Prep Time: 10 min

Cooking Time: 25 min

Serving Size: 4 to 6 portions

If you have never had a Dutch Baby, now is the time! It’s a wonderfully silky smooth and rich eggy pancake. It can be savory or sweet, as this one is. I love it at home on a relaxing Sunday morning.

The Dutch Baby travels really well. It can be made in the morning and taken to a family member or friend’s house for brunch.

I encourage you to experiment with toppings and find what you love!

The Volume

I used a 12” cast iron skillet for this recipe and the quantities reflect that. If you want to halve the recipe, use a smaller skillet. I should also note that a 6” skillet does not imply it’s ½ the volume of a 12” skillet, this assumption will not turn out well. I have provided a bit of a cheat sheet for you below if you choose to use a different size skillet.

12” Skillet – use the recipe quantities as prescribed

10.25” Skillet – use 3/4 of the recipe quantities

8” or 9” Skillet – use half of the recipe quantities

6.5” Skillet – use about 1/3 of the recipe quantities

The Sweet Version

This recipe uses blueberries, but you could use nearly any berry. Try some baked apples, such as you’d use for pie filling. Try chocolate chips or Nutella. What about lemon curd for a tart, yet sweet surprise? Drizzle maple syrup as well as powdered sugar over the top, if you choose. Anything goes!

The Sweet Version

Serve the Dutch Baby as a savory brunch dish or for dinner. Caramelized onions and bacon anyone? What about butternut squash and goat cheese? Ham and cheese? With this baseline recipe, you really can’t screw this one up.

Special Equipment

12” Cast Iron Skillet

Ingredients

6 Eggs (room temperature)
1 Cup Flour
1 Cup Milk (room temperature, I use 2% but you could use whole milk if you want it to be richer)
1 Tbsp Sugar
Pinch of Freshly Grated Nutmeg (consider excluding for savory version)
Pinch of Cinnamon (exclude for savory version)
5 Tbsp Butter
1 Cup Blueberries
Syrup, Powdered Sugar, or Other Toppings

How To

Put the cast iron skillet in the oven and preheat both the oven and the skillet to 425 degrees.
While the oven preheats, combine all of the ingredients together until smooth. Whisk out any lumps.
When the oven reaches the desired temp, remove the cast iron and put the butter directly into the skillet. Return the skillet to the oven to allow the butter to melt, but not burn.
When the butter has melted, remove the skillet from the oven and pour the batter directly into the skill. Do not mix.
Sprinkle the blueberries evenly over the batter. Again, do not mix.
Return to the over for 20 minutes.
Turn off the oven but leave the skillet in there for another 5 minutes.
Remove the Dutch Baby from the oven, lightly sprinkle with powdered sugar and serve!