Dutch Baby

Dutch Baby

Without a doubt the easiest, best breakfast you can serve on Mother’s Day (or for literally any breakfast occasion) is a Dutch Baby. 


  • 60g unsalted butter
  • 3 eggs, room temperature 
  • ⅔ cup plain flour
  • ⅔ cup full cream milk
  • 2 tbsp white or caster sugar
  • 1 tsp vanilla bean paste
  • ½ tsp salt
  • Icing sugar, to serve, along with Nutella, jams, cinnamon, lemon wedges, maple syrup, dulce de leche, banana and/or berries

Serves 3-4


  1. Heat oven to 220°C.
  2. Add butter to the Saucyware Dutch Oven and place in the oven to melt (set a timer to make sure it doesn’t burn).
  3. Meanwhile, add eggs, flour, milk, sugar, vanilla extract and salt to a blender jug and blend until smooth, 15-20 seconds (if you don’t have a blender you can do this in a bowl with a whisk).
  4. Once the butter has melted, pour the batter into the pot and bake for 20 minutes, until the Dutch baby is golden brown on top and deeper brown around the edges.
  5. Turn off the oven and let it sit inside the oven for a further 5 minutes to continue to cook but not darken.
  6. Dust with icing sugar, slice and serve immediately.