Ingredients
For the Pancake
- 3 large eggs, room temperature
- ¾ cup (180ml) whole milk, room temperature
- ¾ cup (95g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4 tablespoons (57g) unsalted butter
Optional Toppings
- Powdered sugar
- Fresh berries
- Sliced strawberries
- Blueberries
- Lemon wedges
- Maple syrup
- Honey
- Whipped cream
- Nutella
- Cinnamon sugar
Equipment
- 10-inch cast iron skillet (recommended)
- Blender or mixing bowl
- Whisk
Instructions
Step 1: Preheat the Oven
Place a 10-inch cast iron skillet in the oven.
Preheat oven to 425°F (220°C).
Allow the skillet to heat while preparing the batter.
Step 2: Prepare the Batter
In a blender, combine:
- Eggs
- Milk
- Flour
- Sugar
- Vanilla extract
- Salt
Blend for 20-30 seconds until completely smooth.
Alternatively, whisk vigorously in a bowl until no lumps remain.
Let the batter rest for 5 minutes.
Step 3: Melt the Butter
Carefully remove the hot skillet from the oven.
Add the butter and swirl until fully melted and coating the bottom and sides of the pan.
Work quickly so the skillet stays hot.
Step 4: Add the Batter
Immediately pour the batter into the hot buttered skillet.
Return the skillet to the oven right away.
Step 5: Bake
Bake for 18-22 minutes, or until:
- Deep golden brown around the edges
- Puffing dramatically around the sides
- Center is set but still slightly tender
Do not open the oven door while baking, as this can cause the pancake to deflate.
Step 6: Serve Immediately
Remove from the oven.
The pancake will begin to deflate naturally after a few minutes.
Dust generously with powdered sugar and add your favorite toppings.
Serve immediately while warm.
Classic Lemon & Powdered Sugar Version
For a traditional Dutch Baby:
- Dust with powdered sugar
- Squeeze fresh lemon juice over the top
The sweet-tart combination is simple and delicious.
Berry Dutch Baby
Top with:
- Fresh strawberries
- Blueberries
- Raspberries
- Blackberries
Finish with powdered sugar and whipped cream.
Apple Cinnamon Dutch Baby
Additional Ingredients
- 1 apple, thinly sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Instructions
Sauté the apples in butter, brown sugar, and cinnamon for 3-4 minutes before pouring in the batter.
Bake as directed.
Expert Tips
Use Room Temperature Ingredients
Warm eggs and milk help create maximum puff and a lighter texture.
Preheat the Skillet
A very hot skillet is essential for the dramatic rise.
Blend the Batter
Blending incorporates air and helps create a smooth, lump-free batter.
Serve Immediately
Dutch Babies are best enjoyed fresh from the oven.
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 2 days.
Reheating
Warm in a 350°F (175°C) oven for 5-7 minutes.
Freezing
Not recommended, as the texture changes significantly after freezing.
