Hands-free, beautifully puffed, and begging for toppings, the Dutch Baby may be your new breakfast cake of choice.
If it seems like heresy to swap out your griddlecakes for a slice of a crisp, airy, tender Dutch Baby, just imagine a lazy Sunday morning spent at the table with family and friends, not at the stove, flipping batch after batch of pancakes. This breakfast cake cooks entirely in the oven and is made from ingredients you probably have on hand.
The thin batter puffs dramatically as it bakes, creating all kinds of nooks and crannies for toppings (a simple dusting of powdered sugar and squeeze of fresh lemon is also divine). Portion control is easier to eye—just one-forth of the pan per person. Light and crisp, a Dutch Baby won’t sink in your stomach like the plate-sized short stacks you’re used to.
The secret to a great Dutch Baby, according to chef Tara Lansangan of in St. Louis, is to start with a preheated well-greased cast-iron skillet for a cake that cooks evenly and won’t stick to the pan. She also advises to have your toppings at the ready so the Dutch Baby can go from oven to table still steaming. We love the combination of fresh strawberries, lemon, and pistachio. You could also try fresh blueberry compote and a dollop of Greek yogurt, or thinly sliced apples sautéed with cinnamon.