A Classic Dutch Baby seen from above in a cast iron skillet
A Classic Dutch Baby topped with fresh berries in a cast iron skillet
A slice of Classic Dutch Baby on a plate with fresh berries
A Classic Dutch Baby in a cast iron skillet seen from above
A Classic Dutch Baby topped with fresh berries in a cast iron skillet

Classic Dutch Baby

Updated on November 10, 2026
Not Yet Reviewed
A headshot of Molly Marzalek-Kelly
Recipe by
Molly Marzalek-Kelly
Employee-owner since 2016

A Classic Dutch Baby is what happens when humble pantry ingredients decide to show off. Part pancake, part popover, part crêpe, and part Yorkshire pudding, this dramatically puffed skillet bake makes breakfast feel special with very little effort.  

Test Kitchen notes:
  • This batter can be mixed by hand or blended: To use a blender or food processor, simply combine the wet ingredients first, pulsing to combine, then add the dry ingredients and blend until smooth. Prepare the pan and bake as directed.
  • Room-temperature eggs, warm milk, and a preheated skillet encourage maximum puff — don’t skip these details.
  • Serve with berries and maple syrup for a sweet breakfast or explore savory topping options below.
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Instructions

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  1. Preheat the oven to 425°F with a rack in the center.  

  1. In a small saucepan or microwave-safe bowl, combine 2 tablespoons (28g) of the butter and the milk. Heat on the stovetop over medium-low or in the microwave in 30-second increments, until the milk is warm and the butter is melted. 

  2. In a medium bowl, whisk together the flour, sugar, and salt.   

  3. In a small bowl, whisk together the warm butter-milk mixture, eggs, and vanilla until well combined.

  4. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is smooth, with just a few small lumps remaining. At first, it will be very clumpy, but it will smooth out as you continue to whisk. Set aside while you prepare the pan (next step). 

  5. Place the remaining 2 tablespoons (28g) butter in a 10" cast iron skillet (measured top edge to top edge) and place the skillet in the oven until the butter is melted, 3 to 4 minutes.  

  6. Carefully remove the hot skillet from the oven. Swirl the pan to coat the bottom and sides with the melted butter. Pour the batter into the center of the hot pan and immediately return it to the oven.  

  7. Bake for 15 to 20 minutes, until the Dutch baby is dramatically puffed, the center is set, and the edges are deeply golden brown. The more browned the edges are, the longer the Dutch baby will hold its shape once it’s removed from the oven. (Dutch baby recipes are known for producing pancakes that almost immediately deflate as soon as they are out of the oven — this is normal.)

  8. Remove from the oven and top immediately with a dusting of Snow White Non-Melting Topping Sugar or confectioners' sugar, a handful of berries, and a drizzle of maple syrup, if desired. Divide into wedges and serve immediately, directly from the skillet. 

  9. Storage information: Classic Dutch Baby recipes are best enjoyed hot, immediately after they are baked. Store any leftovers in an airtight container in the refrigerator for several days; freezing is not recommended. To reheat, wrap in aluminum foil and warm in a 350°F oven until heated through, 10 to 15 minutes.  

Questions Bakers Ask

How would I make a savory Dutch baby?

Omit the vanilla extract and sprinkle 1/3 cup (38g) shredded cheese (cheddar, Gruyère, Swiss, etc.) on top of the batter before baking (still include the 1 tablespoon granulated sugar; it helps with browning). Finish the baked savory Dutch Baby with lightly dressed salad greens, bacon bits, diced herbs, prosciutto, and/or chopped tomatoes.  

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