Dutch Baby (German pancake, puff pancake) is a fluffy pancake that has a crepe-like texture. Top it with fruit or syrup for the perfect breakfast.
Originally published 3/7/12. Updated with new photos and tips 7/21/18.
We had Dutch babies from time to time while I was growing up. I thought those were the most amazing, magical breakfasts.
There was just something about that big, puffy pancake that I loved. I assumed that because they were so cool that they must be a lot of work.
Thankfully, they aren’t.
What is a Dutch Baby?
Dutch babies are also known as German pancakes and puff pancakes. They’re skillet pancakes that puff up while baking and then deflate down again as they cool.
What does a Dutch Baby Pancake taste like?
Dutch baby pancakes are lighter and thinner than a normal pancake. They have more of a crepe-like texture to them, but they’re a little thicker than a regular crepe.
What to eat with a Dutch Baby
Dutch babies are great topped with your favorite pancake topping. Syrup, fruit, powdered sugar, and jam are all delicious choices.
More pancake recipes!
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Dutch Baby Recipe
- 3/4 cup milk (at room temperature)
- 1/2 cup all-purpose flour
- 2 large eggs (at room temperature)
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- Place a rack in the lower third of the oven.
- Place a 10 inch oven-safe skillet inside oven.
- Preheat oven to 450 degrees F (245 degrees C).
- Whisk together the milk, flour, eggs, sugar, and vanilla.
- Add butter to the skillet and carefully swirl to coat the rim and entire inside of the pan.
- Slowly pour batter into hot pan.
- Reduce temperature to 425 F.
- Bake for 15-20 minutes, or until puffed and golden brown.
- Serve immediately.