Dutch Baby

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 3 tablespoons butter, melted and divided
  • 2 3/8 ounces all-purpose flour, approximately 1/2 cup
  • 3 tablespoons vanilla sugar, plus extra for serving
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk, room temperature
  • 2 large eggs, room temperature
  • Lemon wedges
Directions

Preheat oven to 375 degrees F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.

Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.


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4.4 51
I was comparing this to my sunset recipe since everyone said it really didn't turn out right.  My Sunset recipe calls for the batter to sit for 2-3 hours.  Also, you have to preheat the iron skillet for 10 minutes..THEN add the butter.  It sounds as though this recipe doesn't allow for enough time to heat the skillet..<br /> item not reviewed by moderator and published
The proportions are all wrong. I love Alton, but he's off the mark on this one -- it came out as a thick heavy pancake, no crispness, no light flat center, no curled up edges. It tasted okay, but it was NOT a Dutch Baby. At all. item not reviewed by moderator and published
I have used an old Sunset recipe for 40 years for dutch babies and lost it. I tried this recipe and it completely flopped. My bad! I was in a hurry and incorrectly read the flour amount as cups and not ounces. Nevertheless if I posted a recipe I never would use ounces for flour measurement! I will Google my old recipe which was flawless and definitely go back to that one. item not reviewed by moderator and published
terrible! I can not understand how anyone could like. I'd wondered if there was a typo in the recipe. It burned in the first 15 minutes. I wrapped the edges in foil but too late, whole bottom was burned. No flavor either. This was my first dutch baby. I made another the next night just to try and it was delicious, I can't understand any good reviews on this mess! item not reviewed by moderator and published
delicious! went according to directions, not salty, not too brown...not sure why others had problems. Loved it and will make it again. item not reviewed by moderator and published
I love dutch babies. This recipe is off the mark. The cooking time is too long. Mine was done in 20 minutes. If you're unfortunate enough to make this recipe, don't walk away from it while it's baking. The recipe calls for WAY too much salt. I wanted a sweet treat and got a salty Americanized dutch baby hybrid. Dutch babies are typically more airy and less dense. I had much more luck with Martha Stewart's version which calls for three eggs (not two), more milk, and less salt. Don't waste your time on this recipe. I'm actually surprised because normally I have a lot more luck with Food Network recipes. This just reminded me of one of the millions of recipes from one of the millions of blogs out there with measurements that are way off. item not reviewed by moderator and published
I think the cooking time is too long, or the temp too high, or both. Mine was still good but VERY brown. Medium brown, heading towards dark brown. And that made it crunchy in an overdone way. I'll cook less time next time. item not reviewed by moderator and published
loved it! item not reviewed by moderator and published
I accidentally put in 3/4 cup milk and it came out with a custard like center....so good. item not reviewed by moderator and published
Simple and a nice light treat! Tried it with the sugar and lemon and that was perfect. Also, used a Dutch Oven instead of a cast iron pan... It worked ! I also thought the 3 Tbl. of vanilla sugar would be too much, but it wasn't. Just follow the recipe and you will be delighted. Just check at 30 minutes!!! item not reviewed by moderator and published
Love it! And make it all the time! my daughters favorite breakfast! item not reviewed by moderator and published
I loooooove this recipe and make it all the time. It can be doubled pretty easily. Today I threw in some flaxseed, and they flew under the radar as a nice way to get some extra healthiness in there. I do love throwing some apples or pears in the butter in the oven for 10-15 minutes before I put the batter on. Creates a nice fruit pancake. item not reviewed by moderator and published
This was really yummy but I have to admit that I made an error in the recipe but I didn't realize it until I opened up the microwave after this yummy Dutch Baby was already gone. I neglected to add the tablespoon of melted butter to the blender. Next time I will but I can't imagine that it could taste better than it was. This is a keeper. item not reviewed by moderator and published
Try this recipe; it is very versatile and easy. If you are looking for experimentation- I took some steel cut oats, pulverized them in my Vitaimx and added them to the base recipe (subbing out some of the flour. This improved the taste and made the Dutch Baby even more fantastic and a bit healthy. item not reviewed by moderator and published
This was very well received as a breakfast dish. We topped it with preserves but it was delicious plain as well. I didn't have vanilla sugar so I put a bit of vanilla in the batter. Will definitely make again. item not reviewed by moderator and published
We used to order this at a long gone local eatery, paid big bucks for it, the wait was horrible... I'd spent a lot of time trying to duplicate it with no success. This is great as is suggested or with apple pie filling in the middle as a dessert. Thanks so much for the recipe. It's a lot easier to make than all the gyrations I was going through! It takes a lot less time to eat than it does to bake! item not reviewed by moderator and published
Fun and easy weekend breakfast option. Wasn't sure about the lemon, but WOW!!! the combination of the light "pancake", sprinkle of confectioners sugar, and the lemon was great. Add a cup of earl grey tea and I'm there! item not reviewed by moderator and published
Such a simple and delicious recipe. The hardest part is waiting for the ingredients to come to room temperature. Had to adjust the cooking time down to 17 minutes, so you may want to keep an eye on it the first time you try this. item not reviewed by moderator and published
This is one of my new go-to breakfasts. It's easy and delicious. I love mine with a bit of loganberry jam item not reviewed by moderator and published
This is a great Saturday breakfast! Made it several times now and it always comes out delicious. : We're going to try mixing different things into the batter next time (spices, etc and see what happens. Thanks, Alton! item not reviewed by moderator and published
Wow! Way cool, way easy, really good. I did not have a cast iron skillet, so made in a pie plate. Turned out great. When I ate at the OPH I had the version with the vegetables inside (sauted broccoli, mushrooms, onion, with cheddar. I was afraid this recipe would be too sweet with the sugar in it. Not so and will make this again soon with veggies. I used 2% milk and margarine and did not have a blender, so just whipped with a whisk. item not reviewed by moderator and published
My husband and I absolutely love this Dutch Baby recipe and we make it about once a month! It is easy to make and tastes amazing - especially with lemon and powdered sugar on top! We always double the recipe as we have a large cast iron pan. item not reviewed by moderator and published
Easy, simple, delicious! item not reviewed by moderator and published
so tasty...I've had these way back when in the Pa Dutch country breakfast restaurants in the Lancaster area...so good!...we've made this a few times at home now and it is easy, seems to come out perfect every time and can stand any topping you serve it with (I do prefer the pure maple syrup on these...but also great with powdered sugar or any fruit/jam/marmalade, etc...definitely a cast iron skillet works best...just be certain to preheat it well with the butter!! Alton, you're the best...been watching you for years, and wish one day I'll "bump into you" at the Crabapple Kroger or Cooks Warehouse or Harry's/Whole Foods!! This is Good Eats, bud! item not reviewed by moderator and published
I've made this many times...weekend guests always ask for it...look/tastes impressive, but so easy to make...fresh strawberries (in season), sautéed apples, or lemon curd &amp; blueberries, as toppings, make it different &amp; special each time...I've raised the temp to 475F...and bake these for 12 minutes...Thanks Alton, you are the best. item not reviewed by moderator and published
I have to use a glass pie dish because I don't own an iron skillet, but it still comes out great every time. item not reviewed by moderator and published
I followed Alton's directions exactly as he wrote them, used my cast iron chicken-frying pan (deep-sided and had an absolutely perfect pancake. I'm not sure what's troubling people about this, but I'm guessing that people are either not using cast-iron pans, or they don't have a reliable oven thermometer inside their ovens. The dials and digital readouts aren't perfect, and a cast iron pan cooks quite differently from your average stainless steel pan. My children just love eating "babies" for breakfast. We make this every weekend. Thanks Alton!! item not reviewed by moderator and published
Niko, I have the same issues as you. Half the time I get a dense, flat pancake. Still tastes good but very frustrating to bake. I don't quite understand the "physics" ( I didn't see the show), but I wish I knew what was different in my prep because I've had them puff and I've had them flat, using the same recipe and pan. I guess the REAL issue is why do I contiue to make a dish that I can't rely on the outcome? item not reviewed by moderator and published
My mom used to make this in the early 60's. I still do. I like real maple syrup on them. It is attributed to a restuarant in Seattle at the Frederick &amp; Nelson Store in the 40's and I have the reference if you would like. Popovers were something she also made back then. I still have the glass cups that she made the popovers in as well as the cast iron pan for the babies. Thanks so much for keeping this alive. Alton Brown rocks!! BTW, I made Yorkshire Pudding at my little bro's last Christmas as he likes a Prime Rib rather than a Goose that night. item not reviewed by moderator and published
I filled it with sauted apples with cinnamon. item not reviewed by moderator and published
This is soooo easy, and crazy delicious! I didn't even have real butter or vanilla sugar - subbed 3 tbs of our regular Brummel and Brown spread we always have in the fridge and a few drops of vanilla extract with regular sugar and it turned out perfectly after exactly 30 min. YUM! =] item not reviewed by moderator and published
I just made this for my husband and myself, I was disappointed when I opened the oven door to see that it had burned on the edges! However it was very tasty, crisp on the outside and light and fluffy on the inside. I will make this again because it was so good and easy, but i will increase my oven temp and decrease the cook time. Also I don't own a 10-in. cast iron skillet so I used a nonstick pan and it worked just fine, but it you have the cast iron use it. item not reviewed by moderator and published
I LOVE making this dish in the mornings. So quick and easy! I love to put lemon and powdered sugar on top, gives it a fresh taste... I like the recipe without the vanilla aspect, just normal table sugar. Plus: I love that it is large enough for a couple day's breakfasts (even though it usually doesn't last that long!) item not reviewed by moderator and published
Hi In addition to doubling the recipe, using vanilla and sugar instead of vanilla sugar, if you increase the temperature to 425 and 20 or 25 minutes, put the ingredients into a blender, mix, then blend on highest setting for two minutes, have the pan hot in the oven, pour it in and it works like a charm. That's how they do it at the Original House of Pancakes. Other than that, the recipe is perfect. :-) item not reviewed by moderator and published
This popped back into my head this morning after seeing the episode quite some time ago, so I made it for breakfast for my husband and 17-month-old daughter. This isn't something I'd had before, but we all loved it. I followed the advice of Heather below by doubling the recipe and using the suggested slightly higher temp and shorter cooking time, it was so cool to see it all puffed up coming out of the oven. Also made a lemon juice/butter/powdered sugar glaze, topped with blueberries, yum! We are major Good Eats fans around here and continue to be very rarely disappointed... item not reviewed by moderator and published
Hey, I keep making these dense patties of flour and egg. I cant get any rise (except once by chance). *I heat the skillet. *i beat the eggs thouroughly (maybe too much?) I just cant get them to rise much and when they do its in the center, not along the edges all crispy. Any suggestions??? item not reviewed by moderator and published
Thank goodness my girlfriend and I read the Comments and Reviews before we started. We doubled the recipe and it was just enough for the two of us. (and we are not over weight or have over sized appetites) Also we cooked double the recipe at 400 for 20 min and that was plenty of time. Try making a lemon syrup out of butter, lemon, and powdered sugar... It's phenomenal!!!! item not reviewed by moderator and published
Very delicious and easy! Like previous reviewers, I did not have vanilla sugar and so I used 3 Tbsp sugar, 1 Tbsp. vanilla and the flavor was great. I also only cooked it for 25 minutes, so watch the timing. I grew up eating these at The (Original) Pancake House in MI and this recipe was just as tasty! Worth the wait for it to cook! item not reviewed by moderator and published
I agree with the previous reviewer entirely. The flavor is great but the cooking time is too long. I made this in a Dutch baby pan in my oven and the edges got very crusty and hard and the top too brown. Also, it is a just bit heavier than other Dutch Baby recipes I have used in the past. The best recipe that I've used is in an old "Nitty Gritty Productions" cookbook from 1981 entitled BRUNCH. In it the pancake cooks at 425 degrees for 20 minutes. It usually comes out perfect. Alton's proportions of ingredients are very similar to that recipe. item not reviewed by moderator and published
Loved the flavor but found the cooking time is either too long or need to be higher temp with less cooing time. The bottom burned. Sorry Alton. item not reviewed by moderator and published
Very easy to make and a real crowd pleaser. I've portioned the batter into small cast iron pans for individual dutch babies. Just about any fruit is wonderful with this dutch pancake. item not reviewed by moderator and published
I made these today and experimented a bit. I didn't have vanilla sugar so I just used 3 Tablespoons sugar and 1 tablespoon vanilla extract. I then put then into muffin tins-about 1/3-1/2 full and baked them for 18 minutes. They turned out like little bowls, which we filled with a peach compote we made. They were delicious and a hit with my kids! Don't forget to put the butter in the bottom of each little hole of your muffin tin, just like you would put it in the bottom of your cast iron skillet. item not reviewed by moderator and published
Easy to make and delicious. Recipe works like a charm. We served it with butter, lemon and powdered sugar. item not reviewed by moderator and published
I made this today for my daughters and it was delicious! The hardest part was waiting for the oven to preheat. I had a Dutch Baby at the Original Pancake House as a child and this one was as good as I remember. Next time I need to make at least 2! item not reviewed by moderator and published
My 10 year old son and I made this for breakfast this morning. It was a easy breakfast to put together. The batch size is perfect for most people. I used 2% milk and I think that is why I didn't get as much puff as Alton did on the show, but it still tasted fine. My son wants to make it again tomorrow. item not reviewed by moderator and published
How this is labeled as "intermediate", I'll never know - this recipe is a snap. Made one on a whim one morning, and I've got another one in the oven right now, the next day. Perfect for a slight change of pace from the usual breakfast fare. item not reviewed by moderator and published
Alton, you are a genius: I've tried many recipes for dutch baby pancake but none worked as beautifully as this: It puffed perfectly and tasted wonderfull item not reviewed by moderator and published
Very easy to make. Very nice with the lemon butter item not reviewed by moderator and published
This was one of those recipes that may take a second try to the "cadence" and timing of the process right. I doubled the batch and still barely fed myself, my wife and two toddlers. Also the cook time seemed very long. My actual cooking time for a doubled batch was only about 25 minutes. All that being said they were really tasty!!! item not reviewed by moderator and published
This was THE BEST recipe ever! I loved it, and it was simple and quick. Thank you Alton! item not reviewed by moderator and published
Tried this out today. Used some vanilla extract (with sugar) instead of vanilla sugar. It came out pretty well. I didn't have a cast iron skillet though. I love Good Eats! item not reviewed by moderator and published
I agree. The cooking time is way too long. item not reviewed by moderator and published

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