Dutch Baby Pancake Recipe
A Dutch baby pancake is this big, puffy oven-baked pancake that rises up like crazy while it cooks. It’s one of those breakfast or brunch things that always looks way fancier than it really is. I’m sharing how I make my go-to Dutch baby with a savory spin—think fried egg, fresh tomatoes, and peppery arugula piled on top. It’s a full meal, but honestly, not hard to pull off.
Equipment
- 10-inch cast iron skillet (or any oven-safe skillet)
- Mixing bowl
- Whisk or blender
- Measuring cups and spoons
- Oven mitts
- Small frying pan (for the egg)
Ingredients
- 3 large eggs room temp is best
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 pinch nutmeg
- 1 pinch salt
- 2 fried eggs however you like them
- 1 cup fresh arugula
- 1 medium tomato sliced
- powdered sugar for dusting
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe skillet (cast iron works best) in the oven while it heats.
- In a blender (or a mixing bowl), combine the 3 eggs, milk, flour, vanilla, nutmeg, and a pinch of salt. Blend/whisk until smooth with no visible lumps. Let the batter rest 5–10 minutes if you have time (optional).
- Carefully remove the hot skillet using oven mitts. Add the butter and swirl to coat the bottom and sides as it melts and sizzles.
- Immediately pour the batter into the hot skillet and return it to the oven. Bake for 18–20 minutes, until dramatically puffed and deep golden. Avoid opening the oven door while it bakes.
- While the Dutch baby bakes, fry 2 eggs in a small pan over medium heat with a little oil or butter until done to your liking. Season with salt and pepper.
- Remove the Dutch baby from the oven (it will deflate as it cools—this is normal). Top with arugula, sliced tomato, and the fried eggs.
- Finish with a light dusting of powdered sugar if desired, and serve right away while warm.
Notes
Storage: Best eaten fresh. Refrigerate leftovers in an airtight container for 1–2 days and reheat in a 350°F (175°C) oven for about 5 minutes to re-crisp.
Skillet tip: Use a fully oven-safe pan and preheat it with butter—this is key for the dramatic puff and crisp edges.
Make-ahead: Batter can be blended and refrigerated up to 2 hours; whisk/blend again before baking.
Toppings: Swap arugula and tomato for spinach, avocado, berries, maple syrup, or whipped cream depending on sweet vs. savory mood.
Texture: Crisp, lacy edges with a soft, custardy center—expect it to deflate after coming out of the oven.
Nutrition
Calories: 485kcal | Protein: 22g | Saturated Fat: 13g | Cholesterol: 500 | Sodium: 510mg