Go Back
–+ servings
dutch baby pancakes in a small cast iron skillet with fruits on top
Print Recipe
4.41 from 10 votes

Dutch Baby Pancake Recipe

This Dutch baby pancake recipe is quick, simple, and delicious. It’s perfect for both a rushed weekday breakfast and a relaxed weekend!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: dutch baby, german pancake
Servings: 2 servings
Calories: 358kcal

Ingredients

  • 3 tablespoons butter
  • 2 eggs
  • ½ cup milk
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg or ¼ teaspoon cinnamon or ½ teaspoon vanilla extract
  • 2 tablespoons powdered sugar

Instructions

  • Measure the butter into the skillet.
    two small cast iron skillets from above
  • Place the pan or skillet in the oven and preheat the oven to 450° degrees Fahrenheit. 
  • Crack the eggs into a bowl.
  • Whisk in milk to combine. 
  • Add the flour, salt, and flavoring (nutmeg, cinnamon or vanilla) and whisk until everything is evenly mixed. 
    ingredients being mixed in a glass bowl with a whisk
  • Don't worry if there are small lumps. Do not over-whisk.
    mixed batter in a glass bowl with a whisk
  • Swirl the hot pan to evenly distribute the butter, then pour the batter into the skillet. Bake for 15-20 minutes or until the pancake turns golden brown.
  • Remove from the oven and serve warm with fresh fruits, a squeeze of lemon or orange, and dusting of powdered sugar.

Notes

Traditionally, a Dutch baby pancake just has powdered sugar with squeezed lemon on top. However, you can get a creative as you want with your toppings. We love to put fresh fruit or butter and jam on ours! 

Nutrition

Calories: 358kcal | Carbohydrates: 27g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 512mg | Potassium: 180mg | Fiber: 1g | Sugar: 11g | Vitamin A: 862IU | Vitamin C: 0.01mg | Calcium: 108mg | Iron: 2mg