This large, puffy and golden Dutch pancake is perfect for breakfast or brunch. This classic American dish takes just a few minutes to prepare and about 20 minutes in the oven. Served with fresh lemon and icing sugar, it’s a simple and delicious way to start the day.
I’m excited to share this recipe. Many American readers will already know it, but as an Australian I discovered it later in life, and it came with a little travel story.
Years ago my husband and I were traveling in the US and spent Christmas with friends at Lake Arrowhead in California. While staying with them I learned a lot about American home cooking and the ways it differs from what I grew up with in Australia.
Although not every dish captured my heart (I was surprised by how common mustard on sandwiches is), the Dutch pancake we had for breakfast was incredible.
I knew the little Dutch poffertjes from markets — tiny fluffy pancakes served with syrup and icing sugar — but I had never seen a large oven-baked version. Despite the name, this “Dutch pancake” or “Dutch baby” is actually an American creation that is often traced to Pennsylvania.
I quickly scribbled the recipe into my notebook so I could make it at home. For years the notebook was lost until I found it tucked away in a cupboard last month. I don’t know the original source — only that the version I copied that morning makes an irresistibly comforting sweet breakfast.
What is a Dutch pancake?
What is a Dutch pancake?A Dutch pancake (also called a Dutch baby or Dutch puff) is quite different from a typical pan-fried pancake. It’s baked in the oven—traditionally in a cast iron skillet—and it puffs dramatically as it cooks, then deflates as it cools. That dramatic rise is part of the charm, so it’s best eaten straight from the oven.
The batter uses the same basic ingredients you’d expect—eggs, flour, sugar and milk—but with a higher proportion of eggs. That results in an airy, custardy texture that’s unlike regular pancakes. Classic toppings are a dusting of icing sugar and a squeeze of fresh lemon, though maple syrup is also delicious.
How to make a Dutch pancake
How to make a Dutch pancakeThis recipe is very simple if you have the right equipment. A heavy 30cm cast iron skillet is ideal, but a large glass baking dish with high sides (about 9 x 13 inches with 5cm/2in sides) will also work.
A blender or food processor helps whisk the eggs light and frothy quickly, but you can whisk by hand if needed. The important step is preheating the pan so the butter melts and begins to bubble and brown before you pour in the batter.
Blend the eggs, flour, sugar, salt, vanilla, milk and orange juice until smooth and slightly frothy. Carefully remove the hot skillet with bubbling butter from the oven, pour the batter in, and return the pan immediately. Bake at 220°C (428°F) for 20 minutes without opening the oven. Opening the oven early will cause the pancake to collapse and lose its signature puff.
When the pancake is puffed and golden, bring the skillet straight to the table and serve immediately with icing sugar and lemon or your preferred topping. It will deflate as it cools, so it’s at its best right away.
Can this be made in advance?
Can this be made in advance?No—this is a cook-and-eat-now dish. Leftovers can be reheated briefly in the microwave, but the texture changes and the puffiness is lost, leaving a denser, custard-like slice. For the full experience, make and serve it fresh.
Next time you want something different for breakfast or brunch that’s quick and impressive, give this Dutch pancake a try.
Recipe
Dutch Pancake
Ingredients
- ½ cup (125 g) dairy-free butter
- 6 eggs
- 1 cup plain / all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dairy-free milk (or regular milk)
- ¼ cup orange juice
Instructions
- Preheat the oven to 220°C (430°F). Place the dairy-free butter in a 30cm (12-inch) cast iron skillet and put the skillet in the oven until the butter melts and begins to brown.
- While the pan heats, add the eggs, flour, sugar, salt, vanilla, milk and orange juice to a blender. Blend for 1–2 minutes until the mixture is light and creamy.
- When the butter is bubbling, remove the skillet from the oven, pour in the batter, and return the skillet to the oven. Bake for 20 minutes without opening the oven door.
- Remove the pancake and serve immediately with a dusting of icing sugar and fresh lemon. The pancake will deflate as it cools, so enjoy it right away.
Notes
If you don’t have a 30cm cast iron skillet, use a 9 x 13 inch glass baking dish with sides at least 5cm (2 inches) high.
The pancake does not reheat well; it’s best eaten immediately.
Oat milk works well for a creamy texture, but any dairy-free or regular milk will work.
To make it non-dairy, substitute regular butter and milk with dairy-free alternatives; otherwise use regular butter and milk as desired.
Nutritional information is a guide only and may vary depending on ingredients used.