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Part crêpe and part popover, this Dutch baby recipe is a giant puffy breakfast treat with a luscious custardy interior and crisp, golden exterior. Here we dress it up with chocolate chips and fresh strawberry sauce, but the customization possibilities are endless!

close up front view of dutch baby pancake in cast iron skillet topped with strawberries

I love a recipe with a good backstory, and this one has an interesting origin.

Legend has it that the Dutch baby as we know it dates back to the early 1900’s, hailing from a mom-and-pop restaurant called Manca’s Cafe in Seattle, Washington. There, these big puffed pancakes were likely derived from German Pfannkuchen or Dutch Pannekoeken, which are popular in Germany and the Netherlands.

Supposedly, one of restauranteur Victor Manca’s daughters coined the phrase Dutch baby. It’s rumored that she called it Dutch, mispronouncing the word Deutsch, which means German in the German language. (You can read more about the history of the Dutch baby on Wikipedia and America’s Test Kitchen.)

What is a Dutch baby?, you ask. It’s similar to Yorkshire pudding! A simple milk, flour, and egg-based batter is poured into a screaming hot buttered cast-iron skillet and baked.

Dutch babies puff and billow up like crazy when they bake, but then they settle and deflate a bit as soon as you pull them out of the oven, similar to a soufflé. For the best texture, serve it hot.

And you can top it with anything you like on your pancakes: chocolate chips, nuts, coconut, fruit sauce or pie filling, jam, caramel syrup, whipped cream, or even vanilla ice cream.

It makes a beautiful weekend breakfast or special occasion brunch!

best dutch baby recipe

What Makes This Recipe a Winner

  • It’s impressive, but easy. Watch your guest’s eyes light up when you bright a hot-from-the-oven giant puffy pancake to the brunch table.
  • This looks elegant, but is budget-friendly and made without any special ingredients. Our simple batter consists mainly of milk, flour, egg, and sugar. You probably have everything in your kitchen right now to make it! (Also, if you’re wondering how to feed four people with just three eggs, this Dutch baby is the way!)
  • You can serve it with a variety of toppings. This way people can customize it however they like.

Ingredients

Ingredients Explained

In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.

dutch baby ingredients

Macerated Strawberries Ingredients

  • Strawberries – For the best flavor and texture, use fresh local strawberries if they’re in season. Wash them, and then hull and slice them.
  • Granulated white sugar – To make a quick and easy fresh strawberry sauce, we just macerate strawberries! This essentially just means to mix strawberries with sugar and let it sit until the sugar draws out the liquid in the strawberries and forms a sweet syrup. For a different flavor profile, skip the sugar and macerate the berries in 1 tablespoon of good-quality balsamic vinegar.

Dutch Baby Ingredients

  • Milk – I like to use whole milk for the richness it provides here. For best results, make sure it’s at room temperature.
  • Flour – Use regular all-purpose flour for this recipe.
  • Sugar – We add just a touch of sugar for sweetness. If you want to make a savory Dutch baby, omit the sugar.
  • Salt – Salt makes sure this isn’t bland.
  • Eggs – Eggs are the secret ingredient that make this puff and turn a beautiful golden color! Make sure the eggs are at room temperature.
  • Vanilla extract – For flavor and aroma. For the savory version, omit the vanilla.
  • Butter – We melt the butter in a hot skillet before pouring in the thin pancake batter. Butter adds richness, and also helps crisp the outside of our pancake.
  • Chocolate chips – This is optional. If you like regular chocolate chip pancakes, you’ll love this!

Instructions

How to Macerate Strawberries

how to macerate strawberries
  1. Wash, hull, and slice the strawberries.
  2. Add the strawberries and sugar to a bowl and gently toss to coat. Let sit at room temperature for 20 minutes (or for a couple hours in the fridge) while you make the Dutch baby.

How to Make a Dutch Baby Pancake

To prep, preheat the oven to 450F and put a 12-inch cast-iron skillet in the oven to heat up.

how to make a dutch baby pancake
  1. Whisk together the milk, flour, sugar, salt, eggs, and vanilla in a medium bowl until smooth (or blend it in a blender).
  2. The batter will be thin, similar to crepe batter. (If you have time, let the batter rest for 20 minutes before baking.)
  3. Once the skillet is preheated, add the butter and let it melt, using potholders to swirl the pan to spread the butter evenly. 
  4. Carefully pour in the batter.
  5. Sprinkle the chocolate chips on top. 
  6. Bake until puffed and golden, about 12 to 15 minutes. Serve immediately along with the macerated strawberries on top. You can add more chocolate chips on top, and sprinkle on powdered sugar if desired.

Tips

  • A Dutch baby waits for no one! It’s best served fresh and hot. The outside is light and crisp, and for a delicious contrast the inside is creamy and custard-like.
  • If you don’t feel like mixing up the batter by hand, you can use a blender or food processor.
  • If you have time, let the batter rest for 20 minutes before baking. This allows the flour to absorb the liquid, and results in the puffiest pancake.

Variations

  • Savory Dutch Baby – If a savory pancake sounds odd to you, think of Blini topped with crème fraîche and smoked salmon or French crêpes filled with mushrooms and gruyère! To make this into a savory Dutch baby, omit the sugar and vanilla and keep everything else the same. You can top it with caramelized onions, Hollandaise sauce, sautéed mushrooms, smoked salmon, fresh savory herbs, such as chives, marjoram, tarragon, or anything you like.
  • Toppings – Here I went with a classic combo of chocolate + strawberry, but the sky is the limit! One of my absolute favorites is an apple Dutch baby. To make it, omit the chocolate chips and strawberry topping. Serve with a dollop of apple pie filling and a scoop of French vanilla ice cream.
chocolate chip dutch baby slice on plate topped with strawberries

The Tool For the Job

I like to use a 12-inch cast-iron skillet to make this because cast iron cookware can get sizzling hot! This helps our Dutch baby puff and crisp up outside, but stay tender and custardy inside. Another great thing about a well-seasoned cast iron skillet is the that seasoning creates a natural nonstick surface.

If you aren’t sure how to care for cast iron cookware, it’s quite easy and I’m sharing a few tips that came with my Lodge skillet.

How to Care For Cast Iron

  • Cleaning – Let the skillet cool and wipe out any remaining food. Use soap and warm water to wash all areas of the skillet, then thoroughly dry it. Avoid using citrus-based soap, as it can remove the seasoning.
  • Maintaining the Seasoning – After each use, dab a cotton rag in a little cast iron conditioner (my mom uses vegetable oil or canola oil; I like to use beef tallow) and rub a thin layer over the whole skillet.
  • Seasoning the Skillet – If the skillet becomes dull and dry looking (which can be caused by cooking acidic foods, such as tomatoes), add a coating of cast iron conditioner (or whatever oil you use to season). Then put the skillet upside-down in the oven and heat to between 400 to 450F. The skillet will smoke as the seasoning bakes in. As the smoking slows, remove the skillet from the oven.
  • Storing the Skillet – Store the skillet in a clean, dry area with a light coating of cast iron conditioner.
  • Removing Rust From Cast Iron – Soak the rusty area in cola and then re-season.
top view of slice of dutch baby pancake on plate with bite on fork

Dutch Baby Recipe FAQs

Is a Dutch Baby the Same as Yorkshire Pudding?


Dutch babies and Yorkshire pudding are very similar, but they’re not exactly the same.

They both start with a thin batter made primarily of flour, milk, and eggs that’s similar to crêpe batter. Additionally, they’re both cooked in melted fat in a very hot skillet (or other vessel).

The main difference lies in the fact that Yorkshire pudding is typically cooked in hot beef fat (aka tallow), making it a savory dish. Alternatively, a Dutch baby is frequently baked in butter, and served with sweet toppings. Yorkshire puds are commonly eaten with dinner, while Dutch babies are usually enjoyed as breakfast or brunch.

Does a Dutch Baby Have to Be Made in a Cast Iron Skillet?


No! You can use any oven-safe baking dish that’s a similar size. A cake pan, pie plate, or stainless steel skillet will all work.

What Makes a Dutch Baby Rise?


Don’t be tempted to add baking powder, baking soda, or another leavening agent here! It’s simply not needed. Similar to popovers and Yorkshire pudding, a Dutch baby rises and puffs gorgeously because of the steam in the batter when it’s cooked a very hot oven.

More Beautiful Brunch Recipes to Try

simple dutch baby for breakfast

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Chocolate Chip Dutch Baby Recipe

Prep Time8 minutes
Cook Time12 minutes
Servings: 4 servings
Part crêpe and part popover, this Dutch baby recipe is a giant puffy breakfast treat with a luscious custardy interior and crisp, golden exterior. Here we dress it up with chocolate chips and fresh strawberry sauce, but the customization possibilities are endless!

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Equipment

Ingredients
 

Fresh Strawberry Sauce (Macerated Strawberries):

  • 2 cups strawberries washed, hulled, and sliced
  • 2 tablespoons sugar

Dutch Baby:

  • 1 cup whole milk at room temperature
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 large eggs at room temperature
  • 1/2 tablespoon pure vanilla extract
  • 3 tablespoons unsalted butter cut in 2 pieces
  • 1/4 cup chocolate chips plus more for topping if desired (optional)

Optional Garnish:

Instructions
 

For the Macerated Strawberries:

  • Add the strawberries and sugar to a bowl and gently toss to coat. Let sit at room temperature for 20 minutes (or a couple hours in the fridge) while you make the Dutch baby.

For the Dutch Baby:

  • Preheat the oven to 450F and put a 12-inch cast-iron skillet in the oven to heat up.
  • Meanwhile, whisk together the milk, flour, sugar, salt, eggs, and vanilla in a medium bowl until smooth (or blend it in a blender). The batter will be thin, similar to crêpe batter. (If you have time, let the batter rest for 20 minutes before baking.)
  • Once the skillet is preheated, add the butter and let it melt, using potholders to swirl the pan to spread the butter evenly. Carefully pour in the batter and sprinkle the chocolate chips on top. Bake until puffed and golden, about 12 to 15 minutes.
  • Serve immediately along with the macerated strawberries on top. You can add more chocolate chips on top, and sprinkle on powdered sugar if desired.

Notes

  • Savory Version: To make this into a savory Dutch baby, omit the sugar and vanilla and keep everything else the same. You can top it with caramelized onions, Hollandaise sauce, sautéed mushrooms, smoked salmon, fresh savory herbs, such as chives, marjoram, tarragon, or anything you like.

Nutrition

Calories: 375kcal | Carbohydrates: 46g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 371mg | Potassium: 278mg | Fiber: 2g | Sugar: 26g | Vitamin A: 573IU | Vitamin C: 42mg | Calcium: 125mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Breakfast, Brunch
Cuisine: American
Keyword: Baked Pancake, Baked Pancake Recipe, Best Dutch Baby Recipe, Dutch Baby, Dutch Baby Pancake, Dutch Baby Recipe, Easy Dutch Baby Recipe

Share it with me on Instagram and leave a comment to let me know your thoughts!

best dutch baby recipe pin

This post was first published on An Edible Mosaic on April 11, 2010 and updated on May 19, 2024.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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39 Comments

  1. I’m Dutch and I have never heard of a Dutch baby before, LOL.
    Love your site!

    greets from the Netherlands!

  2. Thanks for the cast iron info! I have a question and it may be a dumb but can you use your cast iron for both sweet and savory foods? I worry about the savory foods leaving a scent/taste behind that might taint my desserts. Your thoughts and experience? Thanks Faith!
    ~ingrid

    1. Ingrid, That’s a great question! I have used my cast iron for both sweet and savory dishes and I haven’t noticed any strange aftertaste. I think keeping the cast iron conditioned may prevent that (I just use canola oil to condition my cast iron). Hope this helps! :)

  3. I’ve never tried a dutch baby before but the combination of the adorable name and scrumptious photos, I’m persuaded! Gorgeous :)

  4. Congratulations to the winner!That dish looks wonderful!

  5. Congratulations Brandy!

    I have several Cooking Light cookbooks and I just love them! Your Dutch baby looks delicious – the strawberries are just beautiful.

  6. Faith…this Dutch Baby sure looks delicious…love the way you prepared it and presented…very nice and tempting. BY the way, congratulations to the winner :-)

  7. I have a personal size cast iron skillet and I absolutely adore it! I’ve never made a dutch baby but yours look like a dream. And a good excuse to have dessert for breakfast. Which is always a good thing.

    Congrats to the winner!

  8. That skillet is beautiful and so is your dutch pancake!

    Congrats to the winner.

    Cheers,

    Rosa

  9. I want a cast iron skillet! This looks amazing! Of course :)

    Congrats to the winner! I’m super jealous :)

  10. I remember my mom had a cast iron pan and it was so high maintenance! I think she gave up a while back. :) The Dutch Baby (which I have never heard of before!) looks delicious though. Maybe it warrants resurrecting my mom’s pan??

  11. That Dutch Baby looks pretty darned good! Now I’ll need to add a cast iron skillet to my collection…

  12. I love my cast iron skillet! I would be lost without it – I use it everyday, sometimes more than once. Your Dutch baby sounds so yummy with chocolate chips and strawberries!

  13. Congratulations to Brandy!
    I used to make dutch baby years ago but it was the simple version; this one looks like such a festive way to start the day! Way to go Faith, love it!

  14. i have never heard of a dutch baby, but after seeing this picture, i want to learn more. how the egg combined with the strawberries? seems like those two would not go together – i guess i will need to taste test that to see if its right :)

  15. I love Cooking Light recipes. I’ll have to check out the cookbook. This looks like a fantastic breakfast!

  16. 5 Star Foodie says:

    The dutch baby sounds amazing with chocolate chips and strawberries! Congrats to Brandy for the win!

  17. I used to have an entire set of those wonderful cast iron skillets! (Can’t use them now with my glass cooktop) And you’re right…Dutch Babies always turn out best in cast iron. As does fried chicken and any other number of dishes! I do my Dutch Babies with sausage so they are savory..sort of like Toad in the Hole. But my mother loved a Dutch Baby with just confectioners sugar and a squeeze of fresh lemon. Great recipe, Faith!

  18. i’ve only ever used my beloved cast-iron skillet for cornbread, but i’ve always been tempted by dutch babies. yours looks MARVELOUS–the innards are so creamy and the strawberries are so luscious. excellent.

  19. Looks like a perfect dessert for me today. Looks very delicious. I love cast iron cookware. They are fantastic to cooking.

  20. Way to go, Brandy! ;) What a great new pan and the Dutch Baby is just incredible!

  21. Yum, doesn’t this look good! And the fact that it’s a light recipe — even better. Printing this one out. Because I just need to add to my stack of recipes to try ;)

  22. Wow the Dutch Baby looks amazingly delicious! I’ve never heard of that!

    And I sort of can’t believe that with all the cooking I do, I still don’t own a cast iron skillet. I bet I’d love it. I’m going to pick one up so that I can make some incredible corn bread, etc. I just love the rustic feel of meals cooked in cast iron and the natural seasoning.

    Have a great night, Faith!!

  23. so sad i did not win the giveaway :(
    love the cast iron pan and love what you made in it…..i kept going back to the picture and swooning!

  24. Veronica M. says:

    Aw, sweet! I will get me one of those lovely cast iron skillets some day. I’ve never had a Dutch baby–it looks so good!

  25. That dish looks so yummy!! I am in the market for cast iron now!

  26. Congratulations to Brandy! Ooh I love cast iron too and for that very reason-it’s so easy to move it from stovetop to oven plus you can use a high heat on it too :) I’ve never seen a Dutch baby before but it looks wonderful Faith! :D

  27. I used to make Dutch baby using a regular shallow pan. Yours looked very professionally done! With a BAM! of powdered sugar and it’s ready for a photoshoot :)

  28. I have never owned a cast iron skillet and I know it is a kitchen essential. Your dutch baby is looking mighty fine. The strawberries make it!

  29. I also love cast iron and even more I love the Dutch Baby you used it for. Congrats on the pan. I am sure you will use it again and again.

  30. Heavenly Housewife says:

    Congrats to the winner. Great dish, and I love that skillet. I am looking to get something like that for myself too. I have ideas of making a special cornbread in it.
    Hope you are having a great weekend.
    *kisses* HH

  31. Mmmm…the Dutch Baby looks delicious. Sounds lvery similar to a Yorkshire pudding, only sweet instead of savoury.

  32. sugar plum says:

    COngrats BRandy….and yeah i love the skillet too ,specially with this super Chocolate Chip Dutch Baby with Glazed Strawberries , i always end up bookmarking all ur goodies galore!!!

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