Classic Dutch Baby Pancakes


  • Prep Time5 mins
  • Total Time10 mins
  • Makes2 to 4 servings
Classic Dutch Baby Pancakes

Photo, Erik Putz.

Chatelaine Triple Tested

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.

Nutrition (per serving)

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

Find our all-time favourite plum recipes.