Skip all that flipping at the griddle and make this delicious Dutch baby pancake in cast iron. Big on taste and beloved by the pickiest of eaters, this classic Dutch baby is topped with fresh strawberries and a dusting of powdered sugar.
Super puffy and crunchy, these Dutch babies have more of an egg base than traditional pancakes and are baked in the oven to get that golden brown crispy rim this wonderful breakfast is known for.
The name may make you think of the Netherlands, but this giant pancake actually has a German origin! It’s said that the name comes from an American restaurateur who mispronounced the German word, Deutsch.
Served in wedges like a pie, then topped with sugar and fresh fruit, every bite of this fluffy pancake breakfast transports you back in time to a farmhouse in the German countryside.
This isn’t the only recipe that takes you on an adventure. Explore the world with breakfast recipes inspired from our culinary travels.
What You Need for This Dutch Baby Pancake Recipe
The key to the perfect Dutch puff pancake is a piping hot skillet with high-quality yet basic ingredients. Milk, butter, flour, and sugar—they somehow always manage to turn into something magical.
Ingredients for this Dutch Baby Recipe
- Butter – we use unsalted butter for cooking
- Eggs – large eggs
- Flour – all-purpose flour
- Milk
- Salt – we use kosher salt when cooking
- Strawberries
- Sugar
- Confectioners’ Sugar and Maple Syrup (for toppings)
How to Make the Best Dutch Baby Pancake Recipe
Now that the oven is already heating up, there are just a few simple steps before you can dig into the custardy center of this giant Dutch baby.
- Toss fresh berries in sugar and set aside.
- Butter your skillet and place it in the preheated oven while preparing your pancake batter.
- In a large bowl, whisk together large eggs, flour, milk, and salt. Carefully remove your preheated skillet and place it on the stovetop.
- Pour batter directly into the skillet and place back in the oven. Bake until the edges begin to puff, about 20-25 minutes.
- Add your favorite toppings and dig in!
Expert Recipe Tips
- A very hot skillet makes all the difference! Warm your skillet in the hot oven for up to 30 minutes before cooking.
- Don’t have a cast-iron skillet? Any oven-safe baking dish works just as well.
- Measure ingredient amounts ahead of time and let them all come to room temperature before cooking.
- Add a dash of lemon juice or vanilla extract to the batter for a subtle flavor enhancement.
- Try savory toppings instead! Avocado, cheese, or crispy bacon bits are great options. Or turn the whole recipe into a Savory Dutch Baby.
How to Serve a German Pancake
Make this great recipe even greater with a variety of toppings! The beauty of the Dutch baby pancake is that it has just a touch of sweetness that can be amplified with lemon curd, powdered sugar, and cinnamon or balanced with salty, crispy prosciutto, parmesan, and roasted veggies.
But the options don’t end with the toppings. Turn this delicious breakfast into a full meal by pairing it with a Kale, Apple, and Bacon Salad, a Tex-Mex Hash, or a slice of Low Country Frittata.
Leftovers and Reheating
This easy breakfast is best enjoyed fresh, but can be stored in an airtight container in the fridge for up to three days. Reheat in the oven to make sure those crispy edges stay intact. Freezing is not recommended, as it can change the texture from a puffy pancake to rubbery and unappealing.
Recipe FAQs
Fresh strawberries work best for this recipe, it’s true. However, if you only have frozen fruit, you can use those. You will want to thaw them for 20 minutes or so before and drain all the excess water first. Pat them dry with paper towels before adding as soggy strawberries can ruin the puffy crust.
Yes, you can! Use an equal amount of coconut oil, measured in melted form, in place of butter. It should yield the same results! You can also swap out the milk for a plant-based option, like almond, coconut, or oat milk for a delicious, dairy-free pancake however, this recipe was not tested with dairy-free options. With all baked goods, variations in ingredients will alter results.
Where a freshly baked Dutch baby and Yorkshire pudding may look like larger and smaller versions of the same thing, they aren’t the same. Both are baked puffed pastries, but a Dutch baby is sweet, and a Yorkshire pudding is savory, baked with beef tallow for an entirely different experience.
Remember, all you need for a perfect morning is a hot pan and a few basic pantry staples. Sweet or savory, however, you like to start your day, this Dutch baby recipe ensures your breakfast is worthy of a champion.
If you’ve tried this Homemade Dutch Baby Pancake recipe or any other recipe on Pass the Sushi please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!
Dutch Baby Pancake Recipe
AmericanEquipment
Ingredients
For the oven pancake
- 2 tbsp butter
- 4 eggs
- 2/3 cup flour
- 1 tsp baking powder
- 2/3 cup milk
- 1/4 tsp salt
- 1/2 tsp vanilla
For the sliced berries:
- 1/2 cup sliced fresh strawberries - or mixed berries of choice
- 1 tsp sugar
For serving:
- confectioners’ sugar & maple syrup for topping if desired
Instructions
Prep the strawberries
- Toss the strawberries with the 1 teaspoon sugar in a bowl and set aside while preparing pancake.
Prep the Dutch Baby
- Set the oven to 400 degrees F.
- Place 2 tablespoons butter in a 9" iron skillet and set in oven for 3 to 5 minutes until the butter is melted.
- In a large bowl, mix the flour, baking powder, and salt.
- In another bowl, whisk the eggs with the milk and vanilla.
- Fold the flour into the egg mixture and stir until just combined.
- Carefully remove the skillet with an oven mitt or kitchen towel and set over a burner to keep warm.
- Pour the batter directly into the pan. You'll here sizzling as the batter meats the hot pan.
- Return the pan to the oven and bake until cooked through and the edges are golden and pulling away from the cast iron skillet.
- Bake for 20 to 25 minutes until golden and puffed along the edges.
- Remove from heat and cool 5 minutes.
To serve
- When ready to serve, dust the Dutch baby with a coating of pwdered sugar using a fine mesh sieve
- Top with the strawberries, slice and serve. Alternatively, let every spoon strawberries on their own portion.
Notes
Change things up and make this easy oven pancake recipe savory by serving it with pulled pork or beef on top for an amazing brunch.
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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More delicious breakfast ideas
All we’re looking for first thing in the morning is a healthy breakfast that will keep us sated and satisfied until lunchtime—and if it’s delicious, that makes it even better. Here are a few fan-favorite breakfast recipes that require less preheating and keep the skillet on the burner instead of in the oven.
