Dutch Baby Recipe

Preheat and prepare skillet

Position an oven rack in the middle and preheat the oven to 220°C (425°F). Place a 10-inch (25 cm) cast-iron skillet in the oven while it preheats so it becomes very hot (about 10–12 minutes).

Blend the batter

In a blender (or in a bowl using a whisk and a hand blender), combine 4 large eggs, 1 cup whole milk, 3 tablespoons all-purpose flour, 3 teaspoons all-purpose flour (for a total of 4 tablespoons), 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon fine salt. Blend on medium-high for about 20–30 seconds until the mixture is completely smooth and slightly frothy. Scrape down the sides and blend another 5–10 seconds. The batter should be thin, pourable, and well combined. Let the batter rest for 5 minutes while the skillet finishes heating.

Melt butter in skillet

Carefully remove the hot skillet from the oven using oven mitts. Add 3 tablespoons unsalted butter to the skillet and swirl until fully melted and it coats the bottom and a little up the sides (butter should be sizzling but not burnt).

Bake the Dutch baby

Immediately pour the rested batter into the hot, butter-lined skillet. Return the skillet to the oven and bake at 220°C (425°F) for 18–22 minutes, until the edges are puffed high, deeply golden, and set (center will be slightly custardy but cooked). Do not open the oven during the first 15 minutes to avoid collapse.

Rest and finish

Remove the skillet from the oven and transfer to a heatproof surface. The pancake will begin to deflate within a minute—that's normal. Allow it to rest 1–2 minutes before adding toppings.

Dust the Dutch baby with 2 tablespoons powdered sugar and squeeze 1 tablespoon fresh lemon juice over the top for a classic finish. Scatter about 1 cup fresh berries across the pancake and drizzle with 2 tablespoons maple syrup if desired. Alternatively, serve with butter and extra syrup or jam.

Slice into 4 wedges and serve immediately while still warm and tender.