Puffy Skillet Pancake

Puffy Skillet Pancake

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Connie Wasik


Rustic and scrumptious! Eggs, flour & milk combine to form a bubbly, puffy pancake. It rises dramatically in the oven, then deflates as soon as you remove it.
Sometimes called a "Dutch Baby".
From an old Sunday newspaper flyer, American Profile.


★★★★★ 1 vote

5 Min
15 Min


  • 2 Tbsp
  • 1/2 c
  • 1/4 c
  • 2
  • 1/2 c
  • 1 Tbsp
    butter, softened
  • pinch
    cardamom (opt)
  • pinch
    nutmeg (opt)

  • ·
    need an ovenproof pan to 425.

How to Make Puffy Skillet Pancake


  1. Preheat oven to 425.

    Melt 2 T. butter in a 10- inch skillet (something ovensafe to 425) tilt to coat sides of pan.

    Whisk together milk, flour, sugar, eggs, softened butter in a bowl, include any spices you choose. Pour into skillet. Cook 1 minute.
  2. Place pan in oven and bake 12-15 minutes, until puffed & golden. Squeeze lemon over top and sprinkle w/ powdered sugar and fresh berries.

    Cut pancake in pan and serve with spatula. Serve immediately.

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