This Dutch Baby Recipe delivers crispy edges, a soft custardy middle, and rich buttery flavor every single time.
Author’s Note
Custardy, Buttery, and Totally Worth the Hype
All three of my kids and my husband say breakfast is their favorite meal of the day. So when busy mornings only leave time for a quick protein shake as we’re running out the door, home cooks enjoy doing breakfast for dinner instead.
The usual lineup? Eggs (scrambled or over medium), crispy bacon, toast, and a choice between waffles, pancakes, crepes—or this German pancake recipe.
It took me months to reliable this one. It’s buttery, creamy, and has more of an egg custard texture, nothing like those overly eggy Dutch babies that miss the mark.
And don’t even get me started on the syrup—we drown ours in it, and it’s so dang good.
Featured Comment
“I was a pastry chef and worked in French bakeries for 18 years and was very impressed with this formula…reliable every time. Thanks for sharing this one.”
– Justin
Ingredients
The full recipe is below, but here are a few Dutch Baby Recipe tips and swaps:
| Ingredient | Tip |
|---|---|
| Butter | For extra flavor, brown the butter before pouring in the batter. |
| Flour | Use white all-purpose flour for the best texture. |
| Milk | Whole milk works best, but 1% or 2% also work well. |
| Eggs | Dutch babies puff up as the eggs expand in the oven and fall slightly as the steam releases. |
Quick Tip
What Exactly Is A Dutch Baby?
Also called a German pancake or Dutch Baby Pancake; it’s a big, puffy pancake baked in the oven. The edges turn crisp while the center stays soft and custard-like. It puffs up fast in a hot pan, then gently deflates when it comes out. Like a popover!
Top it with sweet or savory toppings—both work great!
Do I Have To Use A Cast Iron Skillet?
Nope, you don’t have to use a cast iron skillet!
A 9×13 metal or glass baking dish works great for this Dutch Baby. It still puffs up beautifully and gets those crispy edges. Just make sure it’s hot before you pour in the batter—preheating the pan with the butter is key.
chelsea’s recipe tip
My Best Dutch Baby Recipe Tips
- Room temperature eggs & milk help the pancake rise better.
- Don’t open the oven early, or the pancake might deflate too soon.
- Blend for about 50 seconds—blending too long adds too much air.
- Let batter rest for 10–15 minutes (or overnight) for a better texture and flavor.
- Use a metal pan for crispier edges and a better rise.
- Pour batter into pan in a figure-8 pattern to help it puff evenly
What To Serve With This Dutch Baby Recipe:
Beverages
Mango Smoothie Recipe
Eggs And Potatoes
BEST Skillet Breakfast Potatoes
Breakfast
Egg Skillet
Breakfast
Breakfast ToastHow to Eat Dutch Baby Recipe
There’s no wrong way to enjoy a Dutch baby!
- Cut it into big pieces and eat with a fork and knife (our go-to).
- Roll it up with toppings and eat it like a burrito.
- Topping ideas It is satisfying to:
- Fruit & Syrup: Berries, powdered sugar and buttermilk or blueberry syrup.
- Creamy & Light: Whipped cream and berries.
- Rich & Gooey: Bananas and caramel, nutella, or dulce de leche
- Savory toppings: Ham, cheese, bacon, mushrooms, onions & herbs—great for brunch or dinner!
