Take It Easy Dutch Baby
4.6
(26)
You probably have everything needed to make this Dutch baby recipe on hand right now. A cross between a fluffy oversized pancake and an eggy crepe, the large-format breakfast favorite is believed to derive from the German pancake pfannkuchen. According to legend, an American restaurateur mistook the word “Deutsch” for “Dutch,” and a misleading moniker was born. The magic of the dish is its popover-like texture. The whipped pancake batter aerates in a hot pan in the oven, creating crispy, puffed edges, and a luscious, custard-like interior. A cast-iron pan helps this easy recipe reach golden brown perfection, though any mid-size, oven-safe pan will do.
Our version goes the extra step of swapping out merely melted butter for brown butter, adding all of 30 seconds to the cooking time. If you’d like, customize your Dutch baby by adding ½ tsp. almond or vanilla extract to the blender. Or, instead of using ordinary granulated sugar for the final dusting, swap in aromatic cinnamon sugar, pretty powdered sugar, or crunchy turbinado (raw sugar). Toss on some sliced apricots, a handful of fresh berries, homemade blueberry compote, or a dollop of jam to serve (and don’t forget the whipped cream). Of course, a drizzle of real maple syrup never hurts—but you could also go the savory route and top your Dutch baby with a schmear of cottage cheese and a drizzle of chile crisp.
If you have the forethought, set your eggs and milk out the night before so they come to room temperature. If not, don’t worry: Your Dutch baby will still taste great. Finally, make sure folks are at the table the minute the oven timer dings—it’s in a Dutch baby’s nature to deflate as it cools, and you won’t want to miss out on the oohs and aahs.
Recipe information
Total Time
25 minutes
Yield
Serves 6
Ingredients
Preparation
Step 1
Place rack in center of oven; preheat oven to 425°F. Melt 4 Tbsp. (½ stick) unsalted butter in an 8"–10" cast-iron skillet or other ovenproof pan over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
Step 2
Blend 3 large eggs, ¾ cup (94 g) all-purpose flour, ¾ cup whole milk, ¼ tsp. kosher salt, and ¼ cup (50 g) sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15–20 minutes.
Step 3
Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. (13 g) sugar. Cut into wedges and serve.
Editor’s note: This Dutch baby recipe was first printed as “Brown Butter Dutch Baby” in April 2016. Head this way for more brunch favorites →
Leave a Review
Reviews (26)
Back to TopI spread home canned apple slices on the bottom of the skillet after melting the butter. Poured the batter over those & it was an amazing breakfast! Family loved it. Definitely will keep this recipe.
Donna
Texas
5/4/2024
I love this recipe. I make it for special mornings or when I have a taste for it
Anonymous
Rockford, IL
2/3/2024
Love these, we eat them with butter, fresh lemon juice, topped with powered sugar.
scubapro
Oregon
2/22/2021
I reviewed this right after I made it for the first time and I simply didn't do it justice. This is now our go to special breakfast recipe. We add a bit more sugar and some maple syrup cause we like it sweet. Cook it just 15 minutes and it's wonderful, custardy deliciousness in the center with crisp edges. I also made it on top of some carmelized bananas and it was fantastic and I can't wait to try other fruit medleys. If you have a well seasoned cast iron pan, this is a recipe not to be missed.
felicityrosen
Honolulu, HI
12/20/2020
I make this all the time. My family loves it. I usually double the recipe, because one isn't enough for us. It's easy to double if you have the pans. I've also made a few modifications as I've made this stuff many times over the years. First, I use 9" glass pie pans, and it works out well. I use salted butter, and I cut the butter into cubes and place it in the oven while it's preheating. This allows the butter to melt and brown while I mix the rest. The salt from the butter also makes a nice little crust that adds an interesting flavor. Also, while I use granulated sugar in the mix, I dust it with powdered sugar when finished. This is what works for me.
beatusmongous3938
Las Vegas, NV
10/14/2020
Easy to make, absolutely delicious, and clean up was a breeze. I can't wait to make it again!
felicityrosen
Honolulu
5/11/2020
This was a perfect Easter brunch. I followed the recipe exactly, and it was delicious!
kwidner
Atlanta, GA
4/12/2020
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