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5 from 1 vote

Dutch Baby Pancake - Quick and Easy!

A delicate Dutch Baby Pancake that's light, quick, and easy and works for breakfast or dessert.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
Calories: 203kcal
Author: Lucy


  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs lightly beaten
  • Pinch of freshly grated nutmeg
  • Pinch of kosher salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons powdered sugar
  • Juice of half a lemon


  • Heat oven to 425. Place butter in 12-inch ovenproof skillet and set in oven to melt the butter. Skillet should be hot when you pour in the batter.
  • In medium mixing bowl, combine flour, milk, eggs, nutmeg, and salt. Whisk until blended but don't over mix.
  • Pour batter into hot skillet. Bake 15-20 minutes, until pancake is puffy and deep golden brown. Remove skillet from oven.
  • Squeeze lemon over pancake and then sprinkle with powdered sugar. Serve immediately with your favorite jam or preserves.


You can mix up the batter the night before and leave it in the refrigerator until ready. Allow the batter to come to room temperature before using.