Classic Dutch Baby

classic dutch baby topped with berries and cream
Photo: Lennart Weibull
Prep Time:
10 mins
Total Time:
30 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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