Introduction

This Dutch Baby Puff Pancake is a delightful breakfast treat that’s both impressive and easy to make. Puffy, golden, and slightly sweet, it’s perfect with powdered sugar, syrup, or your favorite toppings. Give this recipe a try for a cozy morning at home.

My Favorite Dutch Baby Puff Pancake Recipe - Recipe Image

Ingredients

3 large eggs
2.5 tablespoons butter, melted (0.5 tablespoon for greasing the skillet)
½ cup flour
½ cup milk
1 teaspoon vanilla extract (or more, to taste)
1 tablespoon sugar
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 450°F and place a skillet inside to heat while the oven warms up.
Step 2: Melt 2.5 tablespoons of butter in the microwave.
Step 3: In a mixing bowl, whisk the eggs. Add flour, milk, sugar, salt, vanilla, and 2 tablespoons of the melted butter. Whisk until the batter is smooth. For a smoother result, you can blend it in a food processor.
Step 4: Carefully drizzle the remaining 0.5 tablespoon of melted butter into the hot skillet, greasing the surface well.
Step 5: Pour the batter into the hot, buttered skillet and immediately place it in the oven.
Step 6: Bake for 13–15 minutes until the Dutch Baby is puffed and slightly golden on top.
Step 7: Serve immediately with powdered sugar, syrup, or your favorite toppings.

Tips & Variations

For an even better rise, let the batter rest in the mixing bowl or blender for about 20 minutes before baking.
The Dutch Baby will deflate pretty quickly after coming out of the oven; this is completely normal and expected.
Experiment with toppings like fresh fruit, whipped cream, or lemon zest for extra flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to keep some of the crispness. Note that the Dutch Baby is best enjoyed fresh, as it will lose its puffiness over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter earlier and refrigerate it for up to 24 hours. Let it come to room temperature and whisk briefly before pouring into the hot skillet.

What kind of skillet should I use?

A cast-iron skillet works best for this recipe because it heats evenly and holds heat well, contributing to the pancake’s impressive puff and golden crust.

My Favorite Dutch Baby Puff Pancake Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

A light and fluffy Dutch Baby Puff Pancake recipe that puffs up beautifully in the oven and makes a perfect weekend brunch treat. This easy-to-make recipe uses simple ingredients like eggs, flour, milk, and butter, and can be topped with powdered sugar, syrup, or your favorite breakfast toppings.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

½ cup flour
1 tablespoon sugar
¼ teaspoon salt

Wet Ingredients

3 large eggs
½ cup milk
1 teaspoon vanilla extract (or more, to taste)
2.5 tablespoons butter (melted, with 0.5 tablespoon reserved for greasing the skillet)

Instructions

Preheat Oven and Skillet: Preheat your oven to 450°F (232°C). Place a cast-iron or oven-safe skillet in the oven to heat it up thoroughly as the oven warms.
Melt Butter: Melt 2.5 tablespoons of butter in the microwave until liquid. Reserve 0.5 tablespoon to grease the skillet later.
Make the Batter: In a mixing bowl, whisk together the three large eggs until combined. Add the flour, milk, sugar, salt, vanilla extract, and 2 tablespoons of the melted butter. Whisk the mixture until smooth. For an even smoother batter, you may combine the ingredients in a food processor.
Grease the Hot Skillet: Carefully remove the hot skillet from the oven, then drizzle the reserved 0.5 tablespoon of melted butter to grease the skillet surface evenly.
Pour and Bake: Pour the batter immediately into the hot, buttered skillet. Place the skillet back in the oven and bake for 13-15 minutes, or until the Dutch baby is puffed up and slightly golden brown on top.
Serve: Remove from oven and serve immediately with powdered sugar, syrup, or your favorite pancake toppings.

Notes

Letting the batter rest for about 20 minutes before baking improves texture but is optional.
The Dutch baby will deflate quickly after removal from the oven, which is completely normal.
This recipe is typically cut into four pieces, with each piece considered one serving.
For added variety, try topping with fruit, whipped cream, or caramelized pears (see related recipe suggestions).

Keywords: Dutch Baby, Puff Pancake, Breakfast, Brunch, Oven Baked Pancake, Easy Pancake Recipe, Vegetarian Breakfast