Dutch Baby (oven baked) Pancake

Susan Feliciano


Be sure to view all the photos I've included. This baked pancake really rises high! I tried to get a picture before it began collapsing, but wasn't quite quick enough. Regardless, it's very impressive when brought to the table, and tasty as well. My skillet is iron, and this seems to give the best results.


★★★★★ 1 vote

2 to 3
15 Min
15 Min


  • 3 large
  • 1/2 c
  • 2 Tbsp
    melted butter + 1 tbsp for skillet
  • 1 Tbsp
  • 1 tsp
  • 1/4 tsp
  • 1/2 c
    plain all-purpose flour
  • ·
    fresh fruit of your choice, cut into bite-sized pieces
  • ·
    powdered sugar, whipped cream

How to Make Dutch Baby (oven baked) Pancake


  1. Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
  2. In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, 2 tbsp melted butter, vanilla, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
  3. Melt remaining 1 tbsp butter in a 10-inch oven proof skillet. You can do this by placing it in the oven for about 5-7 minutes.
  4. Pour the batter into the heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12-minute mark. Top with the fresh fruit, powdered sugar, and whipped cream just before serving.

Printable Recipe Card

About Dutch Baby (oven baked) Pancake

Course/Dish: Pancakes
Main Ingredient: Eggs
Regional Style: American
Other Tag: Heirloom
Hashtag: #Cast Iron Pan

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