Classic Dutch baby pancakes



5 min


10 min


2 to 4

Classic Dutch baby pancakes

Photo, Erik Putz.

These puffy pancakes have many unusual names including bismarcks and Dutch Puffs. In every case, a simple batter poured into a hot pan creates instant, unforgettable magic. This sweet version is a perfect fast dessert or breakfast; or add sautéed mushrooms and bacon for a savoury meal.


  • 3 eggs
  • 2/3 cup milk
  • 3 tbsp granulated sugar , plus 1 tsp for garnish
  • 1/4 tsp all-purpose salt
  • 1/2 cup all-purpose flour
  • 3 tbsp unsalted butter
  • 4 halves of roasted plums , (see link below)
  • Vanilla ice cream


  • PREHEAT oven to 425F.
  • WHISK eggs, milk, 3 tbsp sugar and salt in a large bowl. Sift in flour while whisking until mixture is smooth.
  • HEAT a 9-in. cast iron or oven-safe frying pan over medium-high until hot, about 5 min. Add butter to pan, swirling to coat. Pour in batter and immediately transfer to oven.
  • BAKE until puffed and golden, about 10 min. Sprinkle with 1 tsp granulated sugar, then top with roasted plums and ice cream.
  • Kitchen Tip: If using an oven-safe frying pan, it will take less time to become puffed and golden, 7 to 9 min.


How to make perfect pancakes


Nutrition (per serving)

  • Calories
  • 327,
  • Protein
  • 9 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,
  • Sodium
  • 286 mg.
  • Excellent source of
  • Vitamin B12