Dutch Baby

By Florence Fabricant

Updated December 28, 2025

  • An overhead shot of a Dutch baby pancake in a cast-iron skillet. A small bowl of berries and an open jar of jam are nearby, as is a small pink plate.
    Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.
Media 1 of 2
Total Time
40 minutes
Rating
5(18,623)
Comments
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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

  • 3 large eggs, at room temperature

  • ½ cup all-purpose flour

  • ½ cup whole milk, at room temperature

  • 1 tablespoon sugar

  • Pinch of nutmeg

  • 4 tablespoons unsalted butter

  • Syrup, preserves, confectioners' sugar or cinnamon sugar

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

19 grams carbs; 173 milligrams cholesterol; 251 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 69 milligrams sodium; 7 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

5 out of 5
18,623 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.

K. C. Harms

I am usually too lazy to plan ahead and ensure my ingredients are room temp. My work-around has been to preheat the oven to 450, then turn down to 425 once I pop the Dutch baby in the oven. It gives me a nice pouf every time! And for those who eat gluten-free Bob’s red mill 1-1 gluten free flour works well as a substitute for wheat flour.

HC

Served with grilled peach

Allison

I didn’t have cinnamon/nutmeg/vanilla, but I have some lemon juice left. So I made a lemon glaze and it was good!

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