Weeknight Dutch Baby (With Lots Of Leftover-Using-Up Toppings Ideas!)



10 min


35 min


2 to 4

Weeknight Dutch Baby (With Lots Of Leftover-Using-Up Toppings Ideas!)

Dutch baby photos, Erik Putz; Food styling, Ashley Denton; Prop styling: Madeleine Johari; Staub cast iron fry pans: zwilling.com.

A Dutch baby—a crunchy-edged pancake that rises dramatically in the oven as it bakes—is a high-reward, low-effort dish. Often served with fresh berries and whipped cream at weekend brunch, it has so much potential for a busy weeknight dinner, too. Essentially a giant Yorkshire pudding, a Dutch baby can be served plain or as a side, but it’s also well suited to savoury fillings. It’s the ultimate delivery vehicle for saucy leftovers.—Julie Van Rosendaal


  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 2 large eggs
  • 1/2 cup all-purpose flour , (60 g)
  • 1/2 cup milk
  • 1/4 tsp salt


  1. Preheat oven to 450F. Heat butter and oil in an 8-inch ovenproof skillet (cast iron preferably) on stovetop. Meanwhile, whisk together eggs, flour, milk and salt in a small bowl.
  2. When pan is hot and butter starts to foam, pour in the batter and slide pan immediately into oven. Bake until puffed and golden, 15 to 20 min. Serve immediately.

Kitchen Tip

For a larger, family- friendly Dutch baby, you can use a 9- or 10-inch skillet or a pie plate for a pretty presentation. To make more portions, increase the ingredient quantities to 2 tbsp each butter and vegetable oil, 3 eggs, 3/4 cup all-purpose flour (90 g), 3/4 cup milk and adjust salt as needed. You may also need to add an extra 5 min of baking time.

For an Italian-Style Dutch baby

Try a cacio e pepe Dutch baby, which is an easy riff on the popular pasta dish: Grate plenty of grana padano or parmesan cheese and grind lots of black pepper over the Dutch baby as soon as it comes out of the oven. Then slide it back in for a minute or two until the cheese melts.

These kinds of leftovers are well-suited to serving atop a Dutch baby