Plan my Pancake Day
Plan my Pancake Day
Medium

Dutch baby pancake

Prep 15 minsCook 20 minsServes 4£0.45/servingAmerican Stack

A Dutch baby is one large pancake baked in a hot oven rather than fried in batches on the hob - pour a thin, eggy batter into a scorching buttered pan and it puffs dramatically around the edges as it bakes, leaving a soft, custardy centre. It has more in common with a giant Yorkshire pudding than a stack of American pancakes, and that is part of the appeal: minimal hands-on effort, maximum theatre, and ready in around 35 minutes with ingredients most kitchens already have. Serve it straight from the pan, ideally within a minute or two of coming out of the oven, before the puff starts to sink.

Dutch baby pancake - american stack pancake recipe served on a plate, photographed from above

Ingredients

Method

  1. 1

    Put a 25cm cast iron or other heavy ovenproof skillet into the oven and preheat to 220°C / 200°C fan. The pan needs to get properly hot, so give it a full 15-20 minutes once the oven reaches temperature.

  2. 2

    Meanwhile, blend the eggs, milk, flour, sugar, vanilla, and salt until completely smooth - a jug blender is easiest, but a vigorous whisk works too.

  3. 3

    Leave the batter to rest at room temperature for 10-15 minutes while the pan finishes heating. This relaxes the gluten and helps the pancake rise evenly.

  4. 4

    Carefully remove the hot pan from the oven and add the butter, swirling it around so it melts and coats the base and sides completely.

  5. 5

    Pour the batter into the hot buttered pan immediately and return it to the oven without delay.

  6. 6

    Bake for 18-20 minutes without opening the oven door. The Dutch baby is ready when it has puffed dramatically around the edges and turned deep golden brown.

  7. 7

    Remove from the oven and serve within a minute or two - the puff will start to sink as it cools, which is normal and does not mean anything has gone wrong.

  8. 8

    Dust generously with icing sugar and a squeeze of fresh lemon juice, then slice and serve straight from the pan.

Pro Tips

  • →The batter can be blended up to a few hours ahead and kept covered in the fridge - bring it back to room temperature before pouring, as cold batter puffs less dramatically.
  • →Resist the urge to open the oven door while it bakes. The rising is driven by trapped steam, and a rush of cold air can stop the puff before it has finished.
  • →A Dutch baby deflates within a couple of minutes of leaving the oven - this is normal, not a fault. Have your toppings ready before it comes out so you can serve it while it is still tall.
  • →Cast iron gives the best result because it holds and radiates heat evenly, but any heavy ovenproof frying pan or skillet will work as long as it can handle high heat.
  • →Do not skip preheating the pan itself, not just the oven. A cold or lukewarm pan is the most common reason a Dutch baby comes out flat rather than puffed.
  • →Room-temperature eggs and milk blend more smoothly and puff more reliably than ingredients straight from the fridge - take them out 20-30 minutes before you start.

Topping Ideas

Classic: a squeeze of fresh lemon juice and a heavy dusting of icing sugarMaple syrup with a extra knob of butter melted over the topFresh berries with a dollop of lightly whipped creamSliced caramelised apples or pears with a pinch of cinnamonNutella and sliced banana for a richer, more indulgent version

Learn More

Terms in this recipe

ButtermilkBaking powderHotcakeFlapjack

Defined in the Pancake Day glossary.

Questions & answers

Why did my Dutch baby pancake not puff up?⌄
The most common cause is a pan that was not hot enough when the batter went in - both the oven and the pan itself need to be properly preheated before you pour. A thin pan that does not hold heat well, opening the oven door during baking, or cold batter straight from the fridge can all flatten the rise as well.
Why does a Dutch baby deflate so quickly?⌄
The puff is driven by steam trapped inside the batter as it bakes. As soon as the pancake leaves the hot oven, that steam starts to escape and the structure collapses within a minute or two. This is completely normal - serve it as fast as you can rather than waiting for photos.
Is a Dutch baby the same as a German pancake?⌄
Yes, Dutch baby and German pancake are two names for the same oven-baked, egg-heavy pancake. The name is thought to be an Americanised mishearing of Deutsch, referring to its German origins, rather than any connection to the Netherlands.
Can I make a Dutch baby dairy-free?⌄
Swap the whole milk for a dairy-free alternative such as oat or soya milk, and use a dairy-free butter or a neutral oil to grease the pan. The puff may be very slightly less dramatic without the fat content of dairy milk, but the method stays the same.
What pan should I use if I do not have cast iron?⌄
Any heavy, ovenproof frying pan or skillet that can safely go from hob or oven heat will work - stainless steel or enamelled cast iron are good alternatives. Avoid thin non-stick pans, as they do not hold enough heat to make the batter puff properly.
Can I make the batter ahead of time?⌄
You can blend the batter up to a few hours in advance and keep it covered in the fridge. Let it come back to room temperature before pouring, since cold batter puffs less than batter blended fresh.
Can I double the recipe?⌄
Yes, but bake it in two separate pans rather than one large one - a single overloaded pan will not puff evenly, and the centre is likely to stay wet while the edges overcook.
How is a Dutch baby different from a Yorkshire pudding?⌄
The batters are very similar - both rely on eggs, milk, and flour baked in a hot fat-coated pan. The main differences are that a Dutch baby is served sweet, as one large sharing pancake, while Yorkshire puddings are usually smaller, savoury, and served alongside a roast.
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