Dutch Baby

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.” -A.A Milne

Delicious served with Lemon Curd, or a simple dust of powdered sugar, the Dutch Baby rivals the standard American Pancake.

It is necessary to have a cast iron skillet to make this recipe.

Made with Farm Fresh Eggs and local Raw milk give this recipe a warmer, more robust flavor.

Dutch Baby.jpg


This Recipe feeds 4, if you are lucky. They will keep coming back for more.

3 large Eggs
⅔ Cup Milk
⅔ Cup AP Flour
¼ tsp Sea Salt
½ stick or 4 Tbsp Unsalted Butter
Powdered Sugar and Lemon (optional)


  1. Place your Cast Iron Skillet on the middle rack of your oven and preheat to 450 degrees.
  2. Mix Eggs, Milk, Flour, and Salt vigorously with a whisk for about 100 strokes until very well combined and smooth.
  3. Remove Skillet from oven and melt the butter in the pan.
  4. Swirl the pan to coat evenly.
  5. Pour batter into the skillet and return to oven.
  6. Do not open the oven door.
  7. Bake for 20-25 minutes until you can see that your Dutch Baby has puffed and is a golden brown color.
  8. Immediately dust with powdered sugar and a sprinkle of freshly squeezed lemon juice.

I hope you enjoy! Let me know if you tried my recipe in the comment section below.


Note: The Dutch Baby will deflate after removal from oven.

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