Dutch Baby Recipe
by Sommer Collier — on Oct 24, 2025 I’ve been making this simple Dutch Baby recipe for my babies since they were little, and it never disappoints. It puffs up golden and fluffy every single time. With just five simple ingredients and plenty of rich, melted butter, it’s my go-to easy breakfast that feels special but takes almost no effort!
This is an old family favorite I’ve been making for years. In fact, it’s long been my kids’ favorite weekend breakfast item! Anytime I want to lift their spirits, I pull out cast-iron skillets and the blender and make fluffy Dutch baby pancakes. Like my other baked pancake recipe, they are perfect for busy mornings or brunch with friends. Yet the light, custard-like batter puffs up in the center, creating a bubbly pancake that is quite a sight to behold.
Sommer’s Recipe Highlights
Visually and texturally pleasing – The bubbles puff up, then quickly deflate once they come out of the oven, but they leave fabulous, sweet, buttery layers throughout the cast-iron pancake, and they are still gorgeous once cooled. I absolutely adore the contrast of the crispy edges and soft, tender layers inside.
Dutch baby pancakes for a crowd – By using two skillets in the oven at once, this recipe cranks out 16 slices. That’s plenty to satisfy 4 to 8 seriously hungry humans. However, sometimes I make a double batch of batter and pour a second round in the pans, the moment I remove the first two cloudy cakes.
Serve it your way – Dutch babies taste similar to pancakes, but with a sweet custard flavor. They are traditionally served with a sprinkling of sugar and a squeeze of lemon; that’s how the Collier kids like them. However, I sometimes load them up with fresh fruit or decadent toppings like caramel sauce or hot fudge.
Key Ingredients and Tips
- Dry ingredients – You will need all-purpose flour, granulated sugar, and sea salt. For staple pantry items, I always suggest buying the highest quality items you can afford. Better flour, sugar, and salt = better baked goods. I’m partial to Celtic Sea Salt and Redmond Real Salt.
- Vanilla extract – Use a high-quality extract for the best flavor. Personally, I like the Morton & Bassett brand.
- Milk – Whole milk is best for a fluffy texture and rich flavor, but in a pinch, 2% milk will also work. I’m a fan of Fairlife lactose-free milk.
- Eggs – Make sure your eggs are room temperature to help the pancakes puff quickly in the oven.
- Butter – I prefer unsalted butter, so you have complete control over how much salt is in the dish. If possible, I suggest buying Vermont Creamery Cultured Butter or Kerrygold Unsalted.
How to Make
Find the full detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Blend the Batter – I always make sure to set the eggs and milk out before I get started, so they are warming to room temperature. The closer the batter is to room temperature, the higher it will rise in the oven. I blend the eggs and milk. Then I add the remaining ingredients and blend again.
I do this before preheating the oven to give the batter extra time to naturally warm up.
Pour Batter into a Hot Skillet – I preheat the skillets in an extremely hot oven, then I open the door and quickly pour the batter into the hot skillets, so it immediately starts to sizzle.
Remove from Oven when Puffed and Golden – I set the timer and watch. The puffy pancakes are ready when the center is high above the pan, and the edges are golden-brown. Don’t be afraid to let the edges get brown! I find that the darker the edges, the better the color and texture are on the bottom.
Note: The moment I take the skillets out of the oven, the centers start to sink. This is normal and creates lovely layers in the middle.
Expert Tips
This recipe makes two 12-inch Dutch babies. Therefore, you will need two cast-iron skillets that are around this size. Of course, they can be slightly larger or smaller; just be sure to pour in the batter in proportion to the pan’s size. Meaning, if you have a 10-inch and 14-inch skillet, add a little more batter to the larger hot skillet.
Although this seems like a lot of eggy oven pancake to make at once, they’re thin, utterly irresistible, and they go fast! I do not suggest halving the recipe. In fact, when the whole family is home, I always seem to need a second batch.
Storage Notes
- Storing Leftovers — These fluffy oven wonders are best devoured fresh out of the oven. But if you’ve got some leftovers, keep them in an airtight container in the fridge, and they’ll keep for up to 3 days.
- Freezing — I wrap each piece tightly in plastic wrap, place it in a freezer bag or an airtight container, and then freeze it for 2-3 months. That way, I can pull out one or two pieces at a time for reheating. They lose some of that fresh fluffiness and get a bit chewier once thawed, but they still taste great!
- Reheating — It’s best to warm the breakfast puffed pancakes gently in the microwave at half power, 10-15 seconds at a time, so they stay soft. You can also warm them in a lower-heat air fryer. This helps crisp up the edges, but I have noticed that the centers do dry out a little and lose some of their delicate texture.
Serving Suggestions
My family loves the classic lemon zest and sugar combination! But feel free, of course, to jazz things up however you like. I often swap out the sugar with honey and add a dash or two of cinnamon, pumpkin pie spice, or even ground coffee.
You can also freshen up the dutch babies with seasonal fruits! I suggest topping your fluffy pancake with fresh strawberries, raspberries, blackberries, and/or blueberries. Or pair with heartier fruits like sliced peaches (my favorite), poached pears, or even fried apples.
These cloud-like pancakes are also fabulous to load up with sinful toppings! I sometimes sprinkle them with powdered sugar, or drizzle them with sweetened condensed milk, real maple syrup. I also like to add a spoonful or two of easy freezer jam, silky whipped cream, chocolate chips, or my fudge sauce recipe!
Frequently Asked Questions
I believe the best dutch babies are made in cast iron skillets, because they hold the heat and cook evenly, creating a golden crust on the bottom. That being said, if you don’t have a cast iron pan, you can use any similar-sized oven-safe pans.
Yes, you can still make the batter with a bowl and a whisk. I find the blender is great because it warms up the batter a little and creates lots of air bubbles. However, with a little muscle power, you can do the same thing by hand. Just beat the batter for 2 to 3 minutes to make sure it’s extra fluffy before pouring it into the hot pans.
I notice this happens if the oven is not fully preheated and/or the batter is too cold when poured into the hot pan. Be patient, and take the time to make sure the batter and oven are both at the right temperature before baking. But, PS, even flat dutch babies are delicious!
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Dutch Baby Recipe
Video
Ingredients
- 1 cup all purpose flour
- 1/2 cup granulated sugar + extra for top
- 1 teaspoon fine sea salt
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 4 large eggs
- 8 tablespoons unsalted butter divided
Instructions
- Place the eggs and milk in the blender. Cover and pulse a couple of times. Allow the egg mixture to sit and warm to room temperature while you preheat the oven. (Room temperature eggs and milk equal fluffy Dutch babies.) Preheat the oven to 425 degrees F. Remove the upper rack and place two large 11 to 14-inch cast iron skillets in the oven to preheat.
- Once the oven and skillets are piping hot, add the flour, sugar, salt, and vanilla to the blender. Puree until smooth and bubbly. Then pour in the melted butter and puree again. Then add 2 tablespoons of butter to each skillet and close the oven door. Melt the butter in the hot pans.
- Open the oven door and use an oven mitt to swirl the skillets to coat the bottom with the melted butter. Then pour equal amounts of batter into each skillet and quickly close the oven door. Lower the temperature to 375 degrees F. Bake the Dutch babies for 25-35 minutes until puffy and golden.
- Use an oven mitt and spatula to move the Dutch babies out of the skillets and onto a cutting board. They will deflate quickly. Sprinkle with sugar and cut into wedges. Serve each Dutch baby with a squeeze of lemon juice, or other optional toppings.
Notes
- Toppings – Sugar and lemon wedges, fresh berries, ground coffee and sweetened condensed milk, jam, fried apples, honey, and peaches.
- Storing Leftovers – Dutch babies are best eaten shortly after baking. But if you do have leftovers, they’ll keep well for up to 3 days or so in an airtight container stored in the refrigerator.
- Freezing – You can freeze a Dutch baby pancake for up to 2-3 months, wrapped in a layer of plastic wrap and stored in a plastic ziploc bag or a similar freezer-safe, airtight container. However, the texture will be denser and chewier than freshly baked pancakes. Thaw at room temperature for 20-30 minutes before reheating and serving.
- Reheating – Reheat a Dutch baby in the microwave in short 10-second bursts at 50% power to make it warm without drying out.
This recipe is amazing! My Dutch Baby puffed up perfectly and looked straight out of a cafe. So easy and absolutely delicious!