Friends, prepare to fall in love with this easy Dutch Baby recipe. I believe my first words after taking the first bite was “This is the only way I want to eat my pancakes from now on.” Ok, I may have been exaggerating a little bit, but seriously, where have these been all my life?! It’s a very smooth and light pancake that simply melts in your mouth. Not only is it fun to make, but it’s also very easy to make and only requires basic pantry ingredients. It’s definitely a showstopper and perfect to make any time you want an extra special breakfast.😉
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Delicious! Made this for mother’s day breakfast and served with strawberries, whipped cream, maple syrup and a light dusting of powdered sugar. Looked really impressive but was super easy to make and had a lovely texture and flavour! Recommend!
Aisha
What Is A Dutch Baby?
A Dutch Baby pancake is like a cross between a popover and a crepe. It’s essentially a giant skillet pancake made with a thin, eggy batter that puffs up around the edges as it bakes in the oven. It is light, more eggy, and less cake-like than traditional American pancakes. It looks super fancy, but trust me it’s actually very easy to make.
Ingredients
Here’s what you’ll need to make a Dutch Baby:
- All-Purpose Flour: Flour adds structure and is the foundation of the pancake.
- Milk: Milk combines with the flour to add moisture and helps create the batter.
- Egg: Eggs add more moisture and help hold the pancake together.
- Sugar: Just a little bit of sugar adds the perfect amount of sweetness to the pancake.
- Vanilla Extract: A small amount of vanilla extract adds a wonderful flavor and depth to the pancake.
- Salt: A little bit of salt helps enhance the flavor of the pancake.
- Butter: Butter adds flavor and richness to the pancake and it also gives it that beautiful golden brown color around the edges.
DO I HAVE TO USE A CAST IRON SKILLET?
The key to a big fluffy Dutch Baby is that sudden burst of heat when the batter hits the hot skillet and that is definitely best achieved with cast iron. However, any oven-safe skillet or baking dish will also work well when pre-heated. We tested this recipe using a cast iron skillet and a 9″ glass pie dish. Although the sides did not rise as much in the pie dish, the Dutch baby still baked quite nicely.
If you do decide to stray from using cast iron, just make sure to preheat the dish with your oven to get it as hot as possible, and use something round, about 9 to 10 inches in diameter.
Recipe Tips!
Although this is a very simple recipe, here are a few key tips to help you make the perfect Dutch Baby:
- Use a blender to mix the pancake batter. For this recipe, you’ll want a very smooth and thin batter with no lumps. After it’s blended, let the batter rest so the ingredients can come to room temperature.
- Allow the skillet to heat in the oven while the oven is preheating. This helps ensure your skillet is piping hot when you add the pancake batter.
- Move quickly! You’ll want to move quickly (and carefully) when adding the butter and when adding the pancake batter. Try not to let the skillet cool down too much between each step.
Serving Suggestions
You can easily serve this Dutch Baby straight from the cast iron skillet or transfer it to a serving plate. We dusted ours with a little bit of powdered sugar and served it with fresh berries and pure maple syrup poured over the top. But feel free to play around with other toppings like whipped cream, hot buttered apples, pecans, yogurt, Nutella, lemon curd, or for a really fun twist try our Almond Dutch Baby with Ricotta and Jam!
Dutch Baby
Servings 4Ingredients
- 3 large eggs ($0.52)
- 2/3 cup whole milk ($0.36)
- 2/3 cup all-purpose flour ($0.15)
- 2 Tbsp sugar ($0.04)
- 1/4 tsp salt ($0.02)
- 1/2 tsp vanilla extract ($0.25)
- 2 Tbsp butter ($0.26)
Instructions
- Prepare the batter first. In a large blender, add the eggs, milk, all-purpose flour, sugar, salt, and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
- Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.
- Using an oven mitt, carefully remove the skillet from the oven and add the butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
- Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
- Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
- Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).
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How to Make A Dutch Baby – Step by Step Photos
Prepare the batter first. In a large blender, add 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 2 Tbsp sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature. Using an oven mitt carefully, remove the skillet from the oven and add 2 Tbsp of butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).
If I ever want to make oven baked omelet, this would be the recipe to use minus the vanilla.
Yep. Same feeling over here.
I wondered why it was called “Dutch Baby” until I saw the pattern of the baking mix. It really is delicious! Thank you!
It was called Dutch Baby by virtue of misunderstanding the word “Deutsch”. Deutsch is cognate with English “Dutch”. The recipe started out from Seattle in the 50’s owned by a German immigrant and, I believe, someone asked about it and he replied Deutsch, when he meant German, I don’t exactly know how the “Baby” was attached from there.
Fantastic and easy to prepare !
So tasty too. It’s an impressive when you take it out of the oven as well .
I also make it savory by adding herbs and deleting the sugar and vanilla .
Hi. What would be the measurements for a 12 inch skillet?
I can’t give you exact measurements since we didn’t test it with that size, but you can adjust the servings on the recipe from 4 to 6 and it will change the ingredient measurements to reflect that. 6 servings should be more appropriate for a 12 inch pan.
Perfect
Very yummy making it again. Whaf if I want to redo it? How long to keep pan in oven before reusing?
Once you remove the first Dutch Baby from the skillet, place it back in the oven for 10 minutes before adding the batter for the second Dutch Baby.
Thank you, Marsha! We really liked it!