Dutch babies, also known as German pancakes, are a delightful and impressive breakfast treat. They are light, fluffy, and slightly crispy around the edges, making them a perfect canvas for a variety of toppings. This recipe is simple and quick, allowing you to enjoy a delicious homemade breakfast without much fuss.
Most of the ingredients for this recipe are common pantry staples, but you may need to ensure you have all-purpose flour and butter on hand. If you don't regularly keep all-purpose flour in your kitchen, look for it in the baking aisle of your supermarket. Butter can be found in the dairy section.

Ingredients For Dutch Babies Recipe
Eggs: Provide structure and richness to the batter.
All-purpose flour: Gives the pancake its body and texture.
Milk: Adds moisture and helps create a smooth batter.
Salt: Enhances the flavor of the pancake.
Butter: Adds richness and helps prevent sticking in the skillet.
Technique Tip for This Recipe
To achieve a perfectly puffed Dutch baby, ensure your cast iron skillet is thoroughly preheated before adding the batter. This helps the butter to sizzle and creates a steam effect, which is crucial for the dramatic rise.
Suggested Side Dishes
Alternative Ingredients
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This works well as a binding agent and adds a slightly nutty flavor.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used in the same quantity and provides more fiber and nutrients, though it may result in a denser texture.
milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, providing a similar consistency and a slightly nutty flavor.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a more complex flavor profile.
butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and provides a similar richness with a hint of coconut flavor.
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How to Store / Freeze This Recipe
- Allow the Dutch baby to cool completely before storing. This prevents condensation and sogginess.
- Wrap the Dutch baby tightly in plastic wrap or aluminum foil to keep it fresh.
- Place the wrapped Dutch baby in an airtight container or a resealable plastic bag to maintain its texture and flavor.
- Store in the refrigerator for up to 2 days. For longer storage, freezing is recommended.
- To freeze, wrap the Dutch baby in plastic wrap and then in aluminum foil to prevent freezer burn.
- Label the package with the date to keep track of its freshness.
- Store in the freezer for up to 1 month for the best quality.
- When ready to enjoy, thaw the Dutch baby in the refrigerator overnight.
- Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through, to restore its crispiness.
- Alternatively, reheat individual slices in a toaster oven for a quick and easy breakfast treat.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the Dutch baby on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.
For a quicker method, use a microwave. Place the Dutch baby on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't become rubbery.
If you have an air fryer, preheat it to 320°F (160°C). Place the Dutch baby in the basket and heat for 3-5 minutes. This method helps retain some of the crispiness.
For a stovetop method, heat a non-stick skillet over low heat. Add a small amount of butter or olive oil to the pan. Place the Dutch baby in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even warming.
Best Tools for This Recipe
Oven: Used to preheat to 425°F (220°C) and bake the Dutch baby until it is puffed and golden.
Blender: Utilized to blend the eggs, flour, milk, and salt until smooth.
Cast iron skillet: Essential for melting the butter over medium heat and then transferring it to the oven for baking.
Measuring cups: Needed to measure out ½ cup of all-purpose flour and ½ cup of milk accurately.
Measuring spoons: Used to measure ¼ teaspoon of salt and 1 tablespoon of butter precisely.
Spatula: Handy for scraping down the sides of the blender to ensure all ingredients are well incorporated.
Oven mitts: Important for safely handling the hot cast iron skillet when transferring it in and out of the oven.
Serving plate: Used to serve the Dutch baby immediately after baking with your favorite toppings.
How to Save Time on Making This Recipe
Pre-measure ingredients: Measure out eggs, flour, milk, and salt ahead of time to streamline the process.
Use a blender: Blending the batter ensures a smooth mixture quickly, saving you from manual whisking.
Preheat the skillet: Melt the butter in the cast iron skillet while the oven preheats to save a step.
Batch cooking: If making multiple Dutch babies, prepare several skillets and rotate them in the oven.
Quick toppings: Have your favorite toppings like fruit, syrup, or powdered sugar ready to go for immediate serving.

Dutch Babies Recipe
Ingredients
Main Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions
- Preheat your oven to 425°F (220°C).
- Blend the eggs, flour, milk, and salt in a blender until smooth.
- Melt the butter in a cast iron skillet over medium heat, then pour in the batter.
- Transfer the skillet to the oven and bake for 20 minutes, until the Dutch baby is puffed and golden.
- Serve immediately with your favorite toppings.
Nutritional Value
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