Dutch Baby Pancake

This Air Fryer Dutch Baby starts with an easy blender batter (throw everything into a blender and let it rip!) that you pour into a cake pan and bake in the air fryer. No cake pan? No worries! We've also tested this recipe in a DIY foil pan. Top the Dutch Baby with your favorites -- we love fresh berries and a quick vanilla sauce.


  • 6x2-inch cake pan OR foil
  • Cooking Spray


  • 7 and 1/2 tablespoons unsalted butter, divided

Blender Batter

  • 1 and 1/3 cups (340g) whole milk
  • 1 cup (140g) white all-purpose flour
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons (40g) white sugar, optional
  • 1/4 teaspoon ground cinnamon, optional
instructions on how to make a dutch baby pancake

Vanilla Syrup (Optional)

  • 1/4 cup EACH: unsalted butter (56g)
  • 1/4 cup light brown sugar
  • 1/4 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • Tiny pinch fine sea salt
  • Optional: fresh berries for serving
instructions on how to make a german pancake


  1. COMBINE: In a high-powered blender, combine all of the blender batter ingredients in the order they're listed. Blend until smooth.
  2. PREPARE: While blending the mixture, heat the air fryer to 400 degrees F and heat the empty pan for 4 minutes to get it really hot. Meanwhile, generously grease a 6x2-inch cake pan (See Note 1) with nonstick spray. Cut 2-1/2 tablespoons (35g) butter into 3 equal pieces and place them in the bottom of the cake pan. Carefully use tongs to lower the cake pan into the air fryer basket. Cook for 1-2 minutes or just until butter is melted. Remove and immediately pour 1 cup (235g) of the batter into the pan. Pour the batter in a circular direction as you add it to the pan. Return pan to air fryer insert and cook at 400 for 7-10 minutes. (It is perfect at 8 minutes in my air fryer.)
  3. SERVE: Using tongs, remove the cake pan from the air fryer and promptly add fresh berries and vanilla syrup if desired (See Step #4). Repeat with the remaining 2 cups of batter, making 2 more Dutch Babies.
  4. OPTIONAL VANILLA SYRUP: Melt butter in a medium-sized pot over medium heat. Once melted, add in the brown and white sugar. Stir until combined. Add in the heavy cream and reduce the heat to low. Simmer, stirring occasionally, for 5 minutes. Remove from heat and stir in the vanilla and salt. Serve over warm pancakes.

Recipe Notes

  • Note 1Foil pan: You can create your own cake pan with 2 sheets of foil. Place two sheets of foil on top of each other and then fold into the shape of a cake pan. Aim to create a 6-7-inch wide, round "pan" that is about 2-inches tall (if it's not tall, the Dutch Baby may spill out as it rises). Generously grease with cooking spray and watch bake time closely. The Dutch Babies in the foil pans took on average 1-3 minutes longer in my air fryer. (There is definitely more variance on overall timing depending on how your foil pan ends up as far as width goes.) 
  • Nutrition information will vary, depending on how much syrup you use.

Nutrition Facts

Calories 1020Kcal Carbohydrates 116g
Protein 18g Fat


Saturated Fat 32g Polyunsaturated 3g
Monounsaturated 15g Trans Fat 2g
Cholesterol 355mg Sodium 511mg
Potassium 333mg Fiber 2g
Sugar 55g Vitamin A 1842IU
Vitamin C 1mg Calcium 194mg
Iron 5mg    
Article reposted with permission from https://www.chelseasmessyapron.com
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