Nourish PA: Sheet-Pan Dutch Baby Pancake

If you’re looking for a sweet brunch dish to feed a crowd, look no further than this recipe! A Dutch Baby pancake is basically a large popover that’s baked in a cast-iron pan in the oven (versus on the stovetop) until it puffs up into a golden halo. Traditionally, it’s enjoyed warm right out of the oven, with fruit or jam and a dusting of powdered sugar. In our version, the thin pancake batter is poured onto a preheated and buttered sheet pan, which makes for a quick bake time and easy serving. Feel free to use any type of milk in the recipe, or to swap in a different fruit for peaches, if you wish.

Sheet-Pan Dutch Baby Pancake

Serves 8
Prep Time Cook Time Total Time
15 min 40 min 55 min


  • 6 tablespoons unsalted butter
  • 1 cup milk
  • 4 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 (15-ounce) can sliced peaches, for serving
  • Powdered sugar, for serving (optional)


  1. Preheat oven to 425°F. Place butter on rimmed baking sheet. Bake until butter is melted, and pan is hot, about 5 minutes.
  2. Meanwhile, in a large bowl, whisk milk, eggs, sugar, vanilla and salt together until combined. Add flour in 3 additions, beating well between each addition until smooth.
  3. Carefully remove baking sheet from oven. Pour batter evenly into prepared baking sheet. Bake until golden-brown, about 30-35 minutes.
  4. Top with peaches and powdered sugar (if using). Slice and serve warm.
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