This Dutch Baby puffs up like a golden cloud in the oven, with crispy edges that curl upward and a soft, custardy center that practically melts when you spoon into it. I made my first one on a rainy Saturday morning when I wanted something impressive but didn't have the energy for a full pancake breakfast, and I couldn't believe how easy it was.
The batter comes together in minutes, and if you love breakfast recipes that look fancy but feel effortless, this oven-baked pancake is about to become your new weekend favorite.
It's the kind of thing that makes you look like a brunch hero with almost no effort at all, especially if you serve it alongside Healthy Banana Pancakes or a slice of Easy Homemade Banana Bread or Best Sourdough Bread Recipe.
Why You will Love This Dutch Baby !
This fluffy pancake comes together faster than making a stack of regular pancakes. You don't need to stand over the stove flipping anything. Just blend, pour, and bake. The crispy edges and soft center give you two textures in one bite, and the slight sweetness makes it perfect for topping with fresh berries, powdered sugar, or a drizzle of maple syrup. It's a simple breakfast pancake that feels special enough for company but easy enough for a lazy Sunday morning.
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Dutch Baby Ingredients
Here's what you need to make this baked breakfast pancake.
See Recipe Card Below This Post For Ingredient Quantities
Eggs: The base of the batter. They create the structure and give the Dutch Baby its signature puff when they hit the hot skillet.
Whole milk: Adds richness and helps the batter stay smooth and pourable. Whole milk works best, but you can use 2% if that's what you have.
All-purpose flour: Forms the structure and keeps the texture light. Don't overmix, or it can turn dense.
Sugar: Just enough to sweeten the batter without making it taste like dessert. You can adjust this slightly if you like it sweeter.
Salt: Balances the sweetness and brings out the flavor of the eggs.
Vanilla extract: Adds a warm, cozy flavor that makes the whole thing smell amazing.
Butter: This is key. The butter melts in the hot skillet and creates those crispy, golden edges. Make sure it browns slightly but doesn't burn.
HOW TO MAKE Dutch Baby
The secret to this oven Dutch Baby is starting with a super hot skillet.
- Prepare the batter: Toss the eggs, milk, flour, sugar, salt, and vanilla into your blender and blend until completely smooth with no lumps at all. Let the batter sit out on the counter while the oven heats up so it's not cold when it hits the skillet.
- Preheat the oven and skillet: Slide your 10-inch cast iron skillet into the oven and crank the heat to 425°F. Once it reaches temperature, leave the skillet in there for another 10 minutes so it gets screaming hot. This step is what makes the Dutch Baby puff up so dramatically.
- Melt the butter: Carefully pull the hot skillet out using an oven mitt (it's seriously hot), add the butter, and swirl it around to coat the bottom and sides. Pop it back in the oven for 30 to 60 seconds until the butter starts to brown and smells nutty. Watch it closely so it doesn't burn.
- Add the batter: Take the skillet out again, give the butter one more swirl, and quickly pour in the batter. It should sizzle immediately when it hits the pan.
- Bake the Dutch Baby: Slide the skillet back into the oven and bake for 14 to 15 minutes. The edges will puff up and turn golden brown while the center stays slightly soft. Don't open the oven door while it's baking, or it might deflate.
- Serve: Slice it into four or six wedges right in the skillet. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar if you like.
Substitutions and Variations
Flour: You can swap in whole wheat flour for half of the all-purpose flour, but the texture will be slightly denser.
Milk: Almond milk or oat milk works in place of whole milk, though the flavor won't be quite as rich.
Sugar: Use honey or maple syrup in the batter if you prefer, about 1 to 2 tablespoons.
Savory version: Skip the sugar and vanilla, then top the baked Dutch Baby with sautéed vegetables, cheese, and herbs for a savory breakfast skillet recipe.
Fruit additions: Add sliced apples, pears, or berries to the skillet right before pouring in the batter for an apple Dutch baby or blueberry version.a great idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment for Dutch Baby
10-inch cast iron skillet: This is essential. The heavy pan holds heat and creates those crispy edges. A regular baking dish won't give you the same puff.
Blender: Makes the batter smooth and lump-free in seconds. You can whisk by hand, but it takes longer and won't be quite as smooth.
Oven mitts: The skillet gets extremely hot, so good mitts are a must for safely moving it in and out of the oven.
Storage and Reheating Tips
Storage: Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 2 days. The texture won't be quite as puffy when reheated, but it's still tasty.
Reheating: Warm slices in a 350°F oven for about 5 minutes to crisp up the edges again. The microwave works in a pinch, but it makes the Dutch Baby a little soggy.
Freezing: I don't recommend freezing this cast iron pancake. It's best enjoyed fresh from the oven when it's at its puffiest.
Serving Suggestions
This weekend brunch Dutch Baby is delicious with simple, classic toppings.
Maple syrup and berries: The classic combo. Warm syrup soaks into the soft center while fresh blueberries, strawberries, or raspberries add a little tartness.
Powdered sugar and lemon: A light dusting of powdered sugar and a squeeze of fresh lemon juice makes it feel bright and elegant.
Whipped cream and fruit: Spoon on some lightly sweetened whipped cream and sliced peaches or bananas for a cozy, comforting breakfast.
Savory toppings: Try sautéed mushrooms, crumbled bacon, shredded cheese, and a fried egg on top for a hearty, savory meal.
Expert Tips
Don't skip the preheat: That extra 10 minutes of heating the empty skillet is what creates the dramatic puff. If the skillet isn't hot enough, the batter won't rise properly.
Work quickly: Once you add the batter to the hot skillet, get it back in the oven fast. The longer it sits, the less dramatic the rise will be.
Let the butter brown slightly: Browning the butter adds a nutty, rich flavor that makes the edges taste amazing. Just watch it carefully so it doesn't burn.
Don't open the oven: Resist the temptation to peek. Opening the door releases heat and can cause the Dutch Baby to deflate before it's fully set.
Serve immediately: This oven-baked pancake deflates a bit as it cools, so slice and serve it right away for the best presentation.
Use room-temperature ingredients: Cold batter hitting a hot skillet can cause uneven cooking. Letting the batter sit out while the oven preheats helps everything cook more evenly.
FAQ
The name came from a Seattle restaurant called Manca's Cafe in the early 1900s. The owner's daughter couldn't pronounce "Deutsch" (German) correctly and called them "Dutch" instead. The name stuck, even though the dish isn't actually Dutch.
They're very similar. Both use a thin, eggy batter and puff up dramatically in a hot pan. The main difference is that Yorkshire pudding is traditionally savory and served with roast beef, while a Dutch Baby is usually sweet and served for breakfast.
It tastes like a cross between a pancake and a crepe, with a slightly eggy, custardy flavor. The edges are crispy and golden, almost like a popover, while the center stays soft and tender. It's not too sweet on its own, so the toppings really shine.
Just eggs, milk, flour, a little sugar, salt, vanilla, and butter. The ingredient list is short and simple, which is part of what makes this puffy breakfast dish so easy to throw together on a weekend morning.
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Pairing
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Dutch Baby
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Place a 10-inch cast iron skillet inside the oven to heat as the oven preheats. Let it sit for 10 minutes after the oven reaches the set temperature.
- In a blender, combine the eggs, milk, flour, sugar, salt, and vanilla extract. Blend until smooth, making sure no lumps remain. Let the batter sit at room temperature while the skillet heats up.
- Once the oven reaches temperature, carefully remove the hot skillet using an oven mitt. Add the butter to the skillet and swirl it around until fully melted and golden brown, about 30-60 seconds. Be cautious not to burn the butter.
- Return the skillet to the oven for a brief moment. Once the butter is melted and browned, carefully swirl it evenly around the skillet’s base and sides. Quickly pour the batter into the hot skillet.
- Bake the pancake for 14-15 minutes, or until the edges have puffed up and the top is golden brown.
- After baking, carefully slice the Dutch Baby into 4 or 6 pieces. Serve with maple syrup and fresh berries for an extra special touch.
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