Go Back
two dutch baby pancakes topped with blueberry compote and lemon curd.
Print Recipe
5 from 3 votes

Dutch Baby Pancakes

It only takes 5 basic ingredients and 15 minutes to make light and fluffy Dutch baby pancakes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Author: Christie Vanover

Ingredients

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

Instructions

  • 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. 

Video

Notes

For the best flavor, use whole milk. 
You can use salted or unsalted butter. Personally, I prefer salted butter.
Enjoy the puffy pancake plain or with toppings like maple syrup, fresh fruit, a sprinkle of brown sugar, banana slices.
You can double this easy Dutch baby pancake recipe and cook it in a 13 x 9-inch baking dish instead of a cast-iron skillet.

Nutrition

Calories: 347kcal | Carbohydrates: 27g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 282mg | Sodium: 221mg | Potassium: 205mg | Sugar: 3g | Vitamin A: 810IU | Calcium: 106mg | Iron: 2.6mg