This impressive Dutch baby recipe is simple to make with ingredients you likely already have on hand.
What Is a Dutch Baby?
A Dutch baby is a cross between a pancake and a popover. It’s similar to a large Yorkshire pudding. Unlike other types of pancakes, Dutch babies are baked in the oven instead of fried on the stove. They also don’t contain leaving ingredients, such as baking powder or baking soda.
Despite its name, the Dutch baby is technically an American invention — though it is derived from a traditional German recipe.
Dutch Baby Ingredients
These are the basic pantry staples you’ll need to make this easy Dutch baby recipe:
- Eggs and milk: This light and fluffy Dutch baby recipe starts with two eggs whisked with milk.
- Flour: All-purpose flour lends structure and helps hold the batter together.
- Seasonings: These sweet Dutch babies are flavored with nutmeg and a pinch of salt.
- Butter: Grease the hot skillet with two tablespoons of butter.
- Sugar: Dust the finished Dutch baby with confectioners’ sugar before serving.
How to Make a Dutch Baby
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make a Dutch baby at home:
- Place a skillet into the oven while it preheats.
- Make the batter.
- Pour the batter into the hot, buttered skillet.
- Bake until it’s lightly puffed, then dust with powdered sugar.
What to Serve With Dutch Babies
These Dutch babies are delicious when they’re served plain, simply dusted with powdered sugar. You can also consider pairing it with fresh berries, peaches, whipped cream, maple syrup, chocolate-hazelnut spread, fruit jam, or lemon curd.
How to Store Dutch Babies
Dutch babies are best when they’re freshly made. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to five days or freeze them for up to two months.
Allrecipes Community Tips and Praise
“I love these,” says Sunny. “I learned to make sure everything is at room temperature, to make it raise up well. Light and fluffy! Homemade simple syrup. So good!”
“This was so easy and delicious,” raves Merlene. “I added lemon zest instead of nutmeg and put all the ingredients in a blender. I used two 6.5-inch mini cast iron skillets and they puffed up so beautifully! When done I added butter, fresh squeezed lemon, and powdered sugar.”
“It was good,” according to Linda Frato Allen. “I like the crepe texture. Made cinnamon apples to put on top. Easy to make.”
Editorial contributions by Corey Williams
