Dutch Baby Pancakes

Dutch Baby, or commonly known as German Pancakes, have been a staple in my life since I was a tot. It is one several breakfasts my dad would make on the weekends. We’ve always called it Dutch Baby, mostly due to this cookbook…

Both of my parents are from Oregon and this cookbook has been a primary go-to all of my life. An aunt gifted me my own copy when I married and started my own family. While this cookbook does have a Dutch Baby recipe, I have formed my own over the years.

The Dutch Baby was born in Bismarck, ND and has been called a variety of names from German Pancakes, and Bismarck Puff, to being called Hootenanny in Southern States. It’s always been Dutch Baby to me; but my husband grew up calling it German Pancakes. Although, I’ve been SO adamant that they are called Dutch Baby (using A Taste of Oregon as my proof) that now my husband only calls it a German Pancake when he wants to tease me and get under my skin a little.

Dutch Baby

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 4 servings
Calories 434 kcal


  • blender
  • 9×13" glass baking pan


  • 6 large eggs
  • 1⅙ cups whole milk
  • 1⅙ cups all-purpose flour
  • 6 tbsp unsalted butter
  • powdered sugar
  • lemon juice


  • Preheat the oven to 425°F, cut the butter into small sections and place at the bottom of the glass baking pan. When the oven is finished preheating, place the pan with the butter into the oven to allow the butter to melt and coat the bottom of the pan.
  • While the butter is melting in the pan, in a blender add the eggs, milk, and all-purpose flour. Pulse the blender just slightly a couple of times to begin the blending of the batter.
  • Scrape the side of the blender and pulse again in quick successions until the eggs, milk, and flour are combined. You definitely DO NOT want to over blend the batter. The more batter is blended, the less likely it will rise while baking.
  • Once the batter has been blended, and the butter has been melted; pour the batter into the glass pan that has been in the oven. Bake for 25-30 minutes or until the edges have puffed up and began to turn brown. Don't open the oven while baking. Check on the batter baking with the oven light through the window. Opening the oven will cause the Dutch Baby to deflate.
  • Once the batter has baked, remove from the oven and serve immediately with sprinkled powdered sugar and lemon juice.


Serving: 1servingCalories: 434kcalCarbohydrates: 32gProtein: 16gFat: 27gSaturated Fat: 15gTrans Fat: 1gCholesterol: 331mgSodium: 140mgPotassium: 241mgFiber: 1gSugar: 4gVitamin A: 1045IUCalcium: 133mgIron: 3mg
Keyword baked, buttermilk, eggs, pancakes
Tried this recipe?Let us know how it was!

Typically Dutch Baby is served with a sprinkling of powdered sugar and lemon juice, but I’ve seen it served with syrup, fruit jams, and fresh fruit. Our personal favorite is the OG powdered sugar and lemon juice. What is your favorite topping for Dutch Baby?

Have you had Dutch Baby? Or do you call it German Pancakes? I think we are going to switch and begin calling them hootenannies. They would go perfectly with Hoe Cakes. Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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