Name: Foolproof Dutch Baby Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: German-American
Ingredients: 3 tablespoons unsalted butter, divided; 3/4 cup milk, room temperature; 3/4 cup (90g) all-purpose flour; 3 large eggs, room temperature; 3 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1 pinch kosher salt; 1 pinch ground nutmeg (optional)

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This Dutch baby recipe has become my weekend ritual—it’s quick to prepare, puffs up beautifully, and makes the perfect centerpiece for brunch. I love how the crisp edges and custardy center create the ideal base for sweet or savory toppings. Whether I’m serving it with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup, it always feels special without requiring much effort.

Foolproof Dutch Baby Recipe

Why You’ll Love This Recipe

I love this recipe because it’s far easier than making individual pancakes or crepes—everything goes into a blender, and the oven does the rest. The texture is unbeatable: airy and light in the center with golden, crisp edges. It’s also incredibly versatile, so I can dress it up for guests or keep it simple for a quiet morning. Plus, the batter comes together in minutes, and cleanup is minimal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons unsalted butter, divided
3/4 cup milk, room temperature
3/4 cup (90g) all-purpose flour
3 large eggs, room temperature
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pinch kosher salt
1 pinch ground nutmeg, optional

Directions

I preheat my oven to 400°F.
Once the oven is hot, I place 1 tablespoon of butter in a 10-inch cast iron skillet and set it inside the oven to heat for 10 minutes.
While the skillet is heating, I melt the remaining 2 tablespoons of butter in the microwave (about 30 seconds) and let it cool slightly.
With about 5 minutes left on the skillet timer, I make the batter. In a blender, I combine the milk, flour, eggs, sugar, melted butter, vanilla, cinnamon, salt, and nutmeg (if I’m using it). I blend for 1–2 minutes until the mixture is smooth and full of tiny air bubbles.
I carefully pull out the oven rack, pour the batter into the center of the hot skillet, and quickly close the oven.
I bake for 20–25 minutes, until the center is puffy and the edges are crisp.
I serve it warm straight from the skillet, adding whatever toppings I’m craving that day.

Servings and timing

This recipe makes 4 to 6 servings. Prep time is about 25 minutes, cook time is 20 minutes, for a total time of 45 minutes.

Variations

I swap all-purpose flour for whole wheat flour for a nuttier flavor.
I make a savory version by skipping the sugar and cinnamon, then topping with smoked salmon, cream cheese, and fresh herbs.
I add a splash of citrus juice to the batter and top with lemon curd for a bright, tangy treat.
I mix cocoa powder into the batter for a chocolate twist.

storage/reheating

If I have leftovers, I cut the Dutch baby into slices and store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place the slices on a baking sheet and warm them in a 350°F oven for about 5 minutes until crisp again.

FAQs

Can I make the batter ahead of time?

I prefer making the batter fresh so it’s well-aerated, but I can mix it up to 1 hour in advance and keep it at room temperature.

Do I have to use a cast iron skillet?

I love the heat retention of cast iron, but any oven-safe skillet or baking dish works. Just make sure it’s preheated well.

Why didn’t my Dutch baby puff up?

Cold ingredients or an under-heated pan can cause a flat result. I always make sure my eggs and milk are at room temperature and the skillet is very hot before pouring in the batter.

Can I make this dairy-free?

Yes, I’ve made it with plant-based milk and dairy-free butter, and it still turns out great, though the flavor is slightly different.

What toppings work best?

I usually go for fresh berries, powdered sugar, and maple syrup, but whipped cream, jam, honey, or even savory toppings like sautéed mushrooms work beautifully.

Conclusion

This Dutch baby recipe has earned a permanent spot in my kitchen because it’s both impressive and effortless. I love how I can whip it up with pantry staples, then customize it to match whatever flavors I’m in the mood for. Whether I’m serving family, friends, or just myself, it never fails to bring a little extra joy to the table.