Martha Stewart's Favorite Recipes

Dutch Baby Pancakes

Fresh-from-the-oven pancakes can warm any chilly day! Add popping open a bottle of Spanish sparkling to pair with the soft buttery goodness and you'll discover the recipe for the perfect brunch.


  • 2 tablespoons confectioners' sugar
  • Juice of 1/2 lemon
  • Jelly, jam, or marmalade, for serving
  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • Pinch of freshly grated nutmeg
  • Pinch of coarse salt
  • 4 tablespoons unsalted butter


  1. Preheat oven to 425°F. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
  2. Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15-20 minutes.
  3. Sprinkle pancake with sugar and return to oven for 2-3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.

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