Classic Dutch Baby Recipe

Introduction

The Classic Dutch Baby is a light and airy baked pancake that puffs up beautifully in the oven. It’s a simple, impressive dish perfect for breakfast or brunch, with a slightly crisp edge and a tender center. You can enjoy it sweet or savory, making it wonderfully versatile.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup milk or plant-based milk
• 3-4 large eggs
• 2 tbsp sugar (omit if making a savory Dutch baby)
• 2 tsp vanilla extract
• 1/2 tsp salt
• Butter for the skillet

Instructions

1. Step 1: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor with the blade attachment. Blend well, scraping down the sides after a few seconds, then blend for another 10 seconds until the batter is loose and liquidy. Let the batter sit for 20 minutes to allow the flour to absorb the liquid.
2. Step 2: Preheat your oven to 425°F (220°C). Heat a skillet over medium heat, then add butter and swirl the pan to coat the bottom and sides as it melts.
3. Step 3: Pour the batter over the melted butter in the skillet, tilting the pan if needed to spread the batter evenly. Add any toppings you’d like to bake with the Dutch baby, then place the skillet in the oven.
4. Step 4: Bake the Dutch baby until it puffs up and turns lightly browned on top, with darker brown edges, about 15 minutes.
5. Step 5: Remove from the oven and add any desired toppings before serving. Serve directly from the pan or transfer to a platter.

Tips & Variations

• For a savory Dutch baby, omit the sugar and add herbs or cheese to the batter before baking.
• Use a cast iron skillet for best heat retention and even browning.
• Add fresh fruit, powdered sugar, or a squeeze of lemon juice as toppings for a bright, fresh finish.
• Letting the batter rest is key to a light, fluffy texture.

Storage

Store any leftover Dutch baby in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven to help maintain its crisp edges. It is best enjoyed fresh as it tends to deflate and lose its airy texture upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make a Dutch baby dairy-free?

Yes, you can substitute the milk with any plant-based milk like almond or oat milk, and use a dairy-free butter alternative to make it fully dairy-free.

Why does my Dutch baby deflate after baking?

It’s normal for a Dutch baby to puff up dramatically in the oven and then deflate shortly after it’s removed. To enjoy the puff at its peak, serve it immediately once it’s out of the oven.

Classic Dutch Baby Recipe

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★★★★★

4.9 from 145 reviews

This Classic Dutch Baby is a light, fluffy, and slightly sweet baked pancake that puffs up beautifully in the oven. With a simple batter made from flour, milk, eggs, and vanilla, it’s perfect for a delightful breakfast or brunch experience. The Dutch Baby is baked in a buttered skillet until golden and crisp at the edges while remaining tender inside, making it a versatile base for both sweet and savory toppings.

• Author: Daniel
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Serves 3-4 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Basic Batter

• 1/2 cup all-purpose flour
• 1/2 cup milk or plant-based milk
• 3–4 large eggs
• 2 tbsp sugar (omit if making a savory Dutch baby)
• 2 tsp vanilla extract
• 1/2 tsp salt

For Cooking

• Butter (enough to coat the skillet, about 2 tbsp)

Optional Toppings

• Fresh fruit, powdered sugar, maple syrup, lemon juice, or savory toppings according to preference

Instructions

1. Prepare the Batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend thoroughly, scraping down the sides after a few seconds, then blend again for an additional 10 seconds until the batter is smooth and liquidy. Allow the batter to rest for 20 minutes to let the flour absorb the liquid fully.
2. Preheat Oven and Skillet: Heat your oven to 425°F (220°C). Place a skillet (preferably oven-safe, such as cast iron) on the stovetop over medium heat. When the skillet is hot, add butter and swirl it around to melt and coat the bottom and sides of the pan evenly.
3. Add Batter to Skillet: Pour the rested batter into the hot, buttered skillet. Tilt the pan gently to distribute the batter evenly across the bottom and sides. If adding toppings to bake with the Dutch baby, place them on top of the batter now.
4. Bake: Transfer the skillet to the preheated oven and bake for about 15 minutes or until the Dutch baby is puffed, the top is lightly browned, and the edges are darker brown and crisp.
5. Serve: Remove from the oven and add any preferred additional toppings such as fresh fruit, powdered sugar, or syrup. Serve immediately from the skillet or transfer to a serving plate.

Notes

• Allowing the batter to rest is key to develop a better texture as the flour fully hydrates.
• Use a well-seasoned cast iron skillet or an oven-safe non-stick pan for best results.
• Customize the dish with sweet toppings like berries and syrup or savory options like sautéed mushrooms and herbs.
• Do not open the oven door during baking to avoid the Dutch baby from deflating.
• Use whole milk or plant-based milk such as almond or oat milk as alternatives.

Keywords: Dutch Baby, baked pancake, breakfast, brunch, skillet pancake, easy recipe, sweet pancake