Classic Dutch Baby

Name: Classic Dutch Baby
Prep time: 10 min
Total time: 30 min
Ingredients: 0.5 cup unbleached all-purpose flour; 2 tablespoons sugar; 0.5 teaspoon kosher salt; 3 large eggs, room temperature; 0.75 cup whole milk, room temperature; 0.5 teaspoon pure vanilla extract; 3 tablespoons unsalted butter, room temperature; Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving

3.7

(353)

26 Reviews

By

Greg Lofts

Updated on September 14, 2023

Prep Time:

10 mins

Total Time:

30 mins

Servings:

4

The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.

classic dutch baby topped with berries and cream — Lennart Weibull

Ingredients

½ cup unbleached all-purpose flour
2 tablespoons sugar
½ teaspoon kosher salt
3 large eggs, room temperature
¾ cup whole milk, room temperature
½ teaspoon pure vanilla extract
3 tablespoons unsalted butter, room temperature
Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving

Directions

Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.

Originally appeared: Martha Stewart Living, September 2020