Classic Dutch Baby

The next time brunch calls, serve something new and exciting: our classic Dutch baby pancake recipe. This golden, airy pancake comes together quickly with the help of a blender—just whir together a few basic ingredients, then pour the batter into a piping-hot skillet and bake (no need to flip!).  After it poofs up into a show-worthy display, serve it straight from the oven topped with fresh fruit, Greek yogurt, and warm maple syrup. (Or try it with confectioners' sugar and lemon juice, or sautéed apples and whipped cream—the options are endless.) It makes a crowd-pleasing, just-sweet-enough dish that will impress every time.

Dos and Don'ts for Making a Tall, Puffy Dutch Baby

Don't use cold ingredients: Take your eggs, milk, and butter out of the refrigerator at least 30 minutes before you plan to make this recipe. A room temperature batter won't cool down the hot skillet like a cold one will, resulting in a more dramatic puff.

Don't rush the preheat: The key to a Dutch baby's characteristic shape—and those dramatic, deep golden edges—is a searing hot skillet. Be sure to give your oven and skillet plenty of time to preheat, otherwise you'll risk ending up with a flabby, flat pancake. To test if it's hot enough, flick a bit of water onto the center before adding the butter; if it sizzles and sputters upon contact, you're good to go.

Do keep an eye on the time: A perfectly cooked Dutch baby should be deep golden brown around the edges with a center that's set and neither soupy nor dry. Since oven temperatures can vary, we recommend you peek at the pancake beginning around the 15 minute mark (without opening the oven!) and keeping a close eye on it to ensure yours doesn't go from bronzed to burnt.

Do serve immediately: A Dutch baby will start to deflate as it cools, so bring yours to the table as soon as it's finished cooking and be sure to have those toppings prepped as well.

Dutch Baby vs. Yorkshire Pudding

Both the Dutch baby and Yorkshire pudding are puffed, pancake-like dishes that rely on an eggy batter and a hot pan. The key difference between them is that a Yorkshire pudding typically utilizes the roasting pan and drippings of the meat it's served alongside (like this stunning standing rib roast). A Dutch baby, on the other hand, is usually made in an oven-proof skillet and can be sweet or savory.