If you have ever wanted to whip up a breakfast that feels fancy without any fuss, this Easy Dutch Baby Pancake Recipe is the perfect find. Imagine a fluffy, golden pancake with edges that puff up like a cloud from the oven, ready to be adorned with fresh berries and a dusting of powdered sugar. It’s impressive enough to serve to guests, yet so simple and quick you’ll want to make it a regular weekend treat. The balance of sweet cinnamon, vanilla, and that slight tang from a lemon squeeze makes every bite a little celebration of flavors and textures.
Ingredients You’ll Need
Don’t let this recipe intimidate you; the ingredients are pantry staples that come together to create something spectacular. Each one plays a crucial role—eggs give structure and lift, flour brings the tender body, milk creates richness, and the touch of cinnamon and vanilla elevate the flavor to cozy, comforting levels.
- 3 large eggs (room temperature): They provide the rise and fluffy texture that make the pancake puff up beautifully.
- ½ cup flour (gluten-free 1-to-1): A versatile choice that keeps the pancake tender and light; feel free to swap for regular flour if preferred.
- ½ cup milk (regular or plant-based, room temperature): Adds creaminess and moisture to the batter for the perfect consistency.
- 1 Tbsp. sugar: Just enough sweetness to balance the tartness of lemon and the berries later on.
- ⅛ tsp. cinnamon: Provides subtle warmth and depth to the flavor without overpowering the dish.
- ½ tsp. vanilla extract: Infuses the pancake with a comforting, fragrant note that brings everything together.
- 2 Tbsp. butter (or coconut oil): For melting in the pan, it adds richness and helps the edges caramelize perfectly.
- Fresh berries (optional): Bright, juicy bursts of flavor and color that make the dish even more inviting.
- Powdered sugar (optional): A light, sweet sprinkle that looks gorgeous and tastes delightful.
- Lemon (juice, optional): Adds a lovely fresh acidity that cuts through the richness beautifully.
How to Make Easy Dutch Baby Pancake Recipe
Step 1: Get Everything Ready
First things first, let your eggs and milk sit out at room temperature for about 30 minutes. This simple step plays a big part in giving your pancake a better rise and smoother batter. In the meantime, preheat your oven to 425 degrees so it’s nice and hot when you’re ready to bake.
Step 2: Whisk the Batter
Grab a medium bowl and whisk those room temperature eggs until they’re light and airy. Then add your flour, milk, sugar, cinnamon, and vanilla. Stir everything together gently by hand. Don’t worry if the batter looks a little lumpy; that’s totally fine and keeps your Dutch Baby perfectly tender.
Step 3: Prepare the Skillet
Place your butter or coconut oil in a 9-10 inch cast iron skillet and pop it into the hot oven for about 1-2 minutes until the butter melts and just starts to bubble. This sizzling hot skillet is the secret to getting those irresistibly crispy edges.
Step 4: Bake the Dutch Baby Pancake
Pour the batter straight into the hot skillet—the sizzle is always a good sign. Bake for 20 minutes at 425 degrees, and then lower the oven to 300 degrees and cook for an additional 5 minutes without opening the oven door or removing the pan. This careful timing helps achieve that perfect golden puff and tender middle.
Step 5: Serve Immediately
Once out of the oven, the Dutch Baby will deflate a bit; this is completely normal and part of its charm. Top it immediately with fresh berries, a dusting of powdered sugar, and a fresh squeeze of lemon juice if you like. Serve it right away while warm for the best experience.
How to Serve Easy Dutch Baby Pancake Recipe
Garnishes
The magic of this Easy Dutch Baby Pancake Recipe really comes alive with thoughtful garnishes. Fresh berries like blueberries, raspberries, or sliced strawberries add vibrant color and a juicy pop that complements the pancake’s soft texture. A sprinkle of powdered sugar is an elegant, sweet finish, and a quick squeeze of lemon juice adds a zesty brightness that balances the richness beautifully.
Side Dishes
Pair your Dutch Baby with simple sides like crispy bacon or sausage for savory contrast. A dollop of Greek yogurt or a scoop of vanilla ice cream on top can also transform it into a decadent dessert. For a lighter option, serve it alongside a fresh fruit salad or a glass of freshly squeezed orange juice to keep the meal refreshing.
Creative Ways to Present
Want to impress your guests? Serve the Dutch Baby directly in the skillet for a rustic, cozy vibe. Add a handful of toasted nuts like almonds or pecans for crunch. You can also drizzle warm maple syrup, honey, or even a homemade fruit compote. For a trendy twist, try adding a dollop of whipped cream and edible flowers for a gorgeous brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—which is rare because this dish disappears fast—you can store them in an airtight container in the refrigerator for up to two days. Keep in mind that the edges won’t be as crispy, but the pancake will still be delicious and perfect for a quick breakfast.
Freezing
Freezing Dutch Baby pancakes is not generally recommended because their delicate puffiness and texture don’t hold up well after thawing. If you really want to save some for later, it’s better to freeze the batter separately and bake fresh when ready.
Reheating
To bring any chilled leftover Dutch Baby pancakes back to life, reheat them in a preheated oven at 350 degrees for about 5 to 7 minutes. This warms the pancake evenly without making it soggy and helps crisp up the edges a bit.
FAQs
What is a Dutch Baby Pancake?
A Dutch Baby Pancake is a fluffy, oven-baked pancake that puffs up in the heat and then gently deflates, creating a beautiful, slightly crispy edge and a soft, custardy center. It’s also known as a German pancake and is easy to make.
Can I use regular flour instead of gluten-free?
Absolutely! While this Easy Dutch Baby Pancake Recipe uses gluten-free flour for versatility, regular all-purpose flour works perfectly and gives a great texture as well.
Why do I need to use a hot skillet?
The hot skillet melts the butter quickly and sets the edges immediately, creating those crisp, golden edges that make this pancake so special. Without it, you won’t get that distinctive puff and texture.
Can I make this recipe vegan?
For a vegan version, try using egg replacers like flax eggs, plant-based milk, and coconut oil instead of butter. The texture might be a little different from the classic, but it’s still very tasty and quick to prepare.
What toppings work best with this pancake?
Fresh berries, powdered sugar, lemon juice, and even maple syrup are classic and wonderful. But feel free to get creative with nuts, yogurt, or fruit compotes to customize your experience.
Final Thoughts
This Easy Dutch Baby Pancake Recipe is truly a breakfast gem that’s quick, elegant, and endlessly adaptable. Whether you’re cooking for yourself or hosting friends, this recipe delivers a stunning dish without the stress. Give it a try and watch it become one of your favorite go-to recipes for beautiful mornings and happy taste buds.
Print
Easy Dutch Baby Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Dutch Baby Pancake recipe delivers a light, fluffy, and golden skillet pancake perfect for breakfast or brunch. Made with simple pantry staples and baked in a hot oven, this recipe is quick to prepare and customizable with your favorite fresh berries, powdered sugar, and a splash of lemon juice for bright flavor.
Ingredients
Dry Ingredients
- ½ cup flour (gluten-free 1-to-1 blend)
- 1 Tbsp. sugar
- ⅛ tsp. cinnamon
Wet Ingredients
- 3 large eggs (whisked, room temperature)
- ½ cup milk (regular or plant-based, room temperature)
- ½ tsp. vanilla extract
Other
- 2 Tbsp. butter or coconut oil
- Fresh berries (optional, for topping)
- Powdered sugar (optional, for topping)
- Lemon juice (optional, for topping)
Instructions
- Get Everything Ready: Let the eggs and milk sit at room temperature for at least 30 minutes to ensure even mixing and better rise in the oven. Meanwhile, preheat your oven to 425°F (220°C).
- Whisk Batter: In a medium bowl, whisk the room temperature eggs until combined. Add the flour, milk, sugar, cinnamon, and vanilla extract. Gently mix by hand just until combined; a few lumps are fine as overmixing can toughen the batter.
- Heat Skillet: Place the butter or coconut oil into a 9-10 inch cast iron skillet. Put the skillet in the preheated oven for 1-2 minutes or until the butter just melts and starts to bubble but does not burn.
- Pour and Bake: Remove the hot skillet carefully from the oven and pour the batter into it. Return the skillet to the oven and bake at 425°F for 20 minutes until the edges are puffed and golden brown.
- Lower Temperature and Continue Baking: Without removing the pan, reduce the oven temperature to 300°F and bake for an additional 5 minutes to set the center.
- Serve: Remove the Dutch Baby pancake from the oven and top with fresh berries, a dusting of powdered sugar, and a squeeze of lemon juice if desired. Serve immediately for best texture and flavor.
Notes
- Using room temperature eggs and milk helps the batter blend together more smoothly and allows the pancake to rise better in the oven.
- A cast iron skillet is ideal for even heat distribution and achieving the characteristic crispy edges of a Dutch Baby.
- You can substitute regular all-purpose flour if gluten-free isn’t needed.
- For a dairy-free version, use coconut oil instead of butter and plant-based milk.
- Serve immediately as the pancake will deflate as it cools.
