Dutch Baby


I love Dutch Babies. I might have had them once or twice as a child, but they really did not become a part of my food lexicon until law school. We’d make our way to the Original Pancake House and devour these beauties. I think technically they are supposed to be shared amongst a group, but rarely did that happen because we all wanted our own.

Although they are frequently served with preserves, apples, or something else sweet, I prefer mine just the way OPH served theirs: with butter, powdered sugar, and extra lemons! I prefer the fresh acidity of the lemons, and the powdered sugar doesn’t make it too sweet.

My oven is awful (the kitchen is a steam room right now), and I need to get a new thermometer for it, so I think my oven temp was a tad high for the first ten minutes. This resulted in a crunchier, less eggy texture, because it crisped too fast. It was still delicious and it puffed like a dream!



  • 3 eggs

  • ½ cup flour

  • ½ cup milk

  • 1 tablespoon sugar

  • Pinch of nutmeg

  • 4 tablespoons butter

  • My way: Butter or ghee (melted if you like), powdered sugar or substitute (like Swerve), and fresh lemon wedges (1 lemon/person)

  • Optional: Fresh berries, syrup, preserves, confectioners' sugar or cinnamon sugar

Serves 3-4 people, or just one. ;)



  1. Take out the eggs, milk, and butter about 30 minutes before you plan to cook to allow them to come to room temperature. (This helps with the puffing.)

  2. Preheat oven to 425 degrees. If you’re using a cast iron pan as I did, put the pan in the oven to get it nice and hot.

  3. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.

  4. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

  5. Remove pancake from oven, cut into wedges and serve at once.

  6. Serve with extra butter, powdered sugar & lemon wedges; or top with syrup, preserves, confectioners' sugar or cinnamon sugar, whatever suits your fancy.



I used this recipe from the NYT and adapted it a little bit.