How to make a Dutch baby pancake

Dutch baby pancakes are also known as German pancakes or Dutch puffs.
(Mel Melcon / Los Angeles Times)

Call them what you will — Dutch babies, German pancakes, Dutch puffs — these pancakes are all about the size. Combine a handful of ingredients: flour, salt, eggs, milk and butter, and in minutes, the batter begins to souffle in the pan. You can keep the recipe simple, topping these babies with fresh fruit, or get creative. Flavor the batter with a little cocoa powder and top the pancakes, still warm, with ice cream for dessert. Or add crumbled or grated cheese to the batter and fill the pancake with a simple salad for a quick, savory meal. Versatile as they are, the most fun part is probably watching them puff in the pan.


Total time: 30 minutes | Serves 2 to 4
Note: Dress up the pancake as you like, perhaps with a pinch of spice or lemon zest. Serve plain or dusted with powdered sugar.


1 cup (4.25 ounces) flour
1/8 teaspoon salt
4 eggs, lightly beaten
3/4 cup milk
1/4 cup (1/2 stick) butter

Heat oven to 425 degrees. In a bowl, whisk together the flour and salt. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour. Melt the butter in a 9- to 10-inch cast-iron skillet and pour the batter into the hot pan. Bake until the pancake is puffed and golden brown, 20 to 24 minutes. Serve immediately.

Each of 4 servings: 311 calories; 11 grams protein; 26 grams carbohydrates; 1 gram fiber; 18 grams fat; 10 grams saturated fat; 221 mg cholesterol; 2 grams sugar; 166 mg sodium.

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