Dutch Baby

By Florence Fabricant

Updated Feb. 3, 2025

Dutch Baby
Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.
Total Time
40 minutes
Rating
5(16,368)
Comments
Read comments

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It's wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

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Ingredients

Yield:3 to 4 servings
  • 3large eggs, at room temperature
  • ½cup all-purpose flour
  • ½cup whole milk, at room temperature
  • 1tablespoon sugar
  • Pinch of nutmeg
  • 4tablespoons unsalted butter
  • Syrup, preserves, confectioners' sugar or cinnamon sugar
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.

  3. Step 3

    Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.

  4. Step 4

    Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

Ratings

5 out of 5
16,368 user ratings
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Comments

Betsy Rich

My Dutch baby did not pouf the first time I made it. Then I remembered that successful Yorkshire pudding requires room temperature ingredients. So my 2nd Dutch Baby was made with ingredients at room temperature and- poof- I got plenty of pouf, even at altitude in the mountains of Colorado.

dutchroo

For my 12 cast iron skillet, this didn't make enough. I've adjusted the amounts as follows:
4 eggs
3/4 cup flour
3/4 cup milk
1 1/2 tbsp sugar
... and the rest I kept the same.

KW

Banana Baby! Have a surplus of bananas, so sliced 4 into the hot butter (used an extra T of butter), sprinkled on about 2T turbinado sugar, left sugar out of the batter. Puffed up gorgeous, done in 18 minutes. Served with brandied cranberries left over from holidays to offset sweet bananas. Happy breakfast! Gets a rare 5 stars from here.

Lish

I started with cold oven and used eggs and milk straight from fridge. Puffed beautifully.

Judy Sandeen

I wasn't expecting as much pouf as I got, so put the skillet too close to the rack above. That, plus not watching closely, meant all the edges were burnt! My bad...will do better next time.

SH in SM

I love the trivia fact that the Dutch baby is not a Dutch dish. It comes from a mispronunciation of the word “Deutsch” as in German pancake.

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