clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blender Dutch Baby

  • Yield: 3-4 servings 1x


A custardy rustic pancake made in a blender and cooked in a cast iron. It’s the least fussy pancake you’ll ever make.


  • 4 tbsp. unsalted butter
  • 3 large eggs
  • 2/3 c. all-purpose unbleached flour
  • 2/3 c. whole milk
  • 2 tbsp. pure cane sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract


  1. Preheat oven to 425°. Add butter into a 10″ well-seasoned cast iron pan and place in oven until melted and bubbly while the oven preheats. The butter should be hot to begin cooking the dutch baby but not burned.
  2. Meanwhile, add eggs to a high-powered blender, like a Vitamix. Blend on medium-low speed for about 20 seconds. Eggs should be pale, fluffy, and bubbly. These guys will provide all the lift the custardy pancake needs.
  3. Add remaining ingredients to blender. Blend until just combined, about 5 seconds. Batter will be thin and bubbly.
  4. Once butter is hot and ready, remove the pan from the oven and immediately pour batter into the pan. Return to oven and cook for 15 minutes.
  5. While the dutch baby bakes, prepare toppings. We change it up seasonally. Late spring and summer, it’s usually just fresh berries. Late fall, we cut up a couple of pears into thick slices and sauté them in a tablespoon of butter and brown sugar plus a hit of cinnamon for about 3 minutes. Deep winter, we opt for a shmear of banana curd. I imagine you’ll have some good ideas here.
  6. Remove dutch baby from oven. It will be tall and craggy around the edges. If it falls a bit, don’t worry. That’s normal. Cut into wedges. Top as desired. We usually add plain whole milk yogurt and maple syrup. Special days get a shmear of nutella.
Recipe Card powered byTasty Recipes