This is the kind of breakfast that feels a little special without taking much effort. A Dutch baby comes together quickly, bakes all at once, and feels right for slow mornings when you want something warm coming out of the oven.
Why You’ll Love This Recipe
I make this when I don’t feel like standing at the stove flipping pancakes. Everything goes into one pan, and the oven does the work. The ingredients are basic pantry staples, and it’s dependable — the kind of recipe you can remember without pulling out a cookbook. It’s especially nice for weekends, but simple enough for any morning when you want a good start to the day.
Ingredients Needed
- Flour
- Milk
- Eggs
- Vanilla
- Sugar
- Salt
- Butter
Equipment Needed
- 10-inch oven-safe skillet or 9×13 baking dish
- Blender, food processor, or mixing bowl
- Oven mitts
Instructions
Preheat the oven to 425°F. Place a 10-inch skillet or a 9×13 pan in the oven to heat.
Add the butter to the hot pan and return it to the oven while you prepare the batter, allowing the butter to fully melt.
In a blender, food processor, or mixing bowl, combine the flour, milk, eggs, vanilla, sugar, and salt. Blend or whisk until smooth.
Carefully remove the hot pan from the oven and swirl the melted butter to coat the bottom. Pour the batter directly into the pan.
Return to the oven and bake for 20–25 minutes, until the pancake is puffed, set, and golden brown around the edges.
Serve immediately. The pancake will deflate as it cools — this is normal. We like to eat this sprinkled with powdered sugar and berries.
Tips & Tricks
Serve with butter, powdered sugar, syrup, fruit, or jam.
A squeeze of lemon is simple and classic.
For a less sweet version, remove the sugar and vanilla and serve with savory toppings.
This is best eaten right away, straight from the oven.
Storage & Leftovers
Fridge: Best eaten fresh, but leftovers can be stored for 1–3 days.
Freezer: Not recommended.
Reheating: Warm briefly in the oven or skillet; texture will be softer.
This is an easy, reliable recipe that feels like more than the effort it takes. It’s a good one to keep in your back pocket for mornings when you want something warm and homemade without much fuss.
Watch me make this recipe here: (I have altered the recipe since this video)
Dutch Baby (German Pancake)
A simple oven-baked puff pancake made with eggs, milk, flour, and butter. Puffy, golden and delicious
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: about 30 minutes
- Yield: 6-8 1x
Ingredients
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1 cup flour
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1 cup milk
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6 eggs
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1 teaspoon vanilla
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1 tablespoon sugar
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1/4 teaspoon salt
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6 tablespoons butter
Instructions
-
Preheat the oven to 425°F. Place a 10-inch skillet or a 9×13 pan in the oven to heat.
-
Add the butter to the hot pan and return it to the oven while you prepare the batter, allowing the butter to fully melt.
-
In a blender, food processor, or mixing bowl, combine the flour, milk, eggs, vanilla, sugar, and salt. Blend or whisk until smooth.
-
Carefully remove the hot pan from the oven and swirl the melted butter to coat the bottom. Pour the batter directly into the pan.
-
Return to the oven and bake for 20–25 minutes, until the pancake is puffed, set, and golden brown around the edges.
-
Serve immediately. The pancake will deflate as it cools — this is normal.
