Dutch Baby Pancake Recipe (Oven-Baked and Fluffy)

Name: Dutch Baby Pancake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 eggs (medium); 200 ml milk; 100 grams plain white flour; ½ teaspoon sea salt; 1 teaspoon vanilla paste; 15 grams coconut sugar; 60 grams butter

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This Dutch Baby Pancake recipe is light, fluffy, and delicately sweet. Made with seven simple ingredients and easy steps, it’s a fun breakfast or brunch loved by both adults and kids.

A slice of Dutch baby pancake topped with powdered sugar, fresh strawberry halves, and mint leaves rests on a white plate.

Dutch baby pancakes are a type of large, oven-baked pancake that puffs up in the oven, similar to a Yorkshire pudding or popover.

They were one of my favorite breakfasts growing up, and now I make them for my own kids. Impressive in appearance, the recipe is surprisingly simple to make and ready to eat in about 30 minutes.

Two plates each with a slice of dutch baby pancake topped with sliced strawberries, powdered sugar, and mint, next to a whole pancake and bowls of fresh strawberries on a gray surface.

I like to set out different toppings like sprinkles, fresh berries, powdered sugar, or whipped cream so everyone can build their own plates. It’s perfect for family gatherings and holidays, served alongside other favorites like strawberry and banana smoothies and avocado cheese toast.

❤️ Why You’ll Love this Dutch Baby Pancake Recipe

Easy breakfast for the whole family.
Comes together quickly with the use of a blender.
Make it ahead.
Top it sweet or savory.

Dutch Baby Pancake Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Top view of labeled baking ingredients including eggs, plain white flour, butter, sea salt, vanilla paste, milk, and coconut sugar arranged on a gray surface.

Plain white flour: All purpose flour.
Butter: I use salted, but unsalted is fine too.
Eggs: Medium-sized.
Milk: Whole milk, or what I have on hand.
Vanilla paste: I prefer paste for the concentrated flavor.
Coconut sugar: To sweeten.
Sea salt: To balance all the flavors.

How to Make a Dutch Baby Pancake

A blender containing a partially blended light beige German Pancake mixture sits on a countertop with a marble-patterned background.

Blend the flour, milk, eggs, coconut sugar, vanilla paste, and sea salt in a blender.

A white fluted dish filled with melted butter.

Preheat the oven to 215°C (419°F). Place the pie dish into the warm oven. Remove the pie dish after a few minutes and throw in the butter.

A creamy batter is being poured from a blender into a round, fluted baking dish with melted butter at the bottom.

Pour the batter into the pie dish when the butter is melted and whisk.

A close-up of a baked German Pancake with a puffy golden-brown crust in a white ceramic dish.

Bake for about 20 minutes until golden brown and puffy.

Tips for Success

Let the blended batter rest 10 minutes while the oven heats up. This provides better flavor.
Use a porcelain, ceramic, or metal dish for the best rise with crispy edges.
Don’t open the oven door too early to prevent the pancake from deflating.

Possible Variations

Milk: Swap for any milk you like.
Plain white flour: Whole wheat or gluten-free flour.
Vanilla paste: Or a vanilla pod or extract.
Coconut sugar: Use cane sugar, granulated sugar, maple syrup, or honey.
Add-ins: Try nutmeg, cinnamon, chopped chocolate, lemon juice, or cocoa powder.

Recipe Tip

Skip adding coconut sugar to the batter, and top the pancake with savory toppings such as avocado, cottage cheese, honey, prosciutto, ham, cheese, or bacon.

Best Served with

Sugar and syrups: Powdered sugar, cinnamon sugar, maple syrup, cane sugar, chocolate syrup, or honey.
Creamy toppings: Whipped cream, Greek yogurt, Nutella, melted chocolate, or butter.
Fruit: Fresh fruit, berries, fruit compote, or jam.

How to Store Leftovers

Keep leftovers in an airtight container in the refrigerator for 2 days.

FAQs

Why does the pancake rise so much?

Steam from the eggs and milk in the batter cause this reaction. It will deflate a bit when it’s out of the oven.

Can I make the batter in advance?

Absolutely. Mix all the ingredients in the blender (apart from the butter), and let the batter rest up to one day in the fridge. Then, melt the butter in the hot dish, pour in the batter, and bake.

How do I reheat the pancake?

You can reheat in the microwave or in the oven at 148°C (300°F) until warmed through.

More Breakfast

Breakfast

Lemon Smoothie

Breakfast

Greek Yogurt Pancakes

Breakfast

Strawberry and Banana Smoothie

Breakfast

Brioche French Toast

If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.

Servings: people

Dutch Baby Pancake

By Sine Siemkowicz

Delicious oven-baked pancake, perfect for feeding a crowd.

Prep: 10

Cook: 20

Total: 30

Pin Rate Print

Equipment

fluted pie dish 29 cm (11,5 inches)
blender

Ingredients

Instructions

Preheat the oven to 215°C (419°F) fan.
Place your round pie dish into the hot oven to warm it up.
Mix all the ingredients apart from the butter into a blender.
Blend until smooth (just under 1 minute).
Remove the hot pie dish from the oven.
Top with the butter.
When the butter is completely melted, pour in the pancake batter.
Mix around a few times with a fork.
Bake for 20-22 minutes in the bottom of your oven until golden brown.
Serve with your favorite pancake toppings.

Video

Nutrition

Calories: 217kcal, Carbohydrates: 17g, Protein: 8g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 162mg, Sodium: 328mg, Potassium: 122mg, Fiber: 0.5g, Sugar: 4g, Vitamin A: 504IU, Calcium: 68mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Leave a comment below!

2 Comments

Richter says:

May 10, 2026 at 7:49 pm

Hi, I’m a german Girl and is Not an german pancake. But is nice Recept

1. Sine says:
  
  May 11, 2026 at 3:50 pm
  
  Thank you so much for your comment. I really appreciate your insight and kindness. All the best, Sine