Recipe: Individual Dutch Baby Pancakes

Do you like pancakes? Do you like crepes? How about popovers? If you said yes, then you’re in luck because you can make them all at the same time in the form of the delicious and dainty Dutch baby pancake (also sometimes called German pancakes).

Breakfast plated with peach dutch baby pancake, scrambled eggs and bacon along with coffee in a mug and orange juice

There are a lot of variations out there for Dutch baby pancakes, mostly involving fruit. Our peach ones are no exception, perfect for summertime. But you can use apples in the fall, strawberries in the spring, citrus fruits in the winter, and even make them plain with just a sprinkle of cinnamon and maybe berries on top. Some people add whipped cream, but we like to keep as much flavor and texture coming from the Dutch baby pancake as possible, so for us, it’s just powdered sugar. And maple syrup if you are a maple syrup fan. YUM.


2 eggs
½ cup milk
1 Tablespoon sugar
½ teaspoon vanilla extract
2 Tablespoons of butter – 1 melted and 1 cut in half
½ cup flour
Pinch of salt
1 large peach
Ground ginger for flavoring
Ground cinnamon for flavoring
Powdered sugar for sprinkling


  1. Preheat oven to 450 degrees.
  2. In a mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and melted butter.
  3. Whisk in flour and salt.
  4. Whisk, whisk, whisk, then whisk some more. And some more. The batter needs air to puff up while baking. After whisking, let the batter sit for 10 minutes.
  5. While batter is sitting, slice up a peach (we prefer to leave the skins on but the choice is yours). Preheat two seasoned 8-inch cast-iron skillets for a few minutes and melt 1/2 Tbsp butter in each one. Note: A 6.5-inch skillet is OK but will make for a thicker pancake.
  6. Take the cast-iron skillets out of the oven (don’t forget to put on oven mitts… speaking from experience…) and swirl the melted butter around in each skillet to get it evenly distributed. Add sliced peaches (1/2 peach each) to the cast-iron skillets, then pour half the batter in each one. Sprinkle ginger and cinnamon on top.
  7. Bake at 450 degrees for 20 minutes. Do not open the oven until done. Pancakes should be puffed up and golden on the edges when you pull them out.

While baking, Dutch baby pancakes poof up with air like yorkshire puddings, popovers, soufflés and such. Let them exhale and flatten on their own before sprinkling with powdered sugar and putting them on the plate. They will deflate in the middle and curl up on the edges and will look fabulous and delicious. The only thing left to do is to enjoy them!

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