Description

A light, fluffy, and impressive oven-baked pancake that pairs beautifully with powdered sugar, fruit, or syrup. Perfect for breakfast or brunch.

Ingredients

Scale

2 large eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners’ sugar for dusting

Instructions

Preheat the oven to 475°F (245°C) and place a 10-inch cast iron skillet inside to heat.
In a medium bowl, whisk the eggs until light. Add milk and whisk to combine. Gradually whisk in the flour, nutmeg, and salt until smooth.
Carefully remove the hot skillet from the oven and reduce the oven temperature to 425°F (220°C). Add the butter to the skillet and swirl to coat the bottom and sides.
Pour the prepared batter into the skillet and return it to the oven.
Bake for about 12 minutes, or until puffed and lightly browned.
Remove from the oven and immediately sift confectioners’ sugar over the top. Serve warm with your choice of toppings.

Notes

For variations, add vanilla or lemon zest to the batter. Serve with fresh berries, syrup, whipped cream, or a sprinkle of cinnamon sugar. Dutch babies are best enjoyed fresh but can be stored in an airtight container for up to 5 days in the refrigerator.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/2 pancake
Calories: 349
Fat: 18g
Carbohydrates: 35g
Protein: 12g

Keywords: oven pancake, easy breakfast, brunch recipe