Dutch Baby (Oven Baked Pancake)

Why You’ll Love This Recipe

This Dutch Baby recipe is quick, simple, and made with basic pantry ingredients. Since it’s baked in the oven, you don’t have to stand over a skillet flipping pancakes just blend, pour, and bake. Its texture is irresistibly light with slightly crispy edges and a tender, eggy middle. You’ll also love how versatile it is you can keep it sweet with fruit and powdered sugar or go savory with cheese and herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter, salted
3 large eggs, room temperature
1/2 cup milk, warmed (whole milk works best)
1/2 cup all-purpose flour
1–2 tablespoons sugar (optional)
1 teaspoon vanilla extract
1/4 teaspoon salt

Toppings:
Butter, melted or soft
Fresh lemon juice
Powdered sugar, for dusting

Directions

1. Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe skillet in the oven to heat.
2. In a blender, combine the eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth and airy.
3. Carefully remove the hot skillet from the oven and add the butter, swirling until melted and the pan is well-coated.
4. Pour the batter immediately into the skillet and return to the oven.
5. Bake for 18–22 minutes, until the Dutch Baby is puffed and golden brown around the edges.
6. Remove from the oven and serve immediately with your choice of toppings such as butter, lemon juice, and powdered sugar.

Servings and timing

This recipe makes 4 servings. Prep time takes about 5 minutes, while baking time is 20 minutes, making the total time just 25 minutes.

Variations

• Add fresh berries or sliced fruit to the batter before baking.
• Add a sprinkle of cinnamon or nutmeg to the batter for extra warmth.
• Top with yogurt and granola for a hearty breakfast.
• Use maple syrup, jam, or chocolate drizzle as an alternative topping.

Storage/Reheating

Dutch Babies are best enjoyed fresh, as they lose their puff shortly after baking. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in a 300°F (150°C) oven for about 10 minutes or warm gently in the microwave for 20–30 seconds.

FAQs

Why is it called a Dutch Baby?

The name is believed to come from a misinterpretation of “Deutsch,” meaning German, as this pancake is inspired by German Pfannkuchen.

Can I make this without a cast iron skillet?

Yes, you can use any oven-safe skillet or even a baking dish, though cast iron gives the best puff and texture.

Do the eggs really need to be at room temperature?

Yes, room temperature eggs help create a lighter, puffier pancake. If you forgot, place cold eggs in warm water for 5 minutes.

Can I use non-dairy milk?

Yes, almond, oat, or soy milk will work, though whole milk provides the richest flavor and best texture.

Why did my Dutch Baby deflate so quickly?

Dutch Babies naturally deflate after coming out of the oven. To enjoy the dramatic puff, serve it immediately.

Can I make the batter ahead of time?

It’s best to blend the batter just before baking, but you can prepare it up to 1 hour in advance and store in the fridge.

What size pan is best?

A 10-inch cast iron skillet works perfectly. A slightly smaller or larger oven-safe skillet can also be used.

Can I double the recipe?

Yes, just use a larger skillet or baking dish and adjust the baking time slightly.

Do I have to use sugar?

No, the sugar is optional. Omit it for a more neutral flavor, especially if making a savory version.

Can I freeze Dutch Baby?

It’s not recommended, as the texture changes significantly. It’s best enjoyed fresh from the oven.

Conclusion

A Dutch Baby pancake is a stunning yet simple dish that transforms a few basic ingredients into something truly special. With its golden puff, tender center, and endless topping possibilities, it’s a recipe that impresses without much effort. Perfect for breakfast, brunch, or even dessert, this oven-baked pancake is sure to become a favorite in your kitchen.

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