When I have company, I love making a big Dutch baby to share. It’s like a giant crepe with crispy, crunchy edges, and it makes short work of breakfast. This German pancake recipe is made with just 6 ingredients and takes just 30 minutes total– way easier than flipping individual pancakes all morning long. My kids love the taste, and the presentation is pretty enough to impress guests– win, win!
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In spite of the name, this pancake isn’t Dutch at all. In fact, it’s a German invention, and the name probably stems from the autonym “Deutsch.” It’s like a cross between a popover and a crepe— light, sweet, and eggy with crispy edges. But the best part is that I don’t have to babysit my stove all morning. This German pancake recipe is baked in the oven in one big batch, so everyone has a hot fresh breakfast all at the same time!
What’s in This Dutch Baby Recipe?
- Butter: Unsalted butter greases the pan so the pancake doesn’t stick.
- Eggs: Give this pancake structure and help it puff up in the oven.
- Milk: Adds moisture to the batter.
- Vanilla: Pure vanilla extract adds warmth and sweetness to the batter.
- Flour: All-purpose flour gives the pancake structure.
- Salt: Kosher salt enhances the natural flavor of the pancake.
Tips for Success
- Don’t forget to preheat the baking pan to help the pancake puff up and get nice crispy edges.
- I like to use a blender or food processor to make the batter nice and smooth.
- If you have the time, I recommend letting the batter rest for 5-10 minutes for a better final texture.
How to Store and Reheat
I recommend enjoying your Dutch baby on the day it’s made, but leftovers will keep for up to 5 days in the refrigerator or up to 1 month in the freezer. Let thaw overnight before reheating in a 350°F oven for about 10 minutes.
Serving Suggestions
I like to serve my German pancake sprinkled with powdered sugar, drizzled with maple syrup, and topped with a bit of fresh fruit. It’s also great with my homemade lemon syrup or some honey butter. For some protein, I like scrambled eggs or brown sugar bacon.
Dutch Baby Recipe
Equipment
- 9×13 Baking Pan
- High Powered Blender
Ingredients
- 6 tablespoons unsalted butter sliced into squares (¾ stick)
- 6 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
Optional Toppings
- Fresh berries
- Powdered sugar
- Maple syrup
Instructions
- Preheat the oven to 425°F.
- Spread the squares of butter out in a 9×13 casserole dish, and place the dish in the oven for 3 minutes.6 tablespoons unsalted butter
- Add the eggs, milk, vanilla extract, flour, and salt to a blender.6 large eggs, 1 cup milk, 1 teaspoon pure vanilla extract, 1 cup all-purpose flour, ¼ teaspoon kosher salt
- Blend until smooth.
- Pour the batter into the casserole dish.
- Bake for 17-20 minutes, or until the edges have puffed up and turned golden brown.
- Slice and serve with your favorite toppings.Fresh berries, Powdered sugar, Maple syrup
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Dutch Baby Step by Step
Prep the Baking Dish: Preheat the oven to 425°F. Spread 6 tablespoons of unsalted butter sliced into squares out in a 9×13 casserole dish, and place the dish in the oven for 3 minutes.
Blend the Batter: Add 6 large eggs, 1 cup of milk, 1 teaspoon of pure vanilla extract, 1 cup of all-purpose flour, and ¼ teaspoon of kosher salt to a blender. Blend until smooth.
Pour the Batter: Pour the batter into the casserole dish.
Bake and Serve: Bake for 17-20 minutes, or until the edges have puffed up and turned golden brown. Slice and serve with your favorite toppings.
