If you’ve never watched a Dutch Baby rise in the oven, you’re in for a treat. The batter climbs the sides of the skillet, turns golden at the edges, and then settles into an almost custard-like center that’s just begging for a squeeze of lemon and a little powdered sugar.
Is there anything better for a weekend breakfast than pancakes? Not much, I’d say. And the classic Dutch Baby is one of the best and easiest pancake breakfasts I can think of. If you enjoy recipes like my Peach-Pecan Pancakes, Oatmeal Cookie Pancakes, or Oatmeal-Blueberry Pancakes, this one deserves a spot in your rotation.
What I like most about this version is the apples. Giving them a head start by cooking them in butter ensures they’ll be tender and lightly caramelized when the pancake is done.
You may have heard this recipe called a German pancake, a Bismarck, or a Dutch puff. It’s all the same thing. Whatever you call it, all it needs as a finish is a little fresh lemon juice and a dusting of powdered sugar. After that, grab a fork and a cup of coffee and dig in!
Recipe Snapshot: Dutch Baby
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Eggs, milk, flour, butter, sugar, apple, lemon
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Made this recipe last weekend exactly as written. Really easy and very delicious.”
— Susan Dubose
What Makes This Recipe Special
What sets this Dutch Baby recipe apart is cooking the apples in butter before the batter is added on top of them. This gives the apples time to soften and develop a lightly caramelized flavor, so they’re fully cooked when the finished pancake comes out of the oven.
You end up with a pancake containing tender fruit, a soft center, and well-browned edges, all in one pan.
What is a “Dutch Baby”?
A Dutch Baby is a large pancake baked in a cast iron or metal pan that rises high and falls soon after being removed from the oven. It is classically served with fresh-squeezed lemon, butter, and powdered sugar, fruit toppings, or syrup.
According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant located in Seattle, Washington. …it is said that the name Dutch baby was coined by one of Manca’s daughters, where “Dutch” was perhaps her mispronunciation of the German deutsch.
Ingredient Notes
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- Eggs — Just like with a soufflé, the eggs are what provide “lift” and rise in this recipe.
- Milk — You’ll want to use whole milk for this recipe. It keeps the center tender without making it heavy.
- Flour — There’s just enough flour to hold everything together. Unlike a typical pancake batter, this one is thinner, therefore allowing it to rise high.
- Butter — Six tablespoons may seem like a lot, but it’s all needed. Some goes into the batter for flavor, and the rest goes into the skillet to coat the apples and help the edges brown.
- Apple — Use a firm apple that can hold its shape in the heat. I typically use Fuji or Honeycrisp here.
- Lemon — I love that squeeze of lemon at the end. It brightens and balances all the flavors.
- Confectioners’ Sugar — You only need a sprinkle to finish it. This isn’t meant to be overly sweet, so keep it light.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Substitute a firm pear for the apple. It will create a slightly softer texture.
- Omit the fruit entirely and garnish simply with lemon juice and powdered sugar.
- Add a pinch of cinnamon to the apples while cooking.
- Serve with fresh berries in place of lemon and sugar.
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How to Make a Dutch Baby Pancake
STEP 1. Preheat the oven to 375 degrees.
STEP 2. Add the eggs, milk, flour, 4 tablespoons of melted butter, sugar, and vanilla to a blender.
STEP 2 (cont’d.) Mix until well blended and smooth.
Pro Tip
You can use a regular blender, a stick blender, or a food processor. You can even whisk the batter vigorously by hand if you like. Whatever works for you.
STEP 3. Melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium-high heat.
STEP 4. Add the apple slices and stir to coat them with the butter.
STEP 5. Pour the batter evenly over the apple slices and transfer the skillet immediately to a preheated oven. Don’t stir the batter, just pour it over the apples.
STEP 6. Let the pancake cook for approximately 35 minutes or until the edges have puffed up and are a beautiful golden brown.
STEP 7. Remove the skillet from the oven and sprinkle the top with lemon juice. Dust lightly with confectioners’ sugar if you’d like. Cut the pancake into wedges and serve immediately.
Recipe Tips
- Make sure the oven is fully preheated before the skillet goes in. That initial blast of heat really helps create the brown, puffed edges of a Dutch Baby.
- Blend the batter until it’s completely smooth. A few seconds longer in the blender is better than a lumpy pancake.
- Don’t rush the apples. Let them saute in the butter long enough to soften and pick up a little color. That’s where a lot of the flavor comes from.
- Slice the apples thinly. Thick slices will stay a little too firm. You want soft and caramel-y apples, not crunchy, half-raw ones.
- Serve it right away. Similar to soufflé, Dutch Baby waits on no one, and it’s at its best immediately out of the oven.
- If the edges get dark too fast, your oven probably runs a little hot. Decrease the temperature slightly next time, and you’ll be fine.
How to Serve
Serve the Dutch Baby straight from the skillet, cut into wedges. It pairs well with bacon or homemade sausage for a complete breakfast. A simple fruit salad or a side of eggs rounds out the plate nicely, along with a good cup of coffee or tea.
How to Store
This pancake is best served fresh. Leftovers can be refrigerated for up to two days and reheated gently.
Freezing is not recommended, as the texture will not hold well after thawing.
Questions and Answers
- Can I make Dutch Baby batter ahead of time? Yes. You can prepare it a few hours in advance and refrigerate. Be sure to stir it thoroughly before using.
- What size pan works best for cooking a Dutch Baby? I use a 10-inch cast iron skillet for the best rise and browning.
- Can I make a Dutch Baby without fruit? Sure! Just skip the apples for a classic fruit-free version.
- Why does a Dutch Baby deflate after baking? Think of it as similar to a soufflé. The puffy structure is created by steam inside the pancake. As it cools, the steam subsides, and the top of the pancake starts to collapse. It’s totally normal.
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Recipe
Dutch Baby
Ingredients
- 4 eggs
- 1 cup milk
- ⅔ cup flour
- 6 tablespoons butter divided
- 3 tablespoons sugar
- ½ teaspoon vanilla
- 1 apple peeled, cored and thinly sliced
- 1 lemon
- 2 tablespoons confectioners' sugar
Instructions
- Preheat the oven to 375 degrees.
- Add the eggs, milk, flour, 4 tablespoons melted butter, sugar, and vanilla to a blender. Blend until well mixed.4 eggs, 1 cup milk, ⅔ cup flour, 3 tablespoons sugar, ½ teaspoon vanilla
- Melt the remaining 2 tablespoons of butter in a heavy, cast iron skillet over medium-high heat.
- Add the apple slices and stir to coat with the butter.1 apple
- Pour in the batter and transfer immediately to preheated oven.
- Cook for approximately 35 minutes or until edges have puffed up and are golden brown.
- Remove from oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.1 lemon, 2 tablespoons confectioners' sugar
Notes
- Use a preheated oven and a hot skillet for best rise.
- Blend batter until completely smooth.
- Do not stir after pouring batter into the skillet.
- Serve immediately for best texture and presentation.
- Firm apples work best and should be thinly sliced for even cooking.
- Add lemon juice immediately after baking for best flavor.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I looove Dutch babies for breakfast! I just may have to indulge this morning… Thanks for linking up to our Flu-Fighting Foods; we’d love to see you again tomorrow with a green tea recipe!
Lana, that Dutch Baby was fabulous! My 11 year old son helped take pictures
of the process. We had a blast with the result. Everything was perfect!
Thank you,
Seth
dutchovendad
[email protected]
My fondest memories of my Grandmother are sleep overs at her house with my cousins and “German Pancakes” in the morning. We “required” them each time.
I have never had one with fruit in it. Hers were just plain with lemon and sugar. I have wonderful memories of those mornings and these delicious “pancakes”.
Thank you for sharing your recipe and providing fond memories to future generations.
Me and the wife have been making these for 20 years don’t do it with apple most of the time just melted butter and lemon juice sprinkle with powdered sugar also a great way to season cast iron pans
Try it with pears…sprinkle on a bit of cinnamon sugar….Yummy
Must make this!
Made this over the weekend and LOVED it. My son said “it’s definitely one I’ll need to make again…except with chocolate chips” : )
Thanks for making a difficult sounding recipe sound so easy!
Hmmm…chocolate chips? That actually sounds pretty good!
Now this is different. At least to me. I’m going to try this for stepson’s next sleep over.
Oh dear me! I can feel my butt getting bigger just looking at this recipe!
http://sprucehill.typepad.com/
Oh, it’s not that bad. Really. Okay, so just have a small slice!
What a fabulous breakfast treat!
Fond, fond, fond memories of an apple dutch baby I had in college once on a road trip. What’s better than an doughy, sweet, puffy pancake? For some reason never though to try making one at home. So psyched I stumbled across your recipe.
Hey there –
Got this recipe via a link from “Laura’s Best Recipes”…Looks soso delish!! I really want to make one – like tomorrow morning…BUT I don’t have a cast iron skillet!!! Do you think it will work in my stainless cookware???
I’m really not sure, Amy. I’ve only ever seen these made in cast iron skillets, but if you do give it a try, please let me know how it turns out.
I’ve always done mine in a stainless skillet with great results.
Thanks, Barbara. That’s good to know. Several commenters had wondered about using stainless.
I’ve made this for years and my mother before me and my grandmother before her.
We always called it a German pancake but your article reminded me of another use of Dutch for Deutsch. My grandparents lived in a southside area of St. Louis inhabited primarily by German-Americans and the people there were often referred to as ‘scrubby Dutch’ for their propensity for keeping things immaculately clean.
Thanks for the memories; it shows just how much food is tied into the fabric of our lives.
That looks amazing. I want to try your recipe right away. I just found your blog and I looked it through a bit – it’s really great! Keep up the good work.
i haven’t had a good dutch baby since college, when we used to go out for pancakes on sunday mornings. because we were giant dorks, but still, i miss a dutch baby and this one looks just about perfect.