Why You’ll Love This Recipe

I love this recipe because it’s effortless yet show-stopping. The batter blends up in seconds, and the oven does all the work as the pancake rises into a golden, airy masterpiece. I also appreciate how adaptable it is: I can go classic with citrus sugar, indulgent with caramelized bananas, or savory with smoked salmon and cream cheese.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For dutch baby:
1 1/4 cups Skim, 1%, or 2% milk
1 cup All-purpose flour
3 large eggs, at room temperature
1/4 cup corn starch
1 tsp. Kosher salt
1 tsp. granulated sugar
1 Tbsp. vegetable oil
1 Tbsp. butter

For citrus sugar topping:
3 Tbsp. granulated sugar
2 tsp. orange zest
1 tsp. lemon zest
1 lemon wedge, for serving

For Lox & Cream Cheese Topping
4 oz. cream cheese, softened
3 Tbsp. full fat sour cream
1/2 tsp. lemon zest
1 tsp. finely chopped chives, plus more for garnish
Kosher salt
1 Persian cucumber, cut into 1/4″ slices
4 oz. sliced smoked salmon
1/4 medium red onion, thinly sliced
1 Tbsp. capers, drained
1 tsp. toasted sesame seeds, for garnish

For Caramel Banana Topping:
2 Tbsp. butter
1/4 cup packed light brown sugar
2 tsp. half & half or heavy cream
Kosher salt
1 banana, peeled, cut into 1/2″ rounds
Cinnamon, for serving
Ground allspice, for serving

Cardamom-Orange Maple Syrup
1/2 cup Maple Syrup
2 4″ long pieces orange peel
2 green cardamom pods

Directions

For dutch baby:
Step 1: I position the oven rack in the middle and preheat the oven to 450 degrees, making sure the space above is clear for the pancake to rise.
Step 2: I combine the milk, flour, eggs, corn starch, salt, and sugar in a blender and blend on high for about 1 minute until the mixture is smooth and slightly foamy.
Step 3: I place a 12-inch cast iron skillet in the oven for 5 minutes. Then I carefully remove it, add the vegetable oil and butter, and swirl to melt and coat the pan, brushing the sides as well.
Step 4: I slowly pour the batter into the center of the hot skillet and bake for 21 to 23 minutes until beautifully puffed and golden.

For citrus sugar topping:
Step 1: While the Dutch baby bakes, I mix the sugar and citrus zests in a bowl and massage them together until fragrant and pale orange.
Step 2: I sprinkle the citrus sugar over the Dutch baby as soon as it comes out of the oven, let it cool for 5 minutes, then finish with a squeeze of lemon.

For Lox & Cream Cheese Topping:
Step 1: While it bakes, I blend the cream cheese, sour cream, and lemon zest until smooth, then fold in the chives and season lightly with salt.
Step 2: When serving, I top the Dutch baby with cucumber slices, smoked salmon, dollops of the cream cheese mixture, red onion, capers, sesame seeds, and extra chives.

For caramel banana topping:
Step 1: In a small pan, I melt the butter over medium heat and add the brown sugar, cream, and a pinch of salt, stirring until combined.
Step 2: I bring it to a simmer, add the banana slices, and cook until the sauce thickens and coats the bananas, then pour it over the Dutch baby and dust with cinnamon and allspice.

For Cardamom-Orange Maple Syrup:
Step 1: In a small saucepan, I combine the maple syrup, orange peel, and cardamom and bring it to a gentle boil. I reduce the heat and simmer for 5 minutes, pressing on the aromatics to release flavor.
Step 2: I remove the pan from heat, let it steep for 10 minutes, strain, and serve warm.

Servings and Timing

This recipe yields 4 servings. Prep time is about 10 minutes, and total time is roughly 30 minutes, including heating the skillet and baking.

Variations

I like adding vanilla or almond extract to the batter for a subtle twist. For a savory version, I omit the sugar and top the Dutch baby with sautéed mushrooms, herbs, or shredded cheese. Fresh berries, whipped cream, or nutella also make great sweet additions.

Storage/Reheating

I store leftovers in the refrigerator for up to 2 days. To reheat, I place slices in a 350-degree oven for about 8 minutes. The Dutch baby won’t stay as puffed, but the flavor remains delicious. Freezing isn’t ideal since the texture softens too much.

FAQs

Why did my Dutch baby not rise?

This often happens if the skillet wasn’t hot enough or if the ingredients weren’t at room temperature.

Can I make the batter ahead of time?

I prefer blending it fresh, but it can rest in the fridge for up to an hour.

Can I use whole milk?

Yes, although the recipe is tested with lower-fat milk, whole milk works well.

Why does my Dutch baby deflate after baking?

It’s normal—it will collapse as it cools since the steam escapes. I serve it immediately for maximum height.

Can I make this without a cast iron skillet?

An oven-safe stainless-steel skillet works, but cast iron gives the best rise and browning.

Can I make a chocolate version?

Yes, I add a couple teaspoons of cocoa powder and a bit more sugar to the batter.

What toppings work best?

I love citrus sugar for brightness, smoked salmon for savoriness, or caramel bananas for a dessert-like treat.

Can I double the recipe?

Yes, but I use a larger pan or two skillets so the batter doesn’t get too thick.

Do I need a blender?

A blender gives the smoothest batter, but a whisk works if I mix vigorously.

Can I add spices to the batter?

Absolutely—cinnamon, nutmeg, or cardamom add wonderful warmth.

Conclusion

I love this Dutch baby because it’s simple, impressive, and endlessly adaptable. Whether I dress it up with citrus sugar, caramel bananas, or savory lox and cream cheese, it always delivers a crowd-pleasing brunch moment.