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Dutch Baby

  • Author: Sunset Magazine
  • Total Time: 45 minutes
  • Yield: 4 1x


This dramatic oven pancake is best served directly out of the oven. The recipe is modified slightly from Sunset Easy Basics for Good Cooking.


Units Scale

1/3 cup butter

4 eggs

1 cup milk

1 cup all-purpose flour


Preheat oven to 425° F.

Place butter in a 3 to 4-quart shallow baking dish or casserole and place in oven.

While butter is melting, in a blender whirl eggs at high speed for 1 minute. With motor running, gradually add in milk, then slowly add flour. Continue to whirl for another 30 seconds. (This can be done by hand.)

When butter is melted, remove pan from oven and quickly pour in batter. Return pan to oven and bake for 20 to 25 minutes or until pancake is puffy and well browned.

Serve immediately, cutting pancake into wedges. Serve with powdered sugar, jam, or maple syrup.


Nutritional Information provided by Sunset Magazine

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breads, Breakfast
  • Cuisine: American


  • Calories: 358
  • Sodium: 206 mg.
  • Fat: 23 g.
  • Saturated Fat: 12 g.
  • Carbohydrates: 27 g.
  • Fiber: .8 g.
  • Protein: 12 g.
  • Cholesterol: 258 g.

Keywords: eggs, flour