Dutch Baby Pancake

Dutch Baby Pancake

Serves 2
This easy breakfast recipe yields impressive results. Simply whisk together eggs, flour and milk, then pour into a hot buttered skillet and place in the oven. Watch in amazement as the pancake rises out of the pan! The recipe can be made in one large skillet or two smaller ones. Make into a dessert by serving with cooked apples, peaches or other fruit.
  • 2 tablespoons unsalted butter
  • 4 eggs
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole milk
  • Topping
  • 2 teaspoons lemon juice
  • 2 teaspoons powdered sugar
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Preheat the oven to 425°F. Melt the butter over low heat in a 10- or 11-inch cast iron skillet. Whisk eggs in a medium bowl. Whisk in flour and milk until mixture is well combined and no longer lumpy.

Pour the batter into the skillet over melted butter. Bake for 25 minutes, until pancake is puffed and golden brown.

Remove the pancake from the oven. Cut into wedges and transfer to a plate. Sprinkle with a squeeze of lemon juice and powdered sugar. Serve with butter and maple syrup, if desired.
Nutritional Info: 
Per Serving: Serving size: About 1/2 pancake, 400 calories (200 from fat), 23g total fat, 11g saturated fat, 465mg cholesterol, 160mg sodium, 32g carbohydrates, (1 g dietary fiber, 6g sugar), 17g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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