How To Make A Delicious Dutch Baby Pancake


How to make a delicious Dutch Baby Pancake for breakfast or a brunch? You will be surprise how easy it is to make it.

How To Make A Delicious Dutch Baby Pancake with fresh fruit.

This past Sunday, I held a Mother’s Day Brunch at our home. One of the items that I made was this family favorite Dutch Baby Pancake. I believe my father had 3-4 serving and took some home too.

What is a dutch baby pancake?

It is a pancake that is baked in the oven. Dutch Babies and German Pancakes are the same thing. This dish originated in Germany. You can find various recipes where it is baked in a cast iron skillet, round cake pans or 9 x 13 rectangular pan (my choice).

How To Make A Delicious Dutch Baby Pancake

How To Make A Delicious Dutch Baby Pancake

White Lilac Farmhouse
A large oven baked german pancake. Fluffy, light and delicious with options for various toppings.
Course Breakfast
Cuisine German
Servings 6 people


  • 9 x 13 Baking Pan
  • Blender
  • Measuring Cups & Spoons


  • 1 1/3 Cup Milk
  • 3 Eggs
  • 1 Egg Yolk
  • 1 tsp Pure Vanilla Extract
  • 1 Cup All Purpose Flour
  • 1/4 TSP SALT
  • 2 TBS White Granulated Sugar
  • 1/2 TSP Cinnamon
  • Pam Cooking Spray
  • 5 TBS Unsalted Butter
  • Fresh Fruit for Topping
  • Whipped Cream Topping Optional
  • Powder Sugar Topping Optional
  • Maple or Blue Berry Syrup Optional


  • Preheat the oven to 425 degrees.
  • Add milk, eggs and vanilla into to blender.
  • Add the dry ingredients into the blender.
  • Blend at medium until the mixture is well blended.
  • Melt the butter in microwave until melted.
  • Spray the 9 x 13 pan with Pam Cooking Spray.
  • Pour in the melted butter and coat the bottom of the dish.
  • Pour batter into the 9 x 13 pan.
  • Bake for 18-20 minutes until golden around the edges and the top begins to slightly brown.
  • Serve with powdered sugar and fresh fruits or maple syrup.


It will bubble up in the center and curl on the sides. This is part of the beauty of this delicious dish. The bubble will flatten out a few minutes after removing from the oven.


Preheat oven to 425 degrees. Spray the 9 x 13 glass dish with Pam Cooking Spray.

In a blender prepare the batter:

Next add your dry ingredients and blend well on medium speed:

Baking pan:

Melt 4-5 TBS of butter in the microwave and pour into the 9 x 13 baking dish. Spread the butter evenly over the bottom of the dish.

Next pour the batter into the 9 x 13 pan. Place in the preheated oven and bake for 18-20 minutes until the sides are golden and it starts to slightly brown on the top.

Remove from oven and let it cool a couple of minutes. You can cut it into squares.

The middle of the pancake may bubble or the sides curl up. That is the beauty of this pancake. The bubbles do collapse.

I love to serve Dutch Baby with fresh fruits, powdered sugar and whipped cream.

Time to enjoy! You will definitely go back for seconds!

How To Make A Delicious Dutch Baby Pancake Final

Where To Get the goods

Affiliates links are used in this post. Read my full disclosure here.


Another family favorite are my Belgian Waffles. The grandchildren always asks for them.

White Lilac Farmhouse Belgian Waffle Recipe


I grew up with this great recipe. My mother and grandmother all made Sausage Gravy with homemade biscuits.

Sausage Gravy with homemade biscuits.


Does this Eggs Benedict look amazing? My friend Leslie is an incredible cook. You will need to check her blog for more wonderful recipes.

Photo Courtesy of Leslie Watkins, FEETUNDERMYTABLE.COM

May you have a blessed day, sweet friend!

Tammy WLF Signature Logo

Similar Posts


  1. This recipe was perfect timing! Made it as soon as it came in my inbox and all 8 of us loved it!! Delicious! A great new recipe for summer mornings when my four great nieces and nephew arrive. Thank you for sharing my recipe, too!

  2. Love Dutch Babies and never thought to make one in a rectangular pan. Now I’ll never do it differently. This looks so delicious and makes me wish I didn’t already eat breakfast. Dutch Baby for lunch? Hmmmm …. maybe! xo

    1. They are thicker in a round pan and the sides will curl more. I do it in the 9 x 13 because it’s perfect for a brunch. Especially, when you are serving other foods. A 9 x 9 square pan works great too.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating