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  • Writer's pictureAvni R.

Cardamom Rose Dutch Baby

Updated: Mar 27, 2020

This was my first attempt at making a Dutch baby and I am amazed at how quick and easy it was! Also wondering why I've never tried before? This is much easier than mixing up pancake batter and making individual pancakes at a time. Think of it as a large, baked, pie-ish version of a pancake mixed with a little flavor of French toast.

I recently just had my first Dutch baby when I was visiting a friend in Seattle and it was amazing, so again - I had to try my own version at home and put an Indian twist on it! This recipe requires minimal ingredients and no effort! Very little clean up required as well. All ingredients just get dumped into a blender and then pour into a cast iron skillet and bake! You can serve it with maple syrup and whipped cream if you have some on hand and want to indulge a tad more! ;-)

I also realized I haven't posted a breakfast recipe so here we are! This will be great to whip up for the holidays and your kitchen will smell delicious! It's almost like a gulab jamun Dutch Baby minus a few ingredients. It's super light and delicate. *The milk and eggs must be room temperature to get that extra rise in your Dutch baby - don't forget this step!* The crust that rises up around the rim is personally my favorite part, its fluffy and crispy, so so good!! Can't wait for you guys to try this one!


Cardamom Rose Dutch Baby


  • 3 eggs, room temperature

  • 2/3 cup milk, room temperature

  • 2/3 cup all purpose flour

  • 1 1/2 tbsp sugar

  • 1 tbsp rose water

  • 1/4 tsp ground cardamom

  • Pinch of salt

  • 2 tbsp unsalted butter

  • 1/2 tsp confectioner's sugar (optional, for garnish as dusting)

  • Maple Syrup of choice, for serving


1. Preheat oven to 425°F.

2. Add eggs, milk, flour, sugar, rose water, cardamom, and salt to a blender and blend until everything is combined. You can whisk by hand in a bowl also.

3. Place butter in 10" cast iron skillet* or pie pan and place in oven just until butter is melted. Do not burn. Remove pan from oven, swirl the butter around so that it is evenly coated, pour in batter and return to oven immediately. Bake for 18-20 minutes, then reduce heat to 300°F and cook for an additional 5 minutes to brown.

*Turns out best in a cast iron skillet, if you don't have one then you can use a pie pan but it may not turn out the same.

4. Remove from oven and dust with powdered sugar if desired. Cut into pie-like slices and serve with maple syrup.


Did you make this recipe? I'd love to see your re-creation! Please tag me @thecurriedcook or #thecurriedcook. Thanks for stopping by!

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