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Dutch Baby Pancake

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5 from 1 review


This Dutch Baby Pancake recipe is quick, easy, and delicious; with a custardy-almost-flan-like centre and a crisp exterior. You HAVE to try this!


Units Scale
  • 3 Large Eggs, room temperature
  • 2/3 cup Milk, room temperature
  • 1/2 cup All-Purpose Flour
  • 1/4 tsp Vanilla Extract
  • 2 tbsp White Sugar
  • A pinch of Salt
  • 3 tbsp Butter
  • Icing Sugar, for dusting
  • Lemon Juice, to drizzle


  1. Blend eggs, milk, flour, vanilla extract, sugar, and salt together until smooth. 1-3 minutes. (You can mix them manually if you really want to.)
  2. Let blended batter rest for 15-25 minutes. (This allows the flour to absorb the liquid)
  3. Melt butter in your hot pan (I used a 7-inch cast iron pan, but any nonstick baking-ready pan/dish will work). Pour batter into centre of pan; give it a gentle swirl to make sure it spreads evenly. Place pan in the oven.
  4. Bake at 425 degrees F for 20-25 minutes.
  5. Dust with Icing Sugar; drizzle over lemon juice. (I threw in a quenelle of ice cream and some sliced strawberries. Yolo.)


Check out the Dutch Baby Pancake tips section above for everything you need to know!

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast & Brunch
  • Method: Baking
  • Cuisine: American
Maple syrup being poured on to a stack of three Japanese souffle pancakes.

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