Dutch Baby

I've always had a love for Yorkshire Pudding recipes. Whether it's Pop overs or Toad in a hole, it's just such a simple, easy base to make a variety of dishes. 
Dutch Baby's are by far a favorite in my house. Some like to keep it simple with Maple Syrup but my kids love having it with fresh berries and homemade whipped cream. Definetly not the healthiest breakfast but it's perfect for a Sunday morning treat.

The name Yorshire Pudding is a little confusing if you ask me, while it does have a mild custard like center, it's far from a traditional pudding. A Dutch Baby is more like a non traditional pancake for lack of better words.

Some basic tools you will need to make this recipe is a good 10'' cast iron skillet that has been pre seasoned, a whisk or an electric mixer and some time. 

While this recipe can be whipped up fairly quickly, it's best to let your batter rest. Resting allows the gluten in the flour to relax and the starch grains to swell allowing your finished product to come out light and fluffy. I highly recommened resting for all your homemade pancakes, it makes a huge difference. 

To start, preheat your oven to 425 F or 210 C. While the oven is preheating, add 3 eggs, 1/2 C Milk, 1/2 C AP Flour, 2 TBS Sugar, 1 TSP Vanilla Extract and 1/4 TSP Salt into a large bowl or your mixer. Mix very well until all lumps are disolved. If using an stand mixer, be sure to scrape the bottom a few times to encorperate everything together. Once blended, let rest for 15 minutes. 
While your batter is resting, melt 1 TBS of butter in a 10'' Cast Iron Skillet, brush the bottom and the sides of your skillet with the butter to evenly coat. 

Now I prefer for my batter to be poured into a hot skillet, you can either put the skillet into the oven while it's preheating or preheat the skillet on your stove top right before you pour the batter in. I like to do it on the stove top so I can control the butter splatter.

Once your oven has preheated and your batter has rested, carefully pour the batter into your preheated skillet. Gently place it in the oven to cook for 15-18 minutes or until golden brown. 

If your edges start to brown too quickly, you can always turn your oven down to 350F. You want to have a nice crusty top but a soft texture inside. 
While your Dutch Baby is in the oven, you can now prepare your toppings. I love fresh fruit and homemade whipped cream but you can use any number of toppings. Maple Syrup, Honey, Powdered Sugar, the list goes on. 

To make your own whipped cream topping, add 1/2 - 1C Heavy Cream or Whipping Cream to your Stand Mixer then add 1-2 tbs of white sugar, mix on high until thickened. You can do this by hand with a bowl and whisk but you will be whisking for almost 5 minutes. 

When your dutch baby is finished cooking, remove from oven and set aside the cast iron on a cooling tray or mat. Add your toppings and enjoy! 



3 eggs

1/2 C Milk

1/2 C Flour

2 TBS Sugar

1 TSP Vanilla Extract 

1/4 TSP Salt

1 TBS Butter

Optional: Powdered Sugar, Maple Syrup, Honey, Fruit, Whipped Cream


1. Preheat oven to 425 F

2. Mix together the eggs, flour, milk, sugar, vanilla and salt. Be sure to scrape the bottom and sides of your bowl so there are no lumps. 

3. Let batter rest for 15 minutes, while batter is rest, grease a 10' Cast Iron Skillet with butter, coating the bottom and sides. Then Place the skillet in the oven to preheat.

4. Once preheated, carefully remove the skillet from the oven then gently pour the batter into the skillet. Place back in the oven and bake for 15-18 minuts. If edges begin to brown too quickly, you can turn the temp down to 350.

5. While your Dutch Baby is cooking, now is a good time to prepare any toppings you may want. To make homemade whipped cream, add 1/2-1 C heavy or whipping cream to a stand mixer, add 1-2 TBS sugar and mix until thickened.

6. Once your Dutch Baby is finsihed cooking, remove and place on a heat safe surface and allow to cool for 5 minutes. Add your toppings and enjoy!



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