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(18,805)
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.

Featured in: FOOD; MARDI GRAS (FAT TUESDAY): LIVE IT UP, EAT IT UP

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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 monounsaturated 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
18,805 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.

Ellery

I have been lamenting the lack of popovers in my life, but tragically have no space in my cupboards for a popover pan. But I DO have a 10" cast iron skillet, and this Dutch Baby is a perfect substitute! Omitted the sugar so I could serve with both sweet and savory toppings. Dead easy- I love that this cooks in the oven so there is no flipping or standing in front of the stove. I put my eggs and milk on top of the preheating oven before I took the dog for his morning walk to the park, and they were perfectly room temperature when I returned. Mixed in the stand mixer with a paddle instead of a blender because the stand mixer was already on the counter and the blender was not. Came out perfectly-- what loft!! The crenellations were like an alien planet, with perfect hills and valleys for scooping up toppings. We had a lot of peaches this week so I cooked them down with sugar, cinnamon and ginger into a pie-filling goo and used this as a vehicle. Highly recommend as a vehicle for sweetend fruit!

Christa Avampato

such a perfect way to treat yourself!

dogmom

If you are using cast iron, place the skillet in the oven without the butter while the oven is preheating. Then take the skillet out, put the butter in to melt and pour the batter in. I’ve found that the screaming hot skillet helps to get that puff

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