The Perfect Dutch Baby

Written by on in Bread, Breakfast

This Dutch Baby recipe has become a regular of our family’s weekend breakfast routine. It has the perfect combination of crispy outside and soft, custardy inside.

After countless hours of research and trial and error I believe that this is as perfect and foolproof as any Dutch Baby recipe can get.

A few optional steps that will seriously improve your final result are the addition of a little water in the batter, resting it overnight in the fridge, letting the batter get to room temperature before cooking and making sure that the cast iron is scorching hot before you add the batter.

If you have a sweet tooth this is excellent when topped with syrup, confectioners’ sugar or cinnamon sugar. My preference is a pat of butter with a small spoonful of fruit preserves.

5The Perfect Dutch Baby
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5The Perfect Dutch Baby

Recipe by Idiots With Knives
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes

Ingredients

  • 3 Eggs

  • 1/2 Cup Flour

  • 1/2 Cup Milk

  • 1 Tbsp Sugar

  • 4 Tbsp Butter

Directions

  • ⁠Preheat oven to 425 degrees. Place heavy 10-inch cast iron pan in the oven while preheating.
  • ⁠Combine eggs, flour, milk and sugar until smooth. You can use a blender but I usually mix by hand in a mason jar. Just make sure the lid is on tight and shake vigorously to combine the ingredients.

    For best results, prepare the batter the night before and let it rest in the fridge. Take it out an hour or so before you cook it so that the batter is room temperature.
  • Carefully remove the pan from the oven and add butter before putting it back into the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  • ⁠Remove pancake from oven, cut into wedges and serve at once.

Notes

  • Pro tip: substitute a small amount of the milk with a splash of water. I usually use about 2 tablespoons but make sure to keep the total liquid at 2 cups just making sure that some of that is water. In my experience the addition of a small amount of water really helps give a better rise.