Dessert

Easy Dutch Baby Pancake Recipe

Bylilan Sage January 2, 2026January 2, 2026

Introduction

The Easy Dutch Baby Pancake is a delightful and impressive breakfast treat that’s surprisingly simple to make. Light, fluffy, and slightly crisp at the edges, it’s perfect topped with fresh berries and a dusting of powdered sugar.

A round, golden-brown pancake with slightly crispy edges sits inside a black skillet. The pancake is topped with a mix of fresh red raspberries and dark blue blueberries scattered mainly in the center, with some lemon zest strands adding bright yellow highlights. A light dusting of powdered sugar covers the berries and part of the pancake. The skillet handle is wrapped in a blue cloth held by a woman's hand at the bottom of the image. Around the skillet, there are a few lemon wedges on a white marbled surface, along with a white plate holding two silver forks on top of a piece of burlap. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs (whisked, room temperature)
½ cup flour (gluten-free 1-to-1)
½ cup milk (regular or plant-based, room temperature)
1 Tbsp. sugar
⅛ tsp. cinnamon
½ tsp. vanilla
2 Tbsp. butter (or coconut oil)
Fresh berries (optional)
Powdered sugar (optional)
Lemon (juice, optional)

Instructions

Step 1: Let the eggs and milk sit at room temperature for at least 30 minutes before starting. Meanwhile, preheat your oven to 425 degrees Fahrenheit.
Step 2: In a medium bowl, whisk the room temperature eggs until smooth. Add the flour, milk, sugar, cinnamon, and vanilla, mixing by hand until just combined. It’s okay if the batter has a few lumps.
Step 3: Place the butter or coconut oil in a 9-10 inch cast iron skillet. Put the skillet in the oven until the butter melts, about 1-2 minutes.
Step 4: Carefully pour the batter into the hot skillet and bake for 20 minutes at 425 degrees.
Step 5: Without removing the pan, reduce the oven temperature to 300 degrees and continue baking for an additional 5 minutes.
Step 6: Remove the Dutch Baby from the oven and top with fresh berries, powdered sugar, and a squeeze of lemon juice if desired. Serve immediately and enjoy!

Tips & Variations

For a dairy-free version, use coconut oil and a plant-based milk like almond or oat milk.
Try adding a splash of orange zest or substituting cinnamon with nutmeg for a different flavor.
If you don’t have a cast iron skillet, use an oven-safe metal or glass pan, but avoid non-stick pans as they may not handle high oven temperatures well.

Storage

Dutch Baby pancakes are best served fresh right out of the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to help maintain crisp edges; avoid microwaving to prevent sogginess.

How to Serve

A golden-brown pancake with slightly crispy and uneven edges sits in a black skillet. On top of the pancake, there is a pile of fresh blueberries and raspberries mixed with thin yellow lemon zest strands scattered around. Light white powdered sugar is dusted lightly over the berries and pancake. Around the skillet, there are loose blueberries, raspberries, and a lemon wedge placed on a white marbled texture. A blue cloth is wrapped around the skillet handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

It’s best to prepare the batter just before baking to ensure it rises beautifully. Batter left to sit may lose some of its lift and result in a less fluffy Dutch Baby.

What can I substitute if I don’t have a cast iron skillet?

You can use any oven-safe skillet or baking dish that can withstand high heat, such as stainless steel or a heavy glass pan. Just be sure it is preheated with the butter or oil to achieve the signature puffiness and crispness.