Try this Oreo Dutch Baby Pancake recipe for a unique breakfast that doubles as dessert! Fluffy, airy, and baked to fluffy perfection, it’s studded with Oreo chunks in every bite. A mouthwatering combination of flavors and textures, all it takes is one bite, and you’ll be hooked! 

Overhead image of an Oreo dutch baby pancake in a skillet.
This Oreo Dutch Baby Pancake is the perfect treat for breakfat or brunch.

What Is a Dutch Baby Pancake? 

A Dutch baby pancake, also known as a German pancake or a Dutch puff, is a type of large baked pancake that is made in a skillet. Typically, the recipe is made with a simple batter of eggs, flour, milk, and sugar much like a standard pancake. However, instead of being cooked into thin discs on a griddle or skillet, the batter is baked in the oven.

During the baking process, it puffs up rising above the skillet. When it’s done, the exterior is golden, airy, and slightly crisp. Meanwhile, the center is soft and custard-like similar to a soufflé. It’s like a pancake, soufflé, crepe, and popover all rolled into one! 

Served warm, Dutch baby pancake recipes are often topped off with a dusting of powdered sugar, fresh fruit, or syrup. They make for a truly drool-worthy breakfast or brunch. 

Why You’ll Love This Oreo Dutch Baby Pancake Recipe

  • It looks like it came from a fancy café, but it’s super easy to make
  • Just 8 ingredients are all you need. 
  • Quick to prepare, it bakes in less than 20 minutes
  • It’s studded with Oreo cookies in every bite
  • One pancake makes enough to feed a crowd

What’s In a Dutch Baby

Traditional Dutch baby pancake recipes consits of a simple, buttery batter. But you already know we had to spruce ours up and make it extra sweet! Here’s what you need: 

  • Eggs – These help create a rich flavor and help the pancake hold its shape. 
  • Milk – We recommend using whole milk to combine the ingredients while enhancing the flavor of the batter making it extra rich and sweet. 
  • Flour – Standard all-purpose flour forms the base of the batter. 
  • Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
  • Butter – We use unsalted butter in the batter as well as to coat the skillet to prevent the pancake from sticking. 
  • Oreos – Not found in your standard Dutch baby pancake recipe, we adore Oreos and think they make everything better! The cream replaces the need for sugar while also making the batter extra smooth. Then, we sprinkle more on top for added flavor and crunch. 
  • Toppings – Powdered sugar, maple syrup, and fresh berries like strawberries, blueberries, blackberries, and raspberries take this recipe to the next level, making it a mouthwatering treat! 
Oreo dutch baby pancake with a slice being lifted up.
Serve your Dutch Baby Pancake warm wtih all your favorite toppings.

How to Make an Easy Dutch Baby Pancake Recipe

We love to serve this quick Dutch baby pancake recipe for holiday gatherings and weekend brunch! 

  1. Prepare the Batter. Add the milk, eggs, flour, 2 tablespoons of butter, and the cream from 6 Oreos to a high-speed blender. Blend until the ingredients are smooth and no lumps remain. Then, set the batter aside for at least 10 minutes. 
  2. Cook. In the meantime, heat a cast-iron skillet over high heat, and add the remaining butter. Pour the batter into the skillet. Arrange Oreos on top, using as little or as much as you’d like. Place the skillet in the oven until the batter has puffed up and turned golden brown. 
  3. Top. Remove the skillet from the oven, and add your favorite toppings. Slice the pancake into triangles like a cake, and enjoy! 
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Tips and Tricks 

  • Use Room Temperature Ingredients. For easy mixing, let the milk and eggs sit out and come to room temperature before combining the ingredients.
  • Preheat the Skillet. You want your skillet to be super hot before adding the batter. This is crucial for the butter to become foamy and create the signature crisp edges and fluffy rise. 
  • Serve Hot. For the best taste and texture, serve your Dutch baby pancake right away. The longer it sits and cools the more likely is it to deflate

Common Questions About This Oreo Dutch Baby Pancake

Can I make a Dutch baby ahead of time? 

You can’t prepare the batter ahead of time, but you can transfer a cooked and cooled Dutch baby to an airtight container to store for later. It will stay fresh in the fridge for up to 5 days or in the freezer for up to 1 month. 

Why didn’t my Dutch baby pancake rise? 

The most common reason for a Dutch baby to not rise is that the skillet was not hot enough when the batter was added. You want it to be practically steaming in order for the liquid batter to steam and rise before cooking all the way through. 

What’s the difference between Yorkshire pudding and a Dutch baby pancake? 

The primary difference between the two is that Dutch babies are typically served sweet while Yorkshire pudding recipes are most commonly savory. In addition, Dutch baby pancakes are prepared in a large skillet and Yorkshire puddings are divided into single servings. Finally, Dutch babies are made with butter as the primary fat. Meanwhile, Yorkshire pudding uses beef drippings. 

More Sweet Breakfast and Brunch Recipes

Looking for more breakfast or brunch ideas that will feed a crowd and satisfy your sweet tooth? Don’t miss out on these recipes! 

Oreo dutch baby pancake with a slice being lifted up.

Oreo Dutch Baby Pancake Recipe

5 from 1 vote
Author: Food Dolls
Servings: 6 servings
Prep: 15 minutes
Make this Oreo Dutch Baby Pancake recipe for a sweet breakfast or brunch that will have all your guests drooling!


  • 4 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 teaspoons salt
  • 4 Tablespoons unsalted butter melted and divided
  • 8 Oreo cookies + add more or less to taste
  • Optional: powdered sugar, maple syrup, and fresh berries for topping


  • Preheat the oven to 450° F.
  • In a blender add the milk, eggs, flour, 2 Tablespoons butter, and the cream from 6 Oreo cookies. Blend until smooth. Set aside for 10 minutes.
  • Heat a 10-inch cast-iron skillet over high heat. Add the remaining butter, and allow it to melt. The skillet should be HOT allowing the butter to melt quickly and become foamy.
  • Pour the batter into the skillet, and sprinkle the Oreos on top.
  • Bake 15-18 minutes or until the pancaked has puffed up and turned golden brown.
  • Remove the skillet from the oven, add the desired toppings, and enjoy.


1 10-Inch Cast-Iron Skillet


Recipe adapted from Chrissy Teigan.


Serving: 1serving | Calories: 283kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 314mg | Potassium: 163mg | Fiber: 1g | Sugar: 9g | Vitamin A: 458IU | Calcium: 75mg | Iron: 3mg

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

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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1 Comment

  1. 5 stars
    Loved this recipe. Made it for some guests for brunch. Everyone loved it and there were no leftovers. My husband keeps asking me to make it again and again