Hi there! I’m Cassandre, and today on Caramel Loafing, we’re making a beautifully dramatic and delicious treat—an easy brunch recipe known as the Dutch Baby Pancake, also called an oven pancake or German pancake.
Despite the name, the Dutch Baby Pancake isn’t Dutch at all. It actually originated in Germany and is sometimes referred to as a German pancake or Pfannkuchen. When it made its way to the U.S. during the WWII era, the word “German” was considered politically sensitive—so a clever restaurant owner rebranded it as the “Dutch Baby,” and the name stuck. Funny enough, it has no ties to the Netherlands!
What makes this pancake so eye-catching is how it puffs dramatically in the oven, thanks to the eggs. It deflates slightly once removed, leaving behind delightfully crisp edges and a soft, crêpe-like center. Its bowl-like shape makes it perfect for topping with fresh fruit, ice cream, or whipped cream. You can slice it like a pizza and enjoy it warm—totally different from a typical American pancake!
Traditionally baked in a cast iron skillet, you can also use an oven-safe pan or cake pan if that’s what you have. This easy recipe is great for beginners, and we’ll also share three delicious serving ideas. Sweet or savory, Dutch Baby pancakes are perfect for brunch or an indulgent afternoon treat. Let’s get started!
Looking for more classic desserts with a delightful twist? Discover these must-try baking recipes, each one a perfect addition to your collection:
Rich, moist, and melt-in-your-mouth Portuguese classic: Half-Baked Cake
Bright, tangy, and perfect for afternoon tea treats: Glazed Lemon Butter Cookies
Fluffy, dramatic, and always a crowd-pleaser: Dutch Baby Pancake
Elegant, liqueur-infused, and richly French: Nantes Cake
A Swedish classic and gluten-free delight: Swedish Almond Cake (Mandeltårta)
Dutch Baby Pancake Recipe
Ingredients
Pan size: 16 cm (6.3") cast iron skillet
Yields: 1–2 servings
- 1 large egg
- 32g (1.13 oz) all-purpose flour
- 45ml (1.52 oz) whole milk
- 8g (0.28 oz) granulated sugar
- A pinch of ground nutmeg
- 8g (0.28 oz) unsalted butter
- 2g (0.07 oz) vanilla extract (optional)
- 1/2 lemon, for serving
- Powdered sugar, for garnish
Want to check the calories? Use our Nutrition Label Calculator for desserts.
Instructions
- Place a 16 cm (6.3") cast iron skillet (or oven-safe pan) on the center rack of the oven and preheat to 410°F (210°C).
- In a mixing bowl, crack in the egg and beat it gently until blended (no need to whisk vigorously).
- Sift in the flour and mix until smooth with no lumps.
- Add the sugar, vanilla extract (if using), milk, and a touch of grated nutmeg. Whisk until well combined.
- Once the skillet is preheated, carefully remove it from the oven—it will be very hot. Add the butter and swirl or brush to evenly coat the pan.
- Pour the batter into the skillet and return it to the oven. Bake at 410°F (210°C) for 15 minutes, then lower the temperature to 300°F (150°C) and bake for another 4 minutes.
- Remove from the oven and top immediately with a small pat of butter, a squeeze of lemon juice, and a generous dusting of powdered sugar. Serve it right from the skillet or transfer it to a plate. It’s also delicious with fresh fruit, ice cream, or whipped cream!
Watch the full tutorial here: Dutch Baby Pancake