Dutch Baby

This Dutch Baby is a pancake made with milk, eggs, flour, and sugar are mixed in a blender and poured into a hot skillet. It’s baked in a hot oven until it puffs high. The batter is mixed the night before and refrigerated. All that’s left to do in the morning is bake it and dust it with confectioners’ sugar.

Cast-iron skillet with a Dutch baby--a popover pancake--topped with powder sugar on a set breakfast table

A Dutch Baby is simply another name for a German pancake. But neither of those names really do this skillet pancake justice. It’s essentially ethereal loveliness that’s crisp on the outside, airy and puffy on the inside. You can smother it with butter and maple syrup or dust it with confectioners’ sugar and 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.

Take note that this recipe makes two servings. And that may not be ample 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. So instead, just double the ingredients and divvy the batter between a couple skillets. Crisis averted. Originally published February 17, 2012.Renee Schettler

What makes a Dutch baby rise?

You might notice that Dutch baby pancakes don’t have any leavening in them yet they still manage to achieve lofty heights. Like a Yorkshire pudding, these billowy beauties rely on steam to accomplish maximum puff. Two things that will help you make your Dutch baby dreams come true—enough air in a well-developed batter and a blistering-hot pan and oven. The suggested rest time in this recipe isn’t just to give you times to get the kids out of bed. Resting the batter will let the batter develop gluten that helps to trap that all-important steam.

Dutch Baby

  • Quick Glance
  • (9)
  • 5 M
  • 30 M
  • Serves 2 (maybe more)
5/5 - 9 reviews
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Ingredients


Directions

In a blender, combine the milk, vanilla extract, and eggs, and blend on medium-high until everything is combined, about 15 seconds. Leave the mixture in the blender.

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 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 your Dutch Baby while you’re making coffee.)

Preheat the oven to 400°F (204°C). Adjust oven rack to middle position.

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.

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 we’re 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 that.

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. It will disappear FAST. Originally published February 17, 2012.

Print RecipeBuy the American Flavor cookbook

Want it? Click it.

Recipe Testers' Reviews

Can there be an easier, tastier recipe for breakfast? I doubled this Dutch baby pancake 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.

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.

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Comments

  1. Hi! I want to use this recipe for my 12 inch cast iron skillet, are there any recipe adjustments I should be making? This recipe looks amazing but I want to make sure it can feed 5 for mothers day!

    Thank you!

    1. Bianca, it should be fine in a 12-inch skillet. It will be a little larger, so it might not be as tall as if you’d made it in a 10-inch skillet, but you should still get a gorgeous, puffy Dutch baby. Do keep an eye on it for the last few minutes of cooking, as it may be done a couple minutes early. For 5 people, I’d double the recipe and do it in 2 batches.

  2. You say to “turn the skillet” after 15 minutes of baking – do you mean to literally turn the skillet around, or do you mean to turn the baby over? Thanks.

    1. Tom, we mean to just rotate the skillet. Don’t touch the pancake. This step isn’t absolutely necessary, but it will help to achieve even browning.

  3. Hello Renee!

    I’ve been meaning to make Dutch Baby Pancakes, so I can do something else with my cast iron pans!

    I’m concerned, though, about thermal shock. The recipe calls for pre-heating the pan in the oven, and then pouring cold pancake batter, straight from the refrigerator, into the hot pan.

    Won’t the rapid change in temperature result in thermal shock, which might result in a cracked cast iron pan?

    Just wondering….

    Thank you Renee! I’m eager to try this out soon.

    1. Hey Ronnie! Clearly you know your cooking materials! Yes, I suppose that a cast-iron skillet that has already been dropped or cracked or otherwise compromised or weakened, the drastic temperature differential could be damaging and create a crack. But I dare say that in a proper unmarred skillet made of cast iron, this isn’t cause for concern as the pancake batter will warm so quickly from the heat of the skillet as well as that of the oven. I would, however, never transfer the actual cast-iron skillet from the fridge or freezer to a preheated oven. Hope this puts your mind at ease. Love to hear what you think of the pancake…

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