Dutch Baby Pancakes: 10 Puffy Skillet Showstoppers for Christmas Morning, Each Ready in About 20 Minutes

Dutch baby pancakes are the easiest way to make Christmas morning feel like a show. You whisk a thin batter of eggs, milk and flour, pour it into a hot buttered skillet, and 20 minutes later the oven opens on a golden pancake that has climbed high up the sides of the pan. It sinks a little as it cools, and that crater is the perfect place for berries, fruit, cheese or a snowfall of powdered sugar. On Instagram, one roasted strawberry version has passed 680,000 likes, and simple blender versions keep collecting thousands more. If you are planning a bigger holiday spread, our make-ahead holiday quiches bake right alongside. Here are 10 Dutch baby pancakes to try, each with a short story, what you will need and easy steps..

Dutch Baby Pancakes for Christmas Morning With Berries and Powdered Sugar

This is the one to make when the whole family is still in pajamas. Put the skillet in the oven while it heats, so the butter sizzles the moment the batter hits the pan. That blast of heat is what makes Dutch baby pancakes puff so high. Pile the center with strawberries, raspberries and blueberries, then dust everything with powdered sugar so it looks like fresh snow. Serve it straight from the skillet with hot coffee. For more festive morning ideas, browse our French toast and waffle recipes..

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 3 tablespoons butter and a 10-inch cast-iron skillet, plus 2 cups mixed berries, powdered sugar and a lemon wedge.

How to make it: 1. Put the skillet in the oven and heat it to 425 degrees F. 2. Blend the eggs, milk, flour, sugar and salt for 30 seconds until smooth. 3. Using oven mitts, take out the hot skillet, add the butter and swirl until melted. 4. Pour in the batter and bake for 18 to 20 minutes, until puffed and deep golden. 5. Fill the center with berries, dust with powdered sugar, squeeze over a little lemon and serve right away.

The Classic Version With Lemon and Powdered Sugar

Before you add any toppings, learn the plain version, because it is the base for all the Dutch baby pancakes here. A hot skillet, room-temperature eggs and a batter that rests for a few minutes are the three tricks that make the sides rise like a crown. Keep the oven door closed while it bakes, or the pancake may fall early. The classic finish is just a squeeze of lemon, a little melted butter and powdered sugar. If you love that bright flavor, our lemon desserts for winter are a sunny next step.

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 3 tablespoons butter and a 10-inch cast-iron skillet, plus 1 lemon and powdered sugar.

How to make it: 1. Heat the empty skillet in a 425 degree F oven for 10 minutes. 2. Whisk or blend the eggs, milk, flour, sugar and salt, then let the batter rest 5 minutes. 3. Melt the butter in the hot skillet, using oven mitts. 4. Pour in the batter and bake 18 to 22 minutes without opening the door. 5. Squeeze lemon over the top, dust with powdered sugar and cut into wedges.

Frosty Raspberry and Blueberry Skillet Pancake

Frozen raspberries straight from the freezer turn frosty and pink on top of a warm Dutch baby, which makes these Dutch baby pancakes look like a winter wonderland. Fresh berries work just as well, and a few blueberries and mint leaves add color. Roasted fruit versions are some of the most liked breakfast videos on Instagram, and this berry version is just as easy. A sprinkle of coconut or sugar on top adds a little crunch. If your family loves thin, delicate pancakes too, try our paper-thin French crepes next.

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 3 tablespoons butter and a 10-inch cast-iron skillet, plus 1 cup raspberries, 1/2 cup blueberries, a few mint leaves and powdered sugar.

How to make it: 1. Bake the Dutch baby as in the classic recipe at 425 degrees F. 2. While it bakes, rinse the berries and pat them dry. 3. Take the skillet out with oven mitts when the pancake is puffed and golden. 4. Scatter the raspberries and blueberries into the center. 5. Dust with powdered sugar, add mint leaves and serve warm.

Banana Maple Dutch Baby Pancakes With Fresh Berries

Sliced bananas and warm maple syrup turn a plain Dutch baby into something that tastes like a cafe brunch. Pour the syrup on at the table so everyone can watch it pool in the soft center. A few blueberries and strawberries make it pretty, and a pinch of cinnamon in the batter adds a cozy holiday smell. This is a great way to use bananas that are just ripe. Got extra spotty ones on the counter? Our ripe banana desserts will use up the rest.

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 3 tablespoons butter and a 10-inch cast-iron skillet, plus 2 bananas, 1/2 teaspoon cinnamon, a handful of berries and 1/4 cup maple syrup.

How to make it: 1. Add the cinnamon to the batter and bake the Dutch baby at 425 degrees F for 18 to 20 minutes. 2. Slice the bananas while it bakes. 3. Warm the maple syrup in a small pan. 4. Arrange the bananas and berries in the center of the hot pancake. 5. Pour the warm syrup over the top at the table and serve.

Gingerbread Dutch Baby Pancakes With Whipped Cream

This one tastes like Christmas cookies for breakfast. A spoonful of molasses and a little ground ginger, cinnamon and cloves turn the batter a warm amber color, and the kitchen smells amazing while it bakes. Top it with softly whipped cream, a drizzle of maple syrup and a dusting of cinnamon. Crumble a gingerbread cookie over the top if you have some left from holiday baking. Need more spiced ideas? Our gingerbread treats are perfect for the cookie tray.

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 3 tablespoons butter and a 10-inch cast-iron skillet, plus 1 tablespoon molasses, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, a pinch of cloves, whipped cream and maple syrup.

How to make it: 1. Blend the batter with the molasses, ginger, cinnamon and cloves. 2. Melt the butter in a hot skillet, using oven mitts, and pour in the batter. 3. Bake at 425 degrees F for 18 to 20 minutes until puffed. 4. Spoon whipped cream into the center. 5. Drizzle with maple syrup, dust with cinnamon and serve.

Cranberry Orange Oven Pancake for a Festive Brunch

Red cranberries and bright orange slices make Dutch baby pancakes look like a holiday wreath. Use leftover cranberry sauce from Thanksgiving, or simmer fresh cranberries with a little sugar and orange juice for 10 minutes. Add orange zest to the batter so every bite tastes fresh. Bake it in a white baking dish if you do not own a cast-iron skillet; it still puffs beautifully. For more ways to use those ruby berries, see our cranberry desserts for the holidays.

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 3 tablespoons butter and a 10-inch cast-iron skillet or a baking dish, plus 1 cup cranberry sauce, 1 orange and powdered sugar.

How to make it: 1. Stir the zest of the orange into the batter. 2. Heat the skillet or dish with the butter at 425 degrees F, then pour in the batter. 3. Bake for 18 to 22 minutes until puffed and golden. 4. Spoon the cranberry sauce into the center. 5. Top with thin orange slices, dust with powdered sugar and serve.

Savory Ham and Gruyere Dutch Baby Pancakes

Dutch baby pancakes do not have to be sweet. Leave out the sugar, add black pepper and thyme to the batter, and you have a savory skillet brunch that tastes a little like a cheese souffle. Scatter diced ham and grated Gruyere on top halfway through baking so the cheese melts and bubbles. Serve it with a simple green salad. It is a smart way to use leftovers, and our holiday ham recipes will give you plenty of those.

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup flour, salt, black pepper, 1 teaspoon thyme leaves, 3 tablespoons butter, 1 cup diced ham and 1 cup grated Gruyere.

How to make it: 1. Blend the eggs, milk, flour, salt, pepper and thyme. 2. Melt the butter in a hot 10-inch skillet at 425 degrees F, using oven mitts. 3. Pour in the batter and bake for 10 minutes. 4. Quickly scatter the ham and cheese over the top and bake 8 to 10 minutes more. 5. Sprinkle with more thyme and cut into wedges.

Mini Dutch Baby Pancakes Baked in a Muffin Tin

Feeding a crowd on Christmas morning? Bake the batter in a muffin tin and you get a dozen little puffed cups in about 15 minutes. Each guest gets their own, and kids love filling them with berries and a dusting of powdered sugar. Melt a small piece of butter in each cup first, and fill them only halfway so they have room to rise. Set out bowls of toppings and let everyone build their own. Our muffin tin recipes have even more little bites to make.

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 3 tablespoons butter and a 12-cup muffin tin, plus berries, lemon wedges and powdered sugar.

How to make it: 1. Heat the muffin tin in a 425 degree F oven for 5 minutes. 2. Using oven mitts, add a small piece of butter to each cup. 3. Fill each cup halfway with batter. 4. Bake for 13 to 16 minutes until puffed and golden. 5. Lift them out, fill with berries and dust with powdered sugar.

Finnish Pannukakku, the Nordic Cousin From the Oven

Finland has its own oven pancake called pannukakku, and Sweden has ugnspannkaka. Both are baked in the oven like Dutch baby pancakes, but they are flatter and cut into squares. In Finland it is often served at cafes with strawberry or raspberry jam and a cup of coffee, just like in this photo. It is a cozy, budget-friendly breakfast that feeds a big family. Love Nordic flavors? Try our Scandinavian baking recipes.

You will need: 4 eggs, 2 cups milk, 1 cup flour, 2 tablespoons sugar, a pinch of salt, 3 tablespoons butter, a 9 by 13-inch baking pan and strawberry jam.

How to make it: 1. Heat the oven to 425 degrees F and melt the butter in the pan in the oven. 2. Whisk the eggs, milk, flour, sugar and salt until smooth. 3. Pour the batter into the hot pan. 4. Bake for 25 to 30 minutes until golden at the edges. 5. Cut into squares and serve with jam and coffee.

Where Dutch Baby Pancakes Began: A Seattle Cafe Classic

Despite the name, Dutch baby pancakes are an American creation. According to Wikipedia, citing Sunset magazine, they were introduced at Manca’s Cafe in Seattle in the first half of the 1900s. They grew from German oven pancakes, and the word Dutch likely comes from deutsch, the German word for German. Diners still serve them with butter, lemon, powdered sugar and a side of bacon, just like this plate. For more of those old-school morning plates, see our classic diner breakfasts.

You will need: 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 3 tablespoons butter and a 10-inch cast-iron skillet, plus lemon, powdered sugar and crispy bacon on the side.

How to make it: 1. Cook the bacon in a separate pan or in the oven and keep it warm. 2. Bake the classic Dutch baby at 425 degrees F for 18 to 22 minutes. 3. Brush the hot pancake with a little melted butter. 4. Squeeze over lemon and dust with powdered sugar. 5. Serve on a big plate with the bacon on the side.