Dutch Baby Pancake

Erin McDowell

If you've never had a Dutch baby pancake before, you’re in for a treat. Sometimes called a German pancake, Bismarck or Dutch puff, it’s basically a cross between a pancake and a popover—light and airy with a touch of sweetness.

Aside from being delightful to eat, the Dutch baby wins points for being beyond easy to make. In fact, it’s easier than whipping up a batch of regular pancakes. You only need one skillet and there’s no flipping involved (and if you’re feeling super lazy, the batter can even be mixed in a blender). The other best part? You can enjoy it for breakfast or dessert.

Sheet-Pan Pancakes with Chocolate Chips


4 eggs

2 tablespoons sugar

1 cup whole milk

1 cup all-purpose flour

½ teaspoon pure vanilla extract

Pinch of ground cinnamon

Pinch of kosher salt

6 tablespoons unsalted butter

Confectioners’ sugar, for serving

Jam, for serving


1. Preheat the oven to 450°F.

2. In a large bowl, whisk the eggs with the sugar, milk, flour, vanilla extract, cinnamon and salt to combine.

3. Heat the butter in a large, oven-safe skillet over medium-high heat. When the butter has melted, swirl it all around so the pan is evenly coated.

4. Pour the batter into the skillet and then immediately transfer the skillet to the oven. Bake until the pancake is risen and very golden at the edges, 20 to 25 minutes. Serve immediately, garnished with plenty of confectioners' sugar and jam.

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