Slade's Kitchen - Dutch Baby

03 April, 2019 | Slade Wentworth

DD Writer & Father, Slade Wenthworth Walks Us Through The Prep Of A Dutch Baby.

Learn How To Make This Amazing Breakfast For Your Kids.

Today we're making a Dutch Baby, also known as a German pancake or a Bismarck. It was first introduced in America in the early 1900's at a cafe in Seattle, Washington, and it's basically a large popover that is oven-baked inside a preheated skillet. 

It’s a simple combination of ingredients that make it an easy and wonderful breakfast treat for any time of day! 

We're going to make it in traditional style, topped with freshly squeezed lemon juice and powdered sugar, but you can also top it with berries and cream, fruit and custard ... you can also make it savory … you are the parent of your own Dutch Baby. 

Note that I use pre-melted clarified butter to coat the hot skillet. I think this is a good way to avoid burning the butter or the pastry itself. 

Finally, thanks to my friend Melissa Byington for her repeated encouragement in making this dish. Melissa, you were right, it's simple and amazing. 


Prep time: 5 minutes 
Cook time: 15-20 minutes 

3 eggs 
2/3 cup milk 
2/3 cup all-purpose flour 
1 tbsp sugar 
1/2 tsp vanilla 
1/8 tsp salt 
Pinch of cinnamon or nutmeg (optional) 
2 tbsp melted clarified butter 
For Serving: Lemon wedges, powdered sugar 


1. Preheat oven to 425 degrees; place 10-inch oven-safe skillet in center of oven. 

2. Combine eggs, flour, milk, sugar and salt (and cinnamon/nutmeg if desired) in a bowl and whisk until perfectly smooth. Could also be done in a blender, mixer or food processor. 

3. When the oven reaches temperature, remove skillet carefully and place on a trivet or stovetop. Add butter to skillet and swirl it around gently to coat the sides of the pan just a bit. Add the batter to the pan, return pan to the oven and bake for 15 minutes, until the pancake is puffed and golden. 

4. Remove pancake from oven, coat with lemon juice and powdered sugar and serve.



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