Dutch Baby

Name: Dutch Baby
Prep time: PT0D0H0M
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: 2–4
Ingredients: 2 large eggs; ½ cup all-purpose flour; ½ cup whole milk; ¼ tsp. freshly grated nutmeg; 4 Tbsp. unsalted butter; 2 Tbsp. confectioners’ sugar; Juice of ½ lemon (about 1½ Tbsp.); Jam, preserves, or marmalade, for serving (optional); Toasted walnuts, for serving (optional)

If you like a dramatic presentation, you’ll love this puffy baked pancake.

Serves
2–4
Time
20 minutes

PHOTO: MATT TAYLOR-GROSS • FOOD STYLING: JESSIE YUCHEN

By SAVEUR Editors

Updated on June 27, 2024

Browned in the oven, this large-format pancake makes for a fun alternative to the traditional griddle cakes. This version of the Dutch baby is adapted from former Honolulu magazine editor David Eyre, who famously shared the recipe from the 1919 Hotel St. Francis Cookbook with New York Times food editor Craig Claiborne in 1966. It became the most requested recipe of Claiborne’s career—and still holds up today.

While the Dutch baby comes out of the oven perfectly puffed, it collapses quickly—the surface will deflate like a balloon as you sprinkle the powdered sugar and lemon juice on top. The pancake will still be just as delectable, but if you want your guests to enjoy the dramatic presentation, plan accordingly.

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Ingredients

2 large eggs
½ cup all-purpose flour
½ cup whole milk
¼ tsp. freshly grated nutmeg
4 Tbsp. unsalted butter
2 Tbsp. confectioners’ sugar
Juice of ½ lemon (about 1½ Tbsp.)
Jam, preserves, or marmalade, for serving (optional)
Toasted walnuts, for serving (optional)

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 425°F. In a large bowl, whisk the eggs until frothy, then whisk in the flour, milk, and nutmeg until incorporated but still slightly lumpy (do not overmix or the pancake will be tough).

Step 2

In a 12-inch ovenproof skillet over medium-high heat, melt the butter. When it stops foaming, pour the batter into the center of the skillet.

Step 3

Bake until the pancake is puffed and golden, about 15 minutes. (If you open the oven door to check, be careful not to disturb the skillet or else the pancake will start deflating.)

Step 4

Working quickly, remove the skillet from the oven and sift the sugar over the surface of the pancake. Return to the oven and bake for 2 minutes more.

Step 5

Sprinkle the pancake with lemon juice and serve immediately with jam and walnuts, if desired.

Position a rack in the center of the oven and preheat to 425°F. In a large bowl, whisk the eggs until frothy, then whisk in the flour, milk, and nutmeg until incorporated but still slightly lumpy (do not overmix or the pancake will be tough).
In a 12-inch ovenproof skillet over medium-high heat, melt the butter. When it stops foaming, pour the batter into the center of the skillet.
Bake until the pancake is puffed and golden, about 15 minutes. (If you open the oven door to check, be careful not to disturb the skillet or else the pancake will start deflating.)
Working quickly, remove the skillet from the oven and sift the sugar over the surface of the pancake. Return to the oven and bake for 2 minutes more.
Sprinkle the pancake with lemon juice and serve immediately with jam and walnuts, if desired.