A Brunch Box to rival all Brunches!
Our April 2026 Monthly Subscription Box features artisan cheeses that are delicious when served with a Dutch Baby! Dutch Baby with Scapegoat Pesto Chevre Cheese from Mackenzie Creamery
Dutch Baby with Amish Maple Butter from Pepe Saya
Dutch Baby with a Celeste from Cato Corner and Janet's Finest Peach Berry Jalapeno - not included in the April 2026 Box
Dutch Baby
Kerry Jerred
4
25 minutes
20 minutes
Breakfast
A puffy, crispy-edged pancake baked right in the oven — no flipping required.
Ingredients
- 3 tablespoons butter, divided
- 3/4 cups milk, room temperature
- 3/4 cups all-purpose flour
- 3 large eggs, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 pinch ground nutmeg (optional)
Directions
Preheat oven to 400°F. Put 1 tbsp of the butter in a 10-inch cast iron skillet and place it in the oven for 10 minutes.
Melt remaining butter. Let it cool slightly.
Blend 3/4 cup milk, 3/4 cup all-purpose flour, 3 large room temperature eggs, 3 tablespoons granulated sugar, the melted butter, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1 pinch kosher salt, and 1 pinch ground nutmeg (optional) until smooth, about 1–2 minutes.
Pour the batter into the hot skillet, then slide it back in immediately. Bake until the center is puffy and edges are crisp. 20-25 minutes.
Remove from oven and add Butter or Crumbled Goat cheese and allow to melt. If using a small wheel of Brie, add to the center during the last 5 minutes of baking if it is a young Brie, add a ripe wheel of Brie to the hot, finished Dutch Baby and allow to sit and melt. The Dutch Baby will collapse, that is what makes it so magical! Drizzle with maple syrup or honey.
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