Dutch Baby
User Reviews
4.6
Dutch Baby
Description
The Dutch Baby recipe relies on a simple batter made by blending eggs, whole milk, all-purpose flour, sugar, salt, and vanilla extract until smooth and lump-free. Baking in a preheated 10-inch cast iron skillet with butter creates a rich golden crust along the edges as the batter puffs up dramatically in the oven. The gentle sweetness from sugar and vanilla enhances the flavor while the butter adds richness and aids in browning. The method of pouring the batter into a hot, butter-coated skillet is key to achieving the signature puffed shape and crispy edges.
The finished Dutch Baby can be served plain or with toppings like fresh fruit, powdered sugar, syrup, or lemon juice to complement its mild flavor and crisp-tender texture. It is often enjoyed right out of the oven for best puffiness and texture. Its impressive rise makes it a fun and filling breakfast centerpiece.
This recipe’s notes highlight the role of each ingredient: flour for structure, milk for moisture, eggs for binding, vanilla for depth of flavor, salt to enhance taste, and butter for rich flavor and beautifully browned crust. Properly warming the batter before baking and managing the butter’s brown timing help ensure even cooking and prevent burning.
Ingredients
- 3 large egg $0.52
- 2/3 cup milk $0.36, whole
- 2/3 cup all-purpose flour $0.15
- 2 Tbsp sugar $0.04
- 1/4 tsp salt $0.02
- 1/2 tsp vanilla extract $0.25
- 2 Tbsp butter $0.26
Instructions
- Prepare the batter first. In a large blender, add the eggs, milk, all-purpose flour, sugar, salt, and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
- Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.
- Using an oven mitt, carefully remove the skillet from the oven and add the butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
- Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
- Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
- Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).
Notes
- Use all-purpose flour to provide structure and form the pancake base.
- Milk adds moisture, contributing to the batter’s smooth consistency.
- Eggs help the pancake hold together and add moisture.
- A small amount of vanilla extract enhances the flavor depth.
- Salt balances sweetness and enhances overall taste.
- Butter produces a rich flavor and a golden brown crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 229kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Sodium | 260mg | 11% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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