Made with eggs, milk, flour, vanilla, cinnamon, and butter, this Dutch Baby Bake is a simple, puffy oven pancake with golden edges and soft, custardy middle.

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You ever have one of those mornings where the universe feels personally invested in messing with your breakfast? Yeah. So the story of how I discovered Dutch Baby Bake starts with a half-empty coffee cup, a moody toddler, and a waffle iron that decided to die mid-batter. Just gave up. No warning.

So, I stood there, staring at this bowl of eggy-milk batter and thought—okay, what now?

I remembered seeing something once—a pancake you bake in the oven. Something big and puffy that looked like it belonged in a cozy European brunch cafe. I didn’t remember the name then (spoiler: it’s called Dutch Baby Bake), but I did remember it involved a blender and a hot pan. Which, at the time, sounded doable.

I eyeballed the ingredients, tossed them in a blender, melted some butter, and… hoped for the best. The thing puffed up like a golden balloon. It was crispy around the edges, soft in the middle, and somehow managed to turn a near-meltdown morning into something kind of magical.

Since then, it’s become my “when life needs a breakfast win” recipe. Or dinner. Or when I forgot to grocery shop and we’ve got eggs, milk, and maybe 40 minutes to pretend I’m on top of things.

Why You’ll Love This Dutch Baby Bake Recipe?

Here’s the honest truth: this recipe feels way fancier than it is. You’re gonna pour six eggs into a blender, mix it with some milk and flour, dump it in a hot, buttery dish, and suddenly—boom. It rises in the oven like some kind of buttery breakfast miracle.

It doesn’t always rise perfectly—sometimes one side goes wild and the other stays flat—but it always tastes good. The texture is part of the charm: crispy edges, soft and custardy center. You can keep it simple with powdered sugar or syrup, or pile on berries and whipped cream like you’re starring in your own Food Network special.

It’s low-effort, super forgiving, and weirdly satisfying to make. Like, you’ll find yourself watching it rise through the oven window like it’s your new favorite show.

Ingredient Notes:

Nothing fancy. This Dutch Baby Bake doesn’t ask for much—just the basics. But here’s what makes it work, and a few little tweaks I’ve tried along the way.

• Butter (4 tbsp): Melted right in the pan. Gives you those rich, crisp edges. I’ve used salted and unsalted. Honestly? Both work.

• Eggs (6): They’re the backbone of this thing. Don’t cut corners here. I once tried five because I ran out and… it wasn’t the same.

• Milk (1 cup): Whole milk gives it that rich texture, but I’ve used 2% and even almond milk in a pinch.

• All-purpose flour (1 cup): Classic and reliable. I haven’t tried gluten-free flour yet, but I’ve heard a good 1:1 blend can work.

• Salt (½ tsp): Don’t skip it. It brings everything into balance.

• Cinnamon (a pinch): Optional, but recommended. It adds that cozy background note—like the soundtrack to a Sunday morning.

• Vanilla extract (1 tsp): Because without vanilla, this just feels like an unfinished sentence.

How To Make Dutch Baby Bake?

Step 1: Preheat the oven and melt your butter.
Crank the oven to 425°F. Toss your butter into a 9×13 dish and slide it in while the oven heats. Don’t forget it’s in there. I’ve definitely burned it once while getting distracted scrolling for a playlist.

Step 2: Blend the batter.
Eggs, milk, flour, salt, cinnamon, and vanilla all go into a blender. Blend until smooth. Not frothy—just smooth. If you don’t have a blender, a whisk works too. It just takes a little more elbow grease (and patience).

Step 3: Pour into the hot dish.
Carefully take the pan out. The butter should be melted and a little bubbly. Pour your batter right over it—listen for that sizzle, it’s the sound of success.

Step 4: Bake.
Pop it back in the oven and bake for about 22 minutes. It’s gonna puff up like it’s trying to impress someone, which, honestly, it is. The edges should look golden and dramatic. If they’re curling over like waves, you nailed it.

Step 5: Cool, slice, and top it however you want.
Once it’s out, it’ll start to deflate a little. That’s normal. Let it rest for a couple of minutes before slicing. Then go wild—syrup, powdered sugar, jam, fresh fruit, lemon zest… or all of it at once. I’ve done worse.

Storage Options:

Store leftovers in the fridge in an airtight container. They’ll last about 2–3 days. I reheat mine in the toaster oven so it crisps up again, but microwave works if you’re just in it for the soft, custardy comfort.

Cold Dutch Baby with a spoonful of Greek yogurt and some fruit on top? Surprisingly excellent. Slightly weird. Still excellent.

Variations and Substitutions:

I love this recipe because it’s a great base for experimenting. I’ve taken some liberties over the years—some genius, some questionable.

• Savory switch-up: Leave out the vanilla and cinnamon, add herbs, cheese, and cooked bacon or mushrooms. Great with hot sauce.

• Mini Dutch babies: Pour batter into a muffin tin. Bake about 12–15 minutes. They’re cute. Kids love ‘em. They puff like crazy.

• Fruit on the bottom: I’ve added thin apple or pear slices to the pan before pouring in the batter. Turns into a cross between a pancake and a clafoutis.

• Lemon zest in the batter + lemon curd on top: Very brunchy. Very satisfying.

• Almond extract instead of vanilla: If you’re into marzipan vibes, this is your move.

What to Serve with Dutch Baby Bake?

• Crispy bacon or sausage: Sweet and salty = always a win.

• Fruit salad or berries: Something juicy and bright to balance the richness.

• Maple syrup or fruit compote: Obvious? Yes. Still incredible? Also yes.

• Whipped cream, Greek yogurt, or crème fraîche: Depending on the mood.

• Coffee. Always coffee. Or mimosas, depending on how the week went.

Frequently Asked Questions:

My Dutch Baby Bake deflated. Did I mess up?
Nope. That’s just part of the deal. It rises dramatically in the oven, then settles down once it cools. Still delicious.

Can I prep the batter ahead of time?
Yep! Mix it and store in the fridge for a few hours. Just give it a quick stir or blend again before using.

Can I use a cast iron skillet?
Absolutely. Just make sure it’s nice and hot before you pour in the batter. Bonus: crispier edges.

This Dutch Baby Bake isn’t just a recipe—it’s a vibe. It’s that one dish that makes it feel like you’ve got your life together… even if your kitchen’s a disaster and you’re out of clean forks. It’s cozy, comforting, a little dramatic, and weirdly fun to make.

If you end up making it (or, let’s be real, watching it puff up in the oven while standing barefoot with coffee in hand), let me know. Did it rise like a dream? Did one side rebel and stay flat? Either way, I want to hear about it.

Can’t wait to see your version. Tell me everything.

Keep the Flavor Coming – Try These:

Cheesy Smoked Sausage Skillet

Butterfinger Balls Recipe

Sausage Breakfast Casserole Recipe

Easy Dutch Baby Bake

Prep Time 5 minutes mins

Cook Time 22 minutes mins

This Easy Dutch Baby Bake. Is a breakfast game-changer! With just a handful of ingredients – eggs, milk, a touch of cinnamon. It transforms into a spectacularly fluffy, golden pancake. Right before your eyes. Perfect for those lazy weekend mornings. When you want something impressive. Yet incredibly simple. The magic happens in the oven. As it puffs up beautifully. Creating crispy edges. And a tender center. Top it with powdered sugar, syrup, or fresh fruit. And watch your family dive in. With delight. Breakfast bliss. Guaranteed!

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Servings

Ingredients

1x2x3x

• 4 tbsp butter
• 6 eggs
• 1 c milk
• 1 c all-purpose flour
• 1/2 tsp salt
• pinch of cinnamon
• 1 tsp vanilla

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Instructions

 

1. Preheat Oven and Melt Butter: Preheat your oven to 425°F. Cut the butter into small pats. And place them in a 9x13-inch baking dish. Put the dish in the oven. Until the butter melts.
2. Prepare the Batter: While the butter melts. Crack the eggs into a blender. Add the milk, flour, salt, cinnamon, and vanilla. Blend until smooth.
3. Combine and Bake: Pour the batter over the melted butter. Into the hot dish. Put the dish back in the oven.
4. Bake to Perfection: Bake for about 22 minutes. Until the edges puff up. And turn golden brown.
5. Serve and Enjoy: Remove from the oven. Let it cool slightly. Then cut into slices. Serve with your favorite toppings. Like powdered sugar, syrup, whipped cream, or fresh fruits. Enjoy!

Notes

To make this Dutch Baby gluten-free. Simply replace the all-purpose flour. With a gluten-free flour blend. Make sure it's a 1:1 substitute blend. Designed for baking. Which usually contains a mix of rice flour, potato starch, and xanthan gum. To mimic the properties of regular flour. The rest of the recipe remains the same. And you'll still achieve. That wonderfully puffed, golden pancake. Just a heads-up. The texture might be slightly different. But it will still be delicious. And impressive. Enjoy this breakfast delight. Without any gluten worries!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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