Dutch Baby (Puffed Pancake)

Updated Dec. 29, 2025

Description

A Dutch Baby is a classic, oven-baked puffed pancake known for its tall, airy texture and golden crust. Originating from German culinary traditions, it is traditionally enjoyed as a hearty breakfast or brunch dish, easily customizable with sweet toppings. This recipe emphasizes even heat distribution and room-temperature ingredients for optimal puffing.

Key Details

  • Total Time: 40 minutes (includes prep and baking)

  • Servings: 4–6 (adjustable for larger batches)

Ingredients

  • 3 large eggs, at room temperature (critical for maximum puffing)

  • ½ cup all-purpose flour

  • ½ cup whole milk, at room temperature (or substitute with unsweetened oat milk)

  • 1 tablespoon granulated sugar

  • Pinch of freshly grated nutmeg (optional, for warmth)

  • 4 tablespoons unsalted butter (for richness and browning)

  • Toppings: Syrup, preserves, confectioners’ sugar, or cinnamon sugar (adjust to taste)

Equipment

  • 10-inch oven-safe heavy skillet (cast iron recommended for even heat retention)

  • Blender or hand mixer (for batter; optional, but ensures ultra-smooth consistency)

  • Measuring cups/spoons

  • Sharp knife (for slicing)

Preparation Steps

1. Preheat Oven & Skillet

Preheat the oven to 425°F (218°C) and position an oven rack in the lower-middle position. While the oven preheats, place the 10-inch skillet inside to heat thoroughly. This ensures the skillet is hot enough to set the batter immediately upon contact, preventing spreading and promoting a uniform rise.

2. Prepare the Batter

In a blender jar, combine the room-temperature eggs, all-purpose flour, whole milk, sugar, and nutmeg. Blend on high speed for 1–2 minutes until the batter is completely smooth, with no visible lumps. For hand mixing: Sift the flour into a bowl, add eggs, milk, sugar, and nutmeg, then whisk vigorously for 2 minutes until smooth and lump-free.

3. Melt Butter & Pour Batter

Remove the preheated skillet from the oven. Add the 4 tablespoons of butter, swirling to coat the bottom and sides. Return the skillet to the oven immediately; allow the butter to melt (1–2 minutes). Critical: Do not let the butter burn. As soon as the butter melts and the foam subsides, pour the smooth batter into the hot skillet. Return to the oven and bake for 20 minutes at 425°F.

4. Finish Baking

After 20 minutes, reduce the oven temperature to 300°F (149°C) and bake for an additional 5 minutes. This final low-temperature bake ensures the Dutch Baby puffs fully and develops a golden-brown crust without over-browning.

5. Rest & Serve

Remove the skillet from the oven. The Dutch Baby will be tall, puffed, and golden. Let it rest for 1–2 minutes to stabilize, then slice into wedges with a sharp knife. Serve immediately with your chosen toppings.

Chef’s Tips & Variations

Pro Tip: Achieve Maximum Puff

Room-temperature ingredients are non-negotiable for a perfectly puffed Dutch Baby. Cold eggs and milk slow the baking process, leading to uneven expansion. Let eggs and milk sit at room temperature for 30 minutes before use.

Skillet Size Adjustment

For a 12-inch skillet (common in larger households), scale up the batter:

  • 4 large eggs

  • ¾ cup all-purpose flour

  • ¾ cup milk

  • 1½ tablespoons sugar

Keep butter and nutmeg quantities unchanged.

Flavor Twists

  • Banana Baby: For ripe bananas, add 4 sliced bananas to the hot butter (increase butter to 5 tablespoons), sprinkle with 2 tablespoons turbinado sugar (omit sugar from the batter), and bake for 18–20 minutes. Pair with brandied cranberries for balance.

  • Cinnamon-Sugar Twist: Sprinkle 1 teaspoon ground cinnamon and ½ cup confectioners’ sugar into the batter for a spiced, sweet finish.

Family-Friendly Engagement

Children can participate by measuring ingredients, whisking the batter, or sprinkling toppings. This interactive approach turns breakfast into a fun, collaborative activity.

Reader Testimonials

  • “After struggling with flat pancakes, I realized room-temperature ingredients are key! The second attempt, with all eggs and milk at room temp, puffed perfectly—even at high altitude in Colorado.”

  • “A weekend staple! Substituting oat milk worked flawlessly, and the kids now beg to ‘help’ whisk the batter. No more smoky griddle mornings!”

  • “Banana Baby variation: 4 sliced bananas + turbinado sugar in the butter, no sugar in the batter. Baked 18 minutes—puffed like a cloud! Served with brandied cranberries for the win.”

Enjoy this versatile, easy-to-make Dutch Baby as a weekend brunch showstopper or a quick weeknight breakfast—its golden, airy texture and customizable toppings ensure it’s a hit with all ages!