Oven Pancake

Also called a Dutch Baby, the Oven Pancake is a favourite of mine for the holidays. It is a Christmas tradition for me to make one before any presents get opened.


  • 4 eggs
  • 3 T sugar
  • 1 t cinnamon
  • 1 t nutmeg (freshly ground if possible)
  • 1 C flour
  • 1/2 C milk
  • 1/2 C egg-nog (or heavy cream if preferred)
  • 1/4 C powdered sugar
  • 1/3 C butter, melted
  • Fresh berries of any variety, cleaned and sliced
  • Maple syrup (traditional) or a flavoured syrup such as maple with crushed raspberries

Mise and Cooking

  1. Set oven to 425 degrees.
  2. In a cast iron skillet on the stovetop, melt butter and coat the bottom and sides of the pan. Do not cook the butter.
  3. In a large bowl, mix together the eggs, sugar, cinnamon, flour, egg-nog and milk.
  4. Slowly add the melted butter from the pan to this mixture and integrate.
  5. Pour entire mixture into the buttered skillet and put into the hot oven.
  6. Bake for 15-17 minutes and do not open the oven during cooking.
  7. You will see the pancake rise up above the sides of the skillet and the top will start to brown – do not overbake.
  8. Remove from oven and immediately transfer the pancake to a large serving dish. It will begin to deflate – this is normal.
  9. Sprinkle top with powdered sugar and add sliced berries.
  10. Serve and slice at the table with maple syrup.

This dish can also be made savoury by replacing the egg-nog with regular milk and substituting herbs for the cinnamon, sugar, and nutmeg. Try basil, oregano, chopped rosemary, or thyme and then topping with minced meats and vegetables for a non-dessert dish.