Loading...

Place a skillet (cast iron recommended) in the middle rack of your oven. Preheat the oven to 425°F. Let the skillet heat up with the oven; it needs to be really hot.

In a blender, crack three room temperature eggs. Blend the eggs until they are well combined and a little frothy.

Add 2 tablespoons of granulated sugar, a pinch of salt, 1/2 teaspoon of vanilla extract, 3/4 cup of milk, 3/4 cup of all-purpose flour, and 1/2 teaspoon of lemon zest to the blender.

Blend until the batter is smooth. The batter should be thin, not thick; if it's a little watery, that's correct.

Once the batter is ready, carefully remove the hot skillet from the oven. Add 3 tablespoons of butter to the hot skillet. Place the skillet back in the oven just until the butter is melted. This shouldn't take long because the skillet is very hot.

Once the butter is melted, remove the skillet from the oven. Take a basting brush or a paper towel and very carefully spread the melted butter around the sides of the pan, ensuring the entire surface is coated.

Pour the prepared batter directly into the center of the hot, buttered skillet.

Immediately place the skillet back into the oven. Bake for 10 minutes at 425°F. Do not touch it or open the oven door during this time.

After 10 minutes, the Dutch Baby will be puffed up. Lower the oven temperature to 375°F and bake for another 10 minutes.

The Dutch Baby is done when the edges are nice and crispy, and it has a warm, soft middle. As it cools, it will deflate, which is normal.

Top the Dutch Baby with maple syrup and powdered sugar, as needed, and serve immediately.


Place a skillet (cast iron recommended) in the middle rack of your oven. Preheat the oven to 425°F. Let the skillet heat up with the oven; it needs to be really hot.

In a blender, crack three room temperature eggs. Blend the eggs until they are well combined and a little frothy.

Add 2 tablespoons of granulated sugar, a pinch of salt, 1/2 teaspoon of vanilla extract, 3/4 cup of milk, 3/4 cup of all-purpose flour, and 1/2 teaspoon of lemon zest to the blender.

Blend until the batter is smooth. The batter should be thin, not thick; if it's a little watery, that's correct.

Once the batter is ready, carefully remove the hot skillet from the oven. Add 3 tablespoons of butter to the hot skillet. Place the skillet back in the oven just until the butter is melted. This shouldn't take long because the skillet is very hot.

Once the butter is melted, remove the skillet from the oven. Take a basting brush or a paper towel and very carefully spread the melted butter around the sides of the pan, ensuring the entire surface is coated.

Pour the prepared batter directly into the center of the hot, buttered skillet.

Immediately place the skillet back into the oven. Bake for 10 minutes at 425°F. Do not touch it or open the oven door during this time.

After 10 minutes, the Dutch Baby will be puffed up. Lower the oven temperature to 375°F and bake for another 10 minutes.

The Dutch Baby is done when the edges are nice and crispy, and it has a warm, soft middle. As it cools, it will deflate, which is normal.

Top the Dutch Baby with maple syrup and powdered sugar, as needed, and serve immediately.
