Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (4)

152 Ratings
  • 5 star values: 23
  • 4 star values: 28
  • 3 star values: 61
  • 2 star values: 31
  • 1 star values: 9
Rating: Unrated
i used the individual skillets this was great - then doubled and used in my larger skillet ........makes for a fun weekend and a change up from regular pancakes
Rating: 3 stars
I , finally made this truly easy & fabulous recipe. My family of finicky men were amazed, at how delicious this light & tender treat was. This recipe with endless possibilities, will be shared & passed along. A true keeper. I, am never disappointed with the recipes,tips or techniques learned from Martha or her talented guests...
Rating: Unrated
For Jan Smith, did you use the small cast iron fry pans? I don't have any of those. What did you use? I'm anxious to know as I do want to try these. Thanks
Rating: 5 stars
I made this for Easter brunch. Delicious! And so easy to make. We had strawberry rhubarb jam. I can't wait to make this pancake again for the next brunch.