Puffy Maine Pancakes

3 4-inch pancakes

These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.


  • 2 large eggs, lightly beaten

  • ½ cup all-purpose flour

  • ½ cup milk

  • Pinch of salt

  • Pinch of freshly grated nutmeg

  • 3 tablespoons unsalted butter

  • Confectioners' sugar, for dusting


  1. Heat oven to 425 degrees. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.

  2. For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.

Cook's Notes

We used an individual crepe pan, but you can make one twelve-inch pancake in a cast-iron skillet and serve it cut into wedges.

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