Dutch Babies II

Dutch Babies II

Made  times
barbara_hengels 4

"I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon."
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20 m servings 349 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
  2. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
  3. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
  4. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 510 Ratings

Most helpful positive review

I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before u...

Most helpful critical review

Yuck- these did NOT turn out well. I consider myself pretty proficient at cooking and baking as I used to be a professional pastry chef. I don't know if it is the specific recipe or just the w...

I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before u...

This recipe is kind of complicated and can easily be simplified... Skip the skillet business and use a 9x13 baking dish. Heat your oven to 425 F degrees. Chop 1/3 cup butter up into your baking ...

Take out the nutmeg and this recipe is IDENTICAL to the "Puffy Oven Pancake" recipe in the Betty Crocker cookbook - every last measurement is the same. That aside, I love these! My favorite way ...

This is critical! If anyone is having trouble getting this to raise like the reviews say it will - make sure you are not using the convection option on your oven! I can't tell you how many tim...

I think what helps to make this recipe "light and fluffy" is to make sure your eggs are at room temperature. I have tried various recipes and the ones that call for room temp eggs turn out much...

Wow, this recipe was SO good! Very impressive the way it looks when its done, too! I warmed the milk for 20 sec. in the microwave, and the eggs in a glass of hot tap water for about 2-3 minute...

Yum, this recipe is so fun! This may sound gross, but if you're looking to make a non-sweet snack, you can omit the nutmeg and top this with cheese/salami/mushrooms/etc to make sort of an eggy ...

I made this tonite! It was so great. I added a spoonful of sugar and a splash of vanilla to the mix before baking. It rose beautifully and took exactly the amount of time the recipe states. ...

This is identical to my great aunt's recipe, except she sprinkled the nutmeg on top. easily adjustable for how many people you have. It is also easier to put in a blender than to whisk by hand.

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