Kids' Lunch, Breakfast Edition: The Dutch Baby

July 17, 2015

Today, we take a break from Kids' Lunch to bring you Kids' Breakfast.

Today, George Weld—chef-owner of Egg and author of Breakfast: Recipes to Wake Up For—makes a breakfast that's more delicious than cereal, but just as fast. 

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A house full of sweetly sleeping children is a blessed thing, but there’s a lot on the line once those kids start staggering out of bed, bleary-eyed from a night of whispers and giggles and keeping each other awake. On those sleepover mornings, things can go south in a hurry—the fate of the day rests on breakfast.

When I want a guaranteed success without a lot of trouble—and when trying to coordinate pancakes coming off the griddle feels like too much to handle—I default to a Dutch baby (I use the recipe from The Joy of Cooking). It needs just six ingredients that you almost surely already have in your pantry: flour, butter, milk, eggs, salt, and sugar. It’s about as complicated to make as a bowl of cereal, but it’s a lot more delicious and wholesome. And it’s dramatic: When it comes out of the oven billowed and sizzling, it almost always gets an excited squeal from the kids in my house. 

You get about 20 minutes of downtime between putting it in the oven and serving it up, which gives you plenty of time to clean up, set the table, and cook some sausage or cut up some fruit to go with it. By the time the kids sit down to eat, you’re done. 

What do you make your kids for special breakfasts? Share with us in the comments below!

Photos by George weld

See what other Food52 readers are saying.

  • NancyfromVictoria
  • Sarah Jampel
    Sarah Jampel
  • Maria Venuti Gabriele
    Maria Venuti Gabriele
  • Cynthia ASHBY
    Cynthia ASHBY
  • rlsalvati
Chef-Owner of Egg // Author of Breakfast


NancyfromVictoria July 21, 2015
Thanks sarah - I also made the two below and they were pretty amazing.
Sarah J. July 21, 2015
So glad to hear it!
Sarah J. July 21, 2015
For all who are wondering about a recipe, the recipe George uses comes from The Joy of Cooking, and you can find that recipe here: You can also find several recipes on Food52—there are two listed right below the article.
NancyfromVictoria July 21, 2015
Maria V. July 20, 2015
no recipe no comment....shame on you bye bye
Cynthia A. July 19, 2015
rlsalvati July 19, 2015
One of my favorite breakfasts, and the reason I own two Pyrex pie plates. There are good, basic recipes for this all over the place. It's easy enough that you'll have it memorized after a couple times. I swap out the white flour for whole wheat pastry flour from our CSA (equal amounts). As the article says, having 20 minutes while it's in the oven is just enough time to pull the rest of the meal together.
Adela July 19, 2015
#Fail. You can't post an article without the recipe. Frustrating.
Ann M. July 19, 2015
where is the recipe?
Daisy July 19, 2015
Daisy July 19, 2015
Cem July 19, 2015
no recipe.
Niki M. July 19, 2015
Carolyn B. July 19, 2015
There are two recipes in the "Oh baby, baby" section right below the article. One is NYT David Eyre's, the other says "Eat this Dutch Baby..."
Kelsey S. July 19, 2015
So yeah...where's the recipe?
Natasha P. July 19, 2015
Where's the link to the recipe?
Julienalt July 18, 2015
So, where's the recipe?
Allyn July 17, 2015
Dutch babies are our go to weekend treat, partially due to my tempestuous relationship with pancakes (Why is the temperature so hard to get right?! Why do I have to stand there so long?!). I love that I can stumble out of bed, throw all of the ingredients in a blender for 30 seconds, turn on the oven to preheat, and then GO BACK TO BED for a little bit longer. Get up, put it in the oven, make coffee: heaven.