A Dutch Baby, or puffed pancake, makes a delicious baked pancake recipe. A cross between a popover and a pancake, a Dutch Baby is a breakfast treat.

Dutch Baby Pancake Recipe from addapinch.com

I love pancakes. I generally turn to my buttermilk pancake recipe since I know they’ll always turn out great and everyone loves them. But then, every once in a while when I’m craving pancakes yet don’t want to stand over the stove, these come in to play.

So simple to prepare, I just toss my butter into a skillet in the oven as it preheats as I mix up the pancake batter. For this, I’ve learned that my blender makes quick work of getting the pancake batter just right without much effort. I add all of the ingredients and blend for just a few seconds to get a consistent batter. Then, I pour the batter into the melted butter in the heated skillet and bake until the edges turn golden brown and puffed.

Once the Dutch Baby comes out of the oven, you have to move quickly as it deflates rapidly. I generally have my toppings ready to go on it and everyone seated at the table with forks in hand before I even open the oven door to remove it! Ha!

Dutch Baby Pancake Recipe from addapinch.com

For this Dutch Baby, I topped it with blackberry syrup and whipped cream. In the fall, I love to pile on the fried apples, but seriously, just a dusting of powdered sugar is glorious!

Dutch Baby Pancake Recipe from addapinch.com

Here’s my Dutch Baby recipe. I hope you love it as much as we do!

Dutch Baby Recipe

5 from 2 votes
A Dutch Baby, or puffed pancake, makes a delicious baked pancake recipe. A cross between a popover and a pancake, a Dutch Baby is a breakfast treat.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4


  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup buttermilk, heated in microwave for 20 seconds
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 375º F.
  • Place butter in a 10-inch cast iron skillet and place in the oven as it preheats. As the butter melts, assemble your dutch baby ingredients.
  • Add flour, sugar, salt, milk, eggs and vanilla into blender and blend on high for 30 seconds until well-combined. Carefully pour the batter into the preheated skillet on top of the melted butter. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Serve immediately with your favorite toppings.


Calories: 232kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 429mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 431IU | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. 5 stars
    I have made this recipe several times. It is always delicious, though at times it is puffier than others Great for breakfast or dinner!

  2. 5 stars
    I have never heard of Dutch Babies before, but I’ll know more about them this weekend. They look tender, and delicious.

  3. What a mouth watering Dutch baby pancake. Thanks for giving me something else besides my normal buttermilk pancakes. Your pancake looks so yummilicious especially with those berries.

  4. I have yet to make one these puppies. I love pancakes. You know this weekend I am just going to DO IT. Thanx for the warning about the quick deflating process. I like your image of everyone with fork in hand ready to pounce on that beauty immediately. Lol