Cinnamon Sugar Puffed Pancake


The Farmstead Egg Guide & Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Ben Fink Photography, Inc.

Also known as a Dutch baby pancake or a German pancake, this is rich and sweet. The batter rises in the oven like a popover. It looks especially impressive when made in a well-seasoned cast-iron skillet, which can go from the oven to the table. The pancake will begin to deflate as soon as it comes out of the oven, but that is part of its drama and charm.

Makes2 large servings

Cooking Methodbaking



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course, side dish

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturesweet

Type of Dishbread, pancakes, quickbreads


  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/3 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons confectioners' sugar


  1. Preheat the oven to 400°F.

  2. Whisk the eggs and granulated sugar together. Pour in the milk and continue to whisk. Sift the flour over the mixture and whisk again until smooth. Let the batter sit for 5 minutes.

  3. Heat the butter in a 10-inch ovenproof skillet over medium heat. Pour in the batter and cook for 3 minutes.

  4. Transfer the skillet to the center of the oven. Bake for 14 minutes, until the edges begin to brown and the center puffs up.

  5. Carefully (the pan will be hot!) remove the skillet from the oven. Immediately sift the cinnamon and confectioners' sugar over the pancake.

  6. Reprinted with permission from the publisher Houghton Mifflin Harcourt from The Farmstead Egg Guide and Cookbook by Terry Golson. Photography by Ben Fink. Copyright 2014.


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