Dutch Baby: a biggie, not smalls puff d̶a̶d̶d̶y pancake

dutch baby on glutto digest

The Dutch baby—not to be mistaken with a newborn from the Netherlands, this delectable treat hails from the world of culinary arts. This pancake, with its crispy edges and custard-like center, takes breakfast (or dessert) to a whole new level. But what exactly is a Dutch baby, and how did it earn its intriguing name?

What is a Dutch baby? 

A Dutch baby (a.k.a. German pancake or Dutch puff) is a pan-sized puffed-up version of a breakfast pancake.   It is typically made with eggs, flour, milk, sugar, vanilla and cinnamon then topped with powdered sugar and/or fruits.  Some places may offer both German pancakes (large pan size) and Dutch babies (smaller pan size).


Although the name suggests European roots, the Dutch baby pancake isn’t as “Dutch” as you might think. Its origin is not from the Netherlands, but rather from the United States. The term “Dutch” is likely a misinterpretation of “Deutsch,” referring to the German immigrants who introduced the concept. Over time, the Americanized version, with its unique puffy presentation, has distinguished itself from its German predecessor, the Pfannkuchen.

Main components

Creating the perfect Dutch baby requires a blend of basic ingredients: eggs, flour, sugar, and milk. The magic happens when it’s baked using a cast iron pan in a piping hot oven, causing the batter to rise and form its characteristic bowl shape. The result? A pancake that’s a beautiful blend of fluffy, crispy, and creamy!

How to serve it

One of the joys of the Dutch baby is its versatility. Traditional toppings include a sprinkle of powdered sugar, a dollop of butter, or a squeeze of fresh lemon juice. However, modern variations have seen the Dutch baby topped with fresh fruits, syrups, chocolate, or even savory ingredients like cheese and ham.

Where can I get it?  

While making a Dutch baby at home is a delightful experience, several eateries across the US offer their own spin on this classic dish. Whether you’re in a cozy diner in the Midwest or a chic café on the West Coast, the Dutch baby is making waves and winning hearts. They can most often be found at European/American breakfast spots like these…

Los Angeles, CA (Tarzania): Cici’s Cafe

dutch baby los angeles tarzana west lake california
photo: www.cicis.cafe

Portland, OR (locations nationwide):
The Original Pancake House

portland oregon dutch baby
photo: The Original Pancake House on Facebook

Seattle, WA: Tilikum Place Cafe

dutch baby seattle washington
photo: Tilikum Cafe on Facebook

Looking for more places that serve Dutch babies?  You can find them on Glutto right here.

How can I make it?  

Dutch babies can seem intimidating to make at first glance, but it’s actually not that complex.  If you’re looking to make a unique pancake like this, just follow the recipe below, or save it on Glutto until you’re ready to make it.

dutch baby los angeles tarzana west lake california

Dutch baby (easy)

small fluffy German pancake


  • 3 eggs (room temperature)
  • 1/2 cup milk (2%, almond, etc.)
  • 1/2 cup flour
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1 tablespoon confectioner’s (powdered) sugar
  • 1 pinch salt
  • berry preserves, or fresh berries (optional)


  1. First, preheat the oven to 425°F
  2. Place eggs, milk, flour, vanilla extract and salt in a blender and blend until smooth.
  3. Put butter in cast-iron skillet on high heat until bubbles appear. Then pour batter in the middle of the skillet.
  4. Bake 20 to 25 minutes (until puffed up and golden brown).
  5. Top with preserves or berries (optional), squeeze lemon juice and dust evenly with confectioner’s sugar. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

From its misunderstood origins to its rise as a breakfast favorite, the Dutch baby has journeyed through time and taste. Its simple ingredients come together to create something truly special, making it a testament to the wonders of baking. So, the next time you’re craving a breakfast that’s a bit out of the ordinary, remember the Dutch baby. This pancake, with its rich history and even richer flavor, is waiting to be rediscovered and relished.

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Hello! I'm Kristina

Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.
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