Go Back
+ servings

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


  • 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


  1. Preheat oven to 425 degrees and place a 10 inch oven proof skillet in the oven to heat it up.

  2. 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.

  3. 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.  

  4. 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!

Recipe Notes

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