Easy Dutch Pancakes Recipe

Start your morning with a warm, golden Dutch pancake—light, fluffy, and irresistibly crispy around the edges. This delightful breakfast treat is a twist on the classic German pancake, made effortlessly in a cast iron skillet for that perfect puff.

I first discovered Dutch pancakes thanks to my best friend, who swore they were the easiest way to impress at brunch. And she was right! In just 20 minutes, you can bring this simple yet elegant dish to your table, topped with powdered sugar, fresh fruit, or a drizzle of honey.

Despite its name, the Dutch pancake (or Dutch Baby) actually has German roots. It’s believed to have originated from Deutsch (the German word for “German”), but a mispronunciation led to its now-famous name. The dish was first made popular in the U.S. at Manca’s Cafe in Washington in the early 1900s—and it’s been a breakfast favorite ever since.

Dutch baby pancake ingredients:

• Eggs (3 large): These provide structure and help the pancake puff up.
• Whole Milk: Adds creaminess and richness to the batter.
• All-purpose flour is the main dry ingredient that gives the pancake structure.
• Sugar: Adds sweetness to balance the flavors.
• Vanilla Extract: Infuses a warm and aromatic flavor.
• Salt: Enhances the overall taste, balancing sweetness and bringing out flavors.
• Lemon Zest: Provides a burst of citrusy freshness, adding brightness to the pancake.
• Unsalted Butter: Used for baking and contributes to the crispy edges.
• Mixed Berries: A delightful topping, adding sweetness and color.
• Powdered Sugar: A finishing touch for a hint of sweetness and visual appeal.

Tips for the Perfect Dutch Pancake

A classic Dutch pancake is delicious on its own, but why stop there? This versatile recipe lets you experiment with flavors and toppings. Adjust the sugar for a sweeter or more savory version, and get creative with toppings like caramelized apples, sautéed onions, or even mushrooms for a unique twist.

Choosing the Right Pan

For the best rise and texture, use a 13-inch cast-iron skillet (a 12-inch pan works too). If using a smaller 10-inch pan, halve the ingredients: 2 eggs, ½ cup milk, ½ cup flour, 1 tbsp sugar, 2 tbsp butter

Secrets to a Perfectly Puffy Pancake

• Room temperature ingredients make all the difference—cold milk and eggs can affect how the pancake rises.
• Let the batter rest for 10 minutes before baking. This allows the flour to absorb the liquid, leading to a softer, more consistent texture.

Can You Prep the Batter in Advance?

Absolutely! Make the batter the night before and store it in the fridge. In the morning, let it sit at room temperature while you get ready, then whisk it once more before baking for the fluffiest results.

Ways to Serve Your Dutch Baby Pancakes 

How you serve your pancakes will depend on whether you prefer them, sweet or savory. If you like sweet pancakes, I recommend serving them with whipped cream, fresh fruit, powdered sugar, or maple syrup. You might serve delicious pancakes with diced tomatoes, onions, cheese, or pesto. Serve them as part of the brunch for a special occasion or want to have fun in the kitchen. It will be great next to  Mediterranean quiche with fresh herbs, sweet peas, or watermelon salad with dukkha.

Whip up a unique version of classic pancakes in minutes! His simple recipe will quickly become a favorite in your home.