Dutch Baby Recipe • 5★

Updated December 28, 2025

Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.

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

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

3 large eggs, at room temperature

½ cup all-purpose flour

½ cup whole milk, at room temperature

4 tablespoons unsalted butter

Syrup, preserves, confectioners' sugar or cinnamon sugar

Step 1Heat oven to 425 degrees.

Heat oven to 425 degrees.

Step 2Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.

Step 3Place 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.

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.

Step 4Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

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.

For my 12 cast iron skillet, this didn't make enough. I've adjusted the amounts as follows:4 eggs3/4 cup flour3/4 cup milk1 1/2 tbsp sugar... and the rest I kept the same.

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.

Salt! This needs a little. Otherwise excellent recipe.

Including the weight of each ingredient in brackets would be very helpful for an enjoyable cooking process for those of us who don’t want to use the notoriously unreliable cup measurement and like reproducible results.

Been making this for at least 40 years, but down sized to a smaller black skillet (8"?)(3 eggs, 1/2C milk & 1/2 C flour) and we call them "German Pancakes." Favorite additions are fried cinnamon bananas and blueberry compote. Can only eat half of the small version anymore, but the other half keeps well in the fridge with a little microwave warmup.

Source: https://cooking.nytimes.com/recipes/6648-dutch-baby