A Dutch Baby is a dramatic oven-baked pancake that puffs up in a hot cast iron skillet and collapses slightly when removed, creating crispy edges and a tender, custardy center. It looks restaurant-fancy but requires only basic ingredients and 30 minutes total time.
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Prepare the batter first. In a large blender, add the eggs, milk, all-purpose flour, sugar, salt, and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.
Using an oven mitt, carefully remove the skillet from the oven and add the butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).
Dutch Baby is best served immediately. Leftovers can be wrapped and refrigerated for up to 2 days; reheat gently in a 300°F oven for 5 minutes to restore some crispness.
10-inch cast iron skillet · blender
The skillet and oven must both reach 425°F and the skillet must heat for a full 10 minutes after the oven preheats. A cold pan won't generate enough heat for the batter to rise. Also ensure the batter is poured immediately after the butter is swirled, before heat escapes.
Yes, prepare the batter up to 4 hours ahead and refrigerate it. Let it come to room temperature before baking, or add 1–2 minutes to the bake time if using cold batter.
Dust with powdered sugar, top with lemon juice and jam, add sautéed apples or cinnamon sugar, or serve with whipped cream and fresh fruit.
A 10-inch cast iron skillet is ideal for this recipe. Smaller pans will cause the batter to overflow; larger pans may not heat evenly or may require longer baking.
Watch for the butter to turn golden brown and smell nutty, typically 30–60 seconds. Do not let it burn; the color should be light brown, not dark.
