Dutch Baby

Dutch Baby

The Dutch Baby is a more recent addition to our Sunday morning repertoire, but it has become an instant classic. They have a curious look that is softened by a dusting of powdered sugar and a smell that draws everyone to the table. I never had one until just a few years ago, but Jody remembers them from her time in Germany. The Dutch Baby is a variation on the German pfannkuchen. I’ve heard variously referred to as a pancake, popover, soufflé and/or omelette. Technique-wise, I think it is most similar to a giant popover. In any case, it is damn tasty. The story of the name is well-documented.

This is a great recipe when you’re in a pinch and need a low effort (and low cost) breakfast for the whole family. We prefer ours with a dusting powdered sugar and some maple syrup, though I’m keen to try the more traditional treatment: powdered sugar, lemon and butter.

Cole Dickinson for Williams-Sonoma

This recipe makes one big Dutch Baby, enough for four servings. This recipe scales really well, up or down. If you have a larger or smaller pan just keep the same ratio in mind: one egg to ¼ cup of flour to ¼ cup milk to ¼ teaspoon of vanilla. The recipe below represents that ratio x 4.


  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 Tablespoons (½ stick) unsalted butter
  • Confectioner’s sugar for dusting

  1. Put an 12-inch cast iron skillet or ovenproof sauté pan in a cold oven. Preheat the oven to 475°F.
  2. Put the eggs, flour, milk, vanilla and salt in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.
  3. When the oven is preheated, put the butter in the hot skillet. Return it to the oven until the butter melts and browns, 2 to 3 minutes.
  4. Carefully pour the batter into the hot skillet. Bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.
  5. Remove the pan from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with your choice of toppings. Some ideas: powdered sugar, butter, lemon, maple syrup, whipped cream.