Dutch Baby Pancake
A golden, oven-baked Dutch Baby Pancake with a tender, custardy center. High in protein and easy to make, it’s perfect for a wholesome breakfast or brunch. Serve with your favorite sweet or savory toppings for a versatile and satisfying meal.
Equipment
- 10-inch cast iron skillet (or oven-safe skillet/pie dish)
- Blender or food processor
- Oven mitts or potholders
Ingredients
- 3 tablespoons unsalted butter
- 4 large eggs at room temperature
- 1 cup milk at room temperature (any type: whole, 2%, 1%, or skim)
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 –2 tablespoons granulated sugar optional, or omit for savory version
Instructions
- Preheat Your Oven and Skillet: Start by setting your oven to 425°F (220°C) to ensure it reaches the perfect temperature. Place a 10-inch cast iron skillet, oven-safe skillet, or pie dish inside while the oven heats. Preheating the skillet is essential—it helps the butter sizzle immediately when added and gives your Dutch Baby a golden, crisp edge.
- Prepare the Batter Ingredients: While the oven is warming, gather your main ingredients: eggs, milk, flour, salt, and optional sugar. Make sure the eggs and milk are at room temperature, as this helps the batter blend smoothly and produces a tender, custardy texture. Measure everything accurately for consistent results.
- Blend the Batter: Add the eggs, milk, flour, salt, and sugar (if using) to a blender or food processor. Blend on medium speed for about 1 minute, stopping to scrape down the sides and bottom. This ensures there are no lumps and that the flour is fully incorporated. A smooth, slightly runny batter is key for a perfectly puffed Dutch Baby.
- Let the Batter Rest (Optional): Once blended, allow the batter to rest for 10 minutes. This step is optional but highly recommended: it gives the flour time to hydrate, resulting in a more tender texture. While the batter rests, your preheated skillet will be ready for the next step.
- Melt the Butter in the Skillet: Carefully remove the hot skillet from the oven using oven mitts or potholders. Add the butter to the skillet and gently swirl it around until it’s completely melted, coating the bottom and sides evenly. This not only prevents sticking but also helps create the signature crisp edges of the Dutch Baby.
- Pour the Batter into the Skillet: Immediately pour the rested batter into the skillet over the melted butter. Tilt the pan slightly to make sure the batter spreads evenly across the bottom and up the sides. This ensures a uniform puff and even cooking.
- Bake the Dutch Baby: Place the skillet back in the preheated oven and bake for approximately 15 minutes.Keep an eye on it—your Dutch Baby should puff dramatically and turn a beautiful golden brown. For a custard-like center, pull it out at 15 minutes; for a firmer center, bake an extra 2–3 minutes. Avoid opening the oven door too early, as this can cause it to deflate.
- Prepare for Serving: Once baked, carefully remove the skillet from the oven. The Dutch Baby will start to deflate slightly, which is normal. Let it sit for 1–2 minutes before adding toppings. This pause allows the custardy center to set slightly, making it easier to slice and serve.
- Add Your Favorite Toppings: Now the fun part—customize your Dutch Baby with sweet or savory toppings. Popular sweet options include fresh berries, powdered sugar, maple syrup, or a dollop of yogurt. For savory versions, try sautéed vegetables, cheese, or smoked salmon. Be creative—this pancake works beautifully with both styles.
- Slice, Serve, and Enjoy: Use a sharp knife or spatula to cut your Dutch Baby into wedges. Serve immediately while warm, and watch as everyone enjoys the fluffy edges and tender custardy center. This dish is perfect for breakfast, brunch, or even a light dinner.
Notes
- For best results, use room-temperature eggs and milk to ensure a smooth, lump-free batter.
- Letting the batter rest for 10 minutes helps create a tender, custardy center.
- Preheating the skillet is essential—this gives the pancake its signature puff and crispy edges.
- Customize the flavor by adjusting sugar for sweetness or omitting it entirely for a savory version.
- Dutch Baby pancakes deflate slightly after baking; this is normal and doesn’t affect texture or flavor.
- Use a spatula to carefully lift slices, especially from the edges, to preserve the puff.
