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Dutch Baby Pancake {no blender needed}


I have decided to continue on the breakfast train this week.  Today I am sharing a recipe for a Dutch Baby Pancake {or a “substantial crepe”…as my Darb calls them}.  Most recipes I have seen for a Dutch Baby Pancake {aka German Pancake} use a blender to mix the ingredients.  While that seems amazing…I hate dragging out extra equipment.  I realize that I have a food blog dedicated to making recipes simpler, so not wanting to use a blender might seem odd.  The real problem for me is that it is an extra gadget to…clean up {there I have said it…I hate dishes!!}  I would much rather put a little elbow grease into making them in a bowl.  You could absolutely use a blender and I won’t judge but if you are anything like me {and I assume a few of you are} then grab your whisk and lets do this thing!!

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The key to a good Dutch Baby Pancake is to whip the eggs until they are foamy {about 2 minutes}.  The yellow color will soften slightly and there will be foam on the top.  When you have hit this point then it is really a matter of adding the rest of the ingredients and whisking until they are incorporated.  If you have never made a pancake like this before than let me explain them a little better.  Dutch Babies are baked in the oven…in butter…browned butter to be exact.  They puff up around the sides of your pan {and sometimes in the middle} and create this pocket for all things delish in the way of toppings.

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To begin, whip your eggs until they are foamy.

Whisk in the rest of the ingredients.

The batter will be pretty thin, so not to worry.

Your pan needs to heat in the oven until warm.

Once warm, add the butter and let it hang out until it melts.  This is really where the magic happens.  The butter will begin to brown and that creates wonderful flavor.

When the butter has melted completely, pour the batter into the pan.

Bake until the pancake has rose up around the sides of the pan like this.  You also want to be sure that it is cooked through in the middle of the pancake.

Pure goodness!

I like to serve it out of the pan with a good sprinkle of powdered sugar.

A few fresh berries and warm maple syrup is all this “baby” needs to make your morning perfect!  My family is in love with them and yours will be too!!

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Dutch Baby Pancake

All of the things you love about a Dutch Baby, made without a blender.
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
5 from 2 votes
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  • 3 large eggs
  • 2/3 cup milk {I used fat free but any kind will work}
  • 2/3 cup flour
  • 2 tbsp brown sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 tbsp butter {no substitution}

Optional Toppings: Powdered sugar, maple syrup, whipped cream, Nutella and fresh berries


  • Preheat oven to 425 degrees and place a 10 inch oven proof skillet in the oven to heat it up.
  • Meanwhile, add the eggs to a medium bowl and whisk until frothy {the yellow color will lighten slightly and there will be a light foam on the top}.  It took about 2 minutes and then you will add the other ingredients and whisk until everything is combined.
  • Remove the hot pan from the oven and add the butter.  Return pan to oven until the butter is melted and starting to turn brown {not burnt}.  Swirl the butter to coat the bottom of the pan and pour the pancake batter into the center of the pan.  Place pan back into hot oven and cook for 18-20 minutes or until the pancake is golden and puffy and the center looks set.  
  • Remove from oven.  I like to take the pancake out of the pan and put onto a baking sheet.  Then I add powdered sugar and cut the pancake with a pizza cutter into 12 pizza shaped pieces.  Serve with other optional toppings and enjoy!


  •  If you want to use a blender, reduce the time that you mix the eggs to about a minute.
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