Fluffy Dutch Baby Pancake recipe

Name: Fluffy Dutch Baby Pancake
Total time: 25 min
Yield: 2 servings
Cuisine: German
Ingredients: 3 Eggs; 120g Yoghurt; 120ml Milk; 20g Butter; 1 tbsp Water

A golden, puffed oven pancake with a tender centre and crisp edges. It is excellent for breakfast or a leisurely brunch.

25 min · Easy · German Jump to method

Ingredients

2 servings

3 Eggs
120g Yoghurt
120ml Milk
20g Butter
1 tbsp Water

Nutrition	Per serving
Calories	197 kcal
Protein	11.3 g
Carbohydrates	4.6 g
Fat	14.5 g
Saturated fat	7.5 g
Fibre	0 g
Sugar	4.4 g
Sodium	97 mg

Why this works

A moderately high-fat, low-carbohydrate breakfast that provides useful protein but is relatively energy-dense for the portion size.

High-quality protein. Eggs, yoghurt and milk provide complete protein, supporting satiety and muscle maintenance.

Calcium and B12. Yoghurt and milk contribute calcium for bone health, plus vitamin B12 from dairy and eggs.

Saturated fat. Butter and whole eggs raise the saturated fat content, so portion size matters if you are watching heart health.

Method

Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) and place a frying pan or ovenproof skillet inside to heat up.
Whisk the eggs, yoghurt and milk together until smooth.
Carefully remove the hot pan and add the butter, swirling to coat the base and sides.
Pour in the batter and return the pan to the oven immediately.
Bake for 15-18 minutes until puffed and golden. Serve straight away.

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