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  • Allison

The Best Dutch Baby Pancake (Husband-approved!)

Updated: Aug 30

If you have seen my regular pancake recipe, then you know that I am a definite fan of all things pancake related. So, when I heard of Dutch babies AKA German pancakes, I knew that I had to make it. After doing some tweaking to a few recipes, I came up with a buttery, moist, and flavourful pancake that can be used for sweet or savory uses.


Nutrition Facts:

Servings: 4

Per Serving:

Cal: 223 Total Fat: 15g Total Carbs: 13g Sugar: 1.6g Fiber: 0g Protein: 7.2g

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


3 eggs, room temperature

1/2 cup of milk

1 tsp of vanilla extract

1/2 cup of all-purpose flour

1/2 tsp of cinnamon (optional)

1/2 tsp of nutmeg (optional)

1/2 tsp of salt

1-3 tbsp of sugar or maple syrup (optional)

4 tbsp of butter


  1. Place a 10-inch oven-safe skillet in the oven and preheat it to 425 degrees F / 218 degrees C. Leave the skillet in the oven while it preheats.

  2. Using a whisk or fork, beat the 3 eggs in a large bowl. Alternatively, you could add all of the ingredients to a blender, and blend it.

  3. Add 1/2 cup of milk and 1 tsp of vanilla to the same bowl as the eggs, and whisk it all until combined.

  4. Add 1/2 cup of flour, 1/2 tsp of salt, 1/2 tsp of cinnamon (if using), 1/2 tsp of nutmeg (if using), and 1-3 tbsp of sugar (if using) to the bowl. You can sift it through a sieve for better consistency, but it is not necessary.

  5. Whisk it all vigorously until there are as few lumps as possible (it does not have to be perfect).

  6. Once the oven is preheated, take the skillet out (wear oven mitts!) and add 4 tbsp of butter to it.

  7. Pop the skillet back into the oven for a minute or two until the butter is melted. Make sure it does not burn.

  8. Pull the skillet out and add the batter to it.

  9. Pop it back in and bake it for 20-25 minutes, or until the edges are golden brown and crispy, and it is all puffed up.

  10. Take it out and let it cool for a couple of minutes before taking it out of the skillet.

  11. Top with toppings of choice, and enjoy!


  • You can add the sugar for a more sweet pancake or omit it if you will be making it savory.

  • It is normal if the pancake deflates a little while it cools.

  • You can use any oven-safe dish to make this, but it may not rise up as much. An oven-safe skillet is best if you have one, preferably non-stick.

  • To bring the eggs to room temperature quicker, I like to pour water (on the hottest tap water setting I have) into a bowl, dump the water out, and cover the eggs with the bowl for 5-10 minutes.

  • I like to top mine with a simple sprinkling of powdered sugar with some berries on the side, but you can add whatever toppings you want. Some ideas are: veggies, fruit, powdered sugar, a drizzle of maple syrup or honey, herbs, cheese, whipped cream, or even chocolate.

  • The nutrition facts were calculated without the optional ingredients.


At first, my husband was hesitant to try this recipe as he had never heard of a Dutch pancake before, and when I told him it had to be baked, he was even more hesitant. But, upon having the first bite, his face lit up, and he immediately complimented me on how good it was. This is now my go-to pancake recipe for him, and we both enjoy it any time of the day. :) The only problem is that we always fight over who gets the last piece, lol.

I hope you enjoy this quick and easy breakfast just as much as we do, and if so, let me know in the comments below!

See you next Wednesday!


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