Easy Dutch Baby Pancake Recipe
- Rayanna Birtch
- Jan 8
- 2 min read
This Dutch baby pancake is one of those recipes that looks fancy but couldn’t be easier. With crisp, caramelized edges and a soft, custardy center, it’s perfect for slow mornings, brunch with friends, or when you want something special without a lot of effort. One skillet, a handful of pantry staples, and endless topping possibilities.
What You’ll Need
1½ cup all-purpose flour
1½ cup whole or 2% milk
5 large eggs (room temperature if possible)
2 teaspoon pure vanilla extract
1 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon cinnamon
For serving:Powdered sugar, maple syrup, jam, fresh fruit, Nutella, lemon curd — whatever you love!
How to Make It
Preheat the oven to 425°F and place a 9–10 inch oven-safe skillet inside while it heats.
Add the flour, milk, eggs, vanilla, and salt to a blender or food processor. Blend until completely smooth and lump-free.
Let the batter rest for 10–15 minutes while the oven finishes heating.Carefully remove the hot skillet from the oven and add the butter, swirling to coat the entire pan.
Immediately pour in the batter and return the skillet to the oven. Sprinkle cinnamon over top and mix in if uneven.
Bake for 18–22 minutes, until puffed, golden, and deeply browned around the edges.
Remove from the oven, dust with powdered sugar or pour maple syrup over and serve right from the pan.
Tips for the Best Dutch Baby
• Blending the batter creates a silky texture and helps the pancake rise higher
• Letting the batter rest allows the flour to fully hydrate, improving flavor and texture
• A hot skillet is key for dramatic puff and crisp edges
• A smaller skillet helps the pancake hold its shape and rise taller — cast iron is great, but not required
✨ Make-Ahead & Leftovers Tip:
Once cooled, I slice the Dutch baby into pieces using a pizza cutter and store them in an airtight container in the fridge. For an easy, no-effort breakfast, just pop a piece into the toaster or toaster oven until warmed through and slightly crisp. Voila — breakfast in minutes.
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