There’s something magical about a Dutch Baby—a golden, puffy pancake that’s as impressive as it is simple. With just 15 minutes of prep and 20 minutes in the oven, this dish transforms basic ingredients into a showstopping breakfast or brunch centerpiece. Its edges rise dramatically, creating a crisp, buttery crust that gives way to a tender, custard-like center. The subtle sweetness pairs beautifully with fresh fruit, a dusting of powdered sugar, or a drizzle of maple syrup.
This Dutch Baby is not only a feast for the eyes but also a delight for the palate. Each bite offers a perfect balance of rich, creamy textures and light, airy fluffiness, making it a crowd-pleaser for any occasion. Plus, it’s surprisingly easy to whip up, leaving you more time to savor the moment with loved ones. Whether you’re a seasoned cook or a kitchen novice, this recipe promises a deliciously rewarding experience in just 35 minutes.
Ingredients for a Perfect Dutch Baby
- ½ cup (118 ml) milk (whole milk preferred, but any kind works)
- ½ cup (63 g) all-purpose flour
- 3 large eggs
- 2 Tablespoons (25 g) granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon table salt
- 3 Tablespoons (42 g) unsalted butter (room temperature)
- Powdered sugar, berries, maple syrup, or desired toppings (for finishing)
Step-by-Step Instructions for a Fluffy Dutch Baby
- Preheat your oven to 425°F (220°C). Place a cast iron skillet on the center rack to heat up with the oven.
- In a blender, combine milk, flour, eggs, sugar, vanilla extract, and salt. Blend for 10 seconds, pause to scrape down the sides if needed, then blend for another 5-10 seconds until smooth. Set aside.
- Once the oven reaches 425°F (220°C) (use an oven thermometer or let it run an extra 5 minutes to ensure it’s hot enough), carefully remove the skillet using oven mitts.
- Immediately add butter to the skillet, swirling to coat the bottom as it melts and begins to brown.
- Pour the blender mixture evenly into the skillet. Carefully return the skillet to the oven and bake for 20-23 minutes, until the Dutch baby is puffed and golden brown.
- Remove from the oven and serve warm. Cut into wedges and top with powdered sugar, berries, maple syrup, or your favorite toppings. Note: The Dutch baby will shrink as it cools—this is normal!
Creative Toppings for Your Dutch Baby
While powdered sugar is a classic finish, there are endless ways to dress up your Dutch baby! Try a drizzle of maple syrup or honey for added sweetness. Fresh berries or sliced bananas add a fruity twist, while a dollop of whipped cream or a sprinkle of cinnamon can elevate the flavor. For a savory option, top with sautéed vegetables or a sprinkle of cheese.
Perfect Pairings for Serving
Serve your Dutch baby warm and fresh out of the oven for the best experience. Pair it with a side of bacon or sausage for a hearty breakfast, or balance the sweetness with a cup of freshly brewed coffee or tea. If serving as a dessert, consider adding a scoop of vanilla ice cream for a decadent treat.
Quick Tips for Dutch Baby Success
To ensure your Dutch baby puffs up beautifully, make sure your oven is fully preheated before adding the batter. A cast iron skillet works best because it retains heat evenly. Don’t open the oven door while baking, as this can cause the Dutch baby to collapse. And remember, it’s normal for it to deflate slightly after cooling!
How to Store and Reheat Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the Dutch baby in a preheated oven at 350°F (175°C) for about 5 minutes, or warm it in a skillet on the stovetop. Avoid microwaving, as it can make the texture soggy.
Fun Recipe Variations to Try
Switch things up by adding lemon zest or orange zest to the batter for a citrusy twist. For a nutty flavor, mix in a tablespoon of almond flour or top with chopped nuts. You can also experiment with spices like nutmeg or cardamom to give your Dutch baby a unique flavor profile.
Dutch Baby
Ingredients
- ½ cup milk I prefer whole milk but any kind will work
- ½ cup all-purpose flour
- 3 large eggs
- 2 Tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon table salt
- 3 Tablespoons unsalted butter room temperature
- Powdered sugar, berries, maple syrup, or desired toppings for finishing
Instructions
- Place skillet in the center rack of your oven, close the oven door, and preheat oven to 425F (220C).
- In a blender, combine milk, flour, eggs, sugar, vanilla extract and salt (do not add the butter here). Blend for 10 seconds, pause and scrape the sides of the blender with a spatula if all ingredients aren’t incorporated, and blend another 5-10 seconds longer. Set aside while oven fully preheats.
- Once oven reaches 425F (220C) (and make sure it truly reaches temperature, it’s ideal to have an oven thermometer in your oven or to let it run an extra 5 minutes or so after it tells you it’s preheated to ensure it’s hot enough), carefully use oven mitts to remove cast iron skillet from the oven. Immediately add butter to the skillet and swirl so it completely coats the bottom of the pan as it sizzles and melts (butter should begin to brown).
- Immediately pour contents of blender evenly into skillet and, carefully, using oven mitts, return skillet to center rack of oven and bake for 20-23 minutes, until Dutch baby is puffed and golden brown all over.
- Serve warm. I’ll usually use a knife or pizza cutter to cut into wedges. We like ours with a sprinkling of powdered sugar. The Dutch baby will shrink as it cools, this is normal!