Dutch Baby Recipe

For a truly impressive weekend breakfast, make my easy Dutch baby recipe. It’s a 6-ingredient creamy, puffy, and lightly crisp pancake that works with sweet or savory toppings. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine German

Prep Time 2

Cook Time 20

Total Time 22

Servings servings

Calories 199kcal

Author Arman Liew

Ingredients

3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter

Instructions

Preheat the oven to 210C/425F. Place a 10-inch cast iron skillet into the oven to heat up.
Blend or whisk eggs, flour, milk, salt, and vanilla until smooth. Rest for 5 minutes.
Remove the skillet from the oven and add the butter. Once it melts, add the pancake batter on top.
Bake 20 minutes or until golden and puffed.
Remove from the oven and dust with powdered sugar and top with berries.

Video

Notes

TO STORE: Store leftovers in an airtight container in the refrigerator for 3-4 days.

TO FREEZE: Let the pancake cool completely, then freeze it in a shallow container for up to 3 months.

TO REHEAT: Pop the pancake in the microwave for 20-25 seconds or until warm.

Topping ideas

Ham and cheese. Chopped Canadian bacon, shredded cheddar cheese, and sliced green onion.
Salmon. Smoked salmon, chives, and goat cheese.
Veggie. Sautéed mushrooms, peppers, and shallots
Spreads. Strawberry jam, healthy Nutella, almond butter, or a drizzle of honey.
Fruit. Air fryer apples, sliced banana, and a sprinkling of cinnamon.

Nutrition