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–+ servings
Dutch Baby A freshly baked Dutch Baby pancake in a cast iron skillet, topped with a mix of fresh berries and a dusting of powdered sugar. The golden edges of the pancake are perfectly puffed, making it an inviting and delicious breakfast or brunch treat.

Dutch Baby

A warm, golden puffed Dutch Baby that’s easy to make and perfect for special breakfasts or weekend brunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 229
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 large eggs Room temperature for better consistency
  • ⅔ cup whole milk Full-fat milk gives the best texture
  • ⅔ cup all-purpose flour Basic flour for structure
  • 2 tablespoons sugar Adds a touch of sweetness
  • ¼ teaspoon salt Enhances the flavor
  • ½ teaspoon vanilla extract For added flavor depth
  • 2 tablespoons butter For greasing the skillet and adding richness

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. 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.
    A blender filled with the smooth and creamy batter for a Dutch Baby pancake, showcasing the mixture of eggs, milk, flour, sugar, salt, and vanilla extract before baking.
  4. 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.
    Pouring the prepared pancake batter into a hot, buttered cast iron skillet, ready to bake into a fluffy, golden pancake.
  5. 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.
    A perfectly baked Dutch Baby pancake in a cast iron skillet, showing its golden-brown edges and soft, puffy center right out of the oven, ready to be served.
  6. Bake the pancake for 14-15 minutes, or until the edges have puffed up and the top is golden brown.
    Melted and browned butter in a cast iron skillet, used for greasing the pan and adding rich flavor to the Dutch Baby pancake before baking.
  7. After baking, carefully slice the Dutch Baby into 4 or 6 pieces. Serve with maple syrup and fresh berries for an extra special touch.

Nutrition

Serving: 1sliceCalories: 229kcalCarbohydrates: 24gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 124mgSodium: 260mgPotassium: 123mgFiber: 1gSugar: 7gVitamin A: 10IUCalcium: 8mgIron: 7mg

Notes

This Dutch Baby is best served immediately after baking, topped with maple syrup and fresh berries for a sweet and flavorful treat.

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