My Dutch Baby Recipe Is Totally Foolproof—I Make It Every Weekend

Preheat the oven to 400°F.

When the oven reaches temperature, place 1 tablespoon of butter in a 10-inch cast iron skillet. Set the skillet in the oven to preheat for 10 minutes.

While the skillet is preheating, place the remaining 2 tablespoons of butter in a microwave-safe bowl and heat in the microwave until fully melted, about 30 seconds. Let cool slightly.

When there are about 5 minutes remaining in the preheating time, start the batter. In the jar of a high-speed blender, combine the milk, flour, eggs, sugar, melted butter, vanilla, cinnamon, salt, and nutmeg, if using. Blend at medium speed until smooth and filled with tiny air bubbles, 1 to 2 minutes.

Carefully pull out the oven rack so you can easily pour the batter into the middle of the pan. Immediately after pouring, push the rack back in and close the oven. Bake until the center is puffy and the edges are crisp, 20 to 25 minutes. Serve warm, straight from the pan, adorned with your toppings of choice. Leftovers can be cut into slices and stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F oven until crisp and heated through, about 5 minutes. Love the recipe? Leave us stars and a review below!