Recipe

Sweet and Spicy Dutch Baby

A puffy oven pancake with crisp edges, warm citrus, and a glossy sweet heat drizzle. Breakfast feels a little electric.

By Matt Campbell

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4.8

A golden, puffed Dutch baby pancake in a cast iron skillet topped with orange segments, a drizzle of chili honey, and powdered sugar on a sunlit kitchen table

If a pancake and a popover had a weekend fling, this is what they would bring home. A Dutch baby is the low-drama, high-reward breakfast that looks like you tried really hard, even if you mostly just let your oven do the flexing.

This version leans sweet and spicy on purpose. Think crisp, browned edges and a custardy center, then a hit of bright citrus and a sticky drizzle that tastes like honey decided to wear a leather jacket. It is zesty, zingy, and surprisingly easy to pull off with pantry staples.

Make it for a cozy brunch, a weeknight breakfast-for-dinner situation, or anytime you want something that makes people pause mid-bite and go, “Okay, wow.”

A close-up of a Dutch baby with tall, crisp edges and a soft center as chili honey is drizzled over the top

Why It Works

Big puff, crisp edges: Preheating the skillet gives you that dramatic rise and lacy, browned sides.
Custardy middle: The batter is similar to a crêpe or popover batter that bakes into a tender center you can scoop with a fork.
Sweet heat that actually tastes balanced: Honey plus chili gives warmth, not chaos, and citrus keeps it bright.
Minimal mess: One blender, one skillet, one extremely satisfied kitchen.

Pairs Well With

Storage Tips

Dutch babies are best the moment they come out of the oven, when the edges are still crisp and the center is pillowy. That said, leftovers are still very snackable.

How to store

Fridge: Cool completely, then store slices in an airtight container for up to 2 days.
Freezer: You can freeze it up to 1 month, but it is not ideal because the texture softens a lot. Wrap tightly, thaw in the fridge, then reheat in the oven to bring back a little crisp.

How to reheat

Oven or toaster oven (best): 350°F for 6 to 10 minutes until warmed through and the edges re-crisp a bit.
Skillet: Medium-low with a tiny bit of butter, cover for 2 to 4 minutes.
Microwave (fastest): 15 to 30 seconds, but you will lose the crisp edges.

Tip: Store toppings separately if you can. Citrus and drizzle are better added fresh so the pancake does not get soggy.

Common Questions

Why did my Dutch baby not puff?

The usual culprits are not enough heat, a pan that was not preheated long enough, or batter that went into the skillet too cold. Preheat the oven with the skillet inside so the pan is truly ripping hot, and avoid opening the oven door while it bakes. If your batter has been in the fridge, whisk it again and let it sit on the counter for 10 to 20 minutes so it is not ice-cold when it hits the pan.

Do I have to use a cast iron skillet?

Cast iron is ideal because it holds heat like a champ, but any 10 to 12-inch oven-safe skillet works. You can also use a metal cake pan, but the edges will be a little less dramatic.

Can I make the batter ahead of time?

Yes. Blend it, cover it, and refrigerate up to 24 hours. Whisk or blend again before baking. For the best puff, let the batter sit at room temp for 10 to 20 minutes so it is not too cold when it hits the hot butter.

Is the spicy part kid-friendly?

It can be. Keep the chili-honey drizzle mild, or drizzle it on only half. The base Dutch baby is not spicy on its own.

What can I use instead of oranges?

Try grapefruit (more bitter, super zesty), berries, sliced apples sautéed in butter, or bananas. If you go heavy on juicy fruit, add it right before serving.

Does pan size change the bake?

Yes. A 10-inch skillet makes a thicker center and may need 1 to 3 extra minutes. A 12-inch skillet bakes a little thinner and can finish a minute earlier. Go by color: deeply golden edges, set center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12-inch cast iron skillet or oven-safe skillet
Blender (or a bowl and whisk)
Measuring cups and spoons
Oven mitts
Small saucepan or microwave-safe bowl (for the chili-honey drizzle)

I love recipes that look like a magic trick but behave like a weeknight meal. The first time I made a Dutch baby, I stood in front of the oven like a proud sports parent watching it puff. Then it deflated five minutes later, which felt rude, but I ate it anyway and immediately forgave it.

This sweet and spicy version happened because I had oranges that needed a purpose and a jar of honey that wanted attention. A pinch of chili, a squeeze of citrus, and suddenly breakfast had a little swagger. It is cozy, it is bright, and it tastes like you meant to do something special, even if you are still in socks and your coffee is doing all the heavy lifting.