Dutch, Dutch, Baby!

“Fancy” can be simple. There’s no better proof of this than a Dutch Baby oven-baked pancake.

I recently found my recipe for a Dutch Baby that I wrote when I was in high school. It was hand-written because this was from the time of dinosaurs when personal computers barely existed. I haven’t made one in years because it uses a lot of butter. In fact, the pancake batter floats on top of the melted butter as it bakes. It’s truly a special treat.

While baking, Dutch babies dramatically rise up the sides of the baking pan or skillet. They look super impressive – however, they quickly sink when removed from the oven. So get this on the table fast! You may make more than one at a time.

Dutch Babies may be eaten in simple or fancy-simple ways. For example, try it just with powdered sugar and eat as is. Or, with jam, maple syrup, or even quickly caramelized apples in brown sugar (I offer the apple recipe below, too).


Did you enjoy reading or making the recipe from this post? If so, please consider giving it a “like” or a comment. It would be nice to know you are out there and that my posts connect with you.

Dutch, Dutch, Baby!

  • Servings: 1, scalable
  • Difficulty: Easy
  • Print


    Pancake batter

  • 1/4 cup (57 g) unsalted butter
  • 1/2 cup (65 g) all purpose flour
  • 1/2 cup (118 ml) whole milk
  • 2 large eggs
  • 1/4 teaspoon each of cinnamon and nutmeg
  • ____________________________________

    Caramelized apples

  • 1 large apple, any type, peeled, cored, and sliced into 12 slices, or diced into 1/4-inch (.3 cm) pieces
  • 2 tablespoons lightly packed light brown sugar
  • 1 tablespoon butter
  • A pinch of powdered ginger (optional)


  1. Pre-heat oven to 450F (230C)
  2. Prepare caramelized apples (if using) and set aside
  3. a) Bring a small sauté pan to medium heat; and b) Add the apple slices, brown sugar and butter to the pan and stir. Heat until the apples soften and begin to become translucent (about 8 minutes). Cook until you reach your desired consistency. I like mine a bit al dente.
  4. Melt 1/4 cup butter in a skillet or cake pan (either directly in the oven or on the stovetop) TIP: If you have a small (10-inch/25 cm) cast iron skillet, that will work great. If you don’t, use a high-edged 8- or 9-inch 20-23 cm) cake pan set on top of a baking sheet. Once the butter is melted, swirl it around the pan sides. Use oven mitts!
  5. In a medium mixing bowl, whisk together the flour and milk. Whisk in the eggs, cinnamon and nutmeg
  6. Scrape the batter into the skillet or cakepan and place it in the oven
  7. Bake for 15 minutes. Using a spatula, remove the Dutch Baby and serve immediately before it deflates. It’s delicious regardless

Author: gregnelsoncooks

Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.

9 thoughts

  1. This looks great! I can’t wait to make it. I follow all your recipes Greg and while I don’t get a chance to try all of them, I always enjoy reading your editorial portions about the food and I’ve printed off and tried many of them. Keep up the great work!


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