Just imagine waking up to the heavenly aroma of golden, puffy Dutch baby pancakes rising majestically in your oven. These impressive yet surprisingly simple creations transform basic pantry ingredients into breakfast magic that will have your family cheering. Whether you prefer sweet or savory, classic or creative, we’ve gathered 20 spectacular recipes that promise morning bliss in every fluffy bite. Get ready to elevate your breakfast game!
Classic Dutch Baby Pancake with Lemon and Powdered Sugar
For a spectacular breakfast that’s surprisingly simple to master, the Dutch baby pancake delivers dramatic height and delicate flavor with minimal effort. Following these methodical steps will ensure your pancake puffs perfectly every time, creating that signature golden crown we all love.
Ingredients
– 3 large eggs
– ¾ cup whole milk
– ¾ cup all-purpose flour
– 2 tablespoons granulated sugar
– ¼ teaspoon salt
– 3 tablespoons unsalted butter
– 1 lemon
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 15 minutes.
2. Crack 3 large eggs into a blender and add ¾ cup whole milk, blending on medium speed for 10 seconds until frothy.
3. Add ¾ cup all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon salt to the blender, then blend for 30 seconds until completely smooth with no lumps.
4. Carefully remove the hot skillet from the oven using oven mitts and add 3 tablespoons unsalted butter, swirling until melted and coating the entire surface.
5. Immediately pour the batter into the center of the hot skillet and return it to the oven within 15 seconds to maintain heat.
6. Bake at 425°F for 18-20 minutes until the edges are deep golden brown and the center is fully set without jiggling.
7. Remove the skillet from the oven and let the pancake rest for 2 minutes to allow the structure to set before cutting.
8. Cut one lemon in half and squeeze the juice evenly over the entire surface of the pancake.
9. Sift 2 tablespoons powdered sugar through a fine mesh strainer to create an even dusting over the lemon juice.
10. Slice the pancake into wedges and serve immediately while still warm from the oven.
What makes this Dutch baby truly special is the contrast between the crisp, buttery edges and the tender, custardy center that melts in your mouth. The bright lemon juice cuts through the richness while the powdered sugar adds just the right touch of sweetness. For a creative twist, try serving it with fresh berries or a dollop of whipped cream to complement the citrus notes.
Apple Cinnamon Dutch Baby Pancake
Using a cast-iron skillet for this recipe ensures even heating and helps create that signature puffy edge. Let’s walk through each step to make your Apple Cinnamon Dutch Baby Pancake perfectly golden and delicious.
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 medium apple, peeled and thinly sliced
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
- Whisk 3 large eggs in a medium bowl until frothy and pale yellow.
- Add 1/2 cup all-purpose flour, 1/2 cup whole milk, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt to the eggs.
- Whisk the batter vigorously for 1 minute until completely smooth with no lumps.
- Carefully remove the hot skillet from the oven using oven mitts and add 2 tablespoons unsalted butter, swirling until melted and coating the bottom.
- Arrange 1 thinly sliced medium apple evenly over the melted butter in the skillet.
- Sprinkle 1 teaspoon ground cinnamon directly over the apple slices.
- Immediately pour the prepared batter over the apples in the hot skillet.
- Bake at 425°F for 18-20 minutes until the edges are deep golden brown and the center is set.
- Remove from the oven and let cool for 2 minutes before slicing.
Buttery, caramelized apples meld with the custardy pancake center, while the edges rise dramatically into crisp, golden waves. Drizzle with maple syrup while warm, or top with a dollop of whipped cream for extra indulgence. This dish transforms simple ingredients into a showstopping breakfast that’s equally impressive for weekend brunch or holiday mornings.
Savory Dutch Baby Pancake with Gruyere and Herbs
Keeping your brunch game strong just got easier with this impressive yet simple savory Dutch baby. Known for its dramatic puff and custardy texture, this version swaps sweet for savory with nutty Gruyère and fresh herbs.
Ingredients
– 3 large eggs
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 1 cup shredded Gruyère cheese
– 2 tablespoons chopped fresh chives
– 1 tablespoon chopped fresh thyme
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 10 minutes.
2. Whisk the 3 large eggs in a medium bowl until frothy and pale yellow, about 1 minute.
3. Add the 3/4 cup all-purpose flour, 3/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the eggs.
4. Whisk the batter vigorously until completely smooth with no flour lumps, scraping the bowl’s sides.
5. Carefully remove the hot skillet from the oven using oven mitts and add the 2 tablespoons unsalted butter.
6. Swirl the skillet until the butter melts completely and coats the bottom and sides, about 30 seconds.
7. Immediately pour the batter into the center of the hot skillet—it should sizzle upon contact.
8. Evenly sprinkle the 1 cup shredded Gruyère cheese over the entire surface of the batter.
9. Quickly place the skillet in the preheated oven and bake for 18–20 minutes until puffed and golden brown.
10. Remove the skillet from the oven and immediately sprinkle with the 2 tablespoons chopped fresh chives and 1 tablespoon chopped fresh thyme.
11. Let the Dutch baby rest in the skillet for 2–3 minutes to set before slicing. Slightly deflating is normal and creates perfect wedges. Serve immediately for the crispiest edges and custardy center, ideal alongside a simple arugula salad or topped with a fried egg for extra richness.
Blueberry Lemon Dutch Baby Pancake
Finally mastering a Dutch baby pancake is simpler than you might think, and this blueberry lemon version brings bright, fresh flavors to your breakfast table. Following these methodical steps will ensure your pancake puffs dramatically with golden, crisp edges every single time. Let’s walk through the process together from start to finish, paying close attention to timing and technique for perfect results.
Ingredients
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 3 large eggs
– 2 tablespoons granulated sugar
– 1 tablespoon lemon zest
– 2 tablespoons unsalted butter
– 1 cup fresh blueberries
– 1/4 teaspoon salt
Instructions
1. Place a 10-inch cast iron skillet in your oven and preheat to 425°F for 30 minutes to ensure even heat distribution.
2. Whisk together 3/4 cup all-purpose flour, 3/4 cup whole milk, 3 large eggs, 2 tablespoons granulated sugar, 1 tablespoon lemon zest, and 1/4 teaspoon salt in a medium bowl until completely smooth with no lumps remaining.
3. Carefully remove the hot skillet from the oven using oven mitts and immediately add 2 tablespoons unsalted butter, swirling until melted and coating the entire surface.
4. Pour the batter directly into the center of the hot skillet without stirring.
5. Scatter 1 cup fresh blueberries evenly across the batter surface, avoiding the very edges where the pancake will rise.
6. Return the skillet to the oven and bake at 425°F for 18-20 minutes until the edges are deep golden brown and the center is fully set.
7. Resist opening the oven door during the first 15 minutes of baking to prevent the pancake from collapsing prematurely.
8. Remove the Dutch baby from the oven when the edges have puffed dramatically and display a crisp, golden-brown appearance.
9. Let the pancake rest in the skillet for 3-5 minutes to allow the structure to stabilize before slicing.
Perfectly puffed with custardy centers and crisp, buttery edges, this Dutch baby delivers bright lemon zest against sweet bursts of warm blueberries. Serve it directly from the skillet with a dusting of powdered sugar or drizzle of maple syrup for a stunning breakfast presentation that requires minimal cleanup.
Pumpkin Spice Dutch Baby Pancake
Now, let’s create a spectacular pumpkin spice Dutch baby pancake that puffs up dramatically in the oven. This single-pan breakfast requires minimal effort but delivers maximum wow factor, perfect for cozy fall mornings when you want something special without the fuss. We’ll walk through each step methodically to ensure your pancake rises beautifully and develops those lovely golden edges.
Ingredients
– 3 large eggs
– ½ cup all-purpose flour
– ½ cup whole milk
– 2 tablespoons granulated sugar
– 1 teaspoon pumpkin pie spice
– ¼ teaspoon salt
– 3 tablespoons unsalted butter
– ¼ cup pumpkin puree
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for exactly 15 minutes.
2. Crack 3 large eggs into a blender and blend on medium speed for 10 seconds until frothy.
3. Add ½ cup all-purpose flour, ½ cup whole milk, 2 tablespoons granulated sugar, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt to the blender.
4. Blend the mixture on high speed for 30 seconds until completely smooth and bubble-free.
5. Add ¼ cup pumpkin puree to the blender and pulse 3 times until just incorporated.
6. Carefully remove the hot skillet from the oven using oven mitts and add 3 tablespoons unsalted butter.
7. Swirl the skillet continuously for 20 seconds until the butter melts completely and coats the bottom evenly.
8. Immediately pour the batter into the center of the hot skillet without stirring.
9. Return the skillet to the oven and bake for 18 minutes without opening the oven door.
10. Reduce the oven temperature to 300°F and continue baking for 5 minutes until the edges are deep golden brown.
11. Remove the pancake from the oven and let it rest in the skillet for 2 minutes before serving. Finally, this Dutch baby emerges with crisp, buttery edges that give way to a tender, custardy center infused with warm pumpkin spice. The pancake’s dramatic height will slowly settle into delicate folds perfect for catching maple syrup, while the pumpkin puree adds subtle moisture and autumn flavor that pairs wonderfully with toasted pecans or a dollop of whipped cream.
Chocolate Hazelnut Dutch Baby Pancake
Let’s create a spectacular breakfast that combines the elegance of a Dutch baby with the irresistible flavor of chocolate hazelnut spread. Learning this technique will give you a versatile foundation for both sweet and savory pancake variations. This recipe walks you through each stage with precision to ensure perfect results every time.
Ingredients
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 3 large eggs
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 3 tablespoons unsalted butter
– 1/4 cup chocolate hazelnut spread
– Powdered sugar for dusting
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 15 minutes.
2. Whisk together flour, milk, eggs, sugar, vanilla extract, and salt in a medium bowl until completely smooth with no lumps.
3. Carefully remove the hot skillet from the oven using oven mitts and add butter, swirling until melted and coating the entire surface.
4. Immediately pour the batter into the center of the hot skillet and return it to the oven.
5. Bake for 18-20 minutes until the edges are deeply golden brown and the center is fully set.
6. Remove the pancake from the oven and let it rest for 2 minutes to allow the structure to stabilize.
7. Dollop chocolate hazelnut spread across the surface while the pancake is still warm.
8. Use the back of a spoon to gently spread the chocolate hazelnut spread into an even layer.
9. Dust the entire surface generously with powdered sugar using a fine-mesh sieve.
10. Slice into wedges and serve immediately directly from the skillet.
Fluffy yet crisp-edged, this Dutch baby delivers contrasting textures that make each bite exciting. The warm chocolate hazelnut spread melts into the pancake’s crevices, creating pockets of rich flavor against the lightly sweetened batter. Try serving it with fresh berries or a dollop of whipped cream to balance the decadence with bright, creamy elements.
Banana Caramel Dutch Baby Pancake
Wondering how to transform simple pantry staples into an impressive breakfast centerpiece? This Banana Caramel Dutch Baby Pancake bakes up puffy and golden, with sweet caramelized bananas nestled in a tender, custardy crust. Let’s walk through each step together to ensure your pancake turns out perfectly.
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 2 ripe bananas, sliced
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
- Whisk the eggs in a medium bowl until frothy and pale yellow, about 1 minute.
- Add the flour, milk, sugar, and salt to the eggs, then whisk vigorously until the batter is smooth with no lumps.
- Carefully remove the hot skillet from the oven using oven mitts and add the butter, swirling until melted and coating the bottom.
- Arrange the banana slices evenly over the melted butter in the skillet.
- Pour the batter directly over the bananas without stirring.
- Drizzle the caramel sauce evenly over the batter.
- Bake at 425°F for 15–18 minutes, until the edges are deeply golden and the center is set.
- Remove the pancake from the oven and let it rest in the skillet for 2 minutes before slicing.
Marvel at the contrast of textures: the crisp, buttery edges give way to a soft, almost custard-like center. For a festive twist, serve warm slices with a dollop of whipped cream and extra caramel drizzle, or pair with crispy bacon to balance the sweetness.
Strawberry Rhubarb Dutch Baby Pancake
Pancakes don’t always need to be flipped on a griddle—this stunning oven-baked Dutch baby puffs up dramatically around a sweet-tart strawberry rhubarb filling, creating an impressive yet simple breakfast centerpiece. Using a cast-iron skillet ensures even heat distribution for that perfect golden rise, while the fruit cooks down into a jammy compote right in the pan. Follow these steps carefully for a foolproof result every time.
Ingredients
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 3 large eggs
– 2 tbsp granulated sugar
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 3 tbsp unsalted butter
– 1 cup sliced fresh strawberries
– 1 cup chopped rhubarb
– 2 tbsp brown sugar
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
2. Whisk together the all-purpose flour, whole milk, eggs, granulated sugar, vanilla extract, and salt in a medium bowl until completely smooth with no lumps.
3. Carefully remove the hot skillet from the oven using oven mitts and add the unsalted butter, swirling until melted and coating the bottom and sides.
4. Pour the batter immediately into the hot skillet—you should hear a slight sizzle as it hits the pan.
5. Scatter the sliced fresh strawberries, chopped rhubarb, brown sugar, and lemon juice evenly over the batter.
6. Bake at 425°F for 18-22 minutes until the edges are deeply golden and the center is set without jiggling.
7. Remove from the oven and let cool in the skillet for 5 minutes before slicing.
Unbelievably light and custardy in the center with crisp, buttery edges, this Dutch baby offers a delightful contrast to the tangy-sweet fruit filling that caramelizes during baking. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence, or enjoy it straight from the skillet for a rustic family-style breakfast.
Pear and Ginger Dutch Baby Pancake
Whether you’re new to oven pancakes or a seasoned breakfast maker, this pear and ginger Dutch baby offers impressive results with straightforward techniques. We’ll walk through each stage methodically, from batter preparation to the final golden puff. With careful attention to timing and temperature, you’ll achieve that signature crispy edge and custardy center every time.
Ingredients
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 3 large eggs
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp ground ginger
– 1/4 tsp salt
– 4 tbsp unsalted butter
– 1 medium pear
– 1 tbsp powdered sugar
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for exactly 15 minutes.
2. While the skillet heats, combine flour, milk, eggs, sugar, vanilla, ground ginger, and salt in a blender.
3. Blend the mixture on high speed for 30 seconds until completely smooth and free of lumps.
4. Core the pear and slice it into 1/4-inch thick wedges using a sharp knife.
5. Carefully remove the hot skillet from the oven using oven mitts and add butter, swirling until melted and coating the bottom.
6. Arrange pear slices in a single layer over the melted butter in the hot skillet.
7. Immediately pour the blended batter over the pears, working quickly to maintain the skillet’s heat.
8. Return the skillet to the oven and bake for 20 minutes at 425°F without opening the oven door.
9. Reduce the oven temperature to 300°F and continue baking for 5 minutes until the edges are deep golden brown.
10. Remove the Dutch baby from the oven and let it rest in the skillet for 2 minutes to set.
11. Dust the entire surface evenly with powdered sugar using a fine-mesh sieve.
The finished Dutch baby emerges with dramatically puffed, crispy edges that contrast beautifully with the soft, eggy center. The ginger provides subtle warmth that complements the tender, caramelized pears perfectly. For an elegant presentation, serve it directly from the skillet with a dollop of whipped cream or a drizzle of maple syrup.
Peach Cobbler Dutch Baby Pancake
Oven-baked breakfasts often feel intimidating, but this peach cobbler Dutch baby pancake simplifies the process with straightforward steps and rewarding results. Our version combines juicy peaches with a puffy, custardy pancake base, creating a comforting dish perfect for weekend brunches or dessert. Follow each step carefully to achieve that signature rise and golden-brown finish.
Ingredients
– 3 large eggs
– ¾ cup all-purpose flour
– ¾ cup whole milk
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
– 3 tablespoons unsalted butter
– 1 cup sliced fresh peaches
– ½ teaspoon ground cinnamon
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
2. Whisk the eggs in a medium bowl until frothy and pale yellow, about 1 minute.
3. Add the flour, milk, sugar, vanilla extract, and salt to the eggs, then whisk until smooth with no lumps.
4. Carefully remove the hot skillet from the oven using oven mitts and add the butter, swirling until melted and coating the bottom.
5. Pour the batter immediately into the center of the skillet—it should sizzle lightly.
6. Arrange the peach slices evenly over the batter in a single layer.
7. Sprinkle the cinnamon directly over the peaches and batter.
8. Bake at 425°F for 18–20 minutes, until the edges are puffed and deep golden brown.
9. Turn off the oven and let the Dutch baby rest inside for 3 minutes to prevent deflating.
10. Slice into wedges and serve warm from the skillet.
Delightfully crisp at the edges and tender in the center, this pancake offers a caramelized peach flavor with hints of warm cinnamon. For a festive twist, top slices with a scoop of vanilla ice cream or drizzle with honey while still warm. The contrast between the fluffy base and soft fruit makes each bite a cozy treat.
Cherry Almond Dutch Baby Pancake
For those seeking a showstopping breakfast that requires minimal effort, this cherry almond Dutch baby pancake delivers impressive results with straightforward techniques. Following these methodical steps will ensure your pancake puffs dramatically in the oven, creating a golden vessel for sweet cherries and nutty almond flavor. First, gather your ingredients and preheat your oven to properly prepare for baking success.
Ingredients
– 3 large eggs
– ½ cup all-purpose flour
– ½ cup whole milk
– 1 tablespoon granulated sugar
– ¼ teaspoon salt
– 2 tablespoons unsalted butter
– ¾ cup pitted fresh cherries
– 2 tablespoons sliced almonds
– 1 tablespoon powdered sugar
Instructions
1. Place a 10-inch cast iron skillet in your oven and preheat to 425°F for exactly 30 minutes.
2. Crack 3 large eggs into a blender pitcher and blend on medium speed for 15 seconds until frothy.
3. Add ½ cup all-purpose flour, ½ cup whole milk, 1 tablespoon granulated sugar, and ¼ teaspoon salt to the blender.
4. Blend the mixture on high speed for 45 seconds until completely smooth and bubbly, scraping down sides if needed.
5. Carefully remove the hot skillet from the oven using oven mitts and immediately add 2 tablespoons unsalted butter.
6. Swirl the skillet continuously for 20 seconds until the butter melts completely and coats the bottom evenly.
7. Pour the batter directly into the center of the hot skillet without stirring.
8. Scatter ¾ cup pitted fresh cherries and 2 tablespoons sliced almonds evenly over the batter surface.
9. Return the skillet to the oven immediately and bake at 425°F for 18-20 minutes until the edges are deep golden brown and the center is fully set.
10. Remove the pancake from the oven and let it rest in the skillet for 3 minutes to finish setting.
11. Dust the entire surface with 1 tablespoon powdered sugar using a fine-mesh sieve.
12. Slice into wedges and serve directly from the skillet while still warm. Surprisingly light yet satisfying, this Dutch baby features crisp, buttery edges that give way to a tender, custardy center studded with juicy cherries. The toasted almonds provide delightful crunch against the delicate pancake texture, while the powdered sugar adds just enough sweetness to balance the tart fruit. Serve it family-style straight from the skillet for a beautiful presentation, or accompany with extra fresh cherries and a dollop of whipped cream for special occasions.
Maple Bacon Dutch Baby Pancake
Keeping your weekend breakfast exciting doesn’t require complicated techniques, especially with this Maple Bacon Dutch Baby Pancake. Known for its dramatic puff and custardy center, this single-pan wonder combines sweet maple with savory bacon in a surprisingly simple process that yields impressive results. Let’s walk through each step methodically to ensure your pancake rises beautifully every time.
Ingredients
– 6 slices thick-cut bacon
– 3/4 cup all-purpose flour
– 1 tbsp granulated sugar
– 1/2 tsp kosher salt
– 3 large eggs
– 3/4 cup whole milk
– 2 tbsp unsalted butter
– 1/4 cup pure maple syrup
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat.
2. Arrange 6 slices of thick-cut bacon in a single layer on a baking sheet.
3. Bake the bacon for 15-18 minutes until crispy, then transfer to paper towels using tongs.
4. Carefully remove the hot skillet from the oven using oven mitts and add 2 tablespoons of unsalted butter, swirling until melted.
5. Crumble the cooked bacon into small pieces and sprinkle half evenly over the melted butter in the skillet.
6. In a blender, combine 3/4 cup all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon kosher salt, 3 large eggs, and 3/4 cup whole milk.
7. Blend the batter on high speed for 30 seconds until completely smooth and bubbly.
8. Immediately pour the batter into the center of the hot skillet over the bacon pieces.
9. Scatter the remaining crumbled bacon evenly across the batter surface.
10. Bake at 425°F for 18-20 minutes until the edges are deep golden brown and the center is firmly set.
11. Remove the skillet from the oven and drizzle 1/4 cup pure maple syrup evenly over the entire pancake.
12. Let the Dutch baby rest in the skillet for 2-3 minutes before slicing into wedges.
Creating that perfect contrast between crispy edges and tender center makes this dish truly special. Consider serving it family-style right in the skillet for a dramatic presentation, or pair it with fresh berries to cut through the richness. The magic happens when the maple syrup caramelizes slightly against the hot surface, creating glazed pockets that complement the salty bacon in every bite.
Spinach and Feta Dutch Baby Pancake
Haven’t you ever wished for a savory breakfast that feels fancy but comes together effortlessly? This spinach and feta Dutch baby pancake bakes up dramatically puffed and golden, delivering restaurant-quality results with minimal hands-on work. Let’s walk through each simple step to ensure your success.
Ingredients
– 3 large eggs
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp unsalted butter
– 1 cup fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1 tbsp olive oil
– 1/4 cup diced yellow onion
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 15 minutes.
2. Whisk 3 large eggs in a medium bowl until frothy and pale yellow, about 1 minute.
3. Add 3/4 cup all-purpose flour, 3/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the eggs.
4. Whisk the batter vigorously until completely smooth with no flour lumps remaining.
5. Heat 1 tablespoon olive oil in a separate skillet over medium heat until shimmering.
6. Sauté 1/4 cup diced yellow onion for 3 minutes until translucent and fragrant.
7. Add 1 cup chopped fresh spinach and cook for 1 minute until just wilted.
8. Carefully remove the hot cast iron skillet from the oven using oven mitts.
9. Immediately add 2 tablespoons unsalted butter to the hot skillet, swirling until melted and bubbling.
10. Pour the prepared batter into the center of the skillet all at once.
11. Evenly scatter the sautéed spinach mixture and 1/2 cup crumbled feta cheese over the batter surface.
12. Return the skillet to the oven and bake for 18-20 minutes until the edges are deep golden brown and the center is set.
13. Remove the Dutch baby from the oven and let it rest in the skillet for 2 minutes before slicing.
Golden and dramatically puffed straight from the oven, this Dutch baby settles into a tender, custardy center with crisp, buttery edges. The salty feta and earthy spinach create a savory balance that needs no additional seasoning. For a beautiful presentation, top with a fried egg or serve alongside crisp bacon for a complete breakfast spread.
Coconut Mango Dutch Baby Pancake
Very few breakfast treats combine tropical flair with dramatic presentation quite like this coconut mango Dutch baby. Visualize a puffy, golden pancake emerging from your oven, generously topped with sweet mango and toasted coconut. This impressive dish comes together with simple pantry ingredients and basic kitchen tools.
Ingredients
– 3 large eggs
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 3 tablespoons unsalted butter
– 1 cup diced fresh mango
– 1/4 cup sweetened shredded coconut
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 10 minutes.
2. Combine eggs, flour, milk, granulated sugar, vanilla extract, and salt in a blender.
3. Blend the mixture on high speed for 30 seconds until completely smooth and frothy.
4. Carefully remove the hot skillet from the oven using oven mitts and add butter, swirling until melted and coating the bottom.
5. Immediately pour the batter into the center of the hot skillet.
6. Return the skillet to the oven and bake for 18-20 minutes until the edges are deeply golden and the center is puffed.
7. While the pancake bakes, toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown.
8. Remove the Dutch baby from the oven when the edges are crisp and the center is set.
9. Top immediately with diced mango and toasted coconut.
10. Dust generously with powdered sugar using a fine-mesh sieve.
11. Slice into wedges and serve directly from the skillet while still warm.
Surprisingly light yet satisfying, this Dutch baby features crisp, buttery edges that give way to a tender, custardy center. The tropical combination of sweet mango and toasty coconut creates a vacation-worthy breakfast that feels special enough for weekend brunch. For an extra indulgence, drizzle with warm coconut cream or serve alongside crispy bacon for a sweet-savory contrast.
Raspberry White Chocolate Dutch Baby Pancake
Perfect for a special weekend breakfast, this Raspberry White Chocolate Dutch Baby Pancake combines the elegance of a soufflé with the comfort of a pancake. Prepare to watch your batter puff dramatically in the oven, creating a golden, custardy vessel for sweet-tart raspberries and creamy white chocolate. Let’s walk through the simple steps to create this impressive dish.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 3 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1/2 cup fresh raspberries
- 1/4 cup white chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat your oven to 425°F.
- Place a 10-inch cast iron or oven-safe skillet inside the oven to heat for 10 minutes.
- Combine the 3/4 cup all-purpose flour, 3/4 cup whole milk, 3 large eggs, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a blender.
- Blend the mixture on high speed for 30 seconds until the batter is completely smooth and free of lumps.
- Carefully remove the hot skillet from the oven using oven mitts.
- Add the 3 tablespoons of unsalted butter to the hot skillet, swirling it until melted and coating the bottom and sides.
- Immediately pour the blended batter into the center of the hot, buttered skillet.
- Evenly scatter the 1/2 cup of fresh raspberries and 1/4 cup of white chocolate chips over the surface of the batter.
- Quickly return the skillet to the preheated 425°F oven.
- Bake for 18-20 minutes until the edges are deep golden brown and puffed high, and the center is set.
- Remove the Dutch baby from the oven—it will begin to deflate almost immediately, which is normal.
- Transfer the pancake to a serving plate using a wide spatula.
- Dust the top generously with powdered sugar.
- Slice the Dutch baby into wedges and serve immediately.
Golden and dramatically puffed straight from the oven, this pancake offers a delightful contrast of textures with crispy, buttery edges and a soft, custardy center. The tart burst of raspberries perfectly cuts through the rich sweetness of the melted white chocolate. For an extra treat, serve it warm with a dollop of whipped cream or a drizzle of raspberry sauce.
Caramelized Onion and Goat Cheese Dutch Baby Pancake
You’ll be amazed how this savory Dutch baby pancake transforms simple ingredients into an impressive brunch centerpiece. With caramelized onions adding sweet depth and creamy goat cheese providing tangy contrast, this dish comes together with surprisingly little effort. Let’s walk through each step methodically to ensure your pancake puffs up beautifully.
Ingredients
– 2 tablespoons unsalted butter
– 1 large yellow onion, thinly sliced
– 3 large eggs
– ¾ cup all-purpose flour
– ¾ cup whole milk
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 ounces goat cheese, crumbled
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat.
2. Heat olive oil in a separate skillet over medium heat.
3. Add sliced onions and cook, stirring occasionally, for 20 minutes until deeply golden brown.
4. Reduce heat to low and continue cooking onions for 10 more minutes until caramelized.
5. Whisk eggs vigorously in a medium bowl until frothy, about 1 minute.
6. Add flour, milk, salt, and pepper to the eggs, whisking until smooth with no lumps.
7. Carefully remove the hot skillet from the oven using oven mitts.
8. Add butter to the hot skillet, swirling until melted and coating the bottom.
9. Immediately pour the batter into the center of the skillet.
10. Scatter caramelized onions evenly over the batter.
11. Dot the surface with crumbled goat cheese.
12. Bake at 425°F for 18-20 minutes until the edges are puffed and golden brown.
13. Remove from oven and let rest for 2 minutes before slicing.
A properly made Dutch baby will have crisp, buttery edges that give way to a tender, eggy center. The caramelized onions melt into the batter, creating pockets of savory sweetness that balance perfectly with the tangy goat cheese. For a stunning presentation, serve directly from the skillet with a sprinkle of fresh thyme or a drizzle of balsamic glaze.
Blackberry Lavender Dutch Baby Pancake
Keeping breakfast exciting doesn’t require complicated techniques, and this Blackberry Lavender Dutch Baby Pancake proves just that. Kindly follow these straightforward steps to create a stunning, puffed pancake with floral notes and juicy berries, transforming your morning routine into something special.
Ingredients
– 3 large eggs
– ¾ cup whole milk
– ¾ cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
– 3 tablespoons unsalted butter
– 1 cup fresh blackberries
– 1 teaspoon dried culinary lavender
– 1 tablespoon powdered sugar
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 15 minutes.
2. Combine 3 large eggs, ¾ cup whole milk, ¾ cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt in a blender.
3. Blend the mixture on high speed for 30 seconds until completely smooth and free of lumps.
4. Carefully remove the hot skillet from the oven using oven mitts and add 3 tablespoons unsalted butter, swirling until melted and coating the bottom.
5. Pour the batter directly into the center of the hot skillet without stirring.
6. Evenly scatter 1 cup fresh blackberries and 1 teaspoon dried culinary lavender over the batter.
7. Immediately return the skillet to the oven and bake for 18–20 minutes until the edges are deeply golden and the center is set.
8. Avoid opening the oven during the first 15 minutes to prevent the pancake from collapsing.
9. Remove the skillet from the oven and let the pancake rest for 2–3 minutes to firm up slightly.
10. Dust the entire surface with 1 tablespoon powdered sugar using a fine-mesh sieve.
The pancake emerges with crisp, buttery edges and a tender, custardy center, while the blackberries burst with tartness against the subtle floral lavender. Serve it warm, sliced into wedges, or drizzle with maple syrup for extra sweetness.
Smoked Salmon and Dill Dutch Baby Pancake
Baking a Dutch baby pancake might seem intimidating, but this savory smoked salmon version is surprisingly straightforward and perfect for brunch or a light dinner. By following these methodical steps, you’ll create a beautifully puffed pancake with delicate flavors that will impress your guests. Let’s walk through the process together to ensure perfect results every time.
Ingredients
– 3 large eggs
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 2 tablespoons unsalted butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 ounces smoked salmon
– 2 tablespoons fresh dill
– 2 tablespoons capers
– 1/4 cup crème fraîche
– 1 tablespoon lemon juice
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for exactly 15 minutes.
2. Crack 3 large eggs into a medium mixing bowl and whisk vigorously until frothy and pale yellow.
3. Gradually add 3/4 cup all-purpose flour to the eggs while continuously whisking to prevent lumps.
4. Slowly pour in 3/4 cup whole milk while whisking constantly until the batter becomes smooth.
5. Mix in 1/2 teaspoon salt and 1/4 teaspoon black pepper until fully incorporated.
6. Carefully remove the hot skillet from the oven using oven mitts and immediately add 2 tablespoons unsalted butter, swirling until melted and coating the entire surface.
7. Pour the batter directly into the center of the hot skillet and quickly return it to the oven.
8. Bake at 425°F for 18-20 minutes until the edges are deeply golden brown and the center has puffed dramatically.
9. While the pancake bakes, chop 2 tablespoons fresh dill and 4 ounces smoked salmon into bite-sized pieces.
10. Remove the pancake from the oven when the center no longer appears wet and the edges are crisp.
11. Immediately top the hot pancake with the smoked salmon, arranging it evenly across the surface.
12. Sprinkle the chopped dill and 2 tablespoons capers over the salmon.
13. Dollop 1/4 cup crème fraîche in small spoonfuls around the pancake.
14. Drizzle 1 tablespoon lemon juice evenly over the entire dish.
15. Cut into wedges and serve immediately while still warm.
Serving this Dutch baby immediately ensures you experience the wonderful contrast between the crisp, buttery edges and the tender, eggy center. The salty smoked salmon and briny capers balance beautifully with the fresh dill and tangy crème fraîche, creating a sophisticated flavor profile that feels both elegant and comforting. For an extra touch, garnish with additional lemon wedges to let guests adjust the acidity to their preference.
Pineapple Upside-Down Dutch Baby Pancake
Remember those classic pineapple upside-down cakes from family gatherings? This Dutch baby version brings that nostalgic flavor into a dramatic, puffy pancake that’s surprisingly simple to make. Ready your skillet, because we’re about to create a stunning breakfast or dessert that bakes up beautifully in your oven.
Ingredients
– 3 tablespoons unsalted butter
– 1/4 cup light brown sugar
– 7 pineapple rings (canned)
– 7 maraschino cherries
– 3/4 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 3 large eggs
– 3/4 cup whole milk
– 1 teaspoon vanilla extract
Instructions
1. Place a 10-inch cast-iron or oven-safe skillet in your cold oven and preheat to 425°F.
2. While the oven heats, arrange the pineapple rings in a single layer on paper towels to absorb excess moisture for better caramelization.
3. Remove the hot skillet from the oven using oven mitts and add the 3 tablespoons of butter, swirling until melted.
4. Sprinkle the 1/4 cup brown sugar evenly over the melted butter.
5. Arrange the 7 pineapple rings in a single layer over the brown sugar mixture.
6. Place 1 maraschino cherry in the center of each pineapple ring.
7. In a medium bowl, whisk together the 3/4 cup flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt until well combined.
8. In a separate bowl, whisk the 3 eggs vigorously for 1 full minute until frothy and pale yellow.
9. Pour the 3/4 cup milk and 1 teaspoon vanilla extract into the eggs, whisking to combine.
10. Gradually add the dry ingredients to the wet ingredients, whisking just until no lumps remain; do not overmix.
11. Carefully pour the batter over the arranged pineapple and cherries in the hot skillet.
12. Bake at 425°F for 18-22 minutes until the edges are deep golden brown and the center is puffed and set.
13. Immediately run a knife around the edge of the pancake to loosen it from the skillet.
14. Place a large serving plate over the skillet and, using oven mitts, carefully invert the skillet to flip the pancake onto the plate.
15. Serve immediately while warm.
Nothing beats the dramatic presentation when you flip this pancake to reveal the glistening caramelized pineapple pattern. The edges bake up crisp and buttery while the center remains tender and custardy, creating wonderful textural contrast. For an extra treat, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to complement the warm caramel flavors.
Spiced Chai Dutch Baby Pancake
Just imagine waking up to the warm, aromatic scent of chai spices filling your kitchen. This spiced chai Dutch baby pancake bakes up dramatically puffed with crispy edges and a tender, custardy center. Following these methodical steps will ensure your pancake turns out perfectly every time.
Ingredients
– 3/4 cup all-purpose flour
– 3/4 cup whole milk
– 3 large eggs
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 3 tablespoons unsalted butter
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for exactly 15 minutes.
2. Combine flour, milk, eggs, sugar, vanilla, cinnamon, cardamom, ginger, cloves, nutmeg, and salt in a blender.
3. Blend the mixture on high speed for 30 seconds until completely smooth and free of lumps.
4. Carefully remove the hot skillet from the oven using oven mitts and add the butter, swirling until melted and coating the entire surface.
5. Immediately pour the batter into the center of the hot skillet, working quickly to prevent the butter from burning.
6. Return the skillet to the oven and bake for 18-20 minutes until the edges are deep golden brown and the center is fully set.
7. Turn off the oven and let the pancake rest inside for 3 minutes to prevent collapsing.
8. Remove from the oven and serve immediately while still warm and puffed.
Unbelievably light and custardy in the center with crisp, buttery edges, this pancake delivers warm chai spices in every bite. The dramatic puff makes it perfect for topping with maple syrup and whipped cream, or for slicing into wedges to share family-style right from the skillet.
Summary
Heavenly! These 20 Dutch baby pancake recipes offer endless breakfast inspiration for fluffy, golden perfection. Whether you’re craving sweet or savory, there’s something here to delight every palate. We’d love to hear which recipes become your family favorites—drop us a comment below! Don’t forget to pin your top picks to Pinterest so you can easily find them for your next cozy morning feast. Happy cooking!
