I have a love/hate relationship with pancakes. I love them for certain things: the occasional, buttery crunch they get on the outside when they’ve been cooked just right, the puffy air pockets that soak up syrup and the fact that they are one of the few foods you can eat in shapes. I hate them because they are almost always too sweet, too heavy and they are, let’s be honest for a minute, very rarely in shapes. Not to mention the fact that I am usually full after three bites and hungry again in thirty minutes. It is for all these reasons that a Dutch Baby is one of the best things to happen to my breakfast life in some time.
Nevermind the bizarre, morbid enjoyment I get out of proclaiming that “the baby is in the oven” (parents for whom I occasionally babysit, I will never do this, I promise). A Dutch Baby is a puffy, tender, crispy, buttery oven pancake that I can’t seem to stop making. It’s as if a popover and a pancake had a baby. And then you put that baby in the oven. (Seriously, that was the last one, I promise.)
Anyway, this delight has made many an appearance in our kitchen on lazy Sunday mornings because – did I mention this yet? – it is idiotically easy. After doing a bit of research, it seems that some people take theirs out of the oven long before I do, so that it’s still a bit custardy in the middle and they can throw fruit and other stuff in the middle. I, however, like this be a little crispier. The crunch is very satisfying next to some bacon (or… whatever you guys eat who don’t eat bacon) and a few soft scrambled eggs. 
I like to use salted butter for this because it makes it – well- a little salty. I think it’s a nice contrast with the sweetness of good maple syrup. Enjoy and stay warm!
Dutch Baby
- Total Time: 35 minutes
- Yield: 2 to 4 servings 1x
Description
A Dutch Baby is a puffy, tender, crispy, buttery oven pancake that combines the best of popovers and pancakes into one delightful dish.
Ingredients
- 1/2 cup (120 ml) milk
- 2 large eggs, at room temperature
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- Pinch of cinnamon, nutmeg, lavender, or other spices of choice
- 1/2 cup (120 ml) all-purpose flour
- 4 tbsp (60 ml) salted butter
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, whisk together the milk, eggs, salt, vanilla, and any additional spices you’ve chosen to use.
- Gradually whisk in the flour until the batter is smooth and free of lumps.
- Melt the butter in a cast-iron skillet over medium heat. Once melted, swirl the butter around to coat the sides of the skillet.
- Pour the batter into the skillet and immediately transfer it to the preheated oven.
- Bake for 20-25 minutes, or until the Dutch Baby is puffed and golden brown. For a crispier texture, bake until the edges are deeply golden.
- Remove from the oven and serve immediately with maple syrup, fresh fruit, or your choice of toppings.
Notes
- For a slightly salty contrast, use salted butter as it pairs well with the sweetness of maple syrup.
- If you prefer a custardy center, reduce the baking time slightly.
- Serve with bacon or scrambled eggs for a complete breakfast.
- Experiment with different spices like lavender or nutmeg for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 17
- Carbohydrates: 20
- Fiber: 1
- Protein: 7
- Cholesterol: 125
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Frequently Asked Questions
Why does a Dutch Baby puff up so dramatically in the oven?
The batter — 1/2 cup milk, 2 eggs, 1/2 cup flour, and 4 tbsp butter — is poured into a very hot cast-iron skillet and immediately transferred to a 425°F oven. The high heat causes the egg proteins and steam to expand rapidly, creating the dramatic puff. The article describes the result as “as if a popover and a pancake had a baby.”
Should I take it out while the center is still custardy or bake until crispy?
It depends on preference. The article notes that some people take theirs out earlier so it’s still a bit custardy and can hold fruit in the center. The author bakes until deeply golden and crispy (20-25 minutes), finding the crunch satisfying alongside bacon and soft scrambled eggs. The notes confirm: reduce baking time for a custardy center.
Why does the recipe specifically call for salted butter?
The article is direct: the author uses salted butter because the salt provides a nice contrast with the sweetness of maple syrup. The notes echo this, noting the salty-sweet pairing works well. The 4 tbsp of salted butter is melted in the cast-iron skillet before the batter goes in.
That’s one good lookin’ baby! :)
Ha ha! Thank you. Good lookin’ and delicious.