Name: Easy Puff Pancake Recipe (Dutch Baby)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 cup all-purpose flour; 6 eggs; 1 cup of milk; 5 tbsp of butter; 1 tbsp of honey; 1 tsp of vanilla; 1/4 tsp of nutmeg

Jump to Recipe

This Puff Pancake Recipe, also called a German pancakes or Dutch baby, is a sweet pancake that bakes up puffed and is the perfect brunch dish or alternative to traditional pancakes.

Breakfast foods are probably one of my favorite foods to share with you. There is something so comforting and enticing about them.

This recipe goes by many names. A Dutch Baby, German pancakes, or as we call it, a puff pancake. I am sure there are other names for it. But whatever you call it, it is essentially a giant pancake. A puffed-up baked pancake that is made with eggs, milk and a bit of flour to be exact.

When it comes to pancake recipes, this one lands on the easy recipe side of things. The best part is it only takes a couple minutes to whip up and 20 minutes to bake! When at first glance this puff pancake recipe looks like something we would need to master and that is what makes this recipe so great. It is impressive, delicious, and simple to throw together any day of the week.

I love making this in my cast-iron skillet and placing the hot pan directly on the table to serve with jars of different toppings like fresh blueberries, peanut butter or more traditional maple syrup.

Straight on the center of the table for everyone to dig right in and top as they like. However, if you don’t have a cast-iron skillet, don’t worry. You can also use a standard baking pan or any oven-safe skillet you have.

This Puff Pancake Recipe Is..

A delicious alternative to standard pancakes
Made with simple ingredients
A great way to add in more protein for breakfast
A favorite recipe for brunches that feeds lots of people
An easy breakfast option for a lazy weekend morning
A delicious breakfast for the whole family

What You Will Need To Make It

1 cup of all-purpose flour

6 eggs

1 cup of milk

1 tsp vanilla

5 tbsp. butter

1 tbsp. honey

1/4 tsp nutmeg

Tools

Baking pan or Cast-Iron skillet

Food processor (optional)

Directions

Preheat oven to 425℉

In a medium bowl, whisk together the milk, eggs, flour, vanilla, and nutmeg in a large bowl. Heat a cast-iron skillet (or if you don’t have one please note below.)

Melt butter in the skillet. When the butter is melted, turn off the burner and pour batter into the hot skillet.

Note: If using a baking pan, place butter into the pan and put pan in the oven to melt the butter then remove once the butter is melted and pour the batter into the pan.

Pop it into the hot oven and bake for approximately 20 min.

The puff pancake will be golden and puffed when ready. Serve with berry compote, jam or warm maple syrup.

Cooking Notes

If you don’t have a cast-iron skillet you can use a metal 9 x 13 cake pan. If doing so, melt the butter by placing the cake pan inside the oven with the butter while it heats up. Once melted, take the pan out and pour in the batter then bake as directed.
For best results use all-purpose flour. I use unbleached organic all-purpose flour but standard all-purpose if fine.

Serving Suggestions

This puff pancake is one the most versatile breakfast recipes and great for special occasions like Christmas morning. Here are some ways to serve it.

Fresh jam and butter- A simple old fashioned sort of topping but one that remains delicious. We make jam each summer and so when we have it on hand, that is one I love to serve this Puff Pancake Recipe with.
Berry compote-I make mine by adding a couple cups of frozen berries (blueberry, mixed or strawberry work great) a little water and about a 1/4 cup of honey to a sauce pot. I allow it to simmer for about 5-7 minutes on the stove top or until the berries have broken down into more of a chunky sauce consistency. The simmering time will vary with the size of the berries.
Sliced peaches- A favorite way to serve this is with a side of sliced peaches. You can even use canned peach slices in juice. It is honestly so good I don’t even mind the use of canned fruit.
Fresh strawberries and homemade whipped cream- this is always a favorite. To make homemade whipped cream simply add a cup of heavy cream to a mixer bowl with the whisk attachment to make the whipped cream. Add about 1 tsp of vanilla and 1 tbsp. of powdered sugar. Whip until peaks form. Serve immediately.
Powdered sugar- I like to garnish the pancake with powdered sugar and honestly, it is delicious with just this.

FAQ’s

Do I need a cast iron skillet to make this recipe?

No, I am just partial to using mine and baking in them. However, I have used my standard glass baking dish to make them and also my standard tin casserole dish. Both work great for this.

Can I use duck or quail eggs in place of the chicken eggs for this puff pancake recipe?

You can! I have used duck eggs and the puff pancake came out just fine. They are larger than typical chicken eggs so I used 5 instead of 6 standard chicken eggs. Quail eggs I have not used but do know they are smaller. So you would need to adjust the number of eggs needed. If for instance, they are about half the size of a chicken egg. I would use 12 quail eggs for the recipe. I hope this helps.

Quick Video Visual

Shop This Post

Farmhouse Kitchen Towels

Wooden Measuring Spoons

Linen Apron

Cast Iron Skillet Set of 2 (10 in and 12 in)

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Pin For Later

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Yield: 8 servings