Name: Dutch Babies or German pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: German
Ingredients: 6 tablespoons butter; 1 cup all-purpose flour, spooned and leveled; 1/2 teaspoon kosher salt; 1/4 cup granulated sugar; 1 cup whole milk; 1 teaspoon vanilla; 6 large eggs; Maple syrup; Fresh berries; Powdered sugar

If you’ve never experienced the glorious puff and golden crisp of Dutch Pancakes, prepare yourself for a true comfort food revelation. Dutch Pancakes — also called Dutch Babies or German pancakes — are made from the humblest ingredients, but their impressive oven rise and custardy-soft interior make every bite a moment of joy. Best of all, this recipe comes together in under half an hour, making it a perfect treat for lazy weekends or special breakfasts. Whether you top them with fresh raspberries, a drizzle of maple syrup, or a generous cloud of powdered sugar, Dutch Pancakes are a show-stopping delight worth every second.

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Ingredients You’ll Need

The beauty of Dutch Pancakes is in their simplicity: each ingredient does heavy lifting to bring that light-and-airy texture and rich flavor. Think of this as a blank canvas, made luscious and elegant by just a handful of pantry staples.

Butter: Six tablespoons of butter melt into a golden pool, infusing the pancake with nutty richness and helping those crisp, dramatic edges form.
All-purpose flour: One cup provides the structure, ensuring the pancake is tender yet sturdy enough to rise beautifully.
Kosher salt: Just half a teaspoon balances the sweet and enhances all the other flavors—you’d miss it if it weren’t there!
Granulated sugar: A quarter cup adds a touch of sweetness to highlight the eggs and bring everything into harmony.
Whole milk: One cup creates a silky, pourable batter and adds richness for that custardy finish.
Vanilla extract: One teaspoon offers delicate aroma and warmth; don’t skip this for that bakery-quality taste.
Eggs: Six large eggs are the star of the show, delivering loft, lift, and that essential, almost soufflé-like texture.
Maple syrup, fresh berries, and powdered sugar (to garnish): These aren’t just optional—they’re the fun part! Each adds its own flair and makes every serving special.

How to Make Dutch Pancakes

Step 1: Preheat and Melt Butter

Start by dropping six tablespoons of butter into a 9×13-inch casserole dish and placing it in your oven, then set the oven to preheat at 425 degrees F. This way, the butter slowly melts into a fragrant golden pool by the time you’re ready with the batter. Keep a watchful eye, and if you’re delayed, take the melted butter out of the oven so it doesn’t brown. Let’s get ready for some serious sizzle!

Step 2: Whisk Together Dry Ingredients

In a large mixing bowl or stand mixer, add your flour, kosher salt, and sugar. Whisk these dry ingredients together until well combined. This step guarantees an even distribution of flavor and ensures no pesky salty or sweet clumps later on—just smooth batter ahead.

Step 3: Add Wet Ingredients

Pour in the whole milk and vanilla extract. With a gentle hand, whisk them into the dry mixture until just blended. This starts turning your flour mixture into a creamy batter and sets up the perfect base for fluffy Dutch Pancakes.

Step 4: Mix in Eggs for Fluffiness

Now, crack your eggs one at a time (or pour them in individually from a small bowl for ease) and beat them into the batter, mixing well after each addition. If you want extra fluffy pancakes, beat the eggs even longer or separate them, whipping the whites to stiff peaks before folding into the yolk-flour mixture. Each egg is crucial—it’s what makes these pancakes rise high like a soufflé!

Step 5: Combine Batter with Melted Butter

Carefully remove the hot pan with melted butter from the oven. Using a slow, figure-eight motion, pour your batter into the pan so it meets as much molten butter as possible (this direct contact gives those fabulous crags and puffy edges). Swirl with a knife gently if you’d like more dramatic ripples—but don’t whisk it, just swirl a bit!

Step 6: Bake to Golden Perfection

Slide the pan back into the oven, bake at 425 degrees F for about 20 minutes, and watch the magic happen. Those edges will balloon sky-high, bronzing beautifully, while the center remains soft and pillowy. Don’t worry if a little butter pools in the middle; just spread it around before slicing. Dutch Pancakes are ready when the aroma fills your kitchen and the edges look irresistibly puffed and golden.

Step 7: Serve and Enjoy

Slice up your Dutch Pancakes while still warm. Shower them with powdered sugar, drizzle with warm maple syrup, and scatter fresh berries for a brunch that feels utterly decadent yet is so simple to make. The contrast of hot pancake, cold fruit, and sweet syrup is pure bliss!

How to Serve Dutch Pancakes

Garnishes

The classic toppings for Dutch Pancakes include a dusting of powdered sugar and a drizzle of warm maple syrup. But don’t stop there: fresh raspberries, strawberries, blueberries, or even peaches turn every slice into a work of art. If you’re feeling indulgent, a dollop of whipped cream or a sprinkle of cinnamon can take things to another level.

Side Dishes

Serve Dutch Pancakes alongside crispy bacon strips, savory breakfast sausages, or a fresh fruit salad for a balanced meal. Hash browns or roasted potatoes make excellent, hearty companions, contrasting beautifully with the pancake’s light, airy bite.

Creative Ways to Present

Cut your Dutch Pancakes into wedges and serve family-style from the pan, or create individual portions by baking in small skillets or ramekins. You can even assemble a toppings bar: bowls of nuts, lemon curd, chocolate chips, or yogurt let everyone customize their pancake adventure. It’s interactive, fun, and makes breakfast (or brunch!) feel like a special occasion.

Make Ahead and Storage

Storing Leftovers

If you have extra Dutch Pancakes, let them cool to room temperature before slicing, then store them in an airtight container or zip-top bag in the refrigerator. They’ll keep well for three to five days, making delightful snacks or quick meals throughout busy weekdays.

Freezing

Dutch Pancakes freeze beautifully! Cut the pancakes into manageable slices, arrange them in a single layer on a baking sheet to freeze individually, then pack into freezer bags or containers. Stored this way, they’ll stay fresh for up to two months—just pull out a piece whenever the craving hits.

Reheating

To reheat, either pop slices of Dutch Pancakes in the microwave for thirty seconds or so until warmed through, or place them on a baking sheet in a 350-degree F oven for 5-7 minutes for a slightly crisped edge. They’ll taste surprisingly close to freshly baked!

FAQs

Can I make Dutch Pancakes in a blender?

Absolutely! Blend all ingredients except the eggs until smooth, then add eggs one at a time, incorporating each well. This method makes for a super silky, lump-free batter and streamlines the whole process.

What kind of pan works best?

A 9×13-inch casserole dish is classic, but a large cast-iron skillet or ovenproof frying pan works beautifully for crispier edges and a bit more rustic charm. Avoid anything with a nonstick surface that can’t handle high oven temperatures.

Can I add spices or mix-ins to the batter?

Definitely! A hint of cinnamon or nutmeg adds wonderful warmth to Dutch Pancakes. Try tossing in a handful of chocolate chips or sliced fruit to the batter before baking for extra flavor and fun surprises in every slice.

Is it possible to make Dutch Pancakes dairy-free?

Yes! Swap in a plant-based butter and your favorite non-dairy milk (like almond or oat) for lovely results. The pancake may be slightly less rich, but still puffs up nicely and tastes delicious.

Why did my Dutch Pancakes not puff up?

The most common culprits are a cold oven or batter, or not using enough eggs. Make sure your pan is hot, the oven is fully preheated, and you use all six eggs for maximum lift! Also, try not to overmix—gentle folding yields the best rise.

Final Thoughts

There’s something utterly joyful about making Dutch Pancakes: the drama of the rise, the melt-in-your-mouth texture, and the endless ways to make them your own. I hope you’ll give this recipe a go and see just how simple and satisfying homemade Dutch Pancakes can be. Trust me—once you try it, this will become a beloved staple at your breakfast table!