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Tuesday Tastings :: Dutch Baby Pancake

September 3rd, 2013

Dutch Baby Pancake Recipe | Camille StylesWhen Adam and I first started dating, he had a couple of “signature” dishes he would make when he wanted to pull out all the stops for an at-home date night. A caprese pasta and grilled steak both factored heavily into the wooing process, as did this dutch baby pancake. Pre-Adam, I’d never heard of, much less tasted, a dutch baby, but over time it’s become one of my favorite impressive-looking yet surprisingly easy items to pull out when brunch guests are coming. A dutch baby is also called a German pancake, and think of it as a cross between a crepe and a popover. It has the light delicate batter and goes-great-with-fillings quality of a crepe, but when it hits the hot cast iron skillet and hangs out in the oven for a bit, its sides puff up in all the airy, crispy glory of a popover. We made these for breakfast over the long weekend, and served them with fresh blueberries, blackberries and the traditional accompaniment of lemon wedges which get squeezed all over the top. Optional additions include maple syrup, lemon zest, pats of butter and a dusting of confectioners sugar. And yes, you can go for all of the above, if you like. Can’t wait to try a fall version where I’m planning to stud the batter with thinly-sliced apples and spoonfulls of cinnamon and cardamom. Have you guys ever had a dutch baby? I’d love to hear what other versions are out there, and keep reading for the recipe!

Dutch Baby Pancake Recipe | Camille Styles

Dutch Baby Pancake Recipe | Camille Styles

 Dutch Baby Pancake

*serves 2 or 3


  • 3 large eggs
  • 2/3 cup whole milk
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1 tablespoon butter
  • optional garnishes: powdered sugar, butter, lemon wedges, fresh berries, maple syrup


  1. Place a 10″ cast-iron skillet on the middle rack of the oven, and preheat to 450 degrees.
  2. In a large bowl, whisk eggs together vigorously until light and frothy, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in flour, and whisk just until smooth. Let rest for 5 – 10 minutes.
  3. Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into hot pan, and place back in the oven, shutting door quickly so oven loses as little heat as possible.
  4. Bake for 15 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into large wedges. Serve immediately.

*photos by Camille

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60 Comments under :: Tuesday Tastings :: Dutch Baby Pancake
  1. These look so good, I am going to try these!

  2. aleandtere says:

    I have been eyeing a cast iron skillet that I am itching to buy… I think this will do it for me… It’s time to buy it. I’ve also been scared to make pop-overs and this looks like a great alternative! thank you!

  3. kelsey says:

    an absolutely favorite meal of mine
    kw ladies in navy

  4. We have to eat pancakes almost once a week (yes, we are terrorized by our babes, I admit it) and those little ones can eat a stack of ‘m in one sitting, so we bake a lot of pancakes around here. As a Dutch gal, I have been brought up with these, but have to say we don’t finish them of in the oven. Instead we make a simple batter of flour, milk and eggs and then start playing with them. Of course we often bake sweet ones, with sugar and vanilla or some apple syrup on top, or with apples and raisins, but we also love our savoury pancakes, with bacon and cheese, or zucchini, mushroom, bell peppers and a sprinkle of parmezan. Oh yum. I might have to bake some pancakes tonight. Just because I want to spoil the kids, of course :-)

  5. Gail says:

    I love Dutch Baby’s. here is a place here that makes them great.Thanks Camille now I have a recipe. :)

  6. This looks so good! I’d love to try a variation with pumpkin for the fall! Sounds perfect!
    ~Mary Keller

  7. I’ve never made a Dutch Baby before and looking at your beautiful photos has got me thinking why have I waited this long! This looks like the perfect first recipe to try them out! Thank you! :)

  8. Darlene says:

    My mother-in-law used to make these for my children all the time. They have fond memories of gobbling them up with syrup.

  9. shelley says:

    Would this recipe still work with skim milk? Has anyone tried it and had luck?

  10. […] from the farmer’s market, and ran into this recipe. I’m also tempted to make some Dutch babies for this morning’s […]

  11. Celeste says:

    Can sea salt be used instead of kosher?

  12. Sophie says:

    I made this recipe this morning and it was absolutely delicious, thank you!

  13. Krystal says:

    Do I have to use a cast iron skillet? Or can I just use a glass baking pan?

    • Hi Krystal — since the popovers rely on very high heat to properly puff up, you really need the preheated cast iron which gets much hotter than glass. Definitely a great investment – a well-seasoned cast iron skillet will last forever!

    • Tammy says:

      I use a 9 inch round cake pan and this works quite well too….it just comes out a little thicker but still so delicious!!! Using this I bake it at 375 for 20 minutes. So easy and so yummy to make. …..enjoy!!!!

  14. CAP says:

    Hi, You can also add some raisins with your apple pieces and eat them with cinnamon. You can bake them with some bacon, cheese, onions, mushroom etc. As a ‘Dutchie’ I have to say that we never put them in the oven. And we only use milk, flour and eggs to prepare the batter.

  15. Donna says:

    This is one of our family’s ALL-TIME FAVORITE Brunch selections…you have done it “honor” and the squeeze of lemon with a confectioner’s sugar “dusting” are ESSENTIAL in my opinion!! The cast iron skillet is also necessary for the true, puffed “collar”…I always use an additional egg white or too for added “oomph” effect…and the tribe always CLAPS..when it is placed on the table!! It’s nice to have real Maple Syrup…or a fresh blueberry syrup…or a smudge of lemon curd for the truly “gourmand”. For utter brunch decadence…a bit of crème fraîche…whipped cream….or Devonshire cream …or Fromage blanc à la vanille are the ultimate garnishes…

    A splash of Grand Marnier, Rhum, or Calvados with sautéed apples, cinnamon or cardamom are amazing in the Autumn!….Thank you for the gorgeous images and doing the “work” for me…Now I am able to send the “off the top of head” family classic in concrete form for the family members!!

  16. Ronda Smith says:

    I’ve have always eaten these at The Original Pancake House. They are to die for. .. will try to make for Sunday breakfast. Thanks for sharing the receipe.

  17. Lora says:

    My sides did not rise for some reason :(

  18. ncmacasl says:

    The receipe I have uses glass baking dish. puffs up just fine. I have used skim milk, too. Cast Iron may make it puff even more. I think my version may be more closer to the Finnish Pancake on the BuzzFeed posts that references both types: Also, sometimes it will puff in middle instead of sides. this is normal.

  19. […] A sweet souffléd pancake, often baked in a large, bigger than 12” pan. Then topped with sugar and fruit. Get the recipe. […]

  20. […] them too.  If you haven’t tried Dutch babies yet, now is the time! I normally just make a classic dutch baby recipe and serve it with berries, whipping cream and maple syrup or fresh lemon and powdered sugar.  If […]

  21. […] ????????????? › ?????????? […]

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  23. […] ????????????? › ??????????? […]

  24. […] found the recipe on Camille Styles website where you can the full […]

  25. Kelly says:

    Can you use almond or soy milk or heavy cream to replace the whole milk as this is all I have in the house usually? : )

    • Almond or soy should be fine – heavy cream will probably weigh down the batter a bit too much. I would actually use 50% almond or soy milk and 50% heavy cream to get the most similar flavor and consistency!

  26. Sally H says:

    Made one this morning Absolutely fabulous!

  27. Tom says:

    I’m Dutch and I can acknowledge that we absolutely love our pannenkoeken. Whenever there’s a pancake house in a city I visit, that’s what we go for. However, I have never seen or heard about this recipe! It is not Dutch at all. Perhaps German?
    Every Dutch pancake is made from just flour, milk, and eggs. It is thin, and solely baked on the stove, not the oven, and it is topped with bacon and Dutch “stroop” (a lot thicker and more caramelized than maple cyrup). After these basics, you can add whatever fruit, icecream, sugar, whipped cream, or even vegetables you want. Delicious!

    • Geedo says:

      I’m Dutch too and have never heard of this dish, but it does remind me very much of the almost forgotten classic “Roomstruif” (cream omelet). Cooked in almost the same manner but with the egg-white whisked seperately with sugar (like a meringue) before mixing with the yolks and vanilla powder and some flour to cook in a covered skilled over not too hot a fire. The top should remain a light yellow and become porous/airy while the bottom must become a medium brown.

  28. […] / Via […]

  29. Linda says:

    Easy and fun to make. Absolutely delicious!! A refreshing change for breakfast or anytime. I shall share this recipe with many of my friends. THank you, Amy, for sharing this recipe on this special day. Your Dad loved them.

  30. Minta Caine says:

    I see that the “Dutchies” here say they never bake their pancakes in the oven…but that’s because this version is really a GERMAN pancake!?? Americans misunderstood “Deutsch” (German for…”German”) as “Dutch”, and thereby all sorts of Dutch and German things were confused with each other, on this side of the Big Pond. No, the Dutch do not bake their pancakes but yes, Germans do – at least this type of pancake. There is also “Kaiserschmarrn” (which is really Austrian…but found all over Southern Germany). Kaiserschmarrn is cooked on top of the stove, rather than in the oven, sprinkled with sugar, and then “scrambled” after it has set, in order to caramelize the sugar. Both are yumyumyum!

    • Minta Caine says:

      I didn’t mean to add questions marks after German – I’m not even sure how that happened! Should have been just one exclamation mark. That makes better sense now, doesn’t it?????

  31. Minta Caine says:

    Aha. Apple emoticons are translated as question marks.

  32. Just made this exactly as written no powdered sugar, just crumbled a bunch of applewood smoked bacon and syrup. Sooo good. Hubs says let’s have it for dinner w/ omelets once a week.

  33. […] the cast iron skillet into my culinary repertoire, I went searching for the recipe. Camille Styles blogged her DB recipe on my birthday, how serendipitous! I used her recipe my foundation, making small […]

  34. jennifer says:

    I dont have cast iron, but used an all glass saute pan (idk what that’s supposed to be for) that worked really really well using this exact recipe/directions. Super delicious! The kids went nuts for it (9yo and 5yo). Paired it with some spaghetti squash hashbrowns with cheese on top. Amazing!

  35. Jan says:

    I have made this three times in one month and my family loves it ( even my pickiest eater ). Thank you !

  36. Wadella says:

    Didn’t have whole milk…..used almond milk instead. Oh My Goodness. I was scared at first that it was going to be too eggy. It was absolutely delicious. I had to stop myself from eating the whole thing. Made a homemade blueberry syrup to go with it. I’m in heaven. Wonderful recipe!!!! Will definitely make again, and again and again.

  37. reggie says:

    Sounds delicious think I’ll try ;)

  38. AnnPearce says:

    definatley want to try these

  39. Lisa Nolen says:

    Sounds like a sweetened Yorkshire pudding to me. I’ve always made savory, but will surely try this out.

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