Dutch Baby



  • 3 large eggs (room temperature)
  • 23 cup almond milk (room temperature)
  • 12 tsp kosher salt
  • 14 tsp vanilla extract
  • 12 cup packed all-purpose flour

Other / Garnish

  • 3 tbsp clarified butter, melted
  • optional: ~12 cup fresh blueberries
  • 1 tbsp unsalted butter, melted
  • juice of 12 a lemon
  • powdered sugar
  • maple syrup


  • Preheat oven to 425°F
  • In a blender, combine flour, salt, vanilla, eggs, and almond milk
  • Blend until very smooth
  • Heat a ~10” cast iron skillet over high heat
  • Pour clarified butter or oil into the skillet and brush it up the sides
  • Quickly pour the batter into the center of the skillet
  • If you have them, sprinkle blueberries on top
  • Transfer skillet into the oven and bake until browned and puffy (20–25 minutes)
  • Remove from the oven and brush the top with melted butter
  • Squeeze lemon juice over the top and dust with powdered sugar
  • Serve with maple syrup