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
Serves 2
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Ingredients
  1. 3 tablespoons unsalted butter, divided
  2. 2 1/2 ounces (72 grams) all-purpose flour, approximately 1/2 cup
  3. 3 tablespoons granulated sugar
  4. 1/2 teaspoon kosher salt
  5. 2 large eggs, at room temperature
  6. 1/2 cup whole milk, at room temperature
  7. 1/2 teaspoon vanilla extract
  8. Powdered sugar, for serving
  9. Lemon wedges, for serving
Instructions
  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 https://altonbrown.com/
Alton Brown's Dutch Baby Pancake Ingredients

Alton Brown’s Dutch Baby Pancake Ingredients

177 Comments

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  1. 2
    Tim Ceglia

    Take the cast iron skillet out to cool then take it out of the oven?? Or are those two steps? ALTON you don’t mess up, who wrote this Tom-foolery?

    • 3
      TC

      I think you missed part of the step there. One tablespoon of butter in the cast iron pan – that goes in the oven. The remaining two tablespoons are melted separately and that is set aside to cool slightly. Confusing when you’re skimming a recipe, isn’t it. 🙂

  2. 6
    K. Nichole

    I love this recipe! It’s easy and comes out great every time I make it. (I follow the instructions exactly.) Double the recipe if using a 12inch skillet.

  3. 7
    Eric Burford

    Made these for my family. Topped them with strawberries, blueberries, sliced bananas, powdered sugar and a drizzle of maple syrup. They were AWESOME!

  4. 8
    Melissa Larson

    As an Innkeeper I served this recipe for 15 years using individual souffle ramekins . Works great, try adding 2Tlbs. of ‘Gingered Pear Sauce’ to the center before baking .Yummmm !

  5. 10
    Sharon

    This recipe turns out perfectly every time. It is very easy to make. Doubling the recipe also works well. This end result looks impressive although it was so easy to make.

  6. 11
    Oryana Q

    Pancakes and I usually don’t mix, usually undercooked and burnt at the same time (my daughter makes fabulous pancakes every time but me..well…). I was craving pancakes this morning, daughter was sleeping, I am out of butter, my back hurts so no standing and slaving away at the stove one pankcake filp at a time…on to my search for a super easy “pancake” substitute. I’ve known about the Dutch Baby for quite sometime, so today was the day…to find a recipe w/o butter…no luck..but melted butter is about almost the same as oil right? Flour, milk, eggs, sugar, vanilla…check, check, check…oil for the pan and in to the batter as a substitute for butter. Within minutes the batter was together, poured into the cast iron skillet and in the oven it went. My back thanks me as I nearly crawl to the couch and rest for the 20 minutes of cooking time…Puffed and fluffy for sure, sliced and topped with coconut and real maple syrup…YUM YUM YUM…my daughter loves it too…..

  7. 12
    Christine

    I’ve only made a Dutch Baby twice. The first time I used a different recipe, it was good but soaking wet on the bottom and burned on the top. I think that recipe had me use way too much butter for the pan and too high of an oven temperature. I found this recipe and it was deliciousness. Thank you thank you thank you!!!!!

  8. 13
    Walt

    Watched the dutch baby episode last night. Had to try it this morning. Out of milk but had enough heavy cream to substitute for the milk. Bada Boom, they turned out and tasted great. So long Ole South Pancake House, I can now make them whenever I so desire. Might try the savory version next time.

  9. 14
    Walt

    Watched the dutch baby episode last night. Had to try it this morning. Out of milk but had enough heavy cream to substitute for the milk. Bada Boom, they turned out and tasted great. So long Ole South Pancake House, I can now make them whenever I so desire Might try the savory version next time.

  10. 15
    T.A

    I made this for breakfast this morning and it turned out wonderfully. Only slight change made was to use 2 instead of 3 tbsp of sugar. Otherwise followed the recipe exactly.
    Highly recommend.

  11. 16
    Diane Bryant

    I cannot wait to try this!!! My comment is about preheating the iron frying pan — Heating the frying pan (with a little oil) is also the key to yummy cornbread! There is nothing like my mother’s old iron frying pan; and, yes, I plan to pass it on to my daughter-in-law and it will probably be passed on to one of their five children!

  12. 17
    Brittney

    I have made this multiple times and it comes out perfect every time. I only have a 9in cast iron so I use a 10 inch pie pan. I preheat the oven, put in the pie pan and separate the butter for the recipe and pan. Then once the oven beeps I open the door and put in the butter. I either whirl everything in the blender at this time or whip it again in a bowl. Sometimes if I don’t want to dirty my whole blender I will violently whisk it in a big bowl, never had an issue. Then after about 30 seconds or so, I own the door, use an oven mitt to swirl the butter, pour in the batter and shut the door. I have even added berries and it was fantastic! This recipe can be doubled too. I usually make one for me and one for my friend.

  13. 18
    LisaC73

    My recipe is a little different. But it annoys me when people think they can improve my “tried and true,” so I’ll keep it to myself so as to not annoy Mr. Brown, an idol of mine. 😉 I will, however, answer someone’s question about the skillet and melted butter. The very first thing I do is preheat the oven and put my seasoned skillet in it. Then assemble the ingredients while tge oven is heating. As soon as the oven dings to indicate it is fully heated, I remove the skillet and put the butter in. Then swiftly prep the batter, pour into the skillet and put it into the oven. Don’t worry, the skillet stays plenty hot during this brief period, and by leaving it out for those 2-3 minutes you avoid the issue of potentially overbrowning or burning the butter.

  14. 19
    Isaac

    One of the best recipes ever. (Except that the first time I did it, I accidentally put in a whole cup of milk and it all liquidly. But, super delicious!)

  15. 20
    Marianna Helin

    Can you PLEASE fix the page navigation! That scroll bar is the worst, ever…comparable to Campbell’s Cream of Mushroom soup. Serves a purpose, but not really.
    Third request, btw.

    • 21
      Boris Brewski

      Well, if you’re the only one bitching about it (after three requests, btw), maybe the problem’s with you, and not with the system administrators. Just food for thought.

      • 22
        joel

        No Boris, not necessarily. Maybe the original problem is with the configuration on her computer, but a well-designed webpage takes into account as many possible configurations as possible, including unusual or problem configurations. That was a basic principle back when I developed webpages for a living, and is even more important today.

        Comments such as yours accomplish nothing except to make you feel superior.

        Oh, and, BTW, I’m seeing the same symptoms she describes.

  16. 23
    Dan

    You say to heat it then remove the skillet from stove top to cool. Then when you say pour the ingredients in the skillet, you say remove the skillet from the oven then pour the batter in. So is the iron skillet heating in the oven while you pulse the ingredients or is it cooling on the stove top?

    • 24
      DDAII

      Pan preheats in oven for 10minz. Not stove top. I add butter to that pan at 5 mins into preheat so it doesnt get to brown, but i like the nutty flavor. Preheating the cast iron is essential to getting the batter to set up correctly. Once you are done preheating, immediately put the prepared batter into the hot cast iron and bake for 20 mins. GL.

  17. 25
    Peggy

    Alton Browns recipes are ones that can be relied on. I decided to follow his recipe for Dutch Babies and found out we like our version better.We’ve been making German Pancakes for over 45 years and our ingredients (except vanilla) are identical but we always use a whisk to avoid overbeating. Just like for popovers, overbeating causes chewiness instead of a tender texture. We do not add any of the butter to the batter…all 3 T of butter stays in the bottom of the pan which has been preheated on the stove when melting the butter.Also for more height and puffiness we bake at 425 degrees F. For 15 minutes. If you love lemon, no need to add vanilla flavouring to the batter.

  18. 26
    Darien Ferguson

    I grew up cooking something similar to this, we called it punkaka. I just hand mixed it with a whisk and it was fine. I believe however that there may have been a pinch of baking powder which helped it rise. It was always my favorite! I’m so pleased to find this recipe as I had forgotten the egg, milk and flour ratio. I’m going to make this tomorrow morning, yay! !!!

  19. 27
    Darien Ferguson

    I grew up cooking something similar to this, we called it punkaka. I just hand mixed it and it was fine. I believe however that there may have been a pinch of baking powder which helped it rise. It was always my favorite! I’m so pleased to find this recipe as I had forgotten the egg, milk and flour ratio. I’m going to make this tomorrow morning, yay! !!!

  20. 28
    Nana Cheshire

    This is basically a Yorkshire pudding recipe. Minus the broth and adding sugar and butter in lieu of the beef broth.

  21. 29
    Sherry

    I have used a recipe similar to this for twenty years. If you are using this for a meal, figure two eggs per person. That is for every egg there must be 1/4 cup flour and 1/4 milk. Add salt and vanilla accordingly. Check size of pan, bigger the better. Also consider this as savory dish also. Once served, have fried mushrooms, onions, cheeses and an array of meats to add to this egg bread. Family’s favorite way to eat a Dutch Baby is savory first slice and then sweet topping for dessert.

  22. 30
    Holly

    One of the best things ever! I double the recipe so it is more thick and custard like, rather than deflated. I also add chocolate chips once it’s set enough that they don’t sink. Served with whipped cream and powdered sugar….I don’t use anything to cut the richness, but to amplify it lol.

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