Dutch Baby (Seattle)
intro
Iconic puffy baked pancake popularized in Seattle, with crisp golden edges and soft custardy center, served warm with classic sweet toppings.
Ingredients
Steps
Preheat Oven and Skillet
Place a 10-inch (25cm) cast iron skillet on the middle rack of your oven, then preheat the oven to 220°C (425°F) for 10 full minutes to ensure the pan is evenly and thoroughly heated; a scorching hot pan is critical for the pancake to puff to its signature dramatic height.
Mix the Pancake Batter
While the oven preheats, add 3 room-temperature large eggs (150g), 180ml (¾ cup) whole milk, 100g (¾ cup) all-purpose flour, 1 tablespoon (12g) granulated sugar, 1 teaspoon (5ml) pure vanilla extract, and ¼ teaspoon (1g) fine sea salt to a countertop blender. Blend on medium speed for 30 seconds, scraping down the blender sides with a rubber spatula halfway through mixing, until the batter is completely smooth with no visible flour lumps. Let the batter rest at room temperature for 5 minutes to relax gluten for a tender final texture.
Melt Butter in Skillet
Once the 10-minute preheat is complete, pull the oven rack out slightly to access the hot skillet, and add 3 tablespoons (42g) of unsalted butter directly to the pan. Close the oven door and let the butter melt and sizzle for 1 full minute, until it is fully foamy and just starting to turn pale golden at the edges; do not let it burn or turn dark brown.
Pour Batter into Sizzling Butter
Pull the oven rack out again carefully, and pour the rested batter in one slow, steady stream directly into the center of the sizzling butter — do not stir the batter or spread it around the pan. Close the oven door immediately, and bake for 18 minutes at 220°C (425°F). Do not open the oven door for the first 15 minutes of baking, as sudden temperature drops will cause the puffed pancake to collapse before it sets.
Bake Until Puffed and Golden
After 18 minutes of baking, confirm the Dutch baby is done: it will be dramatically puffed 2–3 inches above the pan rim, with deep golden-brown crisp ruffled edges and a soft, slightly set pale golden center. Turn off the oven, crack the oven door open 1 inch, and let the pancake rest in the slowly cooling oven for 2 minutes; it will deflate slightly as it cools, which is completely normal.
Garnish with Sugar and Lemon
Carefully remove the hot skillet from the oven, transfer the Dutch baby to a warm wooden cutting board, and dust the top evenly with 2 tablespoons (15g) of powdered sugar. Arrange 4 fresh lemon wedges alongside for squeezing over top, cut the pancake into 4 equal wedges, and serve immediately; the crisp, puffy texture softens quickly as the pancake cools.
Tips
2.Never open the oven door during the first 15 minutes of baking; a rush of cool air will drop the oven temperature rapidly and cause the partially set pancake to collapse flat.
3.For a classic Pacific Northwest Seattle twist, top finished Dutch babies with fresh local blackberries, a dollop of whipped cream, or a drizzle of Washington-produced maple syrup instead of traditional lemon and sugar.
SO good! I was worried I’d mess up the puff since I’ve never made a Dutch baby before, but it came out perfectly on the first try. Served it with a side of maple sausage links for my family’s Saturday breakfast and even my super picky 7 year old cleaned his plate. Will absolutely be making this on repeat.
Made this in my tiny dorm oven! Had to adjust the rack a little to fit my cast iron, but it worked. Cook time was pretty much spot on for me, took about 36 minutes total which is perfect for a lazy weeknight dinner when I’m sick of dining hall food. Only thing I’d change is adding a little more cinnamon next time.
Hosted a bridal brunch last weekend and this was the star of the spread! I set out little bowls of toppings: lemon wedges, powdered sugar, berry compote, whipped cream, so people could customize their slices. Got so many compliments, multiple people asked for the link to the recipe before they left.
Great meal prep option! I make this on Sunday, slice it up, and store it in the fridge for quick breakfasts during the work week. It reheats really well in the toaster oven, doesn’t get soggy at all. Super easy to throw together, minimal cleanup which is a huge win for me.
My kids loved it! I was scrambling for a quick breakfast before school this morning, saw this recipe, and realized I had all the ingredients already. It was so low-effort, I didn’t even have to stand over the stove flipping pancakes. The puff was so dramatic when I pulled it out the oven, the kids thought it was magic.
Just moved from Seattle to Denver last year and have been missing the Dutch baby from my favorite brunch spot back home. This recipe is dead on! Tastes exactly like what I used to order every Sunday after my run, even at high altitude? Wild. Thank you so much for sharing!
Brought this to my neighborhood potluck last weekend and it was gone in 10 minutes flat! I topped it with a little drizzle of salted caramel and sliced peaches for a Southern twist, and people were going back for seconds (and thirds). Who knew such a simple recipe could be such a crowd pleaser?
I’ve been making Dutch babies for 40 years and I have to say, this Seattle-style version is now my go-to! The hint of cardamom? I never thought to add that before, it adds such a warm, cozy depth of flavor. My grandkids went crazy for it when they visited last weekend.
Made this after a rainy morning hike with my partner, it was the perfect cozy post-hike meal! We topped ours with fresh blackberries we picked on the trail and a squeeze of lemon, chef’s kiss. Only reason it’s not 5 stars is I wish it was a little bigger, we ate the whole thing in 5 minutes lol.
OMG, just pulled this out the oven and wow, my whole apartment smells amazing! I was worried I didn’t have a cast iron, so I used my oven-safe nonstick skillet and it worked perfectly. No sticking, perfect golden edges, that iconic tall puff. 10/10.
I make this at least once a week for my family! It’s become our go-to lazy Sunday breakfast, especially on those classic gray Seattle rainy days. I love that it’s easy enough that my 10 year old can help me mix the batter, no fancy techniques required.
I was really excited to make this, but my Dutch baby totally deflated right after I pulled it out the oven! It still tasted okay, but it didn’t have that big puffy look the recipe photos show. Did I do something wrong?
Game. Changer. I’ve been paying $18 for a Dutch baby at my local fancy brunch spot for years, and this recipe tastes identical for a fraction of the cost. I paired it with a vanilla latte this morning and felt like I was eating at a restaurant without the wait or the bill.
Made this for my partner’s birthday breakfast in bed! I topped it with powdered sugar, fresh strawberries, and a little dollop of whipped cream, and they said it was the best birthday breakfast they’ve ever had. So easy to pull off even when I’m half asleep first thing in the morning.