It only takes 5 basic ingredients and 15 minutes to make light and fluffy Dutch baby pancakes.

close up of dutch baby pancake with rise in skillet topped with blueberries

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.

Growing up, we reserved this 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 Deutch 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.

whisk lifting batter showing smooth consistency

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.

pouring batter into skillet on grill

You have to start with a really hot pan that has a layer of fat melted in the bottom. This 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 edges are my favorite part. Using smaller pans results in more crust to go around.

close up of Dutch baby pancake rising

In about 10 minutes, the edges will begin to puff as it turns golden brown.

Get creative with your toppings. While I love a simple pat of butter and pinch of salt, they’re also delicious drizzled in maple syrup.

two dutch baby pancake skillets near bowl of blueberries

You can go even fancier with blueberry compote, fresh blueberries, lemon curd, lemon zest and powdered sugar or savory with pulled pork and bourbon maple syrup.

2 Dutch baby skillets topped with pulled pork

close up of dutch baby pancake with rise in skillet topped with blueberries

Dutch Baby Pancakes

Course: Breakfast
Cuisine: American
Keyword: dutch baby, german pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 347 kcal
Author: Christie Vanover

It only takes 5 basic ingredients and 15 minutes to make light and fluffy Dutch baby pancakes.

Print

Ingredients

  • 1/2 cup flour
  • 1/2 cup milk
  • 3 eggs
  • pinch salt
  • 2 tbsp butter
  • toppings of choice

Instructions

  1. Preheat the grill or oven to 425F degrees. 

  2. In a small bowl, whisk together the flour and milk. Add the eggs and salt, and whisk until smooth.

  3. Place the butter in two small skillets. Set it on the grill or in the oven, and allow the butter to melt.

  4. Pour the 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. 

  5. Serve immediately with your favorite toppings. 

Nutrition Facts
Dutch Baby Pancakes
Amount Per Serving
Calories 347 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 282mg 94%
Sodium 221mg 9%
Potassium 205mg 6%
Total Carbohydrates 27g 9%
Sugars 3g
Protein 13g 26%
Vitamin A 16.2%
Calcium 10.6%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.