Dutch Baby Pancake

Dutch Baby Pancake

So the puffy pancake known as a Dutch baby is a favorite of mine. Imagine my dismay when I discovered that the online version of my application had garnered more than the normal number of negative comments. So back to the blackboard we went and now … I’m pleased to offer a revised, repaired and re-imagined recipe. Thank you for your support and patience.

Dutch Baby Pancake

  • 3 tablespoons unsalted butter (divided)
  • 2 1/2 ounces 72 grams all-purpose flour, approximately 1/2 cup
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs (at room temperature)
  • 1/2 cup whole milk (at room temperature)
  • 1/2 teaspoon vanilla extract
  • Powdered sugar (for serving)
  • Lemon wedges (for serving)
  1. Heat the oven to 375 degrees F.
  2. Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.
  3. Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
  4. Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
  5. Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

Alton Brown's Dutch Baby Pancake Ingredients

Alton Brown’s Dutch Baby Pancake Ingredients


Add yours
  1. 2
    Mark Tyson

    After much frustration with flat Dutch baby failures, custard laden monsters and just complete flops, I had hope this recipe could change my luck. Not sure where I failed on this one but again mine tired out flat. I’m sure there was user error involved but my hunt for the perfect Dutch baby recipe continues!

  2. 4

    Can I use egg substitute (egg allergy) for this? I’ve been wanting to make this but I’m unsure if it will actually work or if the egg is a vital part of the recipe?

  3. 5

    I’ve used a stainless steel skillet and a cast iron skillet. I used a little more butter in the steel skillet. Both came out great.

  4. 8

    I love making Dutch Babies. I just wish they would not deflate so much after coming out of the oven because they are so high and puffy before they come out! I guess that is just the nature of a Dutch Baby.

  5. 10

    Today I learned why making this wonderful recipe works best with a cast iron skillet. I’ve made it many times with a heatproof glass pie plate, but today when I poured the batter into the pie plate and put it into the oven, the plate cracked (probably from fatigue after years of being used heavily), spilling Dutch Baby batter all over my oven. 🙁

  6. 11
    Joshua C

    We’ve been making these for years and never used a cast iron skillet. Instead we used glass pie plates or heavy ceramic pie plates and usually the recipe we followed seemed to make enough to fill 2 at a time for two people. If you’re thinking the cast iron does the trick to make them crunchy or crispy then perhaps a bit more but usually the butter they fry in does that all on it’s own and I wouldn’t really want them more crispy than that. Now I’m trying to remember if we doubled it or if I follow this recipe if it will come out too thick. I’ve been looking around this morning for a recipe that seems to match more with what I recall and so far this is it as another recipe was calling for 3 eggs which I think would make it way too eggy. Either way though don’t freak out about not having a cast iron skillet. Unless you have an old one the new ones ALL suck anyway and have a rough finish all because it allows the manufacturer to produce more of them in shorter time and simply to get the oil to stick on there better when they pre-season them in the factory as it keeps more oil on the pan(they hang in a line by the handle hole & dip in oil and bake). The result is why nobody likes cast iron skillets because everything sticks and you can never season them enough times to get a glass like finish on them that IS actually non-stick. I’ve tried using Alton Browns method several times as well and no matter what you do you can’t turn a bad cast iron skillet good other than melting it down and making it all over again.

  7. 14
    Lady Di

    Julie… there are nonstick pans made for these pancakes. I have one from decades ago and they work great. If you check out some other recipe versions you’ll see they call for a nonstick Dutch pan. However, the cast iron might be required for Altons recipe. Either way, they’re wonderful!

  8. 18

    Made one this morning! As someone suggested below, used an 8” pan and got a thicker, custardy bottom layer. Delicious! And fresh orange wedges from my tree. My only issue is the top of it seemed dry almost like pizza dough? I thought about adding some butter or a little oil on top when I poured it in so it would be more shiny? Anyone try this or have suggestions?

  9. 20

    This was delicious! If anyone thinks otherwise, they didn’t do something correctly. The cast iron skillet is important, as is room temp milk and eggs. My oven is hotter than most, so I cooked it for 15 minutes. This is now my go to recipe for Dutch Baby.

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