Dutch Baby Recipe
A light and airy oven-baked pancake with crisp golden edges and a soft, custardy center. This Dutch baby is simple to make and perfect with sweet or savory toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 tbsp butter
Instructions
- Preheat oven to 425°F (220°C) and place a cast iron skillet or oven-safe pan inside to heat.
- In a blender or bowl, combine eggs, milk, flour, sugar, salt, and vanilla. Blend or whisk until smooth and slightly frothy.
- Carefully remove the hot skillet and add butter, swirling until melted and sizzling.
- Pour the batter into the hot skillet immediately and return it to the oven.
- Bake for 15–20 minutes until puffed and golden brown. Do not open the oven during baking.
- Remove from the oven and serve immediately while warm.
Notes
- Top with powdered sugar, fresh berries, and lemon juice for a classic sweet version.
- For a savory option, omit sugar and vanilla and add cheese or herbs.
- Ensure the pan is very hot before adding batter for best rise.
- Dutch babies deflate naturally after baking, so serve immediately.
- Store leftovers in the refrigerator for up to 2 days and reheat in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg
Find it online: https://thefamilycooking.com/dutch-baby-recipe/
