By Christie Vanover | Published February 9, 2019 | Last Updated April 10, 2023
What is a Dutch baby pancake?
Growing up, we reserved this special treat for holidays and occasional Sundays, but I’m not really sure why, because they’re so easy to make any day of the week.
We called them German pancakes, but over the past few decades, the name Dutch baby pancakes has become the common American term. Supposedly, someone didn’t realize that the word Deutsch was the German word for German, and they thought the person meant Dutch. And here we are today.
Even before German pancakes, the dish was known as Yorkshire pudding, a British creation using meat drippings instead of butter.
No matter what you call them, I call them awesome. Especially because they’re so easy to make.
Look in your fridge and pantry. You most likely have flour, milk, eggs, salt and butter on hand. That’s all it takes to make this amazing breakfast.
Dutch Baby Pancake Batter
The batter is simply a combination of flour, milk, eggs and salt. You whisk them together, until they are smooth. The batter will be a little thinner than cake batter.
If you’re cooking breakfast for two people, 3 eggs will do. If you’re making breakfast for 5 or more, double the recipe.
The secret to the Dutch Baby Rise
You have to start with a really hot skillet or pan that has a layer of fat melted in the bottom. This Dutch baby recipe calls for butter, but you could also use bacon drippings or sausage grease for a more savory flavor.
I of course cook them on the grill, but growing up, mom cooked them in the oven. She used a 13×9 pan, but I love preparing them in small cast iron skillets.
The crispy edges are my favorite part. Using smaller pans results in more crust to go around.
How to cook Dutch babies
- STEP ONE: In a medium bowl or pitcher, whisk together the flour and milk. It’s important to whisk them first, so they’re nice and smooth. Then, whisk in the eggs one at a time along with the salt. If you double the recipe, use a large mixing bowl.
- STEP TWO: Let the batter rest on the counter. Heat your oven or grill to 425F degrees. Add the butter to the skillets or pan and place them on the grill or in the hot oven.
- STEP THREE: Once the butter melts, give the batter another whisk. Then, carefully pour the mixed batter into the pan on top of the melted butter. If you use skillets, try to divide the batter evenly. If you make a double batch in a 13×9 pan, you can pour it all in.
- STEP FOUR: Close the grill lid or oven door and let the Dutch baby pancake cook for about 10-15 minutes. The edges will rise and start to turn golden brown.
How to top your Dutch baby pancake
Be prepared to serve these immediately, because as soon as you pull them out of the oven, they will start to deflate, like a soufflé.
My husband loves his pancake drizzled with maple syrup, while I prefer a generous pinch of salt.
You can go even fancier with blueberry compote, fresh berries, lemon curd, lemon zest and powdered sugar or savory with pulled pork and bourbon maple syrup.
The possibilities are endless.
German pancakes don’t store well. Once they deflate, they kind of lose their charm. If you do have leftovers, you can store them in an airtight container for 1-2 days and reheat them in the microwave for 15-30 seconds.
I definitely don’t recommend freezing them.
GCG Pro Pitmaster Tips
- Whisk together the milk and flour first
- Use small skillets to create personalized sized pancakes
- Make sure the butter is fully melted before adding the batter
- Serve them right away before they deflate
Frequently Asked Questions
You can mix the batter together and keep it in the refrigerator for up to 1 day. Then, you can pour it into the prepared pan just before breakfast. You can’t really cook them in advance, because the fluffy pancake will deflate.
Sure. If you prefer a sweeter pancake, add vanilla extract or almond extract or even a little maple syrup or a little sugar. If you prefer a savory pancake, you can mix in a little barbecue seasoning or try Over Easy Everything Blend from Girl Carnivore.
If you prepare this recipe in a mini skillet, there is no need to cut it into servings. If you cook it ina 13×9 pan, cut it into 12 even squares – 4 rows by 3 columns.
German pancakes / Dutch baby pancakes taste like a light and airy cross between a scrambled egg and a croissant. The outer edges are flaky and buttery and the base is more dense and eggy.
Nope. That’s why I love this easy recipe. Some recipes call for a food processor or immersion blender, but you don’t need them. Just grab a large bowl and a whisk (or even just a fork). That’s all you need to make the batter. You can bake it in a skillet or baking dish in your oven or grill.
More breakfast recipes
If you love regular pancakes, try my light and fluffy pancake recipe at Zestuous.com.
Dutch Baby Pancakes
- 1/2 cup all purpose flour
- 1/2 cup milk
- 3 eggs
- pinch salt
- 2 tbsp butter
- toppings of choice
- Heat: Preheat the grill or oven to 425F degrees.
- Mix: In a medium bowl, whisk together the flour and milk. Add the eggs and salt, and whisk until smooth.
- Melt: Place the butter in two small skillets. Set it on the grill or in the oven, and allow the butter to melt.
- Cook: Pour batter into the two skillets. Close the lid of the grill and cook for about 10 minutes. It will be ready when the batter sets and the eggs puff up on the edges.
- Serve: Serve immediately with your favorite toppings.
This estimate was created using an online nutrition calculator
I have been making these for over 50 years. My 4 children and 7 grandkids love them.