How is a Dutch Baby Recipe (Pancake) different from regular pancakes?

Unlike traditional stovetop pancakes, a Dutch Baby Recipe (Pancake) is baked in the oven in a preheated skillet. This method creates a puffed, crispy edge with a soft, custard-like center. There’s no flipping involved, and the batter is more egg-heavy, resulting in a lighter, airier texture.

Can I make a Dutch Baby Recipe (Pancake) gluten-free or dairy-free?

Absolutely. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking mix. For dairy-free, use almond milk or oat milk and vegan butter. While results may vary slightly in puff, it still tastes fantastic and retains the signature Dutch Baby texture.

Why didn’t my Dutch Baby Recipe (Pancake) rise properly?

This usually happens when the batter ingredients are too cold or the pan isn't hot enough. Ensure eggs and milk are room temperature, and always preheat your pan with butter before adding the batter. Also, avoid overmixing—blend just until smooth.

Can I prepare the Dutch Baby Recipe (Pancake) batter ahead of time?

Yes. You can prep the batter up to 24 hours in advance and store it in the fridge. Just bring it to room temperature before baking. It’s a great option for busy mornings or brunch parties where you want that fresh-from-the-oven effect without extra prep time.

Dutch Baby Recipe (Pancake): 5 Amazing Steps to Puffy Perfection

Ingredients

Units Scale

3 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1 tbsp sugar
1 tsp vanilla extract
1/4 tsp salt
2 tbsp unsalted butter

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Instructions

Preheat oven to 425°F with a cast iron skillet inside.
In a blender, combine eggs, flour, milk, sugar, vanilla, and salt until smooth.
Carefully remove skillet, add butter, and swirl to coat.
Pour batter into skillet and bake for 20 minutes until puffed and golden.
Serve immediately with your favorite toppings.

Notes

Use room temperature ingredients for best rise.
Don’t open the oven during baking.
Customize with seasonal toppings.

Author: Paula
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1/3 pancake
Calories: 180
Sugar: 5g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg