Question 1

Why didn’t my Dutch baby puff up?

Accepted Answer

The pan may not have been hot enough, or the oven was opened too early. A fully preheated skillet and a hot oven are key to creating the steam that makes a Dutch baby rise.

Question 2

Why did my Dutch baby deflate?

Accepted Answer

This is normal. Dutch babies puff dramatically in the oven and deflate as they cool. The texture should still be soft and custardy in the center.

Question 3

Can I make this without a blender or food processor?

Accepted Answer

Yes. You can whisk everything well in a bowl. Just make sure the batter is very smooth, so it bakes evenly.

Question 4

Can I make this savory?

Accepted Answer

Absolutely. Skip the sugar and top with savory ingredients like sautéed vegetables, bacon, herbs, or cheese after baking.

Question 5

What size pan should I use?

Accepted Answer

A 10-inch skillet works best. A slightly larger pan will make the Dutch baby thinner, while a smaller pan will make it thicker and more custardy.

Question 6

Can I double the recipe?

Accepted Answer

Yes. If doubling, use a 9×13 baking dish and bake 20-25 min., to allow the Dutch baby to puff properly.

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