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
-
Preheat the oven to 425°F.
-
In a blender or Nutribullet, mix together the eggs, flour, milk, sugar, and nutmeg/cinnamon/vanilla until smooth.
-
Place butter in a large oven-safe skillet or baking dish and put it in the oven.
-
As soon as the butter completely melts (but before it burns), swirl it around to coat the sides of the pan.
-
Pour the batter into the pan and bake for 20 minutes, or until the Dutch Baby is golden and puffed.
-
Lower the temperature to 300°F and bake for 5 more minutes.
-
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
Share:
Coffee Cake