Dutch Baby

Hold on to your hats, we’re doing brunch.

I’ve always been fascinated by the poofy dutch baby.  Part pancake, part souffle, all brunch staple (or dessert or snack because why not).  I had never tried one, but came across the New York Times recipe and couldn’t believe how simple it was.  You can have this on your table in 30 minutes (depending on how quickly your oven can preheat…)

This is the perfect dish for a lazy weekend breakfast, especially because you can play around with toppings. I tried mine with peaches (of course) then simply sprinkled with a bit of cinnamon sugar.

And of course if you have Nutella lying around… Get that in there…


  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk (almond milk works too)
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • Pinch nutmeg
  • Pinch sea salt
  • 1/4 cup butter


Preheat oven to 425F.

Mix eggs, flour, milk, sugar, vanilla, spices and salt in a large bowl with a whisk.


Place butter in a large (8-10 inch) cast iron pan and place in the oven until it melts.

Once it’s just melted, pour in batter and bake for 20 minutes and it’s puffed and golden.  Lower oven temperature to 300F and bake for 5 more minutes.

Serve immediately with fruit/preserves/nutella/cinnamon sugar, whatever strikes your fancy!



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