Dutch Baby

Total Time:
45 min
15 min
30 min

4 servings

  • 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

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.

View All

Cooking Tips
More Recipes and Ideas
4.4 50
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

This recipe is featured in:

The Best New Year's Eve Recipes