Breakfast and Breakfast for Dinner, Food and Recipes

How To Make A Dutch Baby

This has to be my simplest recipe ever…and it’s SO delicious. A “Dutch Baby” is basically an oven-baked pancake. It actually tastes a lot like Yorkshire Pudding. Most people serve Dutch Baby’s with fruit, maple syrup and a dusting of icing sugar. But I’m doing something different today! A savory Dutch Baby – almost like a pizza – go figure!

Ingredients For My Savory Dutch Baby

For this delicious oven pancake, you’ll need 3 eggs, some milk – both at room temperature – some unsalted butter, all-purpose flour, and some brown sugar. I use a pinch of nutmeg to give it a great flavor and a little bit of warm spice.

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How To Make A Savory Dutch Baby Pancake – Step By Step

The first step is to add all of the Dutch Baby ingredients to a bowl (except the butter) and whisk them to a smooth batter. Super easy right?

After preheating the oven, you want to grab a 10-inch cast iron pan or any oven-proof pan. Toss the butter into the pan and place it into the hot oven. When the butter is melted, take the pan out and pour in the batter.

I bake my Dutch Baby for 20 minutes and it turns out just perfectly!

At this point, I sprinkle on my toppings. For this Dutch Baby, I added Cheddar cheese, tomato pieces, some oregano, and some fresh basil. There was no need to put it back into the oven to melt the cheese because it was hot enough on its own.

Didn’t I say it would be easy? This is a savory Dutch Baby. But honestly, use my recipe to make it any way you like. If you want to add slices of nectarines, peaches, or strawberries – go ahead! You can top all of that off with some maple syrup and have a delicious sweet pancake breakfast!

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If you’d like to see how I made this Dutch Baby, check out the video in the recipe card below!

How To Make A Dutch Baby

Recipe by Rain Frances


Prep time


Cooking time


Total time



This delicious oven pancake is quick to make and easy to eat!


  • 3 eggs, at room temperature

  • ½ cup (72 grams) all-purpose flour

  • ½ cup (125 ml) milk, at room temperature

  • 1 tbsp (14 grams) brown sugar

  • Pinch of nutmeg

  • 4 tbsp (40 grams) unsalted butter

  • Toppings: Cheddar cheese, tomatoes, oregano, fresh basil


  • Heat oven to 425 F (220 C, gas mark 7).
  • In a large bowl, add all Dutch Baby ingredients except the butter. Whisk well until smooth.
  • Add the butter to a 10-inch skillet, place into the oven. As soon as the butter has melted, remove the pan from the oven.
  • Add the batter to the pan, return it to the oven and bake for 20 minutes until the pancake is puffy and golden.
  • Add your toppings and enjoy!

Recipe Video Instructions


  • Use a cast iron skillet or any oven proof pan. I used a 10-inch cast iron skillet.
  • If you want a sweet Dutch Baby, top it with sliced fruit and pour on some maple syrup.
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I have never heard of the Dutch Baby pancake, it looks delicious.
Thanks for sharing the recipe! Take care, have a great day and happy new week! 

Debra SheWhoSeeks

Mmmmm, I love a Dutch Baby pancake! My recipe is more or less similar to yours, although I beat my ingredients with a hand mixer and the recipe says to let the batter rest for 10 minutes before putting it in the hot cast iron skillet. Also, I bake mine in a hotter oven, 475 for 16 minutes and use vanilla instead of nutmeg. Sometimes I toss in 1/2 cup of grated cheddar on top before baking for a savouring pancake. And sometimes I eat a plain Dutch Baby the traditional way, with powdered icing sugar and freshly squeezed lemon wedges over the top of it once baked. Heavenly!

Nana Diana

I just spent a bit of time checking all your sites. I am thrilled that you have adopted 3 new ‘babies’. There is nothing like a pet in your house to make it feel like home. Such sweet new ‘kids’. I get on a pancake kick every once in a while, too. Beautiful artwork, as always. Have a blessed, wonderful April, Rain. xo Diana