Ready for an easy, fun and impressive breakfast recipe? Try this Dutch baby oven pancake recipe. A cross between a pancake, popover and soufflé, a Dutch baby pancake is a delight ready in about 20 minutes. Baked in a cast iron skillet with sizzling brown butter, they puff up golden brown at the edges. Spoon on fresh berries, maple syrup, powdered sugar, or whipped cream and they are heavenly! Savory topping ideas too.
I’d never made a Dutch baby pancake until my husband gave me his grandmother’s recipe. Della owned a diner and was a fantastic cook. She called them oven pancakes, and her recipe was the fuel of many happy family memories for my husband. The batter is simple; whisk and pour into a hot cast iron skillet in the oven and bake.
Family Tradition: Whipped Cream and Strawberries
Family tradition serves them topped with whipped cream and fresh sliced strawberries. I like to add blackberries. My brother’s family uses jam to top theirs. Savory toppings work too. Any way you top them, Dutch baby oven pancakes are irresistible and easy to make.
Flour Options: Gluten-free or Wheat
If you follow a gluten-free lifestyle like we do, I use Bob's Red Mil 1:1 Gluten-free baking flour in the blue bag. It's a terrific all purpose gluten-free blend I use for just about any baking needs. If you are not GF, read below.
Della’s original recipe called for all-purpose flour. Cake flour, which is finely milled and low protein, makes for a more tender pancake. You can also use whole wheat pastry flour. The nutty flavor of whole wheat makes for a more savory, browned-edge Dutch baby. Pretty much any flour will work.
Dutch Pancake Savory Toppings vs Sweet
If the sweet version with whipped cream and berries isn’t your thing, try a little crisply cooked and crumbled bacon, a sprinkle of grated cheese and a few chopped chives. Sautéed mushrooms are good too.
Cast Iron Pan Sizes
If you use a regular 10” cast iron skillet, it will serve four lighter appetites or two big ones. For a single serving, use a mini cast iron pan and 1 egg, ¼ cup milk, a ¼ cup of flour, and 2 teaspoons of butter.
Dutch Baby Pancakes
Dutch baby pancake
- 4 large eggs
- 1 cup milk dairy or almond milk
- 1 cup gluten-free flour (5.6 ounces) or all purpose white wheat flour
- 1 pinch sea salt
- 2 tablespoons unsalted butter or plant butter
- Place a rack in the center of the oven. If there is a rack directly above, move it lower or higher but out of the way. Pre-heat the oven to 425°F degrees.
- In a medium bowl, whisk eggs together until foamy. Whisk in milk until smooth. Whisk in flour and salt until smooth. Set batter aside near oven. If using a blender to mix the batter, don't over-work or over-blend the batter. Use a low speed for a short time.
- When the oven is at temperature, place a 10″ cast iron skillet on the center rack in the oven and allow it to heat up. Add butter and wait one minute until melted. Pour in the batter. It should sizzle. Pour in the batter and carefully slide the rack back into the oven. Bake until pancake is risen, puffed and has golden edges. Timing will depend upon your oven, about 18-20 minutes. Judge by the look and not just by timing.
- When the edges are risen, puffed and golden brown, remove from the oven. Slice into quarters and serve with either sweet or savory toppings.
- Fresh berries
- Frozen berries, thawed and warmed or pureed into a sauce.
- Whipped cream sweetened with a little sugar or monk fruit.
- Honey sweetened creme fraiche.
- Crumbled cheddar cheese or crumbled goat cheese.
- Sautéed mushrooms.
- Your favorite jam,
- Crisp bacon crumbles.
- Finely chopped chives.
- Nut butters.
- Chocolate sauce.
- Chocolate chips.
- Horseradish cream.
- Lemon curd (is delicious!).