Perfect for Sunday brunch.
This Dutch Baby recipe only requires 4 pantry staple ingredients! It feels impressive in the moment, but the ingredient list couldn’t be simpler. With golden edges and endless topping possibilities, this is the kind of pancake that will be a showstopper on your brunch table.
Grampa’s Dutch Baby Recipe
My “Grampa” – yes, with an M – is famous for making the Dutch Baby for Sunday breakfast. I can remember being 5, or maybe even younger, looking forward to it and his scraped potatoes. The giant puffy pancake was a sight to see as a little one.
The only thing I have added to his recipe is a splash of vanilla which really adds great flavor. A Dutch Baby is pretty plain which makes it easy to customize with exactly what you and your family or guests like. You can even turn it into a topping bar situation!
Ingredients
Very basic ingredients in this recipe, it’s even easier than making pancakes.
- eggs – pull them out so they aren’t ice cold from the fridge
- all purpose flour
- milk – you can use what you have, I have used whole and 1%
- vanilla extract
- olive oil – to coat the bottom of the cast iron
How to Make a Dutch Baby
- Preheat the Oven and Pan: Preheat your oven to 400°F. Place a cast iron skillet with olive oil into the oven for 3 minutes to heat.
- Make the Batter: Whisk 3 room temperature eggs really well. Slowly whisk in ½ cup milk, then slowly whisk in ½ cup flour until smooth.
- Bake the Dutch Baby: Carefully remove the hot pan from the oven and pour in the batter. Place back in the oven and bake for 15-20 minutes, or until puffed and golden brown.
What to Serve with a Dutch Baby
The Dutch Baby covers the sweet aspect of a breakfast spread.
I would lean towards a savory quiche to keep it simple and still using the oven like a Crustless Jalapeño Popper Quiche or Crustless Broccoli & Cheese Quiche.
A fruit salad or your favorite breakfast meat would be great also.
What to Top a Dutch Baby With
The possibilities are endless!
My tried and true is fresh berries and real maple syrup. Did I mention by Grampa grew raspberries and blueberries in his garden? Yeah, seriously the best Dutch Baby around.
Think anything you’d top a pancake with:
- Fresh berries
- Powdered sugar
- Maple syrup
- Whipped cream
- Berry compote or jam
- Banana slices
- Peanut Butter
Equipment I Use to Make a Dutch Baby
- 9″ Cast Iron Pan – my favorite cast iron pan and around $20!
Frequently Asked Questions
Why didn’t my Dutch Baby puff up?
Make sure you take your eggs out ahead of time. Preheating the pan with oil is key to the puff!
Can I make this without a cast iron skillet?
You could, but it won’t get as crispy on the edges and result in a slightly different texture.
Why does a Dutch Baby deflate after baking?
That’s completely normal. It naturally puffs in the oven and will settle as it cools.
Print
Dutch Baby Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This easy Dutch Baby recipe bakes up golden, puffed, and beautifully crisp around the edges.
Ingredients
- 3 eggs, room temperature
- ½ cup milk, whole or 1½%
- ½ cup all purpose flour
- 2 tablespoons olive oil, for the pan, or enough to coat the bottom of the pan
Equipment
- 9–10″ cast iron pan
Instructions
- Preheat the oven to 400°F.
- While the oven is preheating, in a large mixing bowl whisk 3 eggs really well.
- Slowly add ½ cup milk while whisking.
- Slowly add ½ cup flour while whisking until the batter is smooth.
- Once the oven is up to temperature, place the cast iron pan with the olive oil into the oven and heat for 3 minutes.
- Carefully remove the hot pan from the oven and add the batter.
- Return the pan to the oven and bake for 15 minutes, or until puffed and golden.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
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