Dutch Baby

Dutch Baby Recipe

When I was a kid, my dad would sometimes work in Toledo, Ohio. That was about two hours away from home, so he would stay out there most nights. On Fridays after school, my mom would drive my brother and me out to Toledo to visit him. In the morning we’d go to this place called The Original Pancake House, where the specialty was a German pancake, also called a Dutch Baby. I thought about that Dutch Baby all the time. It was crispy on the outside, soft on the inside, airy and puffy; you could put butter or syrup on it or squeeze a lemon over it. When I was eight years old, it was about as big as my head. It was the coolest thing ever.

The key to a good Dutch Baby is making the batter the night before. It needs to rest in the fridge for at least 6 hours; otherwise, it will be too eggy. That’s good news for your Sunday morning, as you can simply bake off your Dutch Baby while you’re making coffee.–Andrew Carmellini

LC Not Gonna Share Note

Two servings not enough for your breakfast table? We’d never dream of suggesting you skimp and dish up paltry portions, not when everyone who’s tried this pancake is lauding and applauding it as the best Dutch baby recipe they’ve ever experienced. Instead, just double the ingredients and divvy the batter between two skillets. Crisis averted.

Dutch Baby Recipe

  • Quick Glance
  • 5 M
  • 30 M
  • Serves 2 (maybe more)

Ingredients

  • 2/3 cup milk
  • 1/4 teaspoon vanilla extract
  • 4 large eggs
  • 2/3 cup all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoon butter, melted, plus more for the baking dish
  • Butter, for the skillet
  • Confectioners’ sugar, for dusting
  • Maple syrup, butter, lemon wedges, and fruit compote, Maple syrup, butter, lemon wedges, and fruit compote

Directions

  • 1. Combine the milk, vanilla extract, and eggs in a blender and blend on medium-high until everything is combined, about 15 seconds. Leave the mixture in the blender.
  • 2. In a large bowl, whisk together the flour, sugar, and salt. Add the dry ingredients to the blender and blend again, just until combined. Add the melted butter and keep blending until everything is pretty darn smooth, maybe 30 seconds. Pour the batter into a bowl, cover it tightly with plastic wrap, and refrigerate for at least 6 hours. (The longer the batter rests, the better the Dutch Baby will be.)
  • 3. Preheat the oven to 400°F (204°C). Adjust oven rack to middle position.
  • 4. Butter a 10-inch ovenproof skillet, preferably cast iron, and slide it in the preheating oven for about 5 minutes, until it gets pretty hot.
  • 5. When the skillet is properly heated, pull it out of the oven, pour in the batter, and slide it back in the oven. Bake for 15 minutes, then turn the skillet and bake for another 10 minutes or so, until the batter has risen high on the sides and a little bit in the center, and has turned golden brown right in the middle. You may want to watch it carefully, as the edges can get a little dark—that’s OK as far as I’m concerned, but if you prefer your pancake pale, you can always crimp a strip of aluminum foil around the edges. Pull the Dutch baby out of the oven and slide it right out of the skillet onto a plate. The pancake won’t stick to the skillet, although it will deflate as it cools down—there’s just no avoiding it.
  • 6. Fill a small sieve or strainer with confectioners’ sugar and shake it over the Dutch baby until the surface is thickly covered. Place the Dutch baby in the middle of the table with some little bowls of toppings: lemon wedges, fruit compote, pats of soft butter, maple syrup. You don’t need a knife and a cake lifter for this: just let everybody pull pieces off with their fingers. I guarantee it will disappear FAST.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Sofia Reino

Feb 17, 2012

Can there be an easier, tastier recipe for breakfast? I doubled the recipe and was actually able to make three pancakes. My toddler ate one alone, then the other three girls and I shared the other two. We didn’t even bother eating them with any of the sides, as they were perfectly amazing on their own with the sugar over them. What I loved about them is that they were not too sweet, fast to make, and great to eat both hot and cold.

Testers Choice
Tracey G.

Feb 17, 2012

I’ve made several Dutch Baby recipes over the past years and enjoy how a simple make-ahead batter can transform into a crowd-pleasing breakfast or brunch dish. Sometimes in the past I’ve been disappointed that the final product was a little thin and not as filling as I would have liked. This recipe is the solution to my past concerns. It manages to be substantial without being too eggy. I will definitely be making this again.

Testers Choice
Lila Ferrari

Feb 17, 2012

I’ve made a version of this in the past. It was good but eggy. This recipe calls for the batter to sit overnight and it really makes a difference — it isn’t eggy. This is a fun recipe for adults and kids alike. It is extremely easy to make, with no special ingredients, and it comes out of the oven all puffy and then deflates. My tasters loved this dish and we will definitely have it again. It could have served three, not two, people.

Testers Choice
Linda B.

Feb 17, 2012

Delicious and dramatic! At first I thought it wasn’t going to work, because my pancake didn’t rise in the middle right away, but I waited and in the end it puffed up very nicely. We ate it with powdered sugar and a squeeze of lemon.

Testers Choice
Bev B.

Feb 17, 2012

This is a great recipe, and it’s nice that you can make it ahead and just bake it in the morning. It’s nice and flavorful, with a rich, eggy taste. The recipe says it serves two, but it easily serve two adults and two children. One could modify the recipe by cooking sliced apples, butter, cinnamon, and sugar until it caramelizes in the pan before adding the batter — that’s yummy, too!

Testers Choice
Kristen Kennedy

Feb 17, 2012

This recipe is a miracle. My boys constantly request pancakes or waffles when they’re both home, but I really adore spending time with them on these days rather than being stuck in the kitchen. Voila! A batter than is made the day before and cooks up in no time, leaving me free to enjoy my morning. I used a 10-inch pan and my cooking times were 15 minutes, turn, and 7 minutes. This was positively sumptuous served with a little Vermont maple syrup. No additional butter needed!

Comments
Comments
  1. Mom24 says:

    Just wondering, can I double the ingredients and use a 12″ skillet? Sounds wonderful, thanks for the recipe!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Hello, Mom! We wouldn’t recommend doubling the ingredients and using a larger skillet, as baking is such a precise equation, especially with something like this pancake that poofs in such a lovely fashion. We fear the extra weight of the extra ingredients in tandem with a pan that’s not double the size will result in some crazy alchemy. Would you consider doubling the ingredients and dividing the batter between two skillets?

      • Mom24 says:

        I agree, excellent points, thank you. I do not have 2 10-inch cast iron skillets, any idea how they would work in an All-Clad?

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          An All-Clad should work fine, Mom. One note, after you remove the skillet with the melted butter from the oven but before you pour in the batter, tilt that All-Clad so the butter is swirled all over the sides. That ought to keep the puffed pancake from sticking from the skillet. And don’t forget to let the batter rest for 6 hours, as the recipe directs. That’s the secret to the ethereal texture. Let us know how it goes!

          • Finally got around to it tonight, absolutely wonderful and the All-Clad worked beautifully. Best of all, all five of us thoroughly enjoyed it, there were no leftovers (a very good thing). I’ll definitely make it again.

            • Renee Schettler Rossi says:

              That’s magnificent, Mom24! Simply magnificent and music to our ears. Many, many thanks for sharing the good word.

  2. Mom24 says:

    BTW, we live in Columbus, have been to The Original Pancake House once, years ago, and we still drool when we think about it.

  3. These are such a favorite of mine; my grandmother used to make them for me (that was a VERY long time ago) and my kids always looked forward to them too. Want to know why they are called two such diverse names?

    Sort of like the moniker used to label the folks in one part of St. Louis that my German immigrants grandparents lived in; it was said to be populated by the Scrubby Dutch out of reference to the German tradition of keeping their streets and stoops swept and clean. Deutsch became Dutch. So it is with this pancake. The babies part refers to a fellow who started selling these pancakes at his restaurant and served them in a smaller size, ie ‘baby.’ So they are one and the same and both taste sooooo good. More like a crepe I think.

    My kids always liked them with some some apples I would saute for a bit but I like them the old fashioned way. Butter, lemon and powdered sugar. Who cares if it’s just Friday morning, I think I’m making one now for breakfast!

  4. cassandra says:

    I live in Oregon and we have two Original Pancake Houses in our town–yippee! I, too, have written about the yummy treat of a Dutch baby!

  5. Hugh says:

    My Dad was often away from home – he was career US Marine. WWII, Korea, Viet-Nam. Anyway – we never ever had bacon unless Dad was home and cooked it. Mom and Dad have both passed now, and my older sister doesn’t remember the start of the custom. But one of my favorite things now that I am the “old man” is to cook bacon for my family and friends – it makes me remember my Dad.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      I love family food traditions, Hugh, especially those that include bacon. I’m glad you have that memory that lingers. And thank you, you reminded me of something I hadn’t though of in a while, which is spending weekends at my grandparents’ farm in Iowa when I was a kid. I would wake to the aroma of bacon sizzling in the skillet. Life was good…is good…

  6. Cynthia Smith says:

    Thanks for this recipe! We are very lucky to have 2 Original Pancake House restaurants in Las Vegas and we frequent them. Having this recipe at home will be a great addition to our breakfast menu and we can enjoy Dutch Babies without going out!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      I think you’ll really, really, really want to stay at home more often after you try this recipe, Cynthia. Almost everyone who’s made it has said it’s far and away the best Dutch baby they’ve ever sampled…let us know what you think!

  7. Christine says:

    Hi! Just so you know, the Original Pancake House in Toledo burned down last year or the year before. They have built a new structure, but it’s the same good old menu! Yum!

  8. We love Dutch Babies and this recipe sounds like perfection! So light and velvety!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Thanks, Robyn! Dutch babies so easily veer into that eggy, dense place…but not these. As you say, perfection!

  9. Ivana says:

    Just curious…can the batter be prepared the night before and sit overnight in the fridge to be enjoyed the next morning?

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Not only can it be prepared ahead of time, Ivana, but if you read the instructions you’ll see that it ought to be made ahead of time. While many Dutch babies are sort of strangely eggy and dense, this one is light and airy. We think the overnight rest is the secret to its ethereal texture. At last, practicality meets perfection!

  10. Ivana says:

    Thank you- I am taking care of my father, and I know he will love this treat tomorrow morning!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      You’re very welcome, Ivana. Please let us know what you both think!

  11. Phyllis says:

    I’ve just been researching Dutch Babies, so feel like I need to represent their Seattle connection. Dutch Babies, as we know them here, are attributed to a restaurant called Manca’s, opened here around 1900, by Sicilian brothers. Manca’s was known for its fine food and was renowned for the creation of many signature dishes. Open until the mid-1950’s, it figured into many of Seattle’s most interesting historic stories. For anyone wanting further details here’s a link: http://www.mancascafe.com/node/35

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      We always appreciate interesting tales, Phyllis, especially when related to such a lovely and simple thing as this puffed pancake. Many thanks.

  12. texmex says:

    Remove the sugar from the batter and it’ll be as good. And you can treat it like a crepe or pancake. Try savory, salty ingredients on top. I discovered those in December and love them. I didn’t know the trick about the rest to make them taste less eggy. Thanks.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Love the way you’re thinking, Texmex. Love it. My mind is swirling with possibilities, and I imagine other readers’ are doing the same dizzy dance as me. Thank you!

  13. Willeatanything says:

    I made this for Sunday breakfast and was so thrilled when it puffed up so gloriously in the oven. However, I noticed that it started deflating very quickly once out of the oven and wasn’t as light and airy as others had said it would be. In fact I felt the middle was too eggy still, bit like a thin frittata. Did I do something wrong? I followed the cooking times to the letter and the Dutch Baby was golden brown and all puffed up. Also I noted that this tastes best with a combination of maple syrup and lemon, with the lemon cutting through the sweetness of the syrup.

    • Beth Price, LC Director of Recipe Testing says:

      Hi there willeatanything….this is a batter that needs a good nap before baking. How long did you let it rest? I might let it rest a bit longer next time- that will help with the “egginess”

      • Willeatanything says:

        I let it rest in the fridge overnight. It wasn’t the egginess that bothered me as much as the dense-ish texture. I’ve never eaten a Dutch Baby before so I have nothing to compare it with!

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          Willeatanything, Dutch babies are, by definition, quite a lot denser than regular pancakes. In terms of texture and relative density, they fall somewhere in between standard pancakes and crepes. I’m very sorry to hear that this wasn’t quite what you’d expected, although I honestly think it has everything to do with the basic type of recipe and not this particular recipe, which turned out the lightest, airiest Dutch baby any of us have tried. Of course, it’s all relative…

  14. Erica says:

    If I use convection bake, do I still have to turn the skillet after 15 minutes?

    Thanks! And thanks for such a wonderful website!!

    • Beth Price, LC Director of Recipe Testing says:

      Hi Erica,

      Usually with a convection oven , you don’t need to rotate your pans around in the oven. I would just keep an eye on it, watching through the door, to make sure that it is cooking evenly.

  15. Denise Grace says:

    I made this recipe last night–my first attempt making a Dutch baby, and it was a smashing SUCCESS!! Thanks for sharing this recipe and for inspiring me to make it.

    Dutch Baby

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Our pleasure, Denise. Love that you captured the moment! But the thanks really ought to go to cookbook author Andrew Carmellini, who brought us this recipe…

    • Lindsay Myers says:

      That’s a beautiful baby you’ve got there! And just wait, Denise…you’ll want to make one every weekend! I’ll admit that I speak from personal experience.

      • Denise Grace says:

        It felt like such a fancy thing to make! I loved the experience of making this dish.

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          And, we hope, the experience of eating it! We’ll assume that’s the case. Look forward to seeing you back here again soon, Denise…

  16. Hilary says:

    This was fantastic, and ever so easy! Taking someone else’s suggestion I tried it with just the dusting of confectioner’s sugar and a bit of lemon squeezed on it and it was perfect…add a little dusting of cinnamon and you’ve reached perfection. I love how many different toppings you can offer, which is a lot of fun when making breakfast when we have company. This is definitely going to be added to my Sunday morning breakfast rotation. THANKS!!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Just doing our job, Hilary. But you’re very welcome. You’ve made us quite happy knowing we have a very satisfied customer!

  17. Jeff says:

    Followed almost exactly – except for the iron skillet. Ours was retired a long while ago so poured the mix – after letting it sit overnight – into a 9 X 12 baking pan, preheated. Puffed up and browned beautifully! Dusted some confectioner’s sugar on top and set the bottle of maple syrup on the table. We’re already planning who to invite next weekend for breakfast and definitely serving it to my father-in-law who is a pancake maven

    Question – I was wondering what causes the mixture to puff up. The Brunette (my wife) says it’s the salt that acts as a leavening agent. I say it’s the difference between baking and frying.

    Any insight would help settle this debate! Thanks for posting this marvelous recipe!

    – J.

    • Beth Price says:

      Hi Jeff, I think the secret is that piping hot skillet- the direct heat causes the liquid to quickly evaporate and the edges to puff.

  18. dee says:

    Should the center be like a moist pancake or wet and spongy looking. Not sure if mine is undercooked in the middle or if it should appear that way as if it was wet dough. Thank you.

    • Hi Dee! The best way I can think of to explain it, honestly, is like a soufflé texture. Which makes me giddy. Perhaps leaving it in the oven a minute or two longer will alleviate the dough-like texture. What a wonderful reason to try the recipe again!

  19. Another recipe. Another success. I’m permanently attached at the hip (and it seems there is a little extra padding on them as of late) since finding Leite’s. This Dutch Baby was a pleasant little surprise that paired perfectly with freshly harvested pears from a tree in our garden.

    Simple to make, easy to throw together, I completely agree with the note to refrigerate the batter at least six hours, tightly covered, of course.

    As we did not have a 10″ cast iron pan, we simply used a 9 1/2 inch square pan, serving the Dutch Baby on a square plate as well. What a great companion to coffee!

    It isn’t quite a souffle, not yet a popover, beyond a pancake, and still couldn’t be called a quiche. Though it does not rise as high as the eggy treats mentioned prior, what inflation it achieves is quickly deflated once it is removed from the oven. Don’t fret. You’ve done nothing wrong. Deflating is part of the Dutch Baby’s charm. A sprinkle of powdered sugar and fresh fruit – divine!

    Dutch Baby

    • Renee Schettler Rossi says:

      Karen, that is stunning! Love the square thing you’ve got going on. Love the description you give of the Dutch Baby’s texture. And last, love that you took the time to let us know how well this worked for you. Big smooch on the cheek to you, my dear. Can’t wait to hear about your next infatuation…!

  20. Copis says:

    Best Christmas morning breakfast ever. Thank you again and Merry Christmas!

  21. Tmp says:

    Sorry if this is a dumb question but when you say “turn the skillet” do you flip the Dutch baby in the skillet or do you mean something else?

    • Renee Schettler Rossi says:

      Not a dumb question at all, Tmp. We mean to rotate the skillet so that the pancake cooks evenly, just like how recipes direct you to rotate baking sheets midway through baking cookies so that the cookies bake evenly. It’s just because most ovens don’t heat exactly evenly, and this helps ensure that the pancake is perfectly done throughout. Do not flip the Dutch baby or you’ll end up with quite the mess, not to mention a very flat, unpuffed pancake! I hope you love the resulting Dutch baby as much as we do…

  22. Cari says:

    I don’t have a cast iron skillet. Can I use a quiche dish?

    • Beth Price says:

      Hi Carl, any ovenproof skillet should be fine. It does not need to be cast iron.

    • Jeff says:

      Hey Carl – I’ve used a square glass Pyrex dish and it came out fine although you need to keep a closer eye on it since it’s a glass pan. Have never made it in a cast iron skillet so I can’t compare the finish. But with what I used, it’s still a hit at Sunday brunches! Great recipe and enjoyed by all! – J.

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