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Dutch Baby Pancake




The Dutch Baby pancake will have a crispy and slightly puffy edge with a soft and custardy center. It's a delightful breakfast or brunch treat that's relatively simple to make and always impressive!

Dutch Baby Pancake


  1. Preheat your oven to 425°.

  2. Place the butter in a 12-inch cast-iron skillet or oven-safe pan. Put the skillet in the preheated oven for a few minutes, until the butter has melted and the skillet is hot.

  3. In a medium-sized bowl, whisk together the eggs and milk until they are well beaten.

  4. Gradually add in the flour, sugar, vanilla extract, and salt. Mix until the batter is smooth and there are no lumps. The batter will be thin.

  5. Once the skillet is hot and the butter is melted, carefully remove it from the oven and swirl the butter around to coat the bottom and sides of the skillet.

  6. Pour the batter into the hot skillet. Be careful as the butter might sizzle a bit.

  7. Place the skillet back into the oven and bake for about 20-25 minutes, or until the Dutch Baby is puffed up and has a nice golden-brown color.

  8. Once done, remove the skillet from the oven. The pancake will deflate a bit as it cools.

  9. Slice the Dutch Baby and serve it immediately while it's still warm. It's best enjoyed right out of the oven.


  • 6 Purely Pastured Farm eggs

  • 1 cup milk

  • 2 tbs honey or maple syrup

  • 1/4 tsp salt

  • 1 tsp vanilla

  • 1.5 cups flour

  • 1 stick of butter.

  • Fresh fruit, syrup, or other toppings (optional)

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