Pictured above is a Dutch Baby pancake made following this recipe. Pancake and image by Lula Hugo.

Every year, my family makes a special kind of pancake. This pancake’s name, which I didn’t include in the title so as to not frighten anybody, is a Dutch Baby. As a small child I thought that my parents had made up the name, so imagine my surprise when I found out that other people call it a Dutch Baby too! 

I am sharing this special pancake recipe with you all because it’s very simple, and in my family it has been a tradition to make it during the colder months, which are creeping up on us. Plus, it takes minimal effort to make and I know it can’t just be me who appreciates that these days. Stick around if you wanna learn how to make this sweet treat for fall! 


  • 3 medium to large eggs 
  • ½ cups of all-purpose flour
  • ½ cups of milk
  • A pinch of nutmeg and/or cardamom 
  • 1 tablespoon (ish) of sugar, adjust to taste
  • 3 tablespoons of butter, salted or unsalted (I think salted is pretty good but you do you)
  • Powdered sugar
  • Maple syrup, honey, fruit preserves, or other preferred toppings
  • (Optional) A paper shape of your choosing 
    • Preferably wax paper, but I use printer paper most of the time, to be honest. No shame in it.


  • Preheat your oven to 425ºF 
  • (Optional) If you have it, take your wax (or regular) paper and cut a shape—any shape! Once you’ve finished, place this aside. 
    • If you’re feeling stumped, I’ve done festive leaves, paper snowflakes, hearts, and stars. I’d recommend anything simple, without tiny details.
    • This step is optional and will not change the flavor of your pancake, but it’s definitely fun to cut up and eat your shape! 
  • In a blender, combine your eggs, flour, milk, nutmeg and/or cardamom, and sugar. Blend ingredients until they are combined and smooth.
    • If you don’t have a blender, whisking is perfectly fine, but I find blending to be more convenient.
  • Place your butter in a large cast-iron or baking dish and put it into the oven until the butter is melted. Keep an eye on it so the butter doesn’t burn. 
  • Once the butter is melted, make sure it’s spread throughout the bottom of the dish. Pour the batter into the skillet or baking dish and bake for about 20 minutes. The pancake is done once it’s puffed up and golden (you’ll be amazed at the shapes these things can turn into).
  • Once it is done baking, take the pancake out of the oven. This is the magic moment where all the inflating it’s been doing collapses. Enjoy the show as it falls and settles!
  • (Optional) After your pancake has put on its show, it’s time for your paper shape to make a reappearance. Place it where you’d like on your pancake, and use a sifter or strainer to dust your powdered sugar evenly and without any clumps getting in the way. Once you’re pleased with it, remove the paper to reveal your design.
  • Cut it like a pizza and top it with whatever you like. I usually favor maple syrup, but some alternatives are compote, fruit and berries, and whipped cream. Go wild with it! 
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