Name: Easy Brown Butter Dutch Baby | German Pancake Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 1
Ingredients: 4 eggs; 1 cup whole milk; 1 cup all-purpose flour; 1 t sugar; 1 t vanilla extract (optional); 2 T unsalted butter (for browning in the hot skillet)

Jump to Recipe

This brown butter Dutch baby pancake made in a cast iron skillet is a simple and delicious way to enjoy the classic, German puffy pancake.

Dutch babies make a very regular appearance in the breakfast lineup here on the homestead – especially in the spring and summer months when eggs and milk are in abundance. I love a good breakfast recipe that uses lots of eggs so we can get as much protein as possible to start the day. This Dutch baby pancake recipe has only 4 ingredients and the batter can be whisked up and ready to go in the oven in 5 minutes. So it’s the perfect solution for busy mornings!

A Dutch baby is essentially a giant, baked, fluffy pancake. Seeing the fresh puff come out of the oven is SO exciting for the first time, but it never gets old, my kids absolutely love it – but it makes it difficult to photograph since the Dutch baby somewhat “deflates” shortly after removing it from the oven. I managed to get a few good photos though!

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Why You’ll Love This German Pancake Recipe

A Dutch baby is a simple, giant pancake that only requires 3 to 4 basic pantry staples. It’s the perfect thing for busy mornings – a simple alternative to baked French toast!
This recipe is sure to result in a classic, puffy pancake that’s light and airy while filling and satisfying at the same time.
This is a ratio recipe – the base recipe is 1 egg to 1/4 cup flour to 1/4 cup milk to 1 teaspoon sugar. Just multiply that as many times as you need to make as much batter as you need.

Spend the day with me in my homestead kitchen – a giant brown butter Dutch baby pancake is on the menu for the perfect breakfast!

What You’ll Need

INGREDIENTS

4 eggs

1 cup whole milk

1 cup all-purpose flour

1 t sugar

1 t vanilla extract (optional)

2 T unsalted butter (for browning in the hot skillet)

TOOLS

large bowl & whisk or a food processor or large blender

10-inch cast-iron skillet

puffy pancake with butter and maple syrup

Step-By-Step Instructions

Preheat the oven to 425F.

Preheat the 10-inch cast-iron skillet on the stovetop on medium heat or in the oven as it preheats. I preheat mine in the oven since it’s on and preheating anyway.

Make the batter

Combine eggs, milk, flour, sugar, and vanilla extract in a large bowl or a food processor and whisk/process for 1-2 minutes or until the batter is smooth.

Melt butter in the piping hot skillet and place it in the oven for 1-2 minutes, just long enough for the butter to turn golden brown.

Bake the Brown Batter Dutch Baby Pancake

Swirl the browned butter around the hot pan so the bottom is covered. Then pour batter directly into the hot, brown butter-coated skillet and return to the oven. Bake in the preheated oven at 425F for 18 minutes or until the top of the Dutch pancake is golden brown and it has puffed up quite a bit.

Serve

Slice and serve hot with melted butter, a drizzle of pure maple syrup, and powdered sugar, or any number of sweet toppings like fresh berries, lemon curd, or ice cream!

dutch baby pancake with melted butter, maple syrup, and powdered sugar

FAQ

What is a Dutch baby?

A Dutch baby is a giant, puffy, baked pancake made with simple ingredients. It’s also known as a German pancake or puff pancake. A Dutch baby pancake isn’t as “cakey” as a traditional pancake.

Can I customize the flavor of a Dutch Baby?

Yes. You can customize the flavor of a Dutch Baby by adding vanilla extract, cinnamon, a bit of lemon juice, lemon extract, or lemon zest, a pinch of salt, or by topping with or mixing fresh berries into the batter. Fresh blueberries go wonderfully with Dutch babies!

What kind of pan should I use to make a Dutch baby?

A cast iron skillet is the best pan to use when making a Dutch baby. But any non-stick pan or skillet will work. You can also use a pie plate, a cake pan, or a casserole dish to make a Dutch baby.

Can I make a Dutch baby ahead of time?

Dutch babies are best enjoyed fresh. I would not recommend making them ahead of time. But you can prepare the batter in advance and store it in the fridge overnight or until ready to use.

Tips

Preheat the skillet in the oven.

The hotter the skillet when the butter and batter go in, the better! It’s difficult to get a piping hot skillet on the stovetop without smoking up the kitchen. Since you’ll be preheating the oven anyway, just preheat the skillet in there.

Use well-seasoned cast iron.

This is one of the most important things when making this Dutch baby recipe – the combination of a well-seasoned cast iron skillet, preheating, and browned butter will ensure the Dutch baby does not stick to the edges of the pan.

Blend the batter.

Use a large blender or food processor to blend the batter to save time and get rid of little clumps of flour.

Serve immediately.

Dutch babies are best served immediately right out of the hot oven. So have the table set and toppings ready to enjoy.

Storage

Dutch babies are best eaten fresh and do not store well at room temperature. Store in the fridge in an airtight container for up to 5 days or in an airtight container in the freezer for up to 3 months.