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Dutch Baby 2 (web)

Dutch Baby Pancake

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2.5 stars based on 2 ratings

We’re going all continental in the world of pancakes! This is officially known as a German Pancake, another name for it is a Dutch Baby Pancake.

It looks like a giant Yorkshire pudding but has the taste and consistency of a custard tart. You have many choices for serving suggestions. We recommend any of the following: blueberries, lemon slices, maple syrup, cream, yoghurt or creme fraiche and icing sugar

Key Information

  • Prep:
  • Bake:
  • Serves:5
  • Skill level:easy

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For the batter

  • 20g ¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) large
  • 150ml 5⅛ fl oz Milk
  • ½tsp .5tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • ¼tsp .25tsp Nutmeg
  • 25g 1 oz Butter (unsalted)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 220’c/200’c fan/Gas Mark 7 and put a 25cm cast iron pan or deep round enamel pie dish into the oven to heat up.

  2. Classic mode Step 2

    Pop the butter in the hot dish to melt, but now work quickly to prepare the batter so the butter doesn’t burn.

    Ingredients for this step

    • Butter
  3. Classic mode Step 3

    Whisk the eggs and the sugar until frothy and pale, then add the milk, flour, vanilla, nutmeg and a pinch of salt and beat until you have a thin, smooth mixture like a Yorkshire pudding batter.

    Ingredients for this step

    • 3 3 Egg(s) (free range) large
    • Sugar
    • 150ml 5⅛ fl oz Milk
    • Flour
    • ½tsp .5tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • ¼tsp .25tsp Nutmeg
    • Salt
  4. Classic mode Step 4

    Remove your pan from the oven and swiftly pour in your batter and put straight back into the oven.

  5. Classic mode Step 5

    Bake for 18 minutes by which time the pancake will be well risen.


    Serve hot with your chosen accompaniments