Dutch Baby Recipe | The Recipe Critic

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Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.

Since breakfast is the most important meal of the day, start things off right with a few of my favorite recipes! (In addition to this amazing Dutch baby) you can’t go wrong with pancakes, buttermilk syrup, bacon, and some fluffy scrambled eggs!

Homemade Dutch Baby Recipe

If you’ve never tried a Dutch baby before, you’re in for a (delicious) treat! It’s a pretty popular brunch item- once you try it for yourself you’ll understand the hype! Also known as a German pancake, Dutch babies are made in a skillet and have a soft, chewy texture.

Imagine a mashup of crepes, pancakes, and Yorkshire pudding! Dutch babies have a consistency with the best qualities of all three. They’re perfectly sweet and fluffy! Now, a Dutch baby pancake is big enough for 2 people to share, but I definitely won’t judge if you just want to keep one to yourself. (Speaking from experience.) Top it off with fresh fruit, whipped cream, maple syrup, you name it! They’re so tasty! Make some now, you can thank me later.

Ingredients You’ll Need

Ditch the pancake mix and switch up breakfast with this quick and easy Dutch baby recipe! This is one of my favorite breakfast recipes because it uses such simple ingredients. Gather all of your favorite toppings and get ready to feast! Note: all measurements can be found below in the recipe card.

• Eggs: I used large eggs at room temperature! These give your Dutch baby its signature chewy texture.
• Milk: Whole milk works best here! The high fat content will make your pancake rich and tender.
• Vanilla Extract: Whatever vanilla you have on hand will work, but if you want to take your Dutch baby to the next level, use pure vanilla extract! Since Dutch babies use so few ingredients, using high-quality vanilla will make a huge difference in the overall flavor.
• Sugar: I used regular white sugar to sweeten up my pancakes.
• Flour: I used all-purpose flour! You want to make sure you use a flour with a low protein content or else your Dutch baby will turn out rubbery and dense.
• Salt: Salt enhances the overall flavor of the pancake and also keeps it from tasting bland.
• Butter: Butter adds an extra layer of richness and flavor!

How to Make a Dutch Baby Pancake

Making a Dutch baby is kind of like making a big popover. You have to make sure you do all of the steps in the correct order to ensure you end up with a light and fluffy pancake, but they’re all super easy to do! This has quickly become a favorite breakfast of mine and I know you’ll love it just as much.

1. Preheat Oven and Skillet: Preheat your oven to 425℉ and place your 10-inch cast iron skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (Your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
2. Blend Ingredients: In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula. Continue to blend for another 5-10 seconds. This is a liquidy batter!
3. Rest: Allow the batter to rest in the blender for 20-30 minutes.
4. Melt Butter: Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet. Allow the butter to melt and completely coat the entire pan.
5. Add Batter: Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
6. Cool and Serve: Once your Dutch baby is ready and golden brown, remove the skillet from the oven. Let it cool somewhat before removing to serve.