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Our go-to Dutch Baby Pancake Recipe is one of Martha Stewarts’. It puffs up every time without fail and always creates a beautiful little bowl just waiting to be filled with your fruit of choosing. In the off seasons we use frozen fruit from our garden to make delicious compotes to fill it with, but this is just as good with fresh fruit as well!

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 6


  • 1/3 Cup All Purpose Flour
  • 1/2 Cup Whole Milk
  • 2 Large Eggs
  • Pinch of Freshly Grated Nutmeg
  • Pinch of Salt
  • 4 Tablespoons Butter
  • 2 Tablespoons of Powdered Sugar
  • Fresh Fruit or Fruit Compote


  1. Preheat Oven 425 degrees. Place 10 inch cast iron skillet in oven while it preheats.

  2. In a medium bowl or blender whisk together flour, milk, eggs, nutmeg, and salt.

  3. Once oven and skillet are sufficiently preheated, place butter in skillet and back in the oven so that it can melt.

  4. Once butter is completely melted and slightly brown, pour your batter into the pan and back for about 15 minutes. It will puff up and the edges will start to brown when it is done.

  5. Fill your dutch baby with fresh fruit or a fruit compote of your choosing. Dust with Powdered Sugar, and Serve with Maple Syrup.

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