6 Decadent Dutch Baby Recipes to Try for Breakfast

A Dutch Baby, otherwise referred to as a Big Pancake, is a mouthwatering, oven-baked dish that will quickly become your go-to for holidays, gatherings, and relaxing Sunday mornings. What’s not to like? Dutch babies are delicious, use basic ingredients, and the directions are nice and straightforward. Check out these 6 Dutch Baby recipes for a magnificent morning meal.

Source: iStock

1. Dutch Baby Pancake

Martha Stewart’s Dutch Baby is perfect for even the novice baker. This recipe calls for simple ingredients, including flour, milk, eggs, salt, and butter, with a touch of nutmeg, confectioners’ sugar, and lemon to help sweeten it up. Serve this tasty morning treat with jelly, jam, or marmalade.


  • ⅓ cup all-purpose flour
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • Pinch of freshly grated nutmeg
  • Pinch of coarse salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons confectioners’ sugar
  • Juice of ½ lemon
  • Jelly, jam or marmalade, for serving

Directions: Preheat oven to 425 degrees Fahrenheit. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy. Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes. Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.

Source: iStock

2. Vanilla Dutch Baby

Food Network‘s recipe sweetens your puffed pancake by adding vanilla and blueberries into the mix. It’s just as easy to prepare, too. The recipe yields 4 servings and only requires 5 minutes of prep time.


  • 3 tablespoons butter
  • 3 eggs
  • ¾ cup all-purpose flour
  • ¾ cup milk, heated 20 to 30 seconds in the microwave
  • 1 tablespoon plus 1 teaspoon sugar
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 1 pint fresh or frozen blueberries
  • 1 teaspoon sugar
  • ½ teaspoon fresh lemon zest
  • 2 tablespoons confectioners’ sugar

Directions: Preheat oven to 400 degrees Fahrenheit. Place the butter in a large saute pan and place in the oven to melt. Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform.

Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center and golden brown along the edges. While the Dutch Baby bakes, in a small bowl, combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners’ sugar through a sieve. Serve with the marinated blueberries.

Source: iStock

3. Dutch Baby with Lemon Sugar

Lemon sugar adds a sweet and savory finish to this Epicurious recipe, which yields 4 to 6 servings. It works great served as either breakfast or dessert, but is so delicious that you may find yourself eating it throughout the day!


  • ⅓ cup sugar
  • 2 teaspoon grated lemon zest
  • 3 large eggs at room temperature 30 minutes
  • ⅔ cup whole milk at room temperature
  • ⅔ cup all-purpose flour
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon grated nutmeg
  • ⅛ teaspoon salt
  • ½ stick unsalted butter, cut into pieces
  • 10-inch cast-iron skillet
  • Lemon wedges

Directions: Put skillet on middle rack of oven and preheat oven to 450 degrees Fahrenheit. Stir together sugar and zest in a small bowl. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin). Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Serve immediately, topped with lemon sugar.

Source: iStock

4. Triple Berry Dutch Baby

Light and crunchy, a sweet mix of cinnamon and sugar works perfect for this savory breakfast. Joy the Baker’s recipe, which yields 4 servings, is bursting with berry flavor in every bite, creating a buttery, sweet, and flavorful morning meal.


  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, at room temperature for 30 minutes
  • ⅔ cup whole milk, at room temperature
  • ⅔ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 4 tablespoons unsalted butter


  • 2 cups fresh berries (sliced strawberries, fresh raspberries, and fresh blueberries)

Directions: Place a rack in the center of the oven and preheat oven to 425 degrees Fahrenheit. In a small bowl, stir together sugar and cinnamon. Set aside. Beat eggs with an electric beater or mixer on medium-high until pale and frothy, about 3 to 5 minutes. Beat in the milk, flour, cinnamon, and salt. Beat until thoroughly combined. The batter will be very thin. Place a 10-inch cast iron (or oven-safe) skillet on the stovetop over medium heat.

Melt the butter in the skillet. Remove from heat and immediately pour the batter into the pan. Immediately place the pan in the oven and bake for 18 to 22 minutes or until golden-brown and puffed. While the Dutch Baby bakes, add a few spoonfuls of the cinnamon sugar mixture to the fresh berries. Stir and let rest until ready to serve. Remove the baked and puffed Dutch Baby from the oven and immediately sprinkle generously with cinnamon and sugar. Add the berries, and slice and serve.

Source: iStock

5. Peach Dutch Baby Pancake with Cherry Compote

Your tastebuds won’t know what hit them with Bon Appetit‘s palatable recipe. The rich cherry compote includes lemon peel, honey, lemon juice, and cherries, while the Dutch Baby calls for fresh peaches. The recipe yields 7 servings, with each containing 250 calories and 10 grams of fat.



  • ¼ cup honey
  • 2 (3-inch) strips lemon peel
  • 1 tablespoon fresh lemon juice
  • 2 cups cups fresh (or frozen, thawed) cherries (about 1 pound), stemmed, pitted, halved


  • 4 tablespoons (½ stick) unsalted butter, divided
  • 4 large eggs
  • ¾ cup all-purpose flour
  • ¾ cup whole milk
  • 3 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 peaches, halved, pitted, cut into ¼-inch-thick wedges
  • Powdered sugar, for dusting

Directions: To make the compote, bring honey, lemon peel, lemon juice, and ½ cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill. The compote can be made one day ahead. Cover and chill. Remove lemon peel just before serving.

To make the pancake, preheat oven to 425 degrees Fahrenheit. Melt 2 tablespoons butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender. Heat a cast-iron skillet over medium heat. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes.

Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven. Bake pancake until puffed and golden brown all over, 17 to 20 minutes (it will deflate as soon as it’s removed from the oven). Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.

Source: iStock

6. Almond Dutch Baby

This PBS recipe features lemon, almond extract, and slivered almonds, creating a perfectly textured Dutch Baby. Drizzle on maple syrup for a rich-tasting dish, or simply sprinkle some powdered sugar on top.


  • ⅔ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 lemon
  • ⅛ teaspoon salt
  • ⅔ cups plus 2 tablespoons whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2 tablespoons unsalted butter
  • ¼ cup slivered almonds
  • 1 tablespoon powdered sugar (for garnish)

Directions: Preheat oven to 400 degrees Fahrenheit. Place a 12-inch cast-iron skillet in the oven to preheat for 2 to 3 minutes. (You don’t want the cast iron skillet to get too hot, or else it will burn the butter that you’ll be adding later.) In a medium bowl, whisk together the all-purpose flour, sugar, zest from ½ lemon (about ½ teaspoon), and salt. Pour in the milk, along with the eggs, vanilla extract, and almond extract. Stir until completely combined.

Carefully remove the hot skillet from the oven; add the butter and swirl it around until melted. Pour the batter into the skillet, return it to the oven and bake the pancake for 18 minutes. At the 18-minute mark, open the oven and carefully sprinkle the almonds atop the Dutch Baby. Bake for an additional 5 to 10 minutes, until the center is puffed and the edges are golden brown. Carefully remove the Dutch Baby from the oven (the cast-iron skillet will be very hot) and sprinkle with powdered sugar. Serve immediately.

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