Dutch Babies II

348 Reviews 72 Pics
  • Prep

    8 m
  • Cook

    12 m
  • Ready In

    20 m
Recipe by  barbara_hengels

“I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.”

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Adjust Servings

Original recipe yields 2 servings



  1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
  2. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
  3. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
  4. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

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Reviews (348)

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I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before using, microwaved the milk for about 20 seconds. Also I made sure the pan was real hot when I put it in(I used a 9inch round cake pan). Also, I added about 5 minutes cooking time at the end, temp turned down to 350. Other than these temperature adjustments, all ingredients were the same, and the second day it turned out so much fluffier. Coming out of the pan- such a difference. Hopefully this helps others like me who don't get the rise they are looking for.



This recipe is kind of complicated and can easily be simplified... Skip the skillet business and use a 9x13 baking dish. Heat your oven to 425 F degrees. Chop 1/3 cup butter up into your baking dish and let melt in your preheated oven. Once all of the butter has melted, take baking dish out and pour in batter, DO NOT STIR OR MIX just let it be. Bake for 20-25 minutes and voila!

Zanne Tastic

Zanne Tastic

Take out the nutmeg and this recipe is IDENTICAL to the "Puffy Oven Pancake" recipe in the Betty Crocker cookbook - every last measurement is the same. That aside, I love these! My favorite way to make this is to peel and slice an apple, and spread the slices out on the bottom of the pan (I use a 9" pyrex pie pan, melt the butter in it in the oven). Sprinkle the apple slices with a little cinnamon and nutmeg, then pour in the batter. After it's done baking, flip it out on a plate and serve. YUM! Oh, sidenote - bake it more like 1/2 hour at 400 and it won't be so custard-y, more like a cross between eggs and a pancake.

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Amount Per Serving (2 total)

  • Calories
  • 349 cal
  • 17%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 34.7 g
  • 11%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 247 mg
  • 82%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet



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German Baby


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Seattle Dutch Babies