillet is bubbling hot before pouring in the batter. This helps the sides become golden and crisp!
Serving Suggestions
Now that your cast iron skillet Dutch baby is baked, it’s time to get creative with toppings! Whether you’re serving it at a brunch gathering or enjoying it on a cozy Sunday morning, this versatile dish can be paired in a few ways to make your breakfast feel extra special:
- Create a toppings bar for the whole family with whipped cream, ice cream, chocolate chips, berry coulis, caramel, and hot fudge for a festive Sunday brunch!
- Boost your breakfast protein with a side of mountain man breakfast, breakfast burritos, or a spinach frittata to kickstart your day.
- Keep it simple and pair with a traditional breakfast of eggs your way and veggies like this zucchini tart, fried potatoes, or roasted asparagus.
Expert Tips
- Preheat the Skillet: Preheating the skillet before adding the batter helps create crisp edges, prevents sticking, and ensures easy cleanup.
- Keep the Oven Shut: Avoid opening the oven door while baking—letting in outside air can change the temperature and cause the pancake to deflate. Be patient and let it bake undisturbed!
- Storing and Reheating: Once the Dutch baby cools, store it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in an airtight container for up to 1 month. To reheat, thaw it first, then preheat the oven to 350°F and bake on a sheet for 10-15 minutes, or until heated through.
- Make Ahead: To maintain the fluffy texture, it's best to prepare the batter just before baking. I don't recommend making the batter ahead of time, as it can affect the rise and consistency. If baking ahead, follow the storing and reheating instructions above.
Dutch Baby Recipe FAQs
To avoid deflation, don’t open the oven door while it’s baking. Letting in cold air can suddenly change the temperature and cause it to collapse.
Yes! You can use any heavy, oven-safe skillet or baking dish. Just preheat it before adding the batter for even cooking. A cast iron skillet is ideal for its heat retention and crispy edges, but any oven-safe pan will work.
It’s done when it’s puffed up and golden around the edges. The center should be set but slightly soft. Typically, it takes 20-30 minutes at 400°F, but keep an eye on it for your perfect bake.
More Delicious Cast Iron Skillet Recipes
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Get the Recipe
Cast Iron Dutch Baby Recipe
Equipment
- 12" cast iron skillet
Ingredients
- 3 tablespoons butter
- 3 eggs
- ¾ cup flour all-purpose
- ¾ cup milk
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- confectioner's sugar optional for serving
Instructions
- Preheat oven to 400 degrees. Add butter to 12″ Cast iron skillet and place in oven. Combine eggs, flour, milk, sugar, vanilla extract and salt in a blender. Blend until mixture is uniform.
- Remove pan from oven. The butter will be melted. Swirl the butter until it coats the skillet. Pour the remaining butter into the mixture and blend again.
- Pour mixture into skillet and bake for 20-30 minutes or until done. It will be golden brown when done.
- Let it cool and sprinkle confections’ sugar or top with fruit.
Notes
- Preheat the Skillet: Preheating the skillet helps create crisp edges and ensures the batter bakes evenly.
- Keep the Oven Shut: Don't open the oven door while baking, as cold air can deflate the Dutch baby.
- Storing and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven at 350°F for 10-15 minutes to restore the crispy edges.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
D
Looks good!!
Ned Adams
Thank you!
Edward
What an awesome recipe! I loved making this for a brunch date with my wife! Thank you!
Virginia
Thank you for the delicious and easy recipe .. I had another one but it would make such a large batch and use so many eggs. This one is perfect for our family and tastes better in the cast iron pan.
Ned Adams
So glad you are enjoying this recipe!