Dutch Baby Recipe


  • 4 eggs
  • 1 cup whole milk (works best, can use 2%)
  • 2/3 cup flour
  • 3 Tbsp sugar
  • ½ stick of melted butter (melt in oven proof pan) 
  • Splash of pure vanilla extract
  • Thin ¼” slices of apple or pear


  1. Melt the butter in my ovenproof skillet and then swirl to coat pan
  2. Pour melted (not hot) butter into a blender.
  3. Mix.
  4. Place a few fruit slices in buttered ovenproof skillet and then slowly pour batter over fruit.
  5. Bake until golden.

Your baby will puff up and slide up the side of your skillet. It will be thin so don’t feel bad about having a large slice! Serve with a light dusting of powdered sugar.

Deb’s notes: German Pancake or Dutch Puff You can make without fruit, and I often do, as I prefer fresh uncooked fruit to eat. In researching this recipe, I found that many folks add various berries and some serve with applesauce, jams or squirt fresh lemon juice on their Dutch baby. When I first made this recipe, it reminded me of the Yorkshire pudding we would have with roasts. Sure enough, it’s almost the same recipe! 

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