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Dutch Baby Recipe
Light-as-air baked pancake magic—this Dutch Baby Recipe brings golden, puffed-up delight to your breakfast or brunch table with just five simple ingredients and under 30 minutes of fuss.
When crisp morning air meets cozy kitchen vibes, nothing beats a homemade German Pancake—also known as a Dutch Baby—that rises sky-high in the oven and lands on your plate like a warm hug. I first stumbled upon this Baked Pancake years ago while searching for an Easy yet impressive brunch idea for Mother’s Day; since then, it’s become my go-to when I need something both homey and show-stopping. What makes it special? You get eggs, flour, and milk whipped into a silky batter with a hint of vanilla, then poured into a scorching-hot skillet so it puffs into crispy edges and a tender center. Bonus: you can dress it up with fruit, a dusting of powdered sugar, even a drizzle of maple syrup for healthy-ish indulgence.
Why You’ll Love This Dutch Baby Recipe
• Effortless prep—just whisk and bake in one pan
• Impressive puff—kids and guests gasp when it rises
• Breakfast or brunch star—perfect for lazy weekends or special occasions
• Five staple ingredients—no weird pantry hunts needed
• Versatile topping canvas—sweet berries, savory herbs, you name it
• Gluten-free tweak available—swap flour for 1:1 gluten-free blend
• No standing at the stove—oven does the heavy lifting
• Ready in under 30 minutes—ideal for busy mornings
Ingredients for this Dutch Baby Recipe
• 3 large eggs, room temperature (helps batter rise)
• ½ cup whole milk (or oat milk for a dairy-free twist)
• ½ cup all-purpose flour (King Arthur or Bob’s Red Mill)
• 1 tablespoon granulated sugar (optional—skip for savory version)
• 1 teaspoon pure vanilla extract (don’t sub imitation if you can help it)
• Pinch of fine sea salt
• 2 tablespoons unsalted butter (Lodge cast-iron skillet loves the flavor)
• Fresh lemon wedges, powdered sugar, or maple syrup for serving
Tip: If you keep eggs in the fridge, pop them in a bowl of warm water for five minutes so they blend smoothly.
Directions for the Dutch Baby Recipe
1. Preheat and prep: Place a 10-inch cast-iron skillet in your oven and set to 425°F—this hot surface is key for that puff.
2. Whisk batter: In a medium bowl, crack eggs and whisk until frothy. Add milk, flour, sugar, vanilla, and salt; whisk until smooth and free of lumps (about 30 seconds).
3. Melt butter: When oven’s reached temperature, carefully remove skillet (oven mitts on!). Drop in butter and swirl until melted and foaming—watch for a hint of golden brown.
4. Pour and bake: Quickly pour batter into sizzling skillet, returning it to the oven. Bake on the center rack for 18–22 minutes, no peeking—patience rewards you with maximum puff.
5. Watch the magic: Edges will rise high and turn golden; center stays soft. If you peek early, it might deflate, but don’t worry—it still tastes amazing!
6. Finish and serve: Remove skillet, sprinkle powdered sugar or fresh berries, squeeze lemon juice, or drizzle maple syrup. Slice into wedges and enjoy hot.
Chef’s tip: A quick tap on the counter releases any stubborn air bubbles before baking.
Servings & Timing for this Dutch Baby Recipe
Makes 4 generous servings
Prep Time: 5 minutes (batter whips up in no time)
Cook Time: 20 minutes
Total Time: 25 minutes
Variations
• Berry Burst: Fold in ¼ cup blueberries or sliced strawberries before baking.
• Savory Herb: Omit sugar, add 1 tablespoon chopped chives and 2 tablespoons grated Parmesan.
• Cinnamon Apple: Top with sautéed apples tossed in cinnamon and brown sugar.
• Lemon Ricotta: Dollop 2 tablespoons ricotta and zest of half a lemon into batter.
• Chocolate Lover’s: Sprinkle 2 tablespoons mini chocolate chips over batter mid-bake.
• Gluten-Free: Swap in ½ cup 1:1 gluten-free flour blend for all-purpose.
Storage & Reheating
Store any leftover slices in an airtight container in the fridge for up to 2 days. The edges soften over time, so crisp them back up in a 350°F oven for 5–7 minutes. You can freeze individual slices in a zip-top bag for up to 1 month; thaw overnight in the fridge and reheat as above. For make-ahead ease, mix dry ingredients the night before, then whisk in eggs and milk just before baking.
Notes
I’ve tested this recipe dozens of times—sometimes my oven runs cool, so if your Dutch Baby under-puffs, bump the temp to 450°F. If you like a hint of nutmeg, grate a pinch into the batter for cozy warmth. And yes, it will deflate the moment it leaves the oven; that’s normal. Think of it like champagne—it looks big and bubbly at first, then settles into a delicate cloud you can slice. My granddaughter always says it tastes like buttery sunshine.
FAQs
Q: My pancake didn’t puff—what went wrong?
A: Likely butter or pan wasn’t hot enough; preheat longer and ensure your skillet is searing before adding batter.
Q: Can I make this ahead for a crowd?
A: You can mix the batter ahead (cover and chill up to 6 hours), but bake right before serving for best lift.
Q: Why is the center wet after baking?
A: If edges are golden but center seems underdone, bake an extra 2–3 minutes—you want a slight jiggle, not raw batter.
Q: Can I use a muffin tin instead?
A: Totally—divide batter among muffin cups (fill two-thirds full) and bake 12–15 minutes for mini Dutch Babies.
Q: Is this recipe kid-friendly?
A: Absolutely—kids love watching it puff, and you can involve them in simple stirring.
Q: What’s the best skillet size?
A: A 10-inch cast-iron skillet gives that high rise; a 9-inch works, but expect slightly thicker, less dramatic edges.
Q: Can I skip the sugar?
A: Yes—omit sugar for a purely savory version and bump salt to ½ teaspoon.
Conclusion
This Dutch Baby Recipe is your ticket to an unforgettable breakfast or brunch—light, airy, and endlessly adaptable. Whether you stick with the classic dusting of powdered sugar or explore fruity or savory twists, you’ll love how easy it is to serve a showstopper crowd-pleaser. Give it a try, leave a comment below with your favorite variation, and don’t forget to check out my Berry Compote recipe next for a perfect topping pairing!
Dutch Baby Recipe
Ingredients
- 3 large eggs room temperature
- 1/2 cup whole milk or oat milk for a dairy-free twist
- 1/2 cup all-purpose flour King Arthur or Bob’s Red Mill
- 1 tablespoon granulated sugar optional—skip for savory version
- 1 teaspoon pure vanilla extract don’t sub imitation if you can help it
- Pinch fine sea salt
- 2 tablespoons unsalted butter Lodge cast-iron skillet loves the flavor
- Fresh lemon wedges, powdered sugar, or maple syrup for serving
Instructions
- Place a 10-inch cast-iron skillet in the oven and preheat to 425°F.
- Whisk eggs, milk, flour, sugar, vanilla, and salt until smooth.
- Melt butter in the preheated skillet until foamy.
- Pour batter into skillet and bake for 18–22 minutes.
- Edges will rise and turn golden; center stays soft.
- Sprinkle with powdered sugar or fruit, and enjoy hot.
