Dutch Baby

December  5, 2010
5 Ratings
  • Serves 2-4
Author Notes

It is a chilly morning and a warm Dutch Baby (also known as a German pancake) will be just the thing to serve for breakfast! This sweet treat is similar to Yorkshire pudding and is best served with lemon and confectioner's sugar. Don't be disappointed when the pancake falls soon after being removed from the oven. Make sure you eat it while still warm; it is not nearly as good when it is cold! —WeLike2Cook

What You'll Need
  • 3 tablespoons butter
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • lemon wedges
  • Confectioner's sugar
  1. Preheat oven to 425oF. Place butter in a 10" skillet or heavy baking dish and place in oven while preheating. Remove the pan before butter starts to brown.
  2. In the meantime, beat eggs until foamy; add milk, flour, salt and vanilla and blend together until just mixed.
  3. Pour into hot skillet and return to oven for approximately 25 minutes until golden brown and puffed.
  4. Remove the pancake from oven and dust with confectioner’s sugar. Serve immediately with lemon wedges and extra pats of butter. When the lemon juice mixes with the confectioner's sugar it makes a creamy lemony sauce that is perfect.
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11 Reviews

melbatoast37 October 10, 2022
I made an account just for this recipe. I think the trouble some people might be having is because their eggs /milk are cold. Give them some time to get to room temp. It should say that in the recipe but it doesn’t. It came out so perfectly for me, I added honey, orange zest, and finely grated cinnamon on top. Absolutely delicious!
Susiehrtsca August 14, 2019
Delish! Super easy, tender, fluffy and beautiful. I mixed the batter in my blender, let rest for about 20 min while I prepared a bit of bacon and cut up fruit. Baked in a hot 11x17” rectangular Pyrex dish. Frozen blueberries sprinkled on top of the batter before baking is divine.
George H. May 10, 2019
I too tried this as the recipe states and a GF/vegan version. Both were disappointing in rise and fluffiness, though not taste. I grew up on these and we always used a lighter recipe of 1/2 cup milk, 1/2 cup flour, 2 eggs, two Tbsp butter and sugar to taste. I think this recipe makes too much batter and it's too heavy. I'm going back to the original we could count on for the 'wow factor'. The photo is exactly what these should look like.
Barbara B. December 17, 2016
I tried this recipe two times and, disappointedly, the Dutch baby did not rise both times. At first I thought I didn't have the butter in the cast iron hot enough; both the second time around, this wasn't the case and the result was the same. Is there anything missing in the recipe?
Kathleen M. February 26, 2017
I see you wrote this two months ago but at risk of sounding redundant-
Two tips on the batter: Make batter ahead of time. Not sure why, but letting the batter rest for at least an hour seems to help. Also mixing until smooth. It is not a pancake or waffle batter so you won't be at risk of over mixing; it also helps with developing a good crumb.
When it comes to the skillet prep, add the butter AFTER preheating the skillet. The butter will sizzle when added to the hot pan. Once melted add the batter and put straight into the over. This doesn't give the butter time to burn.

Lastly, turn the heat down to 300 for the last 5 minutes of cooking.

Perfection every time.
katie July 16, 2017
if you use a blender to mix it works perfectly every time.
Baconist February 5, 2011
That's a really hot oven!
TheWimpyVegetarian December 7, 2010
katylua December 6, 2010
Shoot! You beat me to the punch! My mom used to make this for us as kids, and I've just started to make it for my own kids when we have a lazy Saturday or Sunday AM. It is so wonderfully yummy! And impressive (to those who don't know how easy it is to make).
Sagegreen December 5, 2010
Love Dutch babies. Your gorgeious photo makes me want to make one!
Sagegreen December 5, 2010
...oops, gorgeous I meant to type.