Out of the Breakfast Rut - Dutch Babies

What an odd name for a pancake!

I've heard this recipe called Puff Pancake, German Pancakes, and Dutch Blanket, but when I was a child, we always called these Dutch Babies.

I had nearly forgotten about Dutch Babies. But a couple months ago, I pulled out my mom's old recipe and tried it one morning. It was love at first sight for my children, who were weary of the same old scrambled eggs.

I think I've served this cross between a popover, a crepe, and a pancake every week since then. I love the simplicity and my children love the taste. It gives them a good serving of protein and uses up my egg surplus. And nothing beats pulling Dutch Babies out of the oven high and puffy, almost spilling out over the pan and watch it sink. No wonder children love it. What other breakfast dish performs stunts!

We usually serve this with cinnamon sugar. You can add cinnamon and sugar directly to the batter, but we like to just sprinkle it on top after it is baked. I like to toss a few fresh berries on top. There is just enough time to run out to the raspberry patch and pick a handful of berries while the Dutch Babies bake in the oven.

My mom's recipe includes four amounts depending upon how many eggs you wanted to use. My family can eat the six egg version and asks for more. Use a 9x9 pan for 3-4 eggs and a 9x13 pan for 5-6 eggs. You can also use a cast iron pan in which case you will have a round pancake!

Note: I decrease the butter by a tablespoon or two but I am sharing the recipe here as the original.

Dutch Babies

Choose amount you wish:

3 eggs
1/4 cup butter
3/4 cup milk
3/4 cup flour
salt to taste

4 eggs
1/3 cup butter
1 cup milk
1 cup flour
salt to taste

5 eggs
1/2 cup butter
1 1/4 cups milk
1 1/4 cups flour
salt to taste


6 eggs
1/2 cup butter
1 1/2 cups milk
1 1/2 cups flour
salt to taste

Place butter in casserole dish or cast iron pan. Set in 425 degree oven to melt the butter while mixing up batter.

Place eggs in blender and blend at high speed for 1 minute. Add milk, flour, and salt. Continue to blend for 30 seconds. Pour batter slowly in pan with melted butter.

Bake until puffy and brown, about 20-25 minutes. Serve immediately with cinnamon sugar, powdered sugar, fruit, or syrup.


Did any of you grow up with Dutch Babies? Or did you call them something else?

Edit: 4/15/2018

We still eat Dutch Babies every week, but the recipe has went through several revisions. I thought I'd share the updated recipe with you.

Dutch Babies

6 or 7 eggs

1/4 cup butter
1 1/2 cups milk
1 1/2 cups flour
1 tsp salt
1 tsp vanilla
2 T lemon juice
raspberries, cinnamon sugar, or confectionery sugar (optional)



Place butter in casserole dish or cast iron pan. Set in 425 degree oven to melt the butter while mixing up batter.

Place eggs in blender and blend at high speed for 1 minute. Add milk, flour, vanilla, lemon juice, and salt. Continue to blend for 30 seconds. Pour batter slowly in pan with melted butter. If desired, sprinkle with red raspberries.


Bake until puffy and brown, about 20-25 minutes. Serve immediately with cinnamon sugar, powdered sugar, fruit, or syrup.