Dutch Baby Pancake

Dutch Baby

Dutch Baby

This dramatic pancake is a Sunday breakfast treat and a good way to add fresh fruit to your diet. You can fill the pancake with just about any fruit - strawberries, blueberries, peaches, raspberries, bananas, papaya, mango, pineapple, whatever is in season.

*Be very careful handling the hot pan… it’s easy to forget and grab the handle with your bare hand. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Makes: 3 to 4 servings

Dutch Baby


  • 1 cup milk (I use 1% or 2% low fat milk)
  • 3 eggs
  • 1 cup all purpose flour
  • 2 Tablespoons sugar
  • 1/8 teaspoon salt
  • pinch of nutmeg
  • a stick of butter (for greasing pan)
  • 1 Tablespoon powdered sugar (for garnish)
  • Fresh fruit


  1. Place a 10-inch cast iron skillet in the oven and preheat to 425° F for 30 minutes.
  2. In a medium bowl whisk together milk & eggs.
  3. Add flour, sugar, salt & nutmeg until blended & smooth.
  4. Carefully remove hot pan from oven and rub butter around the inside, then quickly add batter. Return immediately to oven and bake for about 15 minutes or until the edges are golden and poufy.
  5. Carefully slide the pancake onto a large serving plate, lifting the edges with a spatula. Dust with powdered sugar and add fruit.

Dutch Baby

49 Comments on "Dutch Baby"

  1. Berta

    Have made as directed several times and we all enjoyed immensely . Yesterday I made this at supper time and served it as a “Yorkshire” pudding with beef gravy and that was lovely too. Thank you!

  2. Jan W.

    Love this recipe! It is easy and delicious! Yum!!!!!

  3. lori

    i do not have an iron skillet, will a different type work?

  4. Ellen

    A perfect birthday Dutch baby for my husband! Was pretty and so delicious on this rainy and stormy kind of day. Thanks Jenny.

  5. Paf

    Hi Jenny. I love all of your recipes that I have tried. The Dutch baby is wonderful but I have a dilemma. I live in the Midwest and have made this recipe several times using a 10” cast iron skillet and every time it has turned out perfect. Recently we were in south Florida and I tried it twice and both times it was flat. My skillet there is 9” cast iron but otherwise nothing different. I always use an oven thermometer so I know that was not the problem. All my ingredients were fresh too. What could the problem be? It tasted fine but the edges just did not rise more than maybe an inch. Thanks.

    • Jenny Can Cook

      It could be that the oven temperature is off. An oven thermometer is the best way to check that your oven is the correct temperature.

      • Paf

        Hi again. I did use an oven thermometer. In fact I put two thermometers in the oven the second time I tried so I am positive it is not the temperature. Could it be weather conditions since Florida is much more humid. We do keep our home there on AC always. Very perplexing. Thank you.

  6. Lisa

    I’ve tried many of your recipes and they always come out great. This Dutch Baby is the best I’ve made. I hope you are well and really miss you on the youtubes.

  7. Valerie Polci

    I just want to tell you I love your site. I always made Easter bread but never regular bread. A friend turned me on to your site & my breads have been coming out beautifully. I have told all my friends about you. Thanks for all the great recipes, especially the no knead ones. Keep up the good work. Thanks again.

  8. Natalie

    I LOVE your recipes and easy to follow instructions and videos. Thank you. Even my 10 year old son says they look yummy!!

  9. Bonnie

    Hold me back!!! Yum Yum!!
    Wow, this was good! Easy to make and has a “fancy flair” to it. Will serve to guests. Thanks Jenny. I enjoy your recipes. Have cooked many of them, knowing before hand they’ll be great.

  10. Alma

    Very very good! My 60 year old iron skillet was a wedding gift & it is a 9”.
    I did not change the batter, but cooked it about 10 mins longer to be sure the inside was done. We ate it for an afternoon meal.
    I topped it with cinnamon seasoned, cooked chopped Honey Crisp Apples ? and sprinkled with powdered sugar.

  11. cindie

    I replace the sugar with maple syrup, I add cinnamon, nutmeg , cardamon and vanilla . He loves it with a dusting of powder sugar and real maple syrup

  12. Dorinda

    I have a recipe similar to this and call it Volcano Pancake….I usually sauté fresh plums with a little brown sugar and cinnamon for the topping. A yummy treat!

  13. Jannette

    Oh Jenny! Ive been looking for this recipe! Thank you! ?

  14. Maryann

    This recipe was so darn good. It’s better then the pancake restaurants. The only thing that went wrong was my oven. The edges burn a little bit, but still tasted really good. Thanks Jenny ☺️

  15. JoeG

    I reduced the flour to 1/2 cup and milk to 3/4 cup…

  16. Glen

    I put fresh lemon juice on mine definitely adds to the flavor

  17. Rosie

    Is that a whole stick of butter just to grease pan?

  18. Beth

    So good Jenny and with less butter than my recipe. That is what I’m striving for. Although, I must drizzle honey over our fruit, a dollop of “whipping cream” with a few toasted pecans on top. Oh, I almost forgot I use 2 8in. alum. pans and comes out great.:)

  19. Winnie

    Can I reduce the amount of eggs?

  20. Laurie

    What brand of cast iron skillet do u use?
    I have not been able to find c a good name brand. Thanks. Got to try your dutch baby…looks so yummy.

    • Jenny

      I have a Lodge cast iron skillet, which is the most commonly used brand.

    • MASSLASS64

      Lodge brand cast iron products are the best value and the variety of inventory meets most people’s needs. I’ve got 4 Lodge utensils (one being over 25 years old) and if you keep them properly cared for, they will last for generations. After I use one, I always use a paper towel with a little olive oil and rub it into the surface, just enough to make it look moist. Then before using it the next time, I wipe the skillet and reapply another coating of oil. Don’t ever soak cast iron or use a harsh scrubber. You can easily purchase items made specially for cleaning cast iron. Mine looks like a coat of mail like the knights wore into battle. I hope my comments will be helpful to you. Stay safe.

      • Ginny

        years ago my grandmother was throwing away her cast iron skillets – I just happened to be visiting her when she made this decision because they were too heavy for her to use any more – she was 85 at the time. She told me they were a wedding present to her mother – that would have been 1898. I of course took them off her hands – I use them for everything. They last forever. A well seasoned cast iron skillet is easy to maintain – as she said just a little olive oil to swiped on it after washing.
        I have found not to cook anything that will burn sugar in the cast iron, as it will be a #$%# to clean out, but scraping with a knive and time will do it. Other than that – I pretty much use these for everything. And remember my grandmother and great grandmother as well.

  21. CHuth

    Wondering if you have experimented with Almond or Coconut flour combinations to improve protein content (and decrease carbs)?

    • Jenny

      I have not so far but if you try any of my recipes with alternate flours, can you please report back and share the results? Thank you.

    • Laurie

      I have but only like a mixture of the two or I split recipe 3 ways with organic all purpose , coconut flour and almond. I have a protien pancake recipe I love which helped me lose weight. I can share who ever wants.

  22. Barbara

    Hi Jenny, I love this site and have enjoyed several recipes, but I just tried this and it came out flat! 🙁 I wonder if my oven didn’t get hot enough?! How crucial is the oven temp?

    • Jenny

      With a cast iron recipe like this, oven temperature is very important. I preheat mine (oven AND pan) for a good 30 minutes. If you preheated both for that long, it could be that your oven temperature is off and you can only determine that with an oven thermometer. You should know that only the edges puff up with this pancake and the center will be fairly flat.

  23. Vida

    Thanks Jenny! I used to make this for my son but the recipe I had used way too much butter. I will make this when he comes home this weekend. Way healthier! Another option is sauteing sliced apples to put on top instead of fresh fruit. Yummy as well!

  24. MarieJ

    Hi! I would love to try this recipe. Can I use Whole wheat pastry flour in place of the APF? Thank you!

    • Jenny

      I don’t think it would puff up with whole wheat pastry flour but it would be healthier and probably edible. You could try half and half as a test…

  25. khabirah

    I made this a little earlier and it was so good. Hopefully am going to make another one tomorrow!

  26. suyon1004

    I made it and it turned out great. I think probably it’s my favorite breakfast. (among waffles, pancakes, crepes..)

  27. fische08

    Thanks for this recipe, the first time I made this I was excited. Another recipe i found was higher egg content and 3 Tbs of butter in the pan for even less batter than yours. I even wondered why so much butter was necessary when I was melting it but I figured better stick to the recipe since I’ve never made one before. Less butter is definitely much better! Thanks!

  28. TamCORE

    I’m from Holland, and these pancakes are seriously delicious.

  29. Tina

    I love your recipe. It was super delicious. I just squeezed some lemons on top of the powdered sugar and the Dutch Baby was perfect! Thanks for the recipe!

  30. sazji

    it’s really good!

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