Recipes

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.


beat your eggsadd the flour, whisk it smoothwhisk in the milkmelt the butterready to bakeextra-billowy dutch baby

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

extra-billowy dutch baby

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

extra-billowy dutch baby

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

extra-billowy dutch baby

Previously

One year ago: Melting Potatoes
Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies
Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart
Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette
Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas
Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte
Seven years ago: Carrot Cake Pancakes
Eight years ago: Oat and Maple Syrup Scones
Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza
Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread
Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta
Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world:
Six Months Ago: Breakfast Burritos
1.5 Years Ago: Pizza Beans
2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova
3.5 Years Ago: Oat and Wheat Sandwich Bread
4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

  • Servings: 2 to 4
  • Source: Smitten Kitchen
  • Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

  • 2 to 3 tablespoons unsalted butter
  • 4 large eggs
  • 1/2 cup (65 grams) all-purpose flour
  • 1/2 cup milk (ideally whole milk but most varieties will work)
  • 1/4 teaspoon kosher salt
  • If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)
  • If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce
  • 1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

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97 comments on extra-billowy dutch baby pancake

  1. Carly

    Your original German Pancakes are our family’s absolute go-to. Legit we have ziplocks of the pre-portioned dry ingredients ready in the pantry so we can whip them up ASAP when the mood strikes!
    Not sure how the original can be beat, but I look forward to giving the updated version a go. Love all things SK!

    1. deb

      Yes — but if it seems too thick in the morning, which can happen when the flour has more time to absorb, you might want to thin it with more milk in the morning.

  2. Ginger

    Just made these this morning. Yum!! I was a fan of your old recipe and this was definitely easier and better sized for my now bigger family. I made them with half whole sprouted spelt flour which gave them a nice nutty flavor and then topped with spinach, cheese, eggs and bacon! Thanks for all you do Deb!!!

  3. herbnrenewal1

    In the recipe, you have two “if savory.” I think you might want the second one to say “if sweet.”
    Thanks for all your efforts and yummy recipes.

  4. JP

    The very best Dutch Baby (which they call German Pancake) that I have ever made is from Cook’s Illustrated Magazine May/June 2017 page 15. The big trick is starting it in a cold oven. That is, melt the butter on the stove in the pan, add the batter and then put in a cold oven. Turn the oven to 375 degrees and bake 25-30 minutes. I was amazed how good it came out (looks a lot like your final photo). My original recipe was in a 9×13 inch dish from many years ago and it never really puffed up much. I have used the Cook’s Illustrated recipe and halved it for just my husband and myself and it is pretty perfect. Glad you are bringing this recipe back to my attention because it makes a lovely breakfast or brunch and so nice to have it all done in one pan rather than standing by a griddle or waffle iron while everyone else eats!

  5. Rebekah

    I saw the video while lounging in bed after my alarm, and an hour later it was on my table. I only had almond milk so I added 1/4 tsp almond extract and topped with lemon, powdered sugar, and blueberries. So quick, so easy, and definitely “easier, better.”

      1. Megan L

        Tried it this morning with unsweetened almond milk, topped with lemon juice, powdered sugar, and diced mango. It was fast and easy, a keeper for sure!

  6. deb l

    my mom is famous for her apple pancake – it’s basically the same but first saute an apple cut in thin wedges in the melted butter. then add the batter. it’s delicious! can’t wait to try this savory version – maybe dinner tonight? thanks deb!

  7. Sarah

    I made a bleary eyed baked pancake this morning!

    One more tip for the lazy. Put your butter in the pan and put the pan in the oven while it’s heating up. Mix your batter and when you’re done your pan will be hot and butter melted. Maybe a little browned, if you’re lucky.

  8. Oh, this makes me SO HAPPY. That you revised based on the realities of life with kids. My cooking (my everything) has changed a lot since I became a mother, and I just don’t hear enough about that reality from other cooking moms :)

    I think I tried to make a Dutch baby one time and I was very unimpressed and promptly went back to pancakes and crepes. But your recipe – OK, I AM ON BOARD. Thank you, thank you!

    1. Holly

      I SOOOOOOOOO feel you on this reality. I still love to cook, but I just don’t have the time or energy that I used to. Complicated recipes just make me run these days.

    2. Kate

      I completely agree! Any recipe streamlined to reflect the realities of family life with young children has my rapt attention. Thanks, Deb, I’m looking forward to making this tomorrow.

    3. Annie

      Hi Margo, I make this every week for my family of 8. It doesn’t require the hands on supervision of normal pancakes and due to the high egg content, my kids are straight up full for hours, making our day super productive and whine-free. I can’t wait to try this updated version. We make a 10×14 pan and an 8×8 pan and top with fresh fruit and homemade whipped cream. It is the best recipe! and solidified Deb’s place as a trustworthy recipe source in our home.

  9. Cristy N

    Made this as written for lunch today in a 3 quart au gratin Le Creuset (size 36, oval, enameled cast iron). Used the 3 tbsp of butter option and a good amount of fresh cracked pepper in the batter. Finished with chopped fresh spinach and a good grating of a hard aged Gouda. Delicious!

    1. David

      I’ve always used 3 eggs, 1/2 C milk, 1/2 C flour (from the nytime’s recipe) when making this in my 10in cast iron pan. Works perfectly and comes out even more rumpled and puffed than the pictures up top.

  10. MT

    Since I know you dislike typos…. check out your opening sentence: …..when I get update a few SK classics with new knowledge….

    perhaps you meant: … when I get to update a few SK classics with new knowledge….

    or: … when I update a few SK classics with new knowledge….

  11. Marcia

    So glad to see that you said 2-4 servings. In my household it is only 2 servings.
    We are not big eaters but these are so light and delicious, and my sons are large.
    I often make two consecutively, but have never put 2 pans in the oven at the same time. How do think this would affect the baking time?
    In the summer I sometimes sautée peaches before pouring in the batter, or add sautéed peaches on top. Very nice.

    1. deb

      It should be about the same in the oven, which is to say variable. I’d start at the suggested time and check back every minute or two until it looks amazing.

  12. Kelli

    Yessss!!! My family has been making these all my life, for my favorite breakfast and dinner. We never put sugar in the batter, but top them with brown sugar, sour cream, and fresh raspberries or peaches from my parents’ garden (sigh). Now far from home and a little more weekday-friendly we do plain yogurt and maple syrup. I’m excited to try your eggier formula. We always do 6 eggs to 1cup each milk and flour, with 4-6 T butter in a glass 9×13 cake pan. Maybe today I’ll try 8 eggs, and some savory toppings! Thanks as always!!

  13. Ragnhild

    Thanks for a super easy lazy Sunday breakfast recipe! We were sitting down to eat half an hour after I rolled out of bed… whisked batter while oven/pan was heating, sauteed some mushrooms, grated cheese and juiced half a lemon while pancake was cooking. One pancake was perfect for two (breakfast-hungry) adults, we made half savoury and half sweet.

  14. Marne Rogers

    I’m feeling denser than the batter this morning. Is the baking equipment supposed to be oven-proof skillet(s) with appropriate sized baking dishes or are the desired size vessels of one’s choice placed individually in the 425 degree oven to preheat. Good morning!

    1. deb

      You can use an ovenproof skillet or casserole dishes or even cake pans, so long as they’re the right size, i.e. the equivalent of 1 9×13, 1 12-inch round, or 2 9-inch rounds. You want to preheat them while you preheat the oven. The batter should go into a very hot pan.

      1. Marne Rogers

        Thanks for your reply. I took a stab at it and got fantastic results using one pyrex baking dish and one glazed ceramic casserole dish. A cast iron fry pan seems like it would be very authentic, but I didn’t need the weight or cleanup. We make all sorts of pancakes at my house and this is definitely going into the rotation.

        1. Adrianne

          Cast iron is my favorite for these, but only because of nostalgia and how my mom made them growing up. I’ve made them in every dish imaginable, and a light weight round cake pan actually works quite well. It crusts slightly different in cast iron, but these are excellent in all appropriately buttered and sized vessels!

  15. Marne Rogers

    Whipped it up while my hubby was in the sauna. He said it’s definitely worth a repeat and guest worhy. I did the basic recipe with a half tsp. of almond flavoring and a handful of toasted almonds in each. This recipe is perfect to use whatever is on hand, looking forward to fresh tomatoes, scalions, etc as thegarden starts producing.

  16. Lisa

    I sometimes make a Bananas Foster version by slicing a banana or two into the skillet with lots of butter, brown sugar, and some dark rum, and cooking them down until I have a nice flat surface of glazed fruit over which I pour the batter. It is YUM.

  17. aariblake

    I’ll try it … but your original recipe is a total favorite of anyone I’ve made it for, even though it doesn’t really rise or get rumply.

  18. So so easy and delicious. I did a 10 inch and 4 inch pan with this recipe. The bigger one savoury with mozzarella, cheddar, parsley and a fried egg. The smaller one with apple cooked with brown sugar and cinnamon and drizzled with dulce de leche. Will absolutely make again.

  19. Jennifer

    Funny, this morning I was making a Ducth baby as I do every Saturday (I combine the original recipe and your chocolate version, because nobody has soft butter first thing in the morning and changing the oven temperature halfway through is just silly) and I was thinking that I should comment with a suggestion that you update this for your newer better month! I’m excited to try it with less butter and milk next week! Also, I bake it in a 9×13 glass casserole dish and it comes out great!

  20. Stacy

    Oh my, that was the easiest, lightest, and tastiest Dutch baby we’ve ever made, THANK YOU for bringing it back into our rotation! Great version.

  21. That’s so funny how names evolve. I grew up with these being called German pancakes – only recently had I heard they were really Dutch Babies – depending on who taught you, huh? But anyway – my hubby hated them growing up. Mostly because he didn’t like what his mom served on them. I never had them till I was in late teens, and I thought they were strange. I mean…kind of a strange eggy pancake. :) But I made them for my grandchildren, and half of them couldn’t stop eating them while the other half wouldn’t even try it. OH well…can’t please everyone. But my hubby likes mine with syrup. We probably won’t try the savory bit, afraid my children are a little more traditional than I’d like sometimes. But fun stuff! My recipe calls for 6 eggs, 1 cup flour and 1 cup milk, which is just yours doubled. no sugar, and a tsp vanilla. I was thinking I might try cinnamon in them sometime. I was even thinking about putting some freeze dried fruit them…have you ever added fruit to the batter?

    1. deb

      I find that fresh fruit can really weigh it down, which is why I don’t have a lot of success with the popular apple variation. (I have more success adding fresh berries or sauteed fruit after the pancake is done.) However, freeze-dried fruit is fun. You could grind some in with the flour, or sugar, if you’re using.

  22. laceycastellano

    My aunt called these Bunwads. Which is almost certainly not the proper name but very delightful nonetheless. Especially when small people request it.

  23. Cherelle Bishop

    Delicious. Made this for 1 in a 9 inch skillet, 1/4 cup milk and chocolate so 3T flour, 1T cocoa powder with 2 t sugar. So good!! Love that no blender is required.

  24. why don’t you he a “print” icon so that i can print your recipes?
    i would rather not , since i have a large desktop computer, have to keep referring
    to the computer, since i cannot print this.

    please let me know if you can possibly send this recipe for the baby dutch pancakes to me

    1. deb

      There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template.

  25. Wanderboomer

    OMG – You are so right. I could make this for tonight’s dinner! I love the versatility of the Dutch Baby Pancake. One day sweet, the next day savory. Thanks for sharing your recipe.

  26. Becky Goddard-Hill

    This look really delicious. I love well tried and tested recipes – my kids will be happy this weekend that’s for sure!

  27. lauriewendy

    I hesitate to make this because I’m fairly confident I could polish off the whole thing myself, and I suspect that’s not recommended.

  28. chris m

    Worth mentioning that using room temp eggs and milk will GREATLY improve success in making big bubbles and deliciousness. I drop my eggs in a bowl of warm water as I collect and assemble other ingredients and give the milk ~10 secs in the microwave just before combining. The results are significantly better, every time.

    1. Marne Rogers

      Yum, yum! I think I need to make these little devils one more time before I do a month of Whole 30 in April. II will take your advice!

  29. I’m excited to make this for friends tomorrow. I don’t drink milk and don’t buy it unless I ABSOLUTELY HAVE TO. I usually keep cream on hand (baking experiments & homemade whipped cream) – would this be an acceptable substitute for milk?

  30. Jess

    Just wanted to say how much I love the mushroom Dutch baby recipe in your cookbook except I have to double the creamed mushrooms to satisfy the my mushroom loving family. Not sure bad problem

  31. Kellyanna

    So easy and yummy! Last weekend, we were running low on eggs and I made the recipe with 3 eggs instead of the suggested 4. This weekend, I returned to the recipe and used all 4 eggs, but surprisingly found that I preferred the texture of just 3 instead. We made ours with a little lemon zest in the batter, plus a splash lemon juice and a dusting of powdered sugar on top. Thank you as always for your incredible and reliable recipes, Deb! I love little more than a quick and cozy recipe on the weekends. :)

  32. Nancy

    I made a half-recipe of this in a 10-inch skillet, cooked 12 minutes – Puffy Pancake Nirvana. Even *easier* than the German pancake make-in-a-blender version; truly delightful.

  33. Vlnshosh

    This recipe worked beautifully. I actually used a ruler to find the perfect vessels before cooking to make sure they would bake correctly. It was worth it because mixing the ingredients was so simple and would have hated it to be ruined w the wrong size pan out of laziness to check the size (used two different snapped 9 in oven proof vessels).

    QUESTION: can this be made kosher for Passover? Potato starch instead of flour? Basically, is there a gluten free method to this recipe for swapping flour w something else (matzo meal?).

    This was a breakfast hit thanks Deb!

    1. Sarah B

      If you search for “paleo” or grain free versions of a Dutch baby you can find recipes (I’m not sure if they would be kosher), but we have made one for years with almond meal and a little arrowroot powder that we like!

  34. caitlin haywood conroy

    As always, a wonderful recipe. Made these in small (6″) foil pans from the dollar store to make individual servings. (Got four out of the four egg recipe. Being slightly obsessive, made it in a graduated mixing pitcher so it could be evenly divided. Used a stick blender – super easy clean up.) Preheated a 1/4 sheet pan and the foil pans in the oven while I made the batter. Threw a goodly bit of butter into each pan and let it melt, brushing up the crinkly sides for fear it might stick. Baked as usual. Offered a little buffet of sweet (blueberry compote, maple syrup) and savory (a couple kinds of cheese, slivered prosciutto, salmon bits) for each person to gild as desired. BIG hit. Might need to make two per person next time!

  35. Adrianne

    Oh, man, we grew up on these! Ours was simple – 1 egg to each 1/4 cup of milk and flour – sized to need with plenty of salted butter, always in cast iron (though as an adult, It works almost as well in a glass casserole dish). We always just added the butter to the pan while it was heating up. If you haven’t tried it before, browning the butter just a little before adding the batter really makes it sing at the end! Can’t wait to try your version.

  36. nomllers

    This is like the tenth blog post of yours that I am reading! So hooked! Can’t even decide which one I should try first as my meal!

    1. Stephanie

      Ah, we all smile at you, Nomllers, because yes. We have all been there! Deb’s writing is Intoxicating, the food she creates even more so, and the amazing community that comes out in the comments? It’s a thing! Yay for a good part of the internet.

  37. kg

    I subbed cassava flour, bc i was curious to see what would happen. Definitely not a true dutch baby, but still- buttery, eggy, deliciousness. I put some ham and cheese and salad greens on it for a bachelor dinner.

  38. Oh, my gosh! Dutch Babies! I used to make these for my family years ago. They especially liked the toppings of fresh lemon juice and powdered sugar.You tickled my memory and I’m going to surprise them with one of your specialty Dutch Babies. Your site gave many ideas for different toppings. YUUUUM!! I can’t wait to give these a taste!!
    Thanks for sharing your recipes.
    Aloha, Nancy On Maui

  39. jcaengst

    Can you sub buckwheat flour (same amount) with success? Or do there need to be additional adjustments if you want to make this billowy version with buckwheat?

  40. Tricia

    Thank you!! I have been making your blender version and the one from the smitten kitchen cookbook for years, but I’m never very excited to get the blender out. When I went to look for the recipe this morning I found this one & the first pancake is already in the oven! I’ll use the streamlined method from now on.

  41. Susan

    Thank you for all that research into proportions/billow factor, Deb! I have been using the original “Silver Palate” recipe, which calls for half your number of eggs, for decades. Our no-longer-kids always loved “puff pancake” but oh, the years of extra puff they missed out on!! I’ll have to confess to them. (Another note on that historic SP recipe: you mention that some balk at 2-3 T of butter; how about EIGHT TBSP for two eggs and 1/2 cup each of flour and milk? Yup, right there on p. 318. That’s where I managed to diverge from the recipe. Doubling it, which we sure had to do, would’ve meant half a pound of the good stuff per breakfast. Woof.)

  42. Suzana

    Yum! Love it with apple. Sautée sliced plums instead and you get a perfect German Pflaumenpfannkuchen. (Say that three times fast!) We top it with a little cinnamon sugar and/or lemon and sugar. It’s delicious with peaches or nectarines, too. In the oven right now…

    1. Bree

      I tried this this morning (used the last of my whole milk yesterday) and instead of rising along the edges the entire pancake lifted up like a soufle. No clue why! Still tasted good though.

  43. Bree

    Well definitely DON’T use buttermilk xD I figured it would go quite different than whole milk but what we got was overall lift and then collapse, instead of up along the edges. Definitely a different product.
    I used the last of my whole milk on it yesterday and it was AMAZING though. Will be making and adapting this more often on my weekends!!

    1. deb

      I am sure there are gluten-free versions online, but this wouldn’t be my pick for an easy swap. I’d definitely start with a recipe built with GF flours in mind.

  44. Lindsay

    This is one of our weekend favourites! Easy recipe for little ones to learn and a great way to sneak some eggs into a picky eater. We like the custardy thickness of this recipe, but my husband prefers the lightness of the original from the book.

    Note, if you’re letting the toddler “help” you, don’t warm the pan and the butter in the oven right away, because toddlers are very slow and philosophical about mixing, and you’ll end up burning the butter and setting off the smoke detector 😂

  45. Susan Clack

    Love your blog…I have so many of your recipes printed off and love every one. I have my own formula for DBs–for each egg, you use 1/4 C of flour and milk. And, I think, a quarter stick of butter for each egg. But then that would mean an entire cube of butter for a four-egger! Yikes! ( Anyway, I think I dial back the butter to no more than a half a cube) But my new favorite syrup to use to mix it up a little is simmered Maple syrup; throw in a handful of blueberries (as many as you like), squeeze some lemon juice in there for fun, and then a nice “knob” of butter to get it all nice and silky…your Dutch Baby will never be the same!