How To Make a Dutch Baby Pancake

Dutch baby pancakes are like a hybrid (or a love child, if you will) of a pancake, a crepe, and a popover — all in one giant skillet. It feels like a party trick, but for the breakfast crowd. I break these out whenever anyone in my house needs a little extra delight in their day.

What Is a Dutch Baby Pancake?

Start with a thin, pancake-like batter and a hot skillet. Pour the batter into the skillet all at once and slide it into a hot oven. Within a few minutes, the batter will start to puff around the edges, rising higher and higher until this “pancake” looks more like a poofy pillow. Once those edges turn golden and you can’t resist the sweet aroma of baked goods any longer, it’s ready.

Out of the oven, the Dutch baby will quickly collapse back into the pan — the steam holding it up quickly evaporates in the cooler air of your kitchen. But no bother — what’s left behind is a pancake with the soft, tender texture of a hot crepe and the eggy flavor of a sweet popover. Slice it into wedges and smear each slice with some jam and maple syrup as you serve it up.

Blended Batter + Hot Oven = Winning Combo

I’ve picked up a few Dutch baby tricks over the years and have gradually brought them together into a single recipe. First, use a blender or food processor to make a very smooth batter with no lumps. Then, rest the batter to give the flour a chance to absorb the liquid, which gives the pancake a better texture and less flour-y flavor. And finally, use a hot skillet to help the pancake puff. You’ll get some crunchy, caramelized edges this way.

Be sure to use a 9- or 10-inch skillet for making this pancake. The smaller size helps increase the puff and helps the pancake keep its shape. The pan doesn’t have to be cast iron; you can use any oven-safe pan or baking dish of a similar size. I’ve even done them in a pie dish!

Serving Your Dutch Baby Pancake

I usually carry the pan to the table, dust it with powdered sugar, and serve it right there. Put a bunch of different toppings on the table and let everyone choose for themselves: Nutella, jams and preserves, lemon curd, peanut butter, maple syrup, fresh fruit, and any other little jars you’d like to use up from the fridge.

Served on its own, I think this Dutch baby makes a good size for two adults to split. If you’re serving it alongside a full breakfast spread of eggs, toast, and potatoes, slice it into more wedges so everyone gets a piece. You can also double or triple the amount of batter and make a few Dutch babies in the oven at once. Any leftovers make a fantastic snack later in the day.