Martha Stewart Martha’s Dutch Baby Pancake

Martha Stewart Martha’s Dutch Baby Pancake is quick, easy, and skips the griddle entirely. A nutmeg batter puffs golden in a hot buttery cast-iron skillet in under 25 minutes. Finish it with a squeeze of lemon and confectioners’ sugar for a cozy family brunch.

Serve the whole thing straight from the cast-iron skillet with jam, jelly, or marmalade on a lazy Sunday morning. Getting the butter foaming hot before you pour the batter is what gives the pancake its big puff.

Martha Stewart Martha’s Dutch Baby Pancake

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

205

kcal

Crisp, golden edges give way to a tender, custardy center in this oven-puffed pancake with a nutmeg-scented batter and a bright hit of lemon.

Ingredients

• 1/3 cup all-purpose flour
  

• 1/2 cup whole milk
  

• 2 large eggs, lightly beaten
  

• Pinch of freshly grated nutmeg
  

• Pinch of coarse salt
  

• 4 tablespoons unsalted butter
  

• 2 tablespoons confectioners’ sugar
  

• Juice of 1/2 lemon
  

• Jelly, jam, or marmalade, for serving
  

Directions

• Mix the batter: Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
• Bake the pancake: Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.
• Finish and serve: Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Zulay metal lemon squeezer, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

What size skillet works best for a Dutch baby pancake?

A 10-inch cast-iron skillet is ideal because the heavy base holds heat evenly and gives the edges a crispier rise. If you only have a 12-inch pan, increase the butter to 5 tablespoons so the thinner batter still puffs well. An oven-safe nonstick skillet works in a pinch, but you will not get the same golden crust on the bottom.

Can I make the Dutch baby batter ahead of time?

Mix the batter up to 2 hours ahead and keep it covered in the fridge, then pour it into the hot skillet when ready. Bringing it to room temperature for about 10 minutes before baking gives a slightly better rise. A Dutch baby deflates within minutes of leaving the oven, so bake it right before you plan to eat.

Why did my Dutch baby pancake not puff up?

The most common cause is a skillet or oven that was not hot enough. Make sure your oven hits a true 425 degrees, and use an oven thermometer if yours runs cool. The butter should be foaming and sizzling before you add the batter. Opening the oven door during baking releases steam, so resist checking until at least 15 minutes have passed.

What can I use instead of confectioners’ sugar on top?

Maple syrup drizzled right after baking works well, and Nutella spread while the pancake is still hot melts right across the surface. Fresh berries with a light dusting of granulated sugar is another solid option. A dollop of whipped cream with a pinch of cinnamon turns it into more of a dessert-style brunch.

How do I store leftover Dutch baby pancake?

Wrap leftover slices in plastic wrap and refrigerate for up to 2 days. Reheat in a 350-degree oven for about 5 minutes to bring back some crispness, since the microwave makes it rubbery. The pancake will not puff again, but it still tastes good with fresh lemon and sugar on top.