Dutch Baby Pancake Recipe (Blender Method) | CookOS

Dutch Baby Pancake

Name: Dutch Baby Pancake Recipe (Blender Method)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large eggs; 1/2 cup milk; 2 tbsp maple syrup; 1/2 cup all-purpose flour; 1 pinch salt; 1 tsp vanilla extract; 4 tbsp butter; Maple syrup, for serving; Powdered sugar, for topping

A Dutch Baby pancake is a puffy, oven-baked pancake made with a simple blender batter that rises dramatically in a hot buttered skillet, creating an impressive yet effortless breakfast dish.

🌍American 🏷️Dutch baby 🏷️Pancake 🏷️Breakfast 🏷️Brunch 🏷️Easy recipe

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🏷️Blender recipe

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by lydmama

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Ingredients

4 large eggs
1/2 cup milk
2 tbsp maple syrup
1/2 cup all-purpose flour
1 pinch salt
1 tsp vanilla extract
4 tbsp butter
Maple syrup, for servingoptional
Powdered sugar, for toppingoptional

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Instructions

1
Preheat your oven to 425°F (220°C).
2
In a blender, combine the eggs, milk, maple syrup, flour, salt, and vanilla extract.
3
Blend the mixture until smooth. Scrape down the sides of the blender to ensure all the flour is incorporated and blend again briefly.
4
Place the butter in a 10 or 12-inch cast iron skillet and put it in the preheating oven to melt.
5
Once the butter is melted and sizzling, carefully remove the hot skillet from the oven. Immediately pour the batter into the skillet.
6
Return the skillet to the oven and bake for 20 minutes, or until the Dutch baby is puffed and golden brown.
7
Carefully remove the Dutch baby from the oven. You can serve it directly from the skillet or transfer it to a cutting board.
8
Drizzle with additional maple syrup and/or dust with powdered sugar before slicing and serving.

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Tips & Notes

Pro tips

Preheat both oven and buttered skillet to 425°F until the butter is foaming and just beginning to brown—this ensures maximum puff.
Use a blender to combine wet and dry ingredients; it creates a smoother batter with fewer lumps than whisking by hand.
Expect the Dutch baby to deflate slightly after removal from the oven—this is normal. Serve immediately while edges remain crispy.
Fill the hot skillet quickly and return it to the oven immediately; any delay in heating reduces rise.

Substitutions

All-purpose flour → whole wheat flour (use 1/4 cup to keep texture light)
Milk → buttermilk or Greek yogurt thinned with water (adds tanginess)
Butter → coconut oil or ghee (use same amount for flavor variation)

Storage & make-ahead

Store leftover Dutch baby covered at room temperature for up to 1 day; reheat in a 350°F oven for 5–7 minutes. Best served fresh.

Equipment

blender · 10–12 inch cast-iron or oven-safe skillet

Common Questions

Why didn't my Dutch baby puff up?

The oven temperature must be fully preheated to 425°F and the skillet with butter must be smoking hot before pouring the batter. A cool skillet prevents proper puffing.

Can I make the batter ahead of time?

Yes, blend the batter up to 2 hours ahead and refrigerate. Let it sit at room temperature for 10 minutes before baking.

What size skillet do I need?

A 10–12 inch cast-iron or oven-safe skillet works best. A smaller skillet will result in a thicker, less puffy pancake.

Can I use a different sweetener instead of maple syrup?

Yes, honey, agave, or regular granulated sugar work as substitutes. Reduce other liquid slightly if using honey to maintain batter consistency.

How do I know when it's done baking?

The Dutch baby is done when the edges are deep golden brown and puffed high above the rim, typically 20–25 minutes. The center will still be slightly softer than the edges.