Dutch Baby

Ever want something special for breakfast but not spend all morning cooking? That’s when a Dutch baby saves the day.

It’s a light, puffy pancake baked in the oven. It feels fancy but takes almost no effort.

A Dutch baby blends eggs, milk, and flour. It rises into a golden, airy pancake with crisp edges and a soft, custardy center.

I made my first Dutch baby on a lazy Sunday. I didn’t feel like flipping pancakes.

I poured the batter into a hot skillet. Within minutes, it puffed up in the oven and smelled like butter and vanilla.

When it came out, I topped it with berries and maple syrup. It looked impressive but was so easy, it became my go-to brunch dish.

You’ll see how quick it comes together. Whether you keep it sweet or go savory, this Dutch baby fits any mood.

Why You Will Love Dutch Baby

A Dutch Baby is simple and reliable. It looks impressive with tall, golden edges and a soft center.

You just blend, pour, and bake—no flipping like a regular crepe or pancake. That’s a relief, right?

This puffy pancake feels like a cross between a popover and a Yorkshire pudding. It rises beautifully and settles into a tender, slightly sweet base.

I think of it as a baked pancake that brings comfort with no fuss. It’s airy like a fluffy pancake, but richer and more eggy, almost like a German pancake.

You can enjoy it plain or add toppings like berries, powdered sugar, or lemon juice. For a savory twist, try cheese, herbs, or smoked salmon.

Why it works so well:

• Only a few ingredients
• Ready in under 30 minutes
• No yeast or special tools needed
• Great for breakfast, brunch, or dessert

Every time you bake one, it puffs up in the oven. Then it turns into pure comfort food once it hits the plate.

How To Make Dutch Baby

You make a Dutch baby by blending a light batter. Heat a skillet until very hot and bake until puffed and golden.

The right mix of ingredients, tools, and timing gives it crisp edges and a soft, custard-like center.

Ingredients

You only need a few basics for a Dutch baby. Use 3 large eggs, ¾ cup whole milk, and ¾ cup all-purpose flour.

Add 3 tablespoons unsalted butter, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt.

For extra flavor, mix in ¼ teaspoon ground cinnamon or a little lemon zest. These add warmth or brightness.

Top with powdered sugar, cinnamon sugar, or fresh berries. A drizzle of maple syrup or a squeeze of lemon juice works well too.

The recipe serves about four people, depending on your skillet size.

Instruments

Use a 10-inch cast iron skillet or another oven-safe skillet. Cast iron holds heat well and helps the pancake puff.

Avoid nonstick pans that can’t handle high oven temperatures.

You’ll also need:

• A blender or mixing bowl and whisk
• A measuring cup and spoons
• A rubber spatula
• An oven mitt for the hot skillet

Preheat your oven to 400°F (200°C). Place the skillet inside while it heats.

Have all your tools ready before you blend the batter. Once the skillet is hot, move quickly.

Step-By-Step Instruction

1. Preheat the oven and skillet. Let the skillet heat for about 10 minutes.
2. Melt the butter. Reserve a tablespoon for the pan and melt the rest.
3. Blend the batter. Combine milk, eggs, flour, sugar, vanilla, cinnamon, salt, and melted butter. Blend until smooth.
4. Pour and bake. Remove the skillet, swirl in the reserved butter, and pour the batter in. Bake for 20–25 minutes until puffed and golden.
5. Serve immediately. Dust with powdered sugar or add your favorite toppings while it’s warm.

Tips & Tricks

The key to a perfect Dutch Baby starts before you pour the batter. Preheat your skillet so it’s very hot.

This helps the batter puff up and gives crisp, golden edges.

Use room temperature ingredients. Cold eggs or milk can make the batter too dense and heavy.

A blender makes the batter smooth in seconds. If you whisk by hand, mix just until combined.

Don’t overmix or you’ll get a chewy pancake.

Here’s what helps every time:

• Butter generously. Coat the skillet so the pancake releases easily.
• Don’t open the oven door while baking. The puff can deflate if you do.
• Serve right away. A Dutch Baby starts to deflate as it cools, so have toppings ready.

For sweet versions, try powdered sugar, berries, or maple syrup. For savory ones, use ham, cheese, or sautéed vegetables.

The mild base works with anything you like.

Ingredient Substitute

You can easily adjust the ingredients to fit your pantry or diet. Don’t skip brunch just because you ran out of something.

If you don’t have regular milk, use almond, oat, or soy milk. These plant-based options still give a smooth texture.

For a richer taste, use coconut milk.

Replace butter with vegan butter or coconut oil. Both create crisp edges and keep the pancake light.

If you want a savory version, olive oil works too.

If you’re out of eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let it sit for a few minutes.

For a gluten-free option, use oat flour or a 1:1 gluten-free blend instead of all-purpose flour.

The texture will be a bit softer but still delicious.

Try topping a savory Dutch Baby with prosciutto, sautéed mushrooms, or spinach. The salty prosciutto pairs so well.

For sweet versions, use maple syrup, honey, or agave nectar in place of sugar. Each sweetener changes the flavor a bit.

What To Serve With Dutch Baby

When you pull a golden Dutch Baby from the oven, you get a blank canvas. You can go sweet or savory, light breakfast or filling brunch.

For a sweet version, top with fresh berries or other fresh fruit. A drizzle of maple syrup adds warmth.

A spoonful of whipped cream gives a creamy finish. If you like something richer, spread a thin layer of Nutella.

If you prefer savory toppings, try crispy bacon or thin slices of smoked salmon. Both add a salty contrast.

You can also add a touch of hollandaise sauce for a richer brunch feel.

Here are a few simple combos you can try:

• Maple syrup + fresh berries + whipped cream
• Nutella + sliced bananas
• Smoked salmon + hollandaise sauce + chives
• Bacon + sautéed spinach + a poached egg

Each option brings its own balance of flavor and texture. You can customize your Dutch Baby every time.

How To Store Dutch Baby

Once your Dutch Baby cools, you’ll want to store it right. Let it rest on a wire rack until it reaches room temperature.

Storing it while still warm can trap steam and make it soggy.

If you plan to eat it soon, keep it in the fridge. Wrap it tightly in plastic wrap or aluminum foil.

Then place it in an airtight container. You can store it for up to 2–3 days.

For longer storage, freezing works well.

• Cool the Dutch Baby completely.
• Wrap in plastic wrap, then again in foil.
• Place it in a freezer-safe bag and label it with the date.
• Freeze for up to 2 months.

When you want it again, thaw overnight in the refrigerator. Reheat in the oven at a low temperature.

Avoid microwaving for too long. It can make the pancake rubbery.

If you store it next to strong-smelling foods, use an airtight container. This keeps it from picking up odors.

A little care during storage helps your Dutch Baby taste almost as good as fresh.

Nutritional Value

When you make a Dutch Baby, you get protein, fat, and carbs. This mix can actually keep you full for a while.

The batter uses eggs, milk, and flour. So your pancake brings both energy and nutrients.

A typical serving is about half a skillet. That’s roughly one large portion.

You’ll get around 350–400 calories per serving. Most of those calories come from fat and carbs.

There’s a good amount of protein from the eggs too.

Here’s a basic breakdown for one serving:

• Calories: ~350–400
• Protein: ~18–20 g
• Fat: ~22 g
• Carbohydrates: ~30 g
• Fiber: ~2 g
• Sugar: ~6–8 g

You also pick up some calcium, iron, and vitamin D. That’s thanks to the milk and eggs.

If you use whole milk and butter, the fat goes up. But honestly, the richness does too.

You can swap in low-fat milk or use less butter. If you add fruit toppings like berries or apples, you get natural sweetness.

That adds a bit more fiber as well.