Dutch Baby Pancake

This Dutch Baby Pancake recipe is a great way to change up your weekend brunch menu! Mix the batter, pour it all into one pan, and bake. It’s so easy and you can garnish it with fresh summer berries!


When my husband and I got married three years ago, we had one of those boxes where guests could write down a marriage tip or piece of advice for us to read. My favorite note said to make sure Pete and I sat down at least once a day to enjoy a meal together. Fortunately this hasn’t been hard to achieve, and eating dinner together is my favorite part of the day.

But lately my husband has been working the late shift, so the only meal we can sit down together for has been breakfast.

In other words, we have been eating a ton of pancakes, waffles, omelets, eggs benedict, french toast, and other classic breakfast dishes.


I’m a fan of breakfast food, but I have found that I get tired of breakfast recipes very easily. So I decided to start trying Dutch Baby Pancakes, and now I love them!

If you’ve never had one before, you make one big pancake for everybody, and cut it into slices to share. It’s a very eggy pancake and tastes kind of like bread pudding.

To start, whisk together eggs, milk, and a few flavorings until it’s a little foamy:


When all the liquid ingredients are combined, you can add the flour:


Melt a little bit of butter in an ovenproof nonstick skillet. I’m using an 8 inch pan here, but you could do a 10 inch too:


Pour your batter in all at once, and immediately pop the pan into a 425 degree oven for about 20 minutes.


When it comes out, dust it with powdered sugar and garnish with fresh berries:


Puffy and delicious! Enjoy!

Dutch Baby Pancake

Yield: Serves 2-4

Dutch Baby Pancake


  • 2 eggs
  • 1/2 cup milk
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/8 tsp freshly grated nutmeg
  • 2.5 oz all purpose flour (1/2 cup)
  • 2 tbsp butter
  • powdered sugar, for dusting
  • fresh berries, for garnish


  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk to combine the eggs, milk, sugar, vanilla extract, almond extract, and grated nutmeg. Whisk in the flour until there are no more flour streaks, but the batter should still be lumpy.
  3. Heat up an ovenproof 8 or 10 inch nonstick skillet on the stove over medium high heat, and add the butter. Let it melt, and once it begins to turn brown, pour in the pancake batter all at once. Immediately place the pan into the oven and bake for 20-25 minutes if using the 8 inch skillet, or 18-20 minutes in the 10 inch skillet. The pancake should be puffed up and golden brown. Serve the pancake cut up into slices, dusted with powdered sugar and garnished with the fresh berries. Enjoy!


Recipe adapted from Saveur


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34 comments… add one

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  • avatar Averie @ Averie Cooks July 16, 2013, 11:28 am

    I have a Dutch baby in my drafts! I made it over the weekend – and wasn’t even going to blog about it but then decided, okay, I will take pics of this :) Yours looks incredible! Love those berries!

    • avatar Joanne Ozug July 17, 2013, 2:17 pm

      Oh I can’t wait to see your version Averie!

  • avatar Meagan @ A Zesty Bite July 16, 2013, 12:15 pm

    Wow this dutch baby pancake looks delicious!

  • avatar PeyLih July 16, 2013, 2:21 pm

    My dad loves this…in fact, that is what he always orders at the Pancake house. Now I can do it myself and save 10 bucks. Thank you, Joanne. And my dad thanks you, too.

    • avatar Joanne Ozug July 17, 2013, 2:18 pm

      That’s great PeyLih, and you can use a bigger or smaller pan depending on how thick or thin you like it!

  • avatar Vicki DeBoer July 16, 2013, 6:10 pm

    My SIL brought the recipe into our family – but it is baked in oven in pie dish and each person gets a pie plate of their own. Fun to do, for sure!!!!

    • avatar Joanne Ozug July 17, 2013, 2:19 pm

      Hi Vicki, that is so cute to do it in the pie plates! I will try that next time. Thanks!

  • avatar Anna @ Crunchy Creamy Sweet July 16, 2013, 6:56 pm

    Loving this Dutch baby with berries! Perfect breakfast for two :)

  • avatar Nancy July 16, 2013, 7:11 pm

    if you don’t have fresh nutmeg, who much of the dried. i know that it will lose something in flavor.

    • avatar Joanne Ozug July 17, 2013, 2:21 pm

      Hi Nancy, for this recipe I’d recommend doing the same amount, just because I don’t want the nutmeg flavor to get too strong (I find nutmeg can get overwhelming easily). Hope you enjoy!

  • avatar Maureen | Orgasmic Chef July 17, 2013, 1:58 am

    I’ve only ever made one dutch baby and that was years ago. These photos make me wish I’d made them more often.

    • avatar Joanne Ozug July 17, 2013, 2:22 pm

      Haha, the photos always get us, don’t they? Every time I go around to people’s blogs I get so many cravings!

  • avatar Cathy Pollak ~ Noble Pig July 17, 2013, 10:40 am

    This is so beautiful, what a great way to start the day for you and your husband! Love the berries on there.

  • avatar Meg July 17, 2013, 11:45 am

    Oooh, this sounds so good — and I’m not even a huge breakfast person! I look forward to dinners with my fiance every day, too. :) So nice to have that time to talk and connect. I grew up in a steadfast “families eat at the table every night, no exceptions” household, and I look forward to sharing that with my own family someday!

    • avatar Joanne Ozug July 17, 2013, 2:27 pm

      I SO agree with you, Meg! I will definitely be doing that with my own family too =) YAY!

  • avatar Jennifer @ Not Your Momma's Cookie July 17, 2013, 4:37 pm

    I love dutch babies – we called them hootenannies growing up :) This one looks scrumptious!

  • avatar Georgia @ The Comfort of Cooking July 18, 2013, 12:27 pm

    This is SO gorgeous, Joanne! Absolutely love how easy it is and how you garnished it with berries and powdered sugar. The perfect summer breakfast!

  • avatar Harold July 18, 2013, 2:17 pm

    Hi Joanne,

    I’m cursed with rather a small oven; do you suppose I’d have success using a round Pyrex dish in place of a skillet?



    • avatar Joanne Ozug July 18, 2013, 6:25 pm

      Hi Harold, someone above mentioned that in her family they use individual pie plates, so I imagine this might work well.

    • avatar Vicki July 18, 2013, 10:58 pm

      Pyrex dish is perfect vessel for Dutch Babies!!!!!!!!!

  • avatar Nessa July 18, 2013, 6:23 pm

    Love this! Looks delicious :)

  • avatar Monica July 19, 2013, 12:35 pm

    Aw your dutch baby pancake looks adorably delicious! Is it even possible for pancakes to look adorable? Well, I guess now it is ;) I love eating meals as a family, though I do agree sometimes it’s hard because everyone runs on different schedules!

  • avatar Liz July 20, 2013, 7:33 am

    My mom started making these for my siblings AFTER I went to college…so I have lots of catching up to do! I love that you’ve topped yours with berries…I’ve only had apples. Time to make another batch…thanks for the inspiration :)

  • avatar Jocelyn (Grandbaby Cakes) July 23, 2013, 11:40 pm

    That is just gorgeous! I need this for my morning breakfast.

  • avatar Danielle August 1, 2013, 9:15 am

    I love German Pancakes. I’ve tried so many different recipes. This is the most simple and most delicious I’ve tried yet (made it last night– doubled) Thank you!

    • avatar Joanne Ozug August 2, 2013, 10:45 am

      Hi Danielle, I’m so happy that you enjoyed this Dutch baby recipe!! Happy cooking.

  • avatar Nikita September 1, 2013, 12:23 pm

    Thank you so much for this recipe! I love pancakes and this is different from anything I’ve ever tried. My skillets aren’t oven proof ( so I think they’ll explode if I put them in the oven) so, I made it in a square glass pan. It came out a lot more airy than in the picture and tasted really good!

    • avatar Vicki September 1, 2013, 4:19 pm

      Nikita – you can make it in a Pyrex pie dish – I haven’t used a metal pie pan, but no reason that that would not also work quite well.

  • avatar Grace October 27, 2013, 1:56 pm

    I make this recipe and use individual casserole dishes, I.e. Corning ware or at world market for a ‘special touch’. My grandkids love these light fluffy pancakes with pancake syrup & some whipped cream!

    • avatar Joanne Ozug October 27, 2013, 3:18 pm

      Hi Grace, love the idea of the individual casserole dishes! Glad your grandkids love these pancakes =)

  • avatar Han February 24, 2014, 5:37 pm

    I would love to try this out!
    Shouldn’t I be using clarified butter? Wouldn’t regular butter burn at such a high temperature? Also, what should I replace the skillet with? I don’t have a skillet….

    • avatar Joanne Ozug March 1, 2014, 9:36 am

      Hi Han, because the batter is poured into the butter, I’ve found that it safeguards the butter from burning and I haven’t seen any signs of burning at all. If you want you can use clarified butter, but I have never done that personally. You could try to bake the dutch baby in a wide flat dish.

  • avatar Weronika May 3, 2014, 5:37 am

    Love It :D Gorgeous connection of berries and pancake :) check me up and let know what do you think please :D


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