Fifteen Spatulas

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 Recipe

Yield: Serves 2-4


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


Preheat the oven to 425 degrees F.

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.

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

Leave a comment:


  1. Averie @ Averie Cooks posted on July 16, 2013 at 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!

    • Joanne Ozug replied on July 17th, 2013 at 2:17 pm

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

  2. Meagan @ A Zesty Bite posted on July 16, 2013 at 12:15 pm (#)

    Wow this dutch baby pancake looks delicious!

  3. PeyLih posted on July 16, 2013 at 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.

    • Joanne Ozug replied on July 17th, 2013 at 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!

  4. Vicki DeBoer posted on July 16, 2013 at 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!!!!

    • Joanne Ozug replied on July 17th, 2013 at 2:19 pm

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

  5. Anna @ Crunchy Creamy Sweet posted on July 16, 2013 at 6:56 pm (#)

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

  6. Nancy posted on July 16, 2013 at 7:11 pm (#)

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

    • Joanne Ozug replied on July 17th, 2013 at 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!

  7. Maureen | Orgasmic Chef posted on July 17, 2013 at 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.

    • Joanne Ozug replied on July 17th, 2013 at 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!

  8. Cathy Pollak ~ Noble Pig posted on July 17, 2013 at 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.

  9. Meg posted on July 17, 2013 at 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!

    • Joanne Ozug replied on July 17th, 2013 at 2:27 pm

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

  10. Jennifer @ Not Your Momma's Cookie posted on July 17, 2013 at 4:37 pm (#)

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

    • Joanne Ozug replied on July 17th, 2013 at 8:23 pm

      HAHA! I love that name!

  11. Georgia @ The Comfort of Cooking posted on July 18, 2013 at 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!

  12. Harold posted on July 18, 2013 at 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?



    • Joanne Ozug replied on July 18th, 2013 at 6:25 pm

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

    • Vicki replied on July 18th, 2013 at 10:58 pm

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

  13. Nessa posted on July 18, 2013 at 6:23 pm (#)

    Love this! Looks delicious :)

  14. Monica posted on July 19, 2013 at 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!

  15. Liz posted on July 20, 2013 at 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 :)

  16. Jocelyn (Grandbaby Cakes) posted on July 23, 2013 at 11:40 pm (#)

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

  17. Danielle posted on August 1, 2013 at 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!

    • Joanne Ozug replied on August 2nd, 2013 at 10:45 am

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

  18. Nikita posted on September 1, 2013 at 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!

    • Vicki replied on September 1st, 2013 at 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.

  19. Grace posted on October 27, 2013 at 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!

    • Joanne Ozug replied on October 27th, 2013 at 3:18 pm

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

  20. Han posted on February 24, 2014 at 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….

    • Joanne Ozug replied on March 1st, 2014 at 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.

  21. Weronika posted on May 3, 2014 at 5:37 am (#)

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