Dutch Baby Recipe
A puffy oven-baked Dutch baby (German pancake) cooked in preheated cast-iron skillets and served immediately with a sprinkle of sugar.
Servings: 16 servings
Ingredients
Ingredients
- 1 cupall purpose flour
- 1/2 cupgranulated sugar+ extra for top
- 1 teaspoonfine sea salt
- 1 tablespoonvanilla extract
- 1 cupwhole milk
- 4 largeeggs
- 8 tablespoonsunsalted butter divided
Instructions
Instructions
- Place the 4 large eggs and 1 cup whole milk in a blender. Cover and pulse 2–3 times. Let the mixture sit in the closed blender to warm to room temperature while you preheat the oven (room-temp eggs and milk help the Dutch babies rise).
- Preheat the oven to 425°F (220°C). Remove the upper oven rack if necessary and place two 11–14 inch cast-iron skillets in the oven to preheat while the oven reaches temperature.
- Melt 4 tablespoons of the unsalted butter (microwave briefly or melt in a small saucepan). Set the melted butter aside to cool slightly.
- When the oven and skillets are fully preheated, add 1 cup all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon fine sea salt, and 1 tablespoon vanilla extract to the blender with the eggs and milk. Blend until the batter is smooth and slightly bubbly.
- With the blender running briefly, pour in the reserved 4 tablespoons melted butter and blend just until incorporated. The batter should be smooth and pourable.
- Using oven mitts, carefully remove one hot skillet at a time from the oven. Add 2 tablespoons of the remaining (unmelted) butter to each skillet (total 4 tablespoons), then quickly return each skillet to the oven for a few seconds to fully melt the butter and heat the pan.
- Remove the skillets from the oven again, swirl each skillet so the melted butter coats the bottom and sides, then pour equal amounts of batter into the two hot skillets. Work quickly and close the oven door immediately.
- Lower the oven temperature to 375°F (190°C) and bake for 25–35 minutes, until the Dutch babies are puffed, set, and golden brown at the edges. Do not open the oven during baking.
- When done, use oven mitts to remove the skillets and transfer the Dutch babies to a cutting board with a spatula (they will deflate quickly). Sprinkle with the extra granulated sugar from the ingredient list, cut into wedges, and serve immediately.
Equipment
- Blender
- Oven
- Cast-Iron Skillet
- Oven mitts
- Spatula
Notes
Toppings– Sugar and lemon wedges, fresh berries, ground coffee and sweetened condensed milk, jam, fried apples, honey, and peaches.
Storing Leftovers– Dutch babies are best eaten shortly after baking. But if you do have leftovers, they’ll keep well for up to 3 days or so in an airtight container stored in the refrigerator.
Freezing– You can freeze a Dutch baby pancake for up to 2-3 months, wrapped in a layer of plastic wrap and stored in a plastic ziploc bag or a similar freezer-safe, airtight container. However, the texture will be denser and chewier than freshly baked pancakes. Thaw at room temperature for 20-30 minutes before reheating and serving.
Reheating– Reheat a Dutch baby in the microwave in short 10-second bursts at 50% power to make it warm without drying out.
Storing Leftovers– Dutch babies are best eaten shortly after baking. But if you do have leftovers, they’ll keep well for up to 3 days or so in an airtight container stored in the refrigerator.
Freezing– You can freeze a Dutch baby pancake for up to 2-3 months, wrapped in a layer of plastic wrap and stored in a plastic ziploc bag or a similar freezer-safe, airtight container. However, the texture will be denser and chewier than freshly baked pancakes. Thaw at room temperature for 20-30 minutes before reheating and serving.
Reheating– Reheat a Dutch baby in the microwave in short 10-second bursts at 50% power to make it warm without drying out.