Looking for a stunning breakfast dish that feels special but takes minimal effort? The Dutch Baby is your answer. A delightful cross between a crepe and a popover, it’s crispy on the edges, soft and custardy in the middle, and incredibly versatile. Whether served sweet or savory, this skillet pancake is perfect for weekends, brunch, or even dessert. Let’s walk through how to make this foolproof Dutch Baby step by step.
What is a Dutch Baby?
A Dutch Baby is a large, puffed pancake baked in the oven, traditionally in a cast iron skillet. Despite the name, it’s not Dutch—it’s actually derived from the word “Deutsch,” meaning German. This airy pancake is a close cousin to the popover and Yorkshire pudding, known for its dramatic rise in the oven and its golden, crisp edges.
Ingredients You’ll Need
½ cup (60g) all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
½ cup (120 ml) whole milk
3 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter (for the skillet)
Toppings: fresh berries, powdered sugar, lemon juice, fruit compote (optional)
Tools
10-inch cast iron skillet
Blender (or large mixing bowl and whisk)
Oven preheated to 425°F (218°C)
Trivet or heat-safe surface for skillet
Step-by-Step Instructions
1. Preheat the Skillet and Oven
Place a 10-inch cast iron pan in the oven and preheat to 425°F. This ensures your pan is hot enough to help the batter puff dramatically when it hits the heat.
2. Make the Batter
In a blender, combine the following:
½ cup flour
2 tablespoons sugar
¼ teaspoon salt
½ cup milk
3 eggs (crack into a separate container to avoid shells)
1 teaspoon vanilla extract
Blend on high speed for 20 seconds. Let the batter rest while your oven finishes heating. Resting hydrates the flour and gives a smoother texture.
Tip: No blender? Use a whisk and a mixing bowl. Just make sure there are no lumps.
3. Melt the Butter
Once the oven is preheated, carefully remove the hot skillet and add 2 tablespoons of butter. Swirl it around until completely melted and sizzling. This step helps create those beautifully crisp edges.
4. Pour in the Batter
Give the batter a quick re-blend or whisk and pour it into the hot, buttery skillet. The heat will begin crisping the edges immediately.
5. Bake
Place the skillet back in the oven and bake for 20 minutes. Don’t open the oven door—this could deflate your Dutch Baby. It will puff up impressively and turn golden brown.
6. Dress It Up
Once baked, remove from the oven and admire the puffed, golden masterpiece. It may deflate slightly as it cools—this is normal.
Top with your favorite ingredients:
A dusting of powdered sugar
Mixed fresh berries
A squeeze of lemon juice
Fruit compote or maple syrup
Note: Avoid baking fruit inside the batter. It weighs down the rise. Add toppings after baking.
Serving Suggestions
Cut the Dutch Baby into wedges like a cake and serve hot. It’s perfect for:
Lazy weekend brunches
Impressing guests with minimal effort
A light dessert with whipped cream and fruit
Even a savory version with cheese, herbs, and sautéed mushrooms
Final Thoughts
The Dutch Baby is an effortless showstopper. With just a handful of pantry staples, you can whip up something that looks and tastes restaurant-worthy. It’s one of the easiest ways to treat yourself or impress your family at breakfast.
