Dutch Baby Recipe: A Step-by-Step Guide

Fluffy Dutch Baby Recipe: A Step-by-Step Guide

If you’ve never tried a Dutch baby, you’re in for a treat! This puffed, oven-baked pancake is a delightful mix of crepes, pancakes, and popovers. Known for its dramatic rise and golden edges, a Dutch baby is perfect for breakfast, brunch, or dessert. With its simple ingredients and easy preparation, you’ll have a show-stopping dish ready in no time.

Ingredients

For the Dutch Baby Pancake:

3 large eggs (room temperature)
3/4 cup all-purpose flour
3/4 cup whole milk (room temperature)
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons unsalted butter

For Toppings (Optional):

Powdered sugar
Fresh berries (e.g., strawberries, blueberries, raspberries)
Maple syrup
Whipped cream
Lemon wedges

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).
Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it heats.

Step 2: Prepare the Batter

In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt.
Blend until smooth, about 30 seconds. Alternatively, you can whisk the ingredients in a bowl, but a blender creates a more airy batter.
Let the batter rest for 5–10 minutes to allow the flour to fully hydrate.

Step 3: Heat the Pan

Carefully remove the preheated skillet from the oven.
Add the butter to the pan and swirl it around to coat the bottom and sides. The butter should melt quickly and sizzle but not burn.

Step 4: Bake the Dutch Baby

Pour the prepared batter into the hot skillet.
Immediately place the skillet back in the oven.
Bake for 20–25 minutes without opening the oven door, as this may cause the Dutch baby to deflate. It’s ready when the edges are puffed and golden brown.

Step 5: Add Toppings and Serve

Once out of the oven, the Dutch baby will begin to deflate slightly—this is normal.
Dust with powdered sugar and add your desired toppings, such as fresh berries, a drizzle of maple syrup, or a squeeze of lemon juice.
Slice into wedges and serve immediately for the best texture.

Tips for the Perfect Dutch Baby

Room Temperature Ingredients: Using room temperature eggs and milk helps the batter rise evenly in the oven.
Preheat the Pan: A hot skillet ensures the batter starts cooking immediately, creating that signature puff.
Don’t Peek: Resist the urge to open the oven door during baking to maintain steady heat and a good rise.

Variations to Try

Savory Dutch Baby: Skip the sugar and vanilla in the batter. Top with sautéed mushrooms, grated cheese, and fresh herbs for a delicious savory option.
Cinnamon Apple Dutch Baby: Add a sprinkle of cinnamon to the batter and top with caramelized apple slices.
Chocolate Dutch Baby: Mix 2 tablespoons of cocoa powder into the batter and top with chocolate shavings and whipped cream.

Storage and Reheating Tips

Storage: Store leftover Dutch baby in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm slices in a 350°F (175°C) oven for 5–7 minutes or in the microwave for 30 seconds.

Why You’ll Love This Recipe

The Dutch baby pancake is versatile, stunning, and incredibly easy to make. Its light and fluffy texture pairs beautifully with both sweet and savory toppings, making it a hit for any occasion. Whether you’re hosting a brunch or looking for a quick breakfast idea, this recipe delivers every time.

Final Thoughts

A Dutch baby pancake is a simple yet impressive dish that never fails to wow. With just a few pantry staples and minimal effort, you can create a crowd-pleaser that looks and tastes amazing. Try it once, and you’ll be hooked on its charm and deliciousness!