Almond Dutch Baby Recipe

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

I’ve always been true to heart with two things in this world—strawberry frosted donuts and almond-flavored desserts. So much that every time I bake something my first reaction is ‘how can I add almond extract to this?‘ Well, that’s what happened with my almond-flavored Dutch baby recipe.

Almond Dutch Baby Recipe

After a few failed attempts to incorporate blended fruit, I settled on the perfect classic Dutch baby recipe with a nice balance of sweetness and almond extract flavoring. You can top your dutch baby with just about any fruit you could imagine along with confectioners sugar and maple syrup. Raspberries, blueberries, strawberries, apples, blackberries, or a combo are all great additions.

Looking for more sweet and delicious skillet recipes? try my fancy baked French toast, skillet blueberry cobbler, and my skillet strawberry cobbler! Interested in more skillet breakfast recipes, try my tater tot breakfast casserole and my breakfast skillet with eggs.

What Is a Dutch Baby?

A Dutch baby (often called a German pancake) is a cross between a popover, Crêpe, and pancake. A Dutch baby has a more prominent egg flavor and texture than your traditional pancake. It’s typically baked in a cast-iron skillet lending a crispy exterior and soft, interior without being runny or gooey. It’s a classic American brunch entrée that’s delicious and great for sharing!

Almond Dutch Baby Recipe

Tips for the Perfect Dutch Baby

  • The secret to a no-fail German pancake is using a hot cast iron skillet and a well-blended room temp batter. The perfect Dutch baby will generously puff up as it’s baked and form high ridges around the edges of the skillet.
  • I used my Ninja single-serve blender to pulse the batter and blend until aerated and perfectly smooth. Let the batter rest for 10 minutes to warm up a little before adding it to the skillet.
  • A standard recipe should be made in a 9-10 inch skillet. A 12-inch skillet will be too large and you’ll be left with an overcooked flat cookie.
  • Most recipes call for unsalted butter. This is because you will end up melting 2 tablespoons in the bottom of your skillet before adding the batter. Salted butter is overpowering and will end up making your pancake too salty and unappealing. It’s gross…trust me. If you don’t have unsalted butter, use about 1 tablespoon of butter and add a little canola oil for some extra fat.

More Recipes You’ll Love

Almond Dutch Baby Recipe
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
5 from 1 vote

Almond Dutch Baby Recipe

Servings: 4
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
A classic almond-flavored Dutch baby recipe topped with confectioners sugar, raspberries, and maple syrup.


  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/2 teaspoon almond extract, can also use vanilla
  • 2 tablespoons unsalted butter, see note


  • Raspberries, strawberries, apples, blackberries, blueberries, or a combo
  • Cinnamon sugar
  • Confectioners sugar
  • Maple syrup
Save this recipe!
We’ll send it to your inbox, plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Preheat oven to 425°F.
  • Combine eggs, flour, milk, sugar, and almond extract in a blender and blend until smooth. Let rest for 10 minutes to come up to room temp.
  • Place butter in a 9 or 10-inch cast-iron skillet and place in the oven. As soon as the butter melts (do not burn), add the batter to the skillet. Bake for 20 minutes or until the Dutch baby is puffed up and golden. Lower the oven’s temperature to 300°F and bake for an additional 5 minutes.
  • Remove Dutch baby from oven and top with chopped raspberries or fruit of your choice. Sprinkle with confectioners sugar or cinnamon sugar, and serve cut into wedges with maple syrup.


Unsalted butter is best because salted butter is going to taste too salty. If you only have salted butter use 1 tablespoon of butter and 1 tablespoon canola or vegetable oil.


Serving: 1/4 (excluding toppings)Calories: 185kcalCarbohydrates: 17.7gProtein: 6.8gFat: 9.8gSaturated Fat: 5.1gCholesterol: 141mgSodium: 102mgFiber: 0.4gSugar: 5.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating