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Dutch Baby

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  • Prep 10 min
  • Total 30 min
  • Servings 1
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A light, citrusy, sweet Dutch pancake that will be the star of your next brunch.
by: Girl vs Dough
Updated Mar 8, 2017
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  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup unbleached all-purpose flour
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons butter
  • Powdered sugar, for dusting (optional)
  • Juice of 1/2 lemon (optional)


  • 1
    Preheat oven to 450°F. Place a 10-inch cast-iron skillet or round oven-safe baking dish in the oven while it preheats.
  • 2
    Meanwhile, in a large bowl using an electric hand mixer, whisk eggs until pale and frothy. Add in milk, flour, nutmeg, cinnamon, vanilla and salt and whisk until smooth, about 1 minute.
  • 3
    Add butter to skillet; swirl to coat. Add batter to skillet and place back in oven. Bake about 20 minutes or until pancake is a light brown.
  • 4
    Remove from oven and, keeping pancake in skillet, top with lemon juice and powdered sugar, if desired. Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The first time I ever saw a Dutch Baby (the food, not the human version) was at a brunch restaurant when my younger brother ordered it. I couldn’t believe my eyes when I saw the huge crater of a pancake, topped with a generous dusting of powdered sugar! It looked incredibly light, thin, simple and delicious – though I couldn’t know at the time, because my brother scarfed the whole thing down before I had a chance to even ask for a bite. The second time I ever saw a Dutch Baby was in my own kitchen, which was, sad to say, years later. I didn’t know what I was missing since I never had the chance to taste the pancake for myself. But now that I’ve made my own recipe at home, I guarantee I won’t wait that long again to have it. A Dutch baby, or Dutch pancake, is a giant, fluffy, light and thin pancake made with very few ingredients that you probably already have on hand. It’s so easy to make, too – in just half an hour, your kitchen will smell sweet and buttery. And a minute after that, with a dusting of powdered sugar and a spritz of lemon juice or a dollop of lemon curd on top of the pancake, you’ll have a delicious breakfast. Cast-iron skillets (or actual Dutch baby pans) are best to work with this recipe, but if you don’t have one, I’ve heard glass or ceramic pie tins work well too (or any round oven-safe dish). Feel free to keep your pancake simple, or jazz it up – make it savory with ingredients like cheese and ham, or sweet with apples or peaches. It’s delicious either way – but don’t wait as long as I did to try it yourself!
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