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Fluffy and Delicious: The Ultimate Dutch Baby Pancake Recipe

by Ana de Alba

Dutch Baby Pancakes (German Pancakes)

Fluffy, golden, and utterly irresistible, a Dutch Baby is the perfect way to elevate your breakfast or brunch. This easy, one-dish wonder puffs up dramatically in the oven, creating a light, airy center with a crisp, golden edge. While it looks and sounds impressive, it’s surprisingly simple to make—requiring just a few pantry staples and minimal effort. Whether you top it with fresh fruit, a dusting of powdered sugar, or a drizzle of syrup, this showstopper is sure to make any morning feel extra special!

Ingredients:

  • 1 cup All Purpose Flour
  • 8 eggs (Room Temperature)
  • 1 cup Milk (Lukewarm)
  • 1/4 tsp. Kosher Salt
  • 6 Tbsp. Unsalted Butter
  • 2 tsp. Vanilla Extract
  • 1/4 cup Granulated Sugar
  • Powder Sugar (Light Dusting Optional)
  • Raspberries/Blackberries (Optional)

Equipment:

  • Baking Dish
  • Blender (If not use either Hand Mixer, Whisk, or Food Processor)

Instructions:

  1. Preheat Oven: Set your oven to 400ºF (200ºC). While the oven is heating up, prepare your baking dish.
  2. Prepare Baking Dish: Add 6 tbsp of butter to a 9" x 13" baking dish. Place the dish in the preheating oven to melt the butter as the oven comes to temperature. Once melted, remove the dish from the oven.                               
  3. Mix Wet Ingredients: In your blender, combine the eggs, milk vanilla extract, and sugar. Blend for approximately 30 seconds.                                                
  4. Add Dry Ingredients: Sift the flour and gradually add it to the wet mixture. Blend until smooth, approximately 20-30 seconds. You want the flour, eggs, milk, and other ingredients to be well mixed but not overworked, as over mixing can result in a denser texture. Once blended, let the batter rest for a few minutes before pouring it into the hot skillet to achieve that signature puff and airy texture.
                                                                           
  5. Bake the Pancake: Pour the batter into the prepared baking dish, making sure the butter evenly coats the bottom. Bake for 25 minutes, or until golden and puffed.                                                 
  6. Serve: Dust with powdered sugar and top with your favorite fruits. Serve immediately as the pancake will deflate quickly.

 

    Tip: Sift the flour prior to adding it to the egg mixture to give the pancake a lighter consistency. Do not use too much butter as it will give the cake a custard texture. Use no more than 6 tbsp. Be sure that the entire pan is coated with butter to avoid the pancake from sticking to the pan.

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