Dutch Baby
Ingredients
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- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter
- powdered sugar – for serving, dusting
- lemon – for serving
Instructions
1. Place a 10-inch cast-iron skillet on the center rack of the oven and heat to 450°F; let the skillet preheat for at least 15 minutes.
2. In a medium bowl, whisk the eggs until frothy, about 30 seconds. Whisk in the milk until smooth. Add the flour, granulated sugar, and salt and whisk until the batter is completely smooth; let rest 10 minutes.
3. Carefully remove the hot skillet, add the butter, and return it to the oven just until the butter is melted and foaming, 1–2 minutes. Using oven mitts, swirl to coat the bottom and sides.
4. Pour the batter into the center of the hot, buttered skillet and immediately return to the oven. Bake until the edges are deeply puffed and browned and the center is set, 15–20 minutes.
5. Serve immediately; dust with powdered sugar and cut the lemon into wedges to squeeze over the pancake at the table.
A Dutch Baby is a dramatic oven-baked pancake with towering, crisped edges and a tender, custardy center. It’s buttery and eggy, with a delicate sweetness that pairs beautifully with a final snow of powdered sugar and a bright squeeze of lemon. The contrast of textures—crisp, airy rim and soft interior—makes it as satisfying for breakfast as it is striking at the table.
Despite the name, the Dutch Baby is an American creation inspired by German pancakes (Pfannkuchen). It rose to prominence in the early 20th century, notably at Manca’s Café in Seattle, where the dish was popularized and the name likely evolved from “Deutsch.” Over time it became a brunch staple across the United States, with countless sweet and savory variations branching from the simple, original formula.