dutch babies

dutch babies, breakfast, eggs

Dutch Babies were my father’s  special occasion brunch creation. He had spent his summers on the Kitsap peninsula next door to the Manca family who ran a well-known Seattle restaurant. The Dutch Baby was their signature recipe. It is very similar to a popover, just in a larger pan, and all the ingredients are usually in your pantry. I don’t own a cast iron skillet, but my Pyrex pie pan works well too. Just be careful not to allow the temperature to change too quickly, i.e. set in a sink of cold water just out of the oven.

Print Recipe
Serves: 2 Cooking Time: 30 minutes


  • 2 medium eggs
  • ½ cup flour
  • pinch of salt
  • ½ cup milk
  • 1 tablespoon butter, melted
  • Toppings:
  • 2 tablespoons butter
  • fresh berries
  • lemon juice
  • powdered sugar



Preheat the oven to 425° and grease an 8" cast iron skillet or Pyrex glass pie pan.


Whisk together eggs, flour, salt and milk.


Add melted butter. Pour batter into well-greased pan.


Bake on the bottom shelf of the oven at 425° for 20 minutes.


Reduce heat to 300° and cook an additional 5-15 minutes. Times seem to vary. Look for golden brown edges. If you remove the baby too early, the sides will fall. Whatever your outcome, it will be delicious.


Remove from oven. Dot with butter and squeeze fresh lemon over the top.


Spread with fresh berries and sprinkle with powdered sugar. Serve warm.


Important—do open the oven door to check on the amazing climbing sides or it might fall. Use the oven light and peek through the window. It is fun to watch! If you want to make a savory version, sprinkle bacon and green onions over the batter before baking and omit the fruit and sugar.

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  • Reply
    Leslie Lillibridge
    February 20, 2017 at 2:42 pm

    Looks delicious!

  • Reply
    February 21, 2017 at 11:32 pm

    One of my favorite childhood memories. I did not know that a glass Pyrex glass pie pan would work also.
    Thanks for the recipe and the beautiful picture. I’ll have to make it again soon.

  • Reply
    Patti Olswang
    March 13, 2019 at 4:20 am

    Dutch Babies are my daughter’s favorite breakfast. Been making them for years. I always make a large amount cooking it in a 13 by 9 inch glass dish.
    The carrot cookies are making my mouth water. Hopefully I can make them soon.
    The antipasto rosemary sprigs are a great idea – can’t wait to try them.
    Thanks Carol

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