Dutch Baby Pancake Recipes

Bronze Post Medal for All Time! 216 Posts
September 28, 2011
Dutch Baby PancakeThis is a popover type pancake. You bake it in the oven, and it puffs up beautifully and then completely deflates! Don't worry, it's supposed to do that. It leaves a light, fluffy pancake with sides, making it perfect for filling with whatever you like for breakfast. Some people like them just with maple syrup and butter.

You can also fill them with eggs scrambled with cheese and breakfast sausage, or with something sweet, like apples sauteed in butter with a little sugar and cinnamon, or another fruit of your choosing. Then slice them like pie, and everyone has a slice of pancake and filling. Mmm!

This recipe is unique in that it gives the ingredients for different servings. You can bake these in pie tins, cake pans, skillets with high sides (my favorite), or casserole dishes.


3 - 4 servings (2 quart pan):

  • 1/4 cup butter
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour

4 - 5 servings (3 quart pan):

  • 1/3 cup butter
  • 4 eggs
  • 1 cup milk
  • 1 cup flour

5 - 6 servings (4 quart pan):

  • 1/2 cup butter
  • 5 eggs
  • 1 1/4 cup milk
  • 1 1/4 cups flour

6 - 8 servings (5 quart pan):

  • 1/2 cup butter
  • 6 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups flour


Preheat oven to 425 degrees F.

Put the butter in your pan and put in the hot oven. While the butter melts, quickly mix the batter in a blender. Put the eggs in and whirl on high for 1 minute. With motor running, gradually add in the milk, then the flour. Continue mixing for 30 seconds.


Remove the pan from the oven and immediately pour the batter into the hot, melted butter. Return to the oven and bake until puffy and well browned, 20 to 25 minutes.

By Free2B from North Royalton, OH

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Bronze Post Medal for All Time! 221 Posts
September 21, 2020

This recipe makes a nice Sunday brunch treat served with fresh fruit of your choice.

A plate containing a slice of Dutch Baby, with powdered sugar and blueberries on top.

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Silver Post Medal for All Time! 361 Posts
May 16, 2007

Heat oven to 400 degrees F. Generously grease a 13x9 inch (3-qt.) glass baking dish or pan. In a 2-qt. saucepan, heat water and butter to boiling. Reduce heat to low.

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September 28, 2011

I would like to know if these pancakes can be made ahead of time. I plan on making them for our fellowship time after church and will be cooking for about 35 people. I would like to make them before church and then warm them up when it is time to serve them. Please let me know as soon as possible as I plan on doing this Sunday, October 2nd. Thank you in advance.

By Judith B.


September 28, 20110 found this helpful

If you're referring to what I think you are; you cannot cook them ahead. They begin to fall as soon as they're out of the oven. You may want to go with regular pancakes, or waffles.


It's the perfect time of year to make pumpkin pancakes or waffles, maybe offering a side of maple-nut syrup?

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Gold Post Medal for All Time! 846 Posts
September 29, 20110 found this helpful

Now I am by far horrible at making pancakes myself (they turn out like frisbees - LOL) but I do know enough to agree with Jilson. If you want to make it easier on yourself make regular pancakes or waffles. You can mix up the batter the night before and refrigerate. If it's a recipe that calls for baking soda just wait to mix it in just before cooking them. My grama made awesome pancakes and she would often make the batter the night before.

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Silver Post Medal for All Time! 364 Posts
September 29, 20110 found this helpful

No matter what anyone says to you, I am thinking it would be wise, based on your particular recipe, to make 2 batches of these baby pancakes at your house, and then put them to the test. Someone else's recipe may be more durable than yours. This will avoid a last minute emergency.

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