A Dutch Baby is essentially a baked pancake. It comes out of the oven puffed up, like a popover. You can layer the top with thinly sliced apples, pears, or peaches sprinkled with brown sugar before baking, or serve with fresh berries and powdered sugar. It’s popular to make Dutch Babies in a cast iron skillet, but you can use any oven safe dish that’s roughly 9×9 or 10” will work. A deep dish pie plate would be perfect. As always, we’ve included gluten and dairy free substitutions.
There’s no baking powder or baking soda in this recipe. The eggs provide lift and puff up in the oven, but with no structure to support them, they eventually collapse after they come out.
Preheat oven to 425 F. Place oven safe skillet or dish inside.
2 large eggs
1/2 cup milk or dairy free milk
2-4 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/2 cup all purpose flour of gluten free 1-1 flour
2 tbsp butter
Powdered sugar, berries, maple syrup, etc for serving.
In a large mixing bowl, combine all ingredients except the flour and butter. Whisk thoroughly, until batter is frothy. Add the flour and whisk until fully blended.
Remove the pan from the oven and drop in the butter. Swirl it around the pan as it melts. Pour in the batter and return to oven. Bake 18-20 minutes or until the pancake is puffed and turning golden brown. Remove from oven and serve immediately.