Known as a dutch baby, German pancakes, or oven pancake (and probably a few other names too!) this super simple puffy pancake baked in the oven is a breakfast favorite!

Dutch Baby

I’ve been feeling the breakfast vibe lately. That every lazy morning should be greeted with sizzling bacon, crisp hash browns, and fluffy pancakes drizzled with fragrant maple syrup. After I’ve made the food, and my husband has brewed the coffee, we sit down in our pjs to eat while the dog lays at our feet and the morning light streams through the picture window behind us.

It’s a nice way to start the day, no?

On one such morning I had a hankering for something a little different and found just the thing in a dutch baby oven pancake. It had been quite a while since I made one and I was happily reminded that you don’t always need a lot of fuss to create an impressive dish.

Dutch Baby

A little flour, salt, milk, and a few eggs. That’s it for this dutch baby. Pour the batter into a butter coated pan and pop the whole thing in the oven, and a half hour later you’ve got a puffy pancake.

You can top the dutch baby with anything you wish, but I like to keep it simple with a sprinkling of powdered sugar, a squeeze of fresh lemon or orange juice, and fresh berries. It’s an easy and light breakfast that’s suited for practically any occasion, be it fancy or laid back.

Put this recipe on the menu for your weekend. I’m sure you have all the ingredients handy and all you need is thirty minutes. Just be sure to serve and eat it fast, as it will start to deflate once you remove it from the oven. But I have a feeling that’s not going to be a problem.

Dutch Baby

Dutch Baby Oven Pancake

Servings: 2 -4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
A pancake baked in the oven until puffed and golden.


  • 2 tablespoons unsalted butter (23 grams)
  • 2 large eggs
  • ½ cup all-purpose flour (62 grams)
  • ½ cup whole milk (4 fluid ounces)
  • ¼ teaspoon salt (1 gram)
  • Fruit and powdered sugar , for serving, if desired


  • Preheat oven to 400°F. Place the butter in a 9 inch cast iron skillet or cake pan and put in the oven.
  • In a medium bowl, whisk together the eggs, milk, flour and salt until combined. When butter is melted, remove pan from the oven and swirl butter around until it coats the bottom and the sides. Pour the batter into the pan and place it back in the oven.
  • Bake until puffed and golden, about 25 to 30 minutes. Serve immediately with fresh lemon or orange juice, powdered sugar, and fresh fruit.


Adapted from The Betty Crocker Cookbook.
Calories: 314kcal, Carbohydrates: 27g, Protein: 11g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 200mg, Sodium: 382mg, Potassium: 175mg, Fiber: 1g, Sugar: 3g, Vitamin A: 686IU, Calcium: 94mg, Iron: 2mg
Cuisine: American
Course: Breakfast
Author: Annalise
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.