Dutch Baby German Pancake (Refined Sugar Free)
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This German pancake (also called a Dutch Baby) is a dramatic, golden-puffed oven pancake that's surprisingly easy to make. With just a handful of ingredients, it rises tall in the oven before collapsing into buttery, custardy folds - the perfect breakfast or brunch centerpiece.
Recipe Overview
- Time: Ready in 25 minutes or less
- Wholesome: Delicious and naturally sweetened
- Serving Ideas: Emerges from the oven beautiful and puffy -and will undoubtedly draw your crowd straight to the oven.
What I Love About This Recipe
This German pancake is one of my go-to recipes when I want something impressive but simple. I love serving it for brunch with fresh berries, but it's equally good on a weekday morning with just powdered sugar and lemon juice. It's also:
- Spectacular but simple - just 10 minutes of prep.
- Customizable - sweet with fruit or savory with cheese and herbs.
- Crowd-pleaser - perfect for brunch gatherings.
Just like my Make Ahead Vegetable Breakfast Casserole, this recipe serves as a blueprint that I adapt throughout the year to create seasonal German pancakes like Apple Dutch Baby Pancakes and Banana Dutch Baby Pancakes!
Jump to:
- Recipe Overview
- What I Love About This Recipe
- Ingredients
- How to Make a German Pancake
- German Pancake Tips
- Variations & Substitutions
- Serving Suggestions
- Storage & Reheating
- Recipe FAQs
- How is a German Pancake Different from Regular Pancakes?
- More German Pancake Recipes to Try
- Dutch Baby German Pancake
- 💬 Comments
Ingredients
Here's what makes this pancake rise tall and taste irresistible (see recipe card below for full measurements):
- Eggs - Provide structure and help the pancake puff in the oven.
- Milk - Whole milk gives the richest flavor, though 2% also works.
- All-purpose flour - Creates the base batter with just enough structure.
- Maple syrup (or honey) - Naturally sweetens the pancake without refined sugar.
- Vanilla extract - Adds warmth and flavor.
- Butter - Melted in the skillet, it helps the pancake rise and creates crisp, golden edges.
- Salt - Balances and enhances the overall flavor.
How to Make a German Pancake
Preheat oven - Place a 10- to 12-inch oven-safe skillet (cast iron is best) in the oven while it preheats to 425°F.
- Blend the batter - Whisk together eggs, milk, flour, sugar, vanilla, and salt until smooth (or blend in a blender for extra lightness).
- Add butter - Carefully remove the hot skillet, add butter, and swirl to coat the pan.
- Bake - Pour the batter into the hot, buttered skillet and return to the oven. Bake 18-20 minutes, until puffed and golden.
Serve immediately: The pancake will deflate slightly as it cools. Dust with powdered sugar and add your favorite toppings.
German Pancake Tips
- Whisk well: Beat the eggs thoroughly by hand or in a blender. A well-mixed batter helps the pancake puff and rise.
- Preheat the skillet: Make sure your pan is very hot before adding the batter. The hot butter + hot skillet combination creates dramatic lift.
- Serve immediately: A German pancake deflates quickly after coming out of the oven, so have toppings ready and gather everyone to the table.
Variations & Substitutions
- Sweet toppings: Fresh berries, powdered sugar, lemon juice, or warm maple syrup.
- Savory option: Reduce sugar, add herbs or cheese, and serve with sautéed veggies or ham.
- Flour swap: Try half all-purpose, half whole wheat flour for a heartier flavor.
- Sweetener swap: Use maple syrup or honey for natural sweetness. If you prefer, you can reduce the amount slightly for a less sweet version.
- Mini Dutch babies: Divide batter into a greased muffin tin and bake 12-15 minutes.
Serving Suggestions
- A dusting of powdered sugar and a squeeze of lemon juice.
- With seasonal fruit - berries in summer, apples or pears in fall.
- Paired with crispy bacon or sausage for a full brunch spread.
- Add whipped cream or yogurt for extra indulgence.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container up to 2 days.
- Reheat: Warm slices in a 300°F oven or briefly in a skillet. (The pancake won't puff again but will still taste delicious.)
Recipe FAQs
Yes. The names are used interchangeably for the same dish: an oven-baked pancake that puffs dramatically as it cooks.
That's normal! The pancake rises tall in the oven from steam, but collapses as it cools. The result is a soft, custardy center with crisp edges - exactly as it should be.
Yes. Any oven-safe skillet (10-12 inches) or even a metal baking dish will work. Just be sure to preheat the pan so the batter hits hot butter for maximum puff.
Yes. Omit the sweetener and vanilla, then add shredded cheese, herbs, or sautéed vegetables. Serve with a salad or alongside eggs for a savory brunch.
Yes. Bake in a 9x13-inch pan instead of a skillet. The pancake will puff less dramatically but will still taste delicious.
How is a German Pancake Different from Regular Pancakes?
Unlike traditional griddle pancakes, which are cooked on the stovetop and flipped in batches, a German pancake (or Dutch Baby) bakes in a hot skillet in the oven. The batter puffs dramatically, then settles into buttery, custardy folds - no flipping required.
👉 If you're in the mood for a classic stack, try our Fluffy Pancake recipe, a family and reader favorite.
More German Pancake Recipes to Try
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Dutch Baby German Pancake
Equipment
Ingredients
- 3 tablespoons butter
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 400°F. Heat a 10-inch cast iron skillet (or oven safe skillet) until hot. Add butter and let melt in the skillet, watch carefully so that it doesn't burn or become too brown.
- Meanwhile, whisk together the eggs, flour, milk maple syrup, salt, and vanilla until completely smooth. You could also use a blender for this process too.
- Once the butter has melted and the skillet is hot, immediately pour the pancake batter into the hot skillet and transfer to the preheated oven.
- Bake for 18 to 24 minutes until the oven pancake is puffed and nicely golden.
- Remove from the oven and top with butter, additional maple syrup, fruit and berries, or whatever if your favorite. Cut into wedges and serve immediately.
Video
Notes
- Whisking the batter: Beat the eggs thoroughly by hand or in a blender. A well-mixed batter helps the pancake puff tall in the oven.
- Hot skillet: Preheat your skillet in the oven before adding the batter. The hot pan + melted butter ensures a dramatic rise and crisp edges.
- Sweeteners: This recipe uses maple syrup or honey for natural sweetness. Either works equally well - maple syrup adds a caramel note, and honey is more floral.
- Serving: Serve immediately after baking. A German pancake will deflate as it cools, which is part of its custardy charm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Turned out great - delicious! I like that there is no sugar in it and the maple syrup adds to the flavor. Will definitely make this often.
That's what I love about this recipe too! I'm so happy you enjoyed it!
The pancake turned out great- just delicious! I like that there is no sugar in it and the maple syrup adds to the flavor. Will definitely be making this often.
Thank you so much for trying the recipe!