Puffy Pancake

Mark Boughton
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins

The first time I had one of these magical skillet pancakes, I was in love. Eggs, flour and milk combine to form a bubbly, puffy pancake, sometimes called a “Dutch Baby.” —Jill Melton


2tablespoons butter
1/2cup 2% reduced-fat milk
1/2cup all-purpose flour
1/4cup sugar
2 eggs
1tablespoon butter, softened
Pinch nutmeg
Powdered sugar (optional)
Lemon wedges
Fresh berries (optional)


  1. Preheat oven to 425F.
  2. Melt 2 tablespoons butter in 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
  3. Whisk together milk, flour, sugar, eggs, softened butter and nutmeg in bowl. Pour into skillet. Cook 1 minute.
  4. Place pan in oven and bake 12 to 15 minutes, until puffed and golden. Squeeze lemon over top and sprinkle with powdered sugar and fresh berries. Cut pancake in pan and serve with a spatula. Serve immediately.

Want more help? Watch Relish Editor Jill Melton and the kids make this puffy pancake recipe.

Nutritional Info *per serving

  • Glycemic Load 8.57
  • Calories 240
  • Fat 12g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 120mg
  • Sodium 125mg
  • Potassium 105mg
  • Carbohydrate 27g
  • Fiber 1g
  • Sugars 14g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 6%
  • Calcium 6%
  • Iron 6%