I finally perfected an Easy Dutch Baby Recipe that puffs into an impossibly tall, lacy-edged skillet pancake using one pantry trick I bet you don’t expect.
I can never resist a Dutch Baby that puffs in the oven then falls into buttery valleys you can spoon. This is The Easiest And Most Delicious Dutch Baby Recipe and I really mean it even if that sounds dramatic.
I use eggs and vanilla extract sometimes, and somehow it always surprises me by being better than I expect. My version sits somewhere between a Vanilla Dutch Baby and the Best Dutch Baby Recipe I remember from a diner, which sounds wild but it really captures both nostalgia and a tiny bit of theater.
You’ll get curious and so did I.
Ingredients
The Easiest And Most Delicious Dutch Baby Recipe
- Eggs: give protein and structure, help it puff up, yolks add richness.
- Whole milk: adds fat and moisture, makes custardy texture, slightly sweet.
- All purpose flour: provides carbs and body, makes the base, not too heavy.
- Unsalted butter: browns the edges, gives nutty flavor and silky mouthfeel.
- Granulated sugar: tiny bit sweetens batter, helps browning on top.
- Vanilla extract: optional, adds warm aroma and round sweetness, subtle but nice.
- Lemon wedges: brightens the richness, adds tart contrast you won’t regret.
- Fresh berries or maple syrup: fruity or sweet finish, adds color and fresh flavor.
Ingredient Quantities
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp fine salt
- 1 tsp vanilla extract (optional)
- 4 tbsp unsalted butter
- powdered sugar for dusting (optional)
- lemon wedges for serving (optional)
- fresh berries or maple syrup for serving (optional)
How to Make this
1. Preheat your oven to 425°F (220°C) and put a 9 to 10 inch cast iron or ovenproof skillet inside to get screaming hot, this is the trick that makes it puff.
2. In a blender or a medium bowl whisk 3 large eggs until smooth, then add 2/3 cup whole milk, 2/3 cup all purpose flour, 1 tbsp granulated sugar, 1/4 tsp fine salt and 1 tsp vanilla extract if using; blend or whisk just until smooth, dont overmix.
3. Let the batter rest 5 to 10 minutes if you have time, it helps relax the flour so the texture is silkier, but you can skip this if youre in a rush.
4. When the skillet is very hot, carefully remove from oven, add 4 tbsp unsalted butter and swirl to melt and coat the bottom and sides; let the butter foam but dont let it burn.
5. Pour the batter into the hot, buttered skillet right away so the edges start cooking instantly.
6. Return the skillet to the oven and bake 20 to 25 minutes until the Dutch baby is deeply puffed and golden brown at the edges, do not open the oven while it bakes or it may fall.
7. Remove from oven, it will deflate pretty fast, dust with powdered sugar if you like, squeeze lemon wedges over some slices for brightness, or top with fresh berries or a drizzle of maple syrup.
8. Slice and serve immediately while its warm and the edges are crisp, leftovers can be reheated briefly in a 350°F oven but it wont be as dramatic.
Equipment Needed
1. 9 to 10 inch cast iron or other ovenproof skillet (this is the trick that makes it puff)
2. Oven set to 425°F (220°C)
3. Blender or a whisk plus a medium mixing bowl
4. Measuring cups and measuring spoons
5. Heatproof spatula or wooden spoon to scrape batter and swirl butter
6. Oven mitts or thick kitchen towels for handling the screaming hot skillet
7. Fine mesh sieve for dusting powdered sugar (optional but handy)
8. Timer and a trivet or rimmed baking sheet to rest the hot skillet on
FAQ
The Easiest And Most Delicious Dutch Baby Recipe Substitutions and Variations
- Whole milk: swap with buttermilk for a tangier, puffier baby; or use unsweetened almond milk for a lighter, dairy free version (same amount).
- All purpose flour: use cake flour for a more tender, delicate rise; or a 1-to-1 gluten free flour blend if you need GF (measure same as AP).
- Granulated sugar: brown sugar will add a caramel note (pack it lightly); or honey/maple syrup for natural sweetness — use about 3/4 the liquid sweetener and cut a tablespoon of milk.
- Unsalted butter: salted butter works fine, just skip adding extra salt; or use ghee/clarified butter for a higher smoke point, or coconut oil for a dairy free option (same volume).
Pro Tips
– Use room temp eggs and milk and give the batter a quick strain through a fine mesh if you want it super silky; if it looks too thick it should flow like heavy cream so add a splash of milk until it does.
– Make sure the skillet and butter are truly very hot before you pour; let the butter foam but dont let it brown, and use thick oven mitts when you pull the pan out.
– Let the batter rest 5 to 10 minutes when you can, it’ll relax the gluten and give a smoother texture; if you’re short on time the blender version still works fine.
– Serve immediately and dont open the oven while it bakes; for leftovers reheat briefly at 350°F so the edges get crisp again, and add lemon or powdered sugar just before serving so the crispness stays.
The Easiest And Most Delicious Dutch Baby Recipe
I finally perfected an Easy Dutch Baby Recipe that puffs into an impossibly tall, lacy-edged skillet pancake using one pantry trick I bet you don't expect.
3
servings
356
kcal
Equipment: 1. 9 to 10 inch cast iron or other ovenproof skillet (this is the trick that makes it puff)
2. Oven set to 425°F (220°C)
3. Blender or a whisk plus a medium mixing bowl
4. Measuring cups and measuring spoons
5. Heatproof spatula or wooden spoon to scrape batter and swirl butter
6. Oven mitts or thick kitchen towels for handling the screaming hot skillet
7. Fine mesh sieve for dusting powdered sugar (optional but handy)
8. Timer and a trivet or rimmed baking sheet to rest the hot skillet on
Ingredients
-
3 large eggs
-
2/3 cup whole milk
-
2/3 cup all purpose flour
-
1 tbsp granulated sugar
-
1/4 tsp fine salt
-
1 tsp vanilla extract (optional)
-
4 tbsp unsalted butter
-
powdered sugar for dusting (optional)
-
lemon wedges for serving (optional)
-
fresh berries or maple syrup for serving (optional)
Directions
- Preheat your oven to 425°F (220°C) and put a 9 to 10 inch cast iron or ovenproof skillet inside to get screaming hot, this is the trick that makes it puff.
- In a blender or a medium bowl whisk 3 large eggs until smooth, then add 2/3 cup whole milk, 2/3 cup all purpose flour, 1 tbsp granulated sugar, 1/4 tsp fine salt and 1 tsp vanilla extract if using; blend or whisk just until smooth, dont overmix.
- Let the batter rest 5 to 10 minutes if you have time, it helps relax the flour so the texture is silkier, but you can skip this if youre in a rush.
- When the skillet is very hot, carefully remove from oven, add 4 tbsp unsalted butter and swirl to melt and coat the bottom and sides; let the butter foam but dont let it burn.
- Pour the batter into the hot, buttered skillet right away so the edges start cooking instantly.
- Return the skillet to the oven and bake 20 to 25 minutes until the Dutch baby is deeply puffed and golden brown at the edges, do not open the oven while it bakes or it may fall.
- Remove from oven, it will deflate pretty fast, dust with powdered sugar if you like, squeeze lemon wedges over some slices for brightness, or top with fresh berries or a drizzle of maple syrup.
- Slice and serve immediately while its warm and the edges are crisp, leftovers can be reheated briefly in a 350°F oven but it wont be as dramatic.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 127g
- Total number of serves: 3
- Calories: 356kcal
- Fat: 25.8g
- Saturated Fat: 14.7g
- Trans Fat: 0.17g
- Polyunsaturated: 1.13g
- Monounsaturated: 7.3g
- Cholesterol: 219mg
- Sodium: 296mg
- Potassium: 200mg
- Carbohydrates: 22g
- Fiber: 0.7g
- Sugar: 7.1g
- Protein: 10.7g
- Vitamin A: 768IU
- Vitamin C: 0.17mg
- Calcium: 94mg
- Iron: 1.6mg
