Dutch baby pancakes are one of those magic recipes. Four simple ingredients – butter, egg, flour, and milk – quickly transform into an impressive breakfast in under 20 minutes. They’re great on their own but even better topped with fresh fruit, honey, and a dusting of confectioners’ sugar.
I also love any recipe that can be made with a simple ratio. Ratios never steer you wrong and give you a foundation to build upon. You can quickly quickly scale things up and down without a detailed recipe, and the ratio for a Dutch baby is so simple you might as well memorize it.
I’ve found there are three basic rules for the perfect Dutch baby.
Rule #1: Follow The Ratio
To make a pancake that serves 4 use 1 part egg to 1/4 part whole milk to 1/4 part flour. That means for every egg you use, you’ll need to add 1/4 cup of milk and 1/4 cup of flour. After that, you can customize your pancakes as much as you like with sugar and spices.
Rule #2: Pre-Heat with High Heat and Don’t Forget the Fat
It’s the combination of high heat and fat that forces the sides to rise into that iconic bowl shape. Begin with a very hot oven, about 450F, and pre-heat your skillet with a few tablespoons of butter before baking.
Rule #3: Don’t Peek
Don’t open the door of the oven until you think it is about done, 12 to 15 minutes. Once the door opens cold air will rush in and could deflate the pancake.
- 3 tablespoons unsalted butter
- 2 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- ½ cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- Confectioners’ sugar, for dusting
- Lemon wedges, for serving
Preheat oven to 450 degrees.
Pre-heat a 10-inch cast-iron skillet with 3 tablespoons of butter until very hot, at least 2 to 3 minutes. While the skillet is heating, make the batter.
In large bowl or blender, mix the eggs, milk, flour, sugar, and spices until smooth.
Remove the skillet from the oven. Carefully pour the batter into the skillet and place it in the oven. Bake until puffy and the edges are golden brown, about 12 to 15 minutes. Take care not to open the oven door until the pancake finishes baking or else the cold air could deflate it.
Cut into slices and serve with a dusting of confectioners’ sugar, fresh fruit, honey, or lemon wedges.
My mother-in-law makes these for breakfast on Sunday mornings and they are just, the best! Yours look just as incredible, and I love your addition of nutmeg! Yum!
Thanks! They are so easy to make and easy to customize. Thinking of trying it with coconut milk soon…