Big Dutch Baby

Big Dutch Baby served with Apricot Syrup

“This is one of my favorite things to make in the evening when I’m hungry, but not sure exactly what I’m in the mood for. I usually just top it with powdered sugar, but it can be topped with just about anything.” – April Ferre

Big Dutch Baby

Course: Coffee Cakes


  • 1/4 Cup Butter
  • 3 Eggs
  • 3/4 Cup Milk
  • 3/4 Cup Flour


Alternate Measurements

  • Measurements above are for a 2 to 3 quart pan.
    For a 3 to 4 quart pan use 1/3 Cup Butter, 4 Eggs, 1 Cup Milk and 1 Cup Flour.
    For a 4 to 4.5 quart pan use 1/2 Cup Butter, 5 eggs, 1 1/4 Cup Milk and 1 1/4 Cup Flour.
    For a 4.5 to 5 quart pan use 1/2 Cup Butter, 6 eggs, 1 1/2 Cup Milk and 1 1/2 Cup Flour.

Baking Instructions

  • Select pan and recipe proportions. Put butter in pan and set in a 425 degree oven.
  • Then mix remaining ingredients together quickly, while butter melts. With a rotary beater, beat eggs until light and lemon colored; gradually add in milk, then flour.
  • Remove pan from oven and pour the batter into the hot melted butter. Return to oven and bake until puffy and well browned, about 20 to 25 minutes, depending on pan size.
  • Dust with ground nutmeg, if desired and serve with any of the listed toppings.

Topping Options

  • The Classic: Have a shaker or bowl of powdered sugar and thick wedges of lemon at the table. Sprinkle sugar on hot pastry and then squeeze lemon over it.
  • Syrups: Pass warm honey, maple syrup or any favorite fruit syrup.
  • Fresh Fruit: Serve a bowl of fresh strawberries, sweetened to taste, defrost frozen peach slices, or serve any fruits in season cut and sweetened.
  • Hot Fruit: Sauté some fresh apple or pear slices in a little butter until tender and translucent. Sweeten with sugar or honey to taste and offer with cinnamon-sugar mixture and sour cream or yogurt. Heat banana and papaya slices in melted butter over medium heat, turning until hot. Serve with lime wedges.
  • Canned Pie Filling: Try cherry, apple or blueberry pie filling, cold or warm. Add lemon juice and ground cinnamon to taste. Serve with yogurt or sour cream.

1996 Recipe – Jody Jones