Dutch Baby Bake

A Dutch Baby Bake is a light, airy, oven-puffed pancake that lands somewhere between a fluffy pancake and a delicate popover. It’s golden, impressive, and unbelievably easy to make—perfect for brunch, holidays, or lazy weekend mornings when you want something special without much effort. The batter comes together in seconds in a blender, and the oven does the rest, creating dramatic, puffed edges that pair beautifully with sweet toppings.

Ingredients

• 4 tablespoons butter
• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• Pinch of cinnamon
• 1 teaspoon vanilla

Directions

1. Cut butter into pats and place in a 9×13-inch baking dish.
2. Preheat oven to 425°F and place the dish in the oven until the butter melts.
3. Blend eggs, milk, flour, salt, cinnamon, and vanilla until smooth.
4. Pour batter into the hot dish over the melted butter.
5. Bake 22 minutes, or until puffed and lightly browned around the edges.
6. Slice and serve with powdered sugar, syrup, fruit, or whipped cream.

Prep Time: 5 minutes | Cooking Time: 22 minutes | Total Time: 27 minutes
Kcal: ~260 kcal per serving | Servings: 6

Tips

• Blend the batter right before baking—resting it can reduce the puff.
• Preheating the buttered pan ensures dramatic rise and crisp edges.

FAQ

Can I use a cast-iron skillet instead of a baking dish?
Yes—use a 12-inch skillet for excellent browning and rise.

Will it stay puffed?
Dutch babies deflate naturally after leaving the oven—serve immediately for the best presentation.

Can I make it savory?
Absolutely—omit vanilla and cinnamon, and top with herbs, cheese, or cooked vegetables.

Can I use non-dairy milk?
Oat or almond milk works, though the puff may be slightly less dramatic.