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. 1

    Thanks Mr. Brown for the awesome recipe. I used a dutch oven to make this as it seemed appropriate, and I don’t have another suitable pan, and it turned out brilliantly. Puffed up so well, with the edges rising up the pan high and slightly crisped with the bottom of the pancake being a perfect dark golden brown. I brought the eggs to room temperature as you instructed and I suspect this may be the reason for the success of this recipe. The taste of the butter really comes out and the taste of vanilla shines with each bite. Mmm-mmm-mmm!

  2. 2
    D Wilson

    Me and my daughter made this. It was so easy and delicious. Tried it with maple syrup, but I prefer lemon juice and powdered sugar.

  3. 3
    Mary Kay Hawkshead

    Having made many Dutch babies using varied recipes, I prefer Alton’s over all I’ve tested. I have learned some of the finer points that reveal themselves through experience. First, I used to buy flour in 4-5 pound packages. Every food item in my pantry is stored in air-tight containers as I reside in humid, buggy Florida; not friendly for grain products. Even though I store properly, I no longer bake as frequently as I used to, and flour is best if used in 6-8 weeks. I now buy smaller quantities. Fresher flour contributes to an improved rise. Secondly, leave a 20-30 minute standing time for the flour to absorb the liquid in the batter after it is mixed. Lastly, make sure your pan is rip-roaring HOT! I put the butter in the pan after it’s heated in the oven for 10-15 minutes, so the butter doesn’t burn. Following these steps ensures me a perfect baby every time.

  4. 4
    Sara Sirchia

    Absolutely fantastic recipe. I quadruple the batter and cook it in two 10″ skillets side by side. So there’s a double batch in each pan, because we like it thicker. I make the batter in a regular glass bowl and mix with my immersion blender (food processor isnt big enough for this size recipe). It comes out beautiful, soufflés impressively, and has a thick custard consistancy with a delicately crisp edge. My family love this for brunch, and I love that it’s way easier than standing over a stove flipping pancakes for six kids. Try zesting the lemon into the batter before baking! To die for.

  5. 6

    This recipe is wrong. I tried a different one and it came out exactly like the picture. This recipe above includes too much sugar and too little egg. It came out flat and somewhat hard.

  6. 8

    I used an 8″ pan instead of a 10″ with the same ingredients. It climbed the sides very high while the bottom was thicker but didn’t puff up. I much preferred this to using 10″ pan. Lots of fully cooked custard in the bottom.

  7. 11
    Cheryl Nunes

    This is an oh-my-God good recipe. I choose to garnish with a mixture of fresh strawberries, blackberries, raspberries and blue berries sprinkled with brown sugar and topped with a dollop of sour cream. Scrumptious!!

  8. 12

    When cooking in your oven, don’t rely on the temperature setting on the dial or digital display. Rely on a good thermometer to tell the temperature in your oven. If you do have an over with a dial, most dials can be calibrated to get a more accurate setting.

  9. 13

    I used a cast iron pan. 380 oven. 19 min. turned the oven up, since I read another recipe that said 450, left it in for 2 more minutes.It tastes great. I used 1 Tbl. xylitol instead of sugar.

  10. 14
    Wendy g

    At the elevation of 3000 feet, 25 minutes would have been better. Also didn;t have a cast iron skillet (live in Costa Rica) so used the same ne I use for yorkshire pudding and it was great.

  11. 18

    Never had one out but have it twice now- this recipe and a different one the first time. First was too eggy/runny and a touch bland. This recipe used 1 less egg and had sugar and was GREAT. Liked it a lot.

  12. 20
    Flora Shinnick

    Am I the only one that had a way over brown nearly burnt dutch baby. Recipe would be more suited to a 325 degree oven. Is something wrong with my oven?

  13. 23

    I have successfully done these while camping with our scout troop. They are a special treat for adults who volunteer to come camping with us. The answer on temperature is that you need to practice with your particular Dutch oven. Size and type of metal create variables. Stick with a camping Dutch oven like a Lodge which allows for coals on the lid (NOT your nice Le Crueset). You can look up specific amounts of coals for your size type on line or in the booklet that comes with it in the box. I go with more coals on the top which prevents burning. Be sure to rotate you oven over the bottom coals at 90 degrees at every 25% of cooking time and the lid rotates in the opposite direction for the same displacement and time. This ensures an even bake.

    • 24

      I’m not sure this helps with the question about oven temp unless you want me to put coals on top in my oven.
      Nice work making these in a camping environment. I think that would make a good addition to a camping blog.

  14. 26
    Irina Dyachenko

    Made it this morning so so good, I followed the steps so simple and fast. I had with banana with a bit of honey. Thanks Alton!

    • 29

      Get cheap infrared thermometer to keep with for Dutch oven. Preheat it, and use much less (1/3) coals on bottom, but cover type top pretty well. For this recipe, I’d rotate the tyipcal 4 times, but at 5-6 min or so. Might need to increase recipe for a 12inch Dutch as this is for 10in skillet

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