This Dutch Baby pancake is a light, airy, and slightly sweet oven-baked pancake with a crisp, golden exterior and a soft, custardy center.

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Made with simple pantry staples like milk, flour, eggs, and sugar, it puffs up beautifully in the oven before being dusted with confectioners’ sugar and topped with fresh fruit of your choice. Perfect for a weekend brunch or a special breakfast treat!

Cuisine: German-American
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
Servings: 2 to 4

Why You’ll Love Making It

• Crispy Edges & Custardy Center – This oven-baked pancake puffs up beautifully with a golden, crisp exterior and soft, airy interior.
• No Flipping Required – Unlike regular pancakes, this one bakes in the oven, making it completely hassle-free.
• Simple Pantry Ingredients – Made with just milk, eggs, flour, and sugar—ingredients you likely already have.
• Customizable Toppings – Serve it sweet or savory with fresh fruit, syrup, or even whipped cream.
• Impressive but Easy – The dramatic rise makes it look gourmet, yet it’s effortless to prepare.

Ingredients

• ¾ cup milk – Whole milk is best for richness, but you can use low-fat or plant-based alternatives.
• ½ cup unbleached all-purpose flour – Gives the pancake structure and a light, airy texture.
• 2 large eggs – Room temperature eggs help the pancake rise properly.
• 1 ½ tablespoons sugar – Just enough to add a hint of sweetness without overpowering.
• ½ teaspoon pure vanilla extract – Adds warmth and depth of flavor.
• 3 tablespoons unsalted butter – Creates a crisp, golden crust while adding richness.
• 1 tablespoon confectioners’ sugar – A light dusting for a beautiful, sweet finish.
• 1 ½ cups thinly sliced fresh fruit – Choose from peaches, nectarines, strawberries, raspberries, blackberries, blueberries, or mangoes for a fresh topping.

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Instructions

Step 1: Preheat the Oven & Skillet

Preheat your oven to 425°F (220°C). Place a 10-inch ovenproof skillet (preferably cast iron) inside the oven to heat up while you prepare the batter. A hot pan helps create a crisp, golden crust.

Step 2: Prepare the Batter

In a blender, combine the milk, flour, eggs, sugar, and vanilla extract. Blend for 30 seconds until the batter is completely smooth and slightly frothy. If you don’t have a blender, whisk vigorously in a bowl, making sure there are no lumps. Let the batter rest for 5 minutes—this helps the flour fully hydrate for a better texture.

Step 3: Melt the Butter

Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around until fully melted, ensuring it coats the bottom and sides of the pan.

Step 4: Pour the Batter & Bake

Immediately pour the batter into the hot skillet and place it back in the oven. Bake for 15-20 minutes, or until the pancake has puffed up dramatically and turned golden brown around the edges. Avoid opening the oven door while it bakes to prevent deflation.

Step 5: Serve Immediately

Once out of the oven, the Dutch Baby will begin to deflate—this is completely normal. Dust with confectioners’ sugar and top with fresh fruit. Serve immediately while warm.

FAQs

Why didn’t my Dutch Baby rise properly?
A few things could cause this:

• The skillet wasn’t hot enough before adding the batter.
• The eggs or milk were too cold. Let them come to room temperature.
• The oven door was opened too soon, causing heat loss.

Can I make this in a different pan?
Yes! If you don’t have a cast-iron skillet, you can use an oven-safe metal or ceramic baking dish. Just make sure to preheat it in the oven with the butter before adding the batter for the best results.

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