Dutch Baby

A buttery, baked pancake with the eggy texture of a crêpe.Dutch Baby

If a crepe and a pancake had a baby, it would be a Dutch Baby! It has the thickness of a pancake but has the eggy texture of a crepe. My favorite feature of the dutch baby is the buttery taste. I like to use salted butter because it gives a little salty flavor to counter whatever sweet topping you choose. I usually make this in the fall with an apple cranberry compote, but I thought I’d share the plain version first. You can enjoy it plain or top it with whipped cream, powdered sugar, jam or berries.Dutch Baby

It is made from pretty basic ingredients…eggs, flour, sugar, milk. You can make it either in a cast iron pan, a skillet, or an omelet pan that is about 11 inches in diameter. I have also halved the recipe, reduced the cooking time, and made it an 8 inch omelet pan. Whatever pan you use, make extra sure that it is oven safe… so not a nonstick pan.

When you take it out of the oven, the sides will be all puffed up and then as it cools it will slump down.Dutch Baby

This is a great breakfast to whip up on a weekend morning. It only takes about 30-40 minutes and most of that is time in the oven, so you can sit with a cup of coffee and take in the buttery aroma while it bakes!Dutch Baby


Dutch Baby
  • 3 eggs
  • ¾ cup all purpose flour
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1 Tablespoon granulated sugar
  • 3 Tablespoons butter
  • Toppings (whipped cream, powdered sugar, berries, jam)
  1. Put an 11-inch cast iron pan, oven proof skillet, or oven proof omelet pan* in the cold oven and preheat the oven to 400ºF.
  2. In a blender, blend eggs until frothy.
  3. Add in flour, salt, milk, and sugar and blend until smooth.
  4. When the oven is preheated, put the butter in the skillet that has been in the oven and return it to the oven until the butter has just melted but not browned.
  5. Swirl around the butter so that it has coated the bottom of the pan.
  6. Pour the batter into the buttered skillet.
  7. Return the skillet to the oven and bake for about 20-25 minutes, or until the sides are golden brown and have risen.
  8. Cut into slices, add toppings, and serve while warm.
Store leftovers in the refrigerator and microwave to reheat.
* Nonstick pans are not oven safe!


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