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Air Fryer Dutch Baby Pancakes

Air Fryer Dutch Baby Pancakes (German Pancakes)

4.34 from 9 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2 Servings

Description

Light, puffy, golden Dutch baby pancakes (a.k.a. German pancakes) made in the air fryer in under 20 minutes. The perfect easy brunch or weekend breakfast.

Ingredients 

  • 3 large eggs, room temperature
  • ⅔ cup whole milk, room temperature
  • ½ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 tablespoons unsalted butter

Instructions

  • Bring eggs and milk to room temperature. Set them on the counter at least 30 minutes ahead, or warm whole eggs in a bowl of warm water for 5–10 minutes. This is the single most important step for a properly puffed Dutch baby.
  • Make the batter. Add eggs, milk, flour, sugar, vanilla, and salt to a blender. Blend for 30–45 seconds until completely smooth. (Or whisk vigorously in a bowl until lump-free.)
  • Rest the batter for 5–10 minutes while you preheat the air fryer.
  • Preheat the air fryer with the pan inside. Place a small (6–8 inch) cast iron skillet or air-fryer-safe oven-proof pan in the air fryer basket. Preheat at 375°F for 5 minutes.
  • Add the butter. Carefully remove the hot pan with oven mitts. Drop in the butter and swirl until melted and coating the bottom and sides of the pan.
  • Pour in the batter. Pour the rested batter directly into the hot, buttery pan. Return immediately to the air fryer.
  • Cook at 350°F for 10–12 minutes, until the Dutch baby is deeply golden brown and puffed up the sides of the pan. Do not open the air fryer during cooking — opening it can cause the pancake to deflate.
  • Serve immediately. Dust with powdered sugar, squeeze fresh lemon juice over the top, and add your favorite toppings. Dutch babies begin to deflate within a minute or two of coming out — this is normal!

Equipment

Notes

Notes

  • Room-temperature ingredients are essential. Cold eggs and milk will not puff.
  • Don't skip preheating the pan. Pouring batter into a hot pan is what creates the dramatic rise.
  • Use a small pan. Too large a pan = flat pancake. Aim for 6–8 inches.
  • Serve immediately. Dutch babies deflate quickly — this is normal but means timing matters.
  • Storage: Leftovers can be refrigerated for up to 2 days; reheat in the air fryer at 325°F for 2–3 minutes. Not recommended for freezing.

Nutrition

Serving: 1ServingCalories: 399kcalCarbohydrates: 34gProtein: 15gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 319mgSodium: 430mgPotassium: 265mgFiber: 1gSugar: 11gVitamin A: 887IUCalcium: 151mgIron: 3mg