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Dutch Baby Recipe

A light, puffy oven-baked pancake with crisp edges and a custardy center—simple to make and perfect served warm with powdered sugar and fresh berries.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 3 large eggs at room temperature
  • ½ cup all-purpose flour spooned and leveled
  • ½ cup whole milk at room temperature
  • 2 tablespoons cane sugar
  • ¼ teaspoon sea salt
  • Pinch nutmeg
  • 2 tablespoons unsalted butter
  • Powdered sugar for dusting
  • Fresh berries for serving

Equipment

  • Blender
  • 10-inch cast-iron skillet
  • Oven
  • Spatula
  • Measuring cups and spoons
  • Serving plate

Method
 

  1. Preheat the oven to 425°F. Place a 10-inch cast-iron skillet inside and allow it to heat for at least 5 minutes.
  2. In a blender, combine the eggs, flour, milk, sugar, salt, and nutmeg. Blend until smooth.
  3. Carefully remove the hot skillet from the oven and add the butter. Swirl it around to coat the bottom and sides evenly.
  4. Pour the batter into the hot skillet and return it to the oven. Bake for 13 to 16 minutes, until the edges are puffed and golden brown and the center is set.
  5. Remove from the oven, lift the Dutch baby out using a spatula, transfer to a serving dish, dust with powdered sugar, and serve with fresh berries.