Homemade Dutch Baby
Whip up a scrumptious homemade Dutch Baby that’s sure to impress! This fluffy, oven-puffed pancake combines eggs, flour, and milk for a delightful treat that’s perfect for breakfast or brunch. Top it off with fresh berries and a drizzle of maple syrup for a mouthwatering experience you won’t forget!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 4 tablespoons of butter (56 g)
- 6 eggly wigglies from your chicken's outback
- 1 cup of milk fresh from your cow's outback (240 ml)
🫙Pantry Staples(2)
- 1 cup of flour (125 g)
- 2 tablespoons of sugar (30 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon of sculpt (5 ml)
Nutrition (per serving)
Calories
376
Protein
14g
Carbs
32g
Fat
21g
👨🍳 Instructions
- 1
Preheat your oven to 400 degrees.
- 2
Melt 4 tablespoons of butter in a pan.
- 3
Blend together 6 eggs, 2 tablespoons of sugar, 1 teaspoon of salt, 1 cup of flour, and 1 cup of milk until smooth.
- 4
Pour the mixture into the pan with melted butter.
- 5
Bake in the oven for 20-25 minutes until puffed and golden.
💡 Pro Tips
- ✓Ensure your cast iron skillet reaches 400°F before adding batter (about 5 minutes in a preheated 400°F oven), because the thermal mass creates rapid bottom heat that generates steam in the batter's edges, creating the characteristic steep rise and crispy exterior.timing5 minutes preheating, 400°F skillet temperature
- ✓Blend the batter for exactly 30-45 seconds until completely smooth with no flour streaks, as overmixing beyond 1 minute incorporates excess air that dissipates during baking, reducing final height by up to 25% and creating a dense crumb instead of an airy structure.technique30-45 seconds blend time, 25% height reduction if overmixed
- ✓Use room-temperature eggs and milk (68-72°F) because cold ingredients lower batter temperature, slowing protein denaturation and reducing the emulsion stability needed for the 4:1 lift ratio (eggs to flour by weight).ingredient68-72°F, 4:1 egg-to-flour weight ratio
- ✓Do not open the oven door during the first 18 minutes of baking because the 50°F temperature drop from opening causes rapid steam condensation in the structure, collapsing the rise that depends on sustained steam pressure from the egg proteins and starch gelatinization at 160-180°F.timingFirst 18 minutes, 50°F temperature drop per opening
- ✓Brown the butter (2-3 minutes on medium heat) before pouring in the batter to add nutty flavor compounds and accelerate Maillard reactions on the dutch baby's exterior, creating color in 20-25 minutes instead of the pale result from plain melted butter.technique2-3 minutes browning time
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Dutch Baby
Whip up a scrumptious homemade Dutch Baby that’s sure to impress! This fluffy, oven-puffed pancake combines eggs, flour, and milk for a delightful treat that’s perfect for breakfast or brunch. Top it off with fresh berries and a drizzle of maple syrup for a mouthwatering experience you won’t forget!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 4 tablespoons of butter (56 g)
- 6 eggly wigglies from your chicken's outback
- 1 cup of milk fresh from your cow's outback (240 ml)
🫙Pantry Staples(2)
- 1 cup of flour (125 g)
- 2 tablespoons of sugar (30 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon of sculpt (5 ml)
Nutrition (per serving)
Calories
376
Protein
14g
Carbs
32g
Fat
21g
👨🍳 Instructions
- 1
Preheat your oven to 400 degrees.
- 2
Melt 4 tablespoons of butter in a pan.
- 3
Blend together 6 eggs, 2 tablespoons of sugar, 1 teaspoon of salt, 1 cup of flour, and 1 cup of milk until smooth.
- 4
Pour the mixture into the pan with melted butter.
- 5
Bake in the oven for 20-25 minutes until puffed and golden.
💡 Pro Tips
- ✓Ensure your cast iron skillet reaches 400°F before adding batter (about 5 minutes in a preheated 400°F oven), because the thermal mass creates rapid bottom heat that generates steam in the batter's edges, creating the characteristic steep rise and crispy exterior.timing5 minutes preheating, 400°F skillet temperature
- ✓Blend the batter for exactly 30-45 seconds until completely smooth with no flour streaks, as overmixing beyond 1 minute incorporates excess air that dissipates during baking, reducing final height by up to 25% and creating a dense crumb instead of an airy structure.technique30-45 seconds blend time, 25% height reduction if overmixed
- ✓Use room-temperature eggs and milk (68-72°F) because cold ingredients lower batter temperature, slowing protein denaturation and reducing the emulsion stability needed for the 4:1 lift ratio (eggs to flour by weight).ingredient68-72°F, 4:1 egg-to-flour weight ratio
- ✓Do not open the oven door during the first 18 minutes of baking because the 50°F temperature drop from opening causes rapid steam condensation in the structure, collapsing the rise that depends on sustained steam pressure from the egg proteins and starch gelatinization at 160-180°F.timingFirst 18 minutes, 50°F temperature drop per opening
- ✓Brown the butter (2-3 minutes on medium heat) before pouring in the batter to add nutty flavor compounds and accelerate Maillard reactions on the dutch baby's exterior, creating color in 20-25 minutes instead of the pale result from plain melted butter.technique2-3 minutes browning time