Make a cake pan (9×13 pan) of Greek Yogurt Dutch Baby for breakfast. Serve with lemon, syrup, fruit, and a dusting of powdered sugar!

serving of dutch baby

Ready for a delicious summer breakfast recipe? We love making German pancakes (or Dutch babies) on the weekend, and honestly, this Greek Yogurt Dutch Baby is good for any season. Swap out the strawberries for blueberries or figs or apples!

Greek Yogurt Dutch Baby

My Aunt Ellen made “hootenanny” and we changed up her recipe to use Greek yogurt, and now it’s one of our family favorites. You may have already tried my original German Pancake (not made with Greek Yogurt).

a serving of Greek Yogurt Dutch Baby

Why we love a Greek Yogurt Dutch Baby

Fill a big board with toppings, and serve next to the hot Dutch baby. Cut into six or eight pieces. We like to add powdered sugar, either jam or maple syrup, and then a squeeze of fresh lemon.

We also like to call this a Cake Pan German Pancake!

I love to make this for weekend guests, because it only takes 10 minutes to prepare, and then 18 minutes to bake. Just grab a 9×13 pan! It’s an easy breakfast and loved by all, because you get to add your favorite toppings (syrup, lemon, blueberries, strawberries, etc.)

ingredients for Greek Yogurt Dutch Babies

Gather these ingredients for a Greek Yogurt Dutch Baby

The use of Greek yogurt offers a hint of tang in this moist version of a Dutch baby. Pouring the batter into the small amount of melted butter creates the unique pockets on top and along the side.

  • Eggs
  • Plain Greek yogurt
  • Salt
  • Flour
  • Butter

Greek Yogurt Dutch Baby with strawberries

Toppings for a Dutch Baby (German Pancake):

  • Powdered sugar
  • Lemons
  • Several flavors of jam
  • Maple syrup
  • Sugar covered sliced strawberries

cutting a piece of a Dutch Baby

Why do we add Greek yogurt?

The yogurt gives a nice flavor of sourdough bread, or possibly even a buttermilk pancake taste. Pass the syrup, please! And a little slice of lemon! You may also like to try this Apple Dutch Baby recipe!

how to make a German Pancake

How do you make a Dutch baby?

  1. Pour the melted butter into a nine by thirteen baking pan, rolling it from side to side to make sure all the sides and bottom are covered well with butter.
  2. In a blender, combine the eggs, Greek yogurt, water and salt. Blend!
  3. Add in the flour and blend a little more.
  4. Pour into the baking pan and bake. It will puff up differently and unevenly, depending on each oven.
  5. Arrange all the toppings on a BIG BOARD, along with the plates and forks.
  6. Remove the dish from the oven and serve immediately.

a baked Greek Yogurt Dutch Baby

What makes a Dutch baby rise?

The magic of a Dutch baby pancake is that it rises, typically around the outside. It’s a combination of the blended eggs and the steam from the hot oven – wah lah. A nice bubbly and poofy pancake that has become one of our family favorite breakfasts.

You will notice it’s more poofy in the oven, and the falls once it’s removed. This is very normal.

Where are Dutch baby pancakes from?

The Taste of Home Test Kitchen’s researched this recipe and found that it got its name from German origins, rather than Dutch. As the legend goes, the name came from a cafe in Seattle. So whether you call it a Dutch baby or a German pancake or hootenanny, they are all the same thing.

Greek Yogurt Dutch Baby Breakfast

How do you serve a Dutch baby

Fill a big board with toppings, and serve next to the hot Dutch baby. Cut into six or eight pieces. We like to add powdered sugar, either jam or maple syrup, and then a squeeze of fresh lemon.

Serve warm, as is, or drizzle with a little maple syrup. Refrigerate any leftovers and gently reheat in the microwave.

bite of German pancake

Though the pancake may certainly be enjoyed straight from the oven with a drizzle of maple syrup, we also love it cold from the fridge with no toppings at all.

ENJOY!

baking a Greek Yogurt Dutch Baby

More Greek Yogurt recipes to try:

Super Moist Greek Yogurt Banana Bread

Apricot Greek Yogurt Chicken Thighs

Chocolate Greek Yogurt Panna Cotta

Greek Yogurt Dutch Baby with strawberries
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Get the Recipe:

Greek Yogurt Dutch Baby Breakfast

Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Yield: 6

Ingredients
 

  • 8 eggs
  • 1 cup plain Greek yogurt
  • ¼ cup water
  • 1 ½ tsp. salt
  • 1 ¼ cups flour
  • 6 Tbsp. butter, melted

TOPPPINGS:

  • Powdered sugar
  • Lemons
  • Several flavors of jam
  • Maple syrup
  • Sugar covered sliced strawberries

Equipment

  • 1 9x13 baking pan

Instructions
 

  • Preheat oven to 425 degrees.
  • Pour the melted butter into a 9x13 baking pan, rolling it from side to side to make sure all the sides and bottom are covered well with butter.
  • In a blender, combine the eggs, Greek yogurt, water and salt. Blend for 1 minute on high.
  • Add in the flour and blend for another minute.
  • Pour into the baking pan. Bake for 18 minutes. It will puff up differently and unevenly, depending on each oven.
  • Arrange all the toppings on a BIG BOARD, along with the plates and forks.
  • Remove the dish from the oven and serve immediately.
  • Serve the BIG BOARD toppings next to the hot Dutch Baby. Cut into 6 or 8 pieces. We like to add powdered sugar, either jam or maple syrup, and then a squeeze of fresh lemon.

Notes

Pancake recipe slightly adapted from Hootenanny in my first cookbook!
Cuisine: American
Course: Breakfast
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Greek Yogurt Dutch Baby Breakfasts