Easy Dutch Baby Recipe Without a Blender
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Dutch baby is a light and puffy German pancake topped with fresh fruit and maple syrup. This easy breakfast recipe requires a 5 minute prep and quick bake time. Includes air fryer oven instructions.
The dutch baby pancake is guaranteed to wow loved ones on any occasion. It's so elegant, you think it would be difficult to make. But it's as easy as whisk, pour, and bake. The batter puffs up into a golden, light and fluffy pancake that compliments any breakfast toppings, sweet or savory.
If you're doing a family brunch, you can make the Dutch baby for the adults and these chocolate pancakes for the kids. Everyone's happy!
Dutch baby ingredients
Ingredient amounts are included in the printable recipe below.
- milk - use any dairy liquid or plant based milk.
- all purpose flour - or preferred flour can be used
- eggs - an important binding agent in this recipe
- vanilla extract - a little goes a long way
- sea salt - or Kosher salt
- butter - used for the skillet but olive oil will work too.
- toppings - I use fresh fruit, powdered sugar, and maple syrup.
How to make a dutch baby
Full recipe instructions (including air fryer oven) are in the printable recipe below.
Heat an oven-safe skillet or baking dish in a preheated 400°F oven or air fryer oven. Then whisk together milk, flour, eggs, vanilla, and salt. Allow batter to rest 5 minutes.
Remove preheated skillet from oven, add butter, allow it to melt, and pour in the dutch baby pancake batter. Immediately return to the oven or air fryer.
Bake 10 minutes for air fryer dutch baby and up to 15 minutes for a regular oven. It's done when it's puffy and golden brown.
Scatter toppings and serve warm topped with maple syrup.
What toppings go on a dutch baby?
I used a combination of fresh fruits, powdered sugar, and maple syrup for this dutch baby recipe. You can use any fruits you like, but my favorite picks during the height of summer include peaches, strawberries, blueberries, and mulberries.
Can I make a dutch baby pancake without a cast iron skillet?
Yes! You can substitute a pie tin or steel pan to make a dutch baby pancake. You'll use the same instructions, including preheating the pan.
Do I need a blender for a dutch baby?
Actually, no. A blender is certainly a convenient way to blend the batter and remove lumps, but it's not required. You can conquer the task with a whisk and some old fashioned elbow grease.
How to serve a dutch baby pancake
You can serve a this light and puffy pancake in a skillet, baking pan, or transfer it to a serving platter. Either way, scatter the fruit and other toppings over the surface, cut into slices like a pie, scoop some extra fruit onto each piece, and devour.
More Breakfast Brunch Recipes
- Ultimate Moist Banana Bread
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- Double Chocolate Banana Bread
- Blueberry Zucchini Bread
- Steel Cut Oats [Instant Pot or Stove]
- Vegetarian Crustless Quiche
- ½ cup 1% Milk
- ½ cup All Purpose Flour
- 2 Eggs, room temperature
- ½ teaspoon Vanilla
- ¼ teaspoon Sea Salt
- 1 tablespoon Unsalted Butter
- Toppings (fresh fruit, powdered sugar, and maple syrup), * see recipe footnote
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whisk
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10" oven safe skillet or baking dish
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Preheat oven or air fryer oven set to 400°F. *see recipe footnote about temperature
Note: I used my Instant Omni Plus countertop oven on the "bread" setting.
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In a mixing bowl, whisk together MILK, FLOUR, EGGS, VANILLA, and SALT, removing any lumps. Allow batter to rest 5 minutes.
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To preheat the iron skillet, place it in the preheated oven for 5 minutes.
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Carefully remove skillet, add BUTTER, and swirl to coat the surface.
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Add the Dutch baby egg batter to the skillet.
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Bake 10-15 minutes, or until puffed up and golden brown.
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To serve, transfer Dutch baby to a serving platter with your favorite toppings.
Visit the comments below and tell me how it went.
Oven temperature - you can bake the Dutch baby anywhere from 375° and 425°. It really depends on 1) how brown you like your pancake and 2) the accuracy of your oven temperature. I prefer to bake mine at 400° for about 10 minutes for a light, golden brown surface. But feel free to experiment.
Dutch baby toppings -I used peaches, strawberries, blueberries, mulberries, powdered sugar, and maple syrup. Please note, nutrition data does not include topping information.
Serving: 3 oz | Calories: 128 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 91 mg | Sodium: 215 mg | Potassium: 91 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 265 IU | Calcium: 49 mg | Iron: 1 mg
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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