- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 180 ml
- 90 g
- 15 g
- 1 tsp
- 1 g
- 45 g
- 10 g
Process
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Place a 25 cm cast-iron or oven-safe skillet on the middle rack of the oven and preheat to 220°C.
In a blender, combine the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract if using, and salt. Blend for 20 seconds until completely smooth, then let the batter rest for 5 minutes.
Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl until fully melted and foaming, coating the bottom and sides.
Immediately pour the batter into the center of the hot skillet in one steady stream. Do not stir.
Return the skillet to the oven and bake for 18 to 20 minutes, until the pancake is dramatically puffed, the edges are deep golden brown, and the center is set.
Remove from the oven and let it sit for 1 minute; it will deflate slightly. Squeeze the lemon wedges over the top and dust with powdered sugar. Cut into wedges and serve at once.
Kitchen notes
Kitchen notes
- The most common mistake is using a cold pan or cold batter; both must be hot so the butter sizzles and the pancake puffs. Preheat the skillet fully and bring the eggs and milk to room temperature.
- Do not open the oven door during the first 15 minutes of baking, or the pancake will collapse before it sets.
- Blend the batter until perfectly smooth; small lumps prevent the characteristic high rise. A rest of 5 minutes hydrates the flour and improves the texture.
- The Dutch baby is done when the edges are deeply browned and the center no longer jiggles. If the center is still wet after 20 minutes, bake 2 more minutes.
Substitutions
- whole milk→oat milk or almond milk for a dairy-free version
- unsalted butter→coconut oil or a dairy-free margarine
- all-purpose flour→a 1:1 gluten-free flour blend
Storage & reheating
Dutch baby is best eaten fresh from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C oven for 5 to 7 minutes, or in a skillet over medium heat until warmed through; the microwave will make it rubbery. Do not freeze.
FAQ
The questions we get asked most
Why did my Dutch baby not puff up?
The most likely reasons are a cold oven, a cold skillet, or cold batter. The pan must be preheated until the butter sizzles violently when added, and the eggs and milk should be at room temperature. Also, do not open the oven door during baking.
Can I make the batter ahead of time?
Yes, you can blend the batter and refrigerate it for up to 24 hours. Let it come to room temperature and whisk it briefly before pouring into the hot skillet, as it may separate slightly.
Can I use a different pan if I do not have cast iron?
Any oven-safe skillet or baking dish of similar size works, but a metal pan with a heavy bottom gives the best browning. Glass or ceramic pans heat more slowly, so preheat them longer and expect a slightly less dramatic rise.
How do I know when the Dutch baby is done?
The edges should be deep golden brown and crisp, and the center should be set with no jiggly spots. It will be puffed high in the oven and will deflate slightly as it cools, which is normal.
Can I make this dairy-free?
Yes, substitute the whole milk with oat or almond milk and the butter with coconut oil or a dairy-free margarine. The rise may be slightly less dramatic but still good.
Why is my Dutch baby eggy or rubbery?
Overmixing or baking too long can cause a rubbery texture. Blend just until smooth, and remove from the oven as soon as the center is set. Also, measure the flour accurately; too much flour makes it dense.
What toppings go well with a Dutch baby?
Classic toppings are a squeeze of lemon and powdered sugar, fresh berries, maple syrup, or a dollop of yogurt. For a savory version, omit the sugar and vanilla and top with cheese, herbs, or sautéed vegetables.
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