How to Make Dutch Baby Pancakes 🥞
A Fancy-Looking Breakfast That’s Shockingly Simple
If you’ve never made a Dutch baby pancake before, let me be the first to tell you: it’s about to become your new go-to brunch flex. This dramatic, puffed-up beauty looks like something you’d find at a fancy café, but it’s ridiculously easy to make at home with just a few ingredients and one pan. No flipping, no fuss — just oven magic.
I made a short video walking through the whole process— but if you’re more of a read-and-cook type, here’s the rundown:
Dutch Baby Pancakes
For 6-inch cast iron skillets, but you can use whatever size…
3 Servings
Ingredients:
3 large eggs
¾ cup whole milk (room temp)
Get John Street Kitchen’s stories in your inbox
Join Medium for free to get updates from this writer.
¾ cup all-purpose flour
1½ tablespoons granulated sugar
¾ teaspoon vanilla extract
â…› teaspoon salt
3 tablespoons unsalted butter (1 tbsp per skillet)
Method:
Preheat the oven to 425°F (220°C). Place your three 6-inch skillets inside while it heats.
In a blender or mixing bowl combine all ingredients. Blend or whisk until smooth and slightly frothy.
Let it rest at least 10 minutes for best puffing action.
Carefully remove hot skillets from the oven and drop 1 tbsp butter into each. Swirl to coat the bottom and edges.
Evenly divide the batter into the 3 skillets. Return to oven and bake for 15–17 minutes until puffed and golden.
Serve immediately! (they’ll deflate quickly!)
I like to top mine with lemon juice, powdered sugar, sliced almonds & blueberries, or with a drizzle of nutella, sliced bananas and strawberries, and toasted coconut flakes!
