Dutch Baby Puffy Pancakes


Recipe courtesy of Louisiana Kitchen & Culture

Serves 3 to 4

  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 3 tablespoons unsalted butter
  • pinch of salt
  • pinch of nutmeg, freshly grated preferred

Dutch Baby Puffy Pancakes

Dutch Baby Puffy Pancakes 

Click image to enlarge


Preheat oven to 425˚F.

In a medium bowl, whisk the eggs, flour, milk, salt and nutmeg until well combined; may be slightly lumpy.

For a large single pancake, melt all the butter in a 12-inch skillet and pour in all the batter when the pan is hot. Transfer the pan immediately to the oven.

Bake until golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar and serve right away.

Note: The pancake seems to come out best when the batter is made the night before.

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