So, Dutch Babies.  An eggy batter is poured into a screaming hot skillet and baked at high heat.  It inflates to make a giant, puffy, chewy pancake that can be offered a savoury or sweet treatment.  I like both.
Rhubarb Dutch Baby |

It will climb to teetering, nail-biting heights in the oven, but deflates almost immediately once removed – this is supposed to happen, don’t worry.  It’s got a crepe-like texture and flavour, but with endearing puffy bits and a buttery, golden bottom.

In making a Dutch Baby, it’s important to have the ingredients at room temperature, as the only leavening comes from eggs and cold eggs won’t whip as well. I warm my eggs in just a few minutes by putting them in a large bowl filled with hot tap water. And I take the chill off of milk with about 20 seconds in the microwave. It’s crucial that you preheat the skillet as well.

My almost-3-year-old made it with me this morning – he actually did almost the whole thing. And he squealed with delight watching it rise.  It’s a really fun, easy recipe to make with kids.

And this was a totally unplanned segue, but there’s something I’d like to share while we’re on the topic – I’m a volunteer judge for a kids’ cooking video contest called Hands On Cook Off that opens this Wednesday, April 20th. It’s open to residents of British Columbia and Manitoba, Canada. The purpose is to get kids (and their families) excited about cooking and eating together!  Family meals have so many benefits to kids – lower obesity rates, lower incidence of anorexia, teenage pregnancy and substance abuse (!), higher GPAs, better vocabularies, etc. etc.  And cooking together has the immense benefit of teaching  your kids the skills they need to feed themselves a lifetime of healthy, delicious meals.  These are things that I’m really passionate about.  If you live one of these places, I’d be so happy if you entered with your muchkins or helped spread the word (and the grand prize is $1,000 – that’d be a nice addition to the family summer vacation fund!)\

Rhubarb Dutch Baby

Prep Time 10 minutes
Cook Time 10 minutes
Servings 2


  • 3 large eggs room temperature
  • ¾ cup milk room temperature
  • ½ tsp pure vanilla extract
  • 1 tbsp granulated sugar
  • ¼ tsp kosher salt
  • ¾ cup all purpose flour
  • 2 tbsp unsalted butter if using salted, reduce the kosher salt amount by half
  • Rhubarb curd or blueberries and greek yogurt and/or maple syrup to serve


  • Preheat a 10" oven-proof skillet in a 425ºF oven.
  • In a large bowl, whisk the eggs until frothy.  Whisk in the milk, vanilla, sugar and salt, and then add the flour.  Whisk again just until most of the lumps are gone.
  • Using oven mitts, remove the hot skillet from the oven.  Add the butter and swirl to coat the bottom and sides of pan.  Pour in the batter and (again, using oven mitts!) transfer to the oven.  Bake until puffy and golden, 9-12 minutes.  Serve with Rhubarb Curd or yogurt, blueberries and maple syrup.

Last Updated on April 19, 2016 by Jennifer Pallian BSc, RD

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10 years ago

Hi. 🙂
We LOVE english muffins and we can’t get them here (Italy), so I was thrilled when I saw your recipe.
I prepared this last Sunday and we had a wonderful breakfast. The english muffins were just perfect! It had that added dream like feeling that you get when you eat that perfect and simple food you usually don’t get to eat, so I am not sure I am being objective.
I froze some, and I realized afterward that I should have cut them before freezing them.
We will be making this again soon.
Thanks for the recipe. You are welome for breakfast anytime. 🙂

10 years ago

Very good recipe! Light and fluff, especially if you proof them for even longer than the recommended 20 minutes. At least as tasty as store-bought and like you say, minus all the preservatives.

10 years ago

This recipe is fantastic! Thank you so much for sharing!! I would have to agree, watching the english muffins puff up and turn golden brown was perty exciting 🙂 Thanks again!

10 years ago

Made these tonight, with awesome results! I did make one change, I swapped the yogurt for sour cream, as that is what I had on hand. They were so easy to make, and the results are worth it. I loved the whole process, especially watching them puff up ever so slowly on the griddle. Thank you for sharing!

10 years ago

Made these tonight, and they are ridiculously good. The only change I made, was a swap of light sour cream in place of the yogurt. I had it on hand, and the store only had 32 oz containers of containers of yogurt. They are so easy to make and and about a million times better than something from the store. Thank you for sharing!

10 years ago

I just made it and it’s so good and so easy to make. Thanks for sharing 🙂

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