Don’t Waste Your Sundays Flipping Pancakes—Make a Dutch Baby Instead!

A Dutch baby is your shortcut to an impressive brunch—a dish that truly rises to the occasion (sorry, I couldn’t resist). No standing over the stove, no flipping failures, no sacrificing the first few pancakes to the breakfast gods. Just one big, cratered puff of a pancake straight from the oven. 

With its crisp golden edges and tender creamy center, this Dutch baby is guaranteed to earn a few oohs and aahs when topped with jewel-toned berries and dusted with a snowy drift of powdered sugar. It’s big-impact cooking with low-effort energy. All you have to do is blend the batter, heat the skillet, pour, and let it rise.

Is This Dutch Pancake Actually Dutch?

Despite its name, Dutch babies aren’t actually Dutch. They’re descendants of the German Pfannkuchen—thin, oversized pancakes cooked in a skillet. While Pfannkuchen are typically flat and crêpe-like, the Dutch baby took a theatrical turn: oven-baked, spectacularly puffed, and more popover than pancake. As for the amusing name? One theory suggests “Dutch” was a corruption of Deutsch, the German word for German (similar to how the term Dutch Pennsylvanians came about). As for the “baby”? That’s even murkier. Perhaps it refers to the smaller, individual versions, but the truth is hazy.

The Rise and Fall: The Path to a Custardy Center and Crispy, Golden Edges

This Dutch baby recipe, developed by my colleague Marianne Williams from our Birmingham, Alabama, test kitchen, nails the balance between crispy, deep golden edges and a soft, custardy center. A few clever techniques help this version rise to the top—literally. It starts with the batter: A higher liquid ratio gives the batter enough moisture to generate serious steam in the oven, which fuels that lofty puff. Blending the batter in a blender ensures it’s perfectly smooth. And resting it for at least 30 minutes allows the flour to absorb the liquid, resulting in more structure and a more even rise.

Why to Use Cast Iron to Cook the Dutch Baby

A screaming-hot cast iron skillet is the vessel of choice here: Cast iron retains and distributes heat exceptionally well. This steady, intense heat helps develop a deep, golden crust and maintains the high temperature needed to generate enough steam quickly, essential for the proper puff. Preheating the pan is critical. That instant heat once the batter hits the sizzling pan jump-starts the cooking on the bottom, setting the edges and base quickly while the rest of the pancake lifts and billows in the oven’s blast of heat. 

A Two-Stage Bake

The bake happens in two stages: First, the oven is blasted to a high temperature to trigger rapid steam formation inside the batter, causing it to puff significantly. Then, about halfway through cooking, the temperature is lowered to prevent the edges from becoming too dark while the center sets. As the Dutch baby bakes, the edges rise and firm up first, creating a sturdy frame that holds its shape even as the center continues to cook. When it comes out of the oven, the center inevitably collapses because the steam trapped inside escapes, while the edges stay tall and craggy because they’ve already set firmly in the hot cast iron. Despite this dramatic display, the custardy middle settles into a soft, spoonable layer that contrasts with the browned, crisp edges.

How to Serve the Dutch Baby

Marianne pairs her recipe with whipped crème fraîche for a lightly tangy flavor contrast and a cloudlike quality that echoes the pancake’s texture. A squeeze of lemon and a scattering of fresh berries round things out for a spectacular centerpiece.

A particularly adaptable dish, your Dutch baby can be customized with a variety of toppings to suit your taste. Try roasted stone fruit, a drizzle of honey, or even a savory spin with herbs and cheese. Whatever you top it with, be sure to enjoy the show—preferably with a cup of coffee in hand as the pancake puffs up high in the oven.

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