Dutch Baby Recipe
Posted Mar 18, 2026
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This dutch baby recipe is an easy but impressive breakfast dish. The batter is made in the blender in under 5 minutes, and the result is a delicious dutch baby pancake infused with vanilla and honey with a perfect light & eggy crepe-like texture. Add your favorite toppings for a truly special (and easy) breakfast.
This dutch baby recipe is a truly special breakfast recipe that looks and tastes completely gourmet but is so incredibly easy to make.
The batter is made with 7 ingredients in the blender! You can store in the refrigerator overnight to make your morning even easier! I’m serious, it’s so easy that my daughter makes it almost every weekend for breakfast for our family!
To make the dutch baby, simply pour the batter into a hot, buttered skillet and watch it bake to puffy perfection. Once removed from the oven it deflates into a delicious, light and airy pancake, with the eggy texture of a crepe.
Serve it with all your favorite toppings like homemade whipped cream, fresh berries, a dusting of powdered sugar, and maple syrup.
Dutch Baby Pancake: Ingredients & Substitutions
- Eggs. Use large, whole eggs.
- Whole milk. heavy cream and half and half are good substitutes.
- Honey. sugar or maple syrup work well in place of honey. Or – omit the honey for a savory dutch baby.
- Vanilla extract. this adds so much flavor and is a must if you are making a sweet dutch baby. For savory, omit the vanilla.
- All-purpose flour. use a 1:1 gluten-free all-purpose baking flour to make this recipe gluten-free.
- Salted butter. unsalted butter works as well, but salted is best.
How to Make a Dutch Baby
I cannot stress how effortless this impressive dutch baby pancake recipe really is. The batter is easy to make in the blender. Start by blending the eggs on high for 1 minute (set a timer if you need to), until the color is pale yellow.
Then, add the rest of the ingredients – milk, honey, vanilla flour and salt – and blend for 15-30 seconds, or until the batter is smooth.
Let the batter rest for 10 to 15 minutes at room temperature – this is very important! The dutch baby batter needs to rest because it allows the flour to become fully hydrated, the gluten to relax and removes air bubbles from blending. All of which improve texture and guarantee a beautiful rise.
I usually make the batter the night before, transfer it to an airtight container and store it in the refrigerator so it can rest overnight.
Then, when you’re ready to bake, preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) with the skillet in the oven. Preheat the skillet fully for the best rise.
Then, after it’s preheated, add the butter to the hot skillet (don’t forget to use an oven mitt, the skillet handle will be hot), and swirl it around until it’s melted.
Once the butter is melted, pour the rested batter into the hot, buttered skillet.
Then, return the skillet with the batter to the oven and bake for 11-13 minutes, or until the edges are dark golden brown and the center is puffed and lightly golden brown.
Let the dutch baby cool for about 5 minutes before adding your toppings and serving.
Serve
Serve the dutch baby pancake with your favorite toppings.
Some sweet topping suggestions include:
- Homemade whipped cream
- Fresh berries
- Strawberry sauce, chocolate sauce or caramel sauce
- Maple syrup
- A dusting of powdered
- Butter or cinnamon butter
- Sliced bananas
- A drizzle of peanut butter
- Nutella
Or for a savory dutch baby, try these:
- Cooked bacon or breakfast sausage
- Sautéed mushrooms or vegetables
- A sprinkle of cheese like cheddar or Parmesan
- Fresh herbs such as chives or parsley.
- Smoked salmon
- Eggs of any kind, especially scrambled or fried.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Reheat in the microwave or in a covered dish in the oven set to warm, until warmed through.
Dutch Baby Recipe FAQS
Some mistakes that could keep a dutch baby from puffing up are:
The skillet wasn’t preheated enough – it needs a very hot skillet to puff properly.
You didn’t let the batter rest – this is important.
There are a few reasons resting the batter is important. First, the flour fully hydrates. This prevents it from being gummy and makes it very tender. Second, the gluten relaxes preventing the pancake from being tough or chewy. It makes it light instead of dense. Third, the air bubbles settle out of the batter which helps the eggs cause a dramatic rise, characteristic of a dutch baby pancake.
Yes, a dutch baby is supposed to deflate after baking. Dutch babies puff up in the oven from steam, then naturally fall as they cool, leaving crispy edges and a soft, tender center.
This recipe calls for a 10″ cast iron skillet. I doesn’t suggest using a different size or type of pan if you want the very best results.
Technically yes, but you need to whip the eggs very well and make sure to whisk out any lumps from the batter.
You can prep the batter the night before and store it in an airtight container in the refrigerator. Then, take it out of the fridge while the oven is preheating.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Dutch Baby
Video
Ingredients
- 3 large eggs
- ½ cup whole milk
- 1 Tablespoon honey
- ½ teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ⅛ teaspoon fine sea salt
- 3 Tablespoons salted butter
Instructions
Make the Dutch Baby Batter
- Blend the eggs in blender and for 1 minute on medium-high speed, until they become light yellow.
- Add milk, honey, vanilla, flour and salt and blend for 15-30 seconds, or until the batter is smooth.
- Let the batter rest for 10-15 minutes at room temperature. Or, transfer it to an airtight container and store in the refrigerator for up to 24 hours.
Bake the Dutch baby
- Once the batter has rested, Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius) with a 10” round cast iron skillet inside.
- Once the oven and skillet are preheated, remove the skillet and melt the butter in it – tilting and twirling the skillet to spread it around.
- Pour the rested batter into the buttered skillet.
- Then return the skillet with the batter to the oven and bake for 11-13 minutes, or until the edges are dark golden brown, the center is puffed and is lightly golden brown.
Cool & Serve
- Let the dutch baby cool for 5 minutes before serving. It will deflate, this is normal.
- Serve warm with your favorite toppings (see suggestions in the notes below).
Notes
- Whole milk. heavy cream and half and half are good substitutes.
- Honey. sugar or maple syrup work well in place of honey.
- All-purpose flour. use a 1:1 gluten-free all-purpose baking flour to make this recipe gluten-free.
- Salted butter. unsalted butter works as well, but salted is best.
- Homemade whipped cream
- Fresh berries
- Strawberry sauce, chocolate sauce or caramel sauce
- Maple syrup
- A dusting of powdered
- Butter or cinnamon butter
- Sliced bananas
- A drizzle of peanut butter
- Nutella
- Cooked bacon or breakfast sausage
- Sautéed mushrooms or vegetables
- A sprinkle of cheese like cheddar or Parmesan
- Fresh herbs such as chives or parsley.
- Smoked salmon
- Eggs of any kind, especially scrambled or fried.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
