The Dutch Baby: A Cozy, Buttery Delight

While thumbing through The New York Times a few weeks ago, I came across a recipe for a Dutch Baby. I saved the clipping for a slow weekend morning, and let me tell you—I wish I hadn’t waited so long.

With just a few simple pantry staples, this buttery, golden-baked masterpiece comes together in minutes. It’s light and airy in the center, crisp at the edges, and makes the entire kitchen smell amazing.

It’s also ridiculously easy. A quick blend, a hot pan, and twenty minutes in the oven make it practically. My family agrees—there’s never a single bite left.

Perfect for breakfast, brunch, or even dessert, the Dutch Baby is a must-try. As my friend put it best:

"It tastes like a goddamn funnel cake."

Enough said.

This is my version of a Dutch Baby—simple, cozy, and absolutely delicious.

Dutch Baby

A golden, buttery baked pancake that’s crispy on the edges and soft in the center.

Ingredients

  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tbsp sugar
  • 4 tbsp butter
  • Pinch of nutmeg, cinnamon, or vanilla (choose your adventure!)
  • Toppings: Syrup, powdered sugar, cinnamon sugar, or Nutella

Instructions

  1. Preheat the oven to 425°F.

  2. In a blender or Nutribullet, mix together the eggs, flour, milk, sugar, and nutmeg/cinnamon/vanilla until smooth.

  3. Place butter in a large oven-safe skillet or baking dish and put it in the oven.

  4. As soon as the butter completely melts (but before it burns), swirl it around to coat the sides of the pan.

  5. Pour the batter into the pan and bake for 20 minutes, or until the Dutch Baby is golden and puffed.

  6. Lower the temperature to 300°F and bake for 5 more minutes.

  7. Remove from the oven, slice like a pizza, and top with syrup, powdered sugar, cinnamon sugar, or Nutella.


The Dutch Baby is a low-effort, high-reward kind of meal—the kind that makes your kitchen smell amazing and feels just fancy enough for a slow, cozy morning.

Enjoy!

xo, Michelle