Dutch Baby

This baked pancake of sorts is adored in the US, and rightfully so: it’s mighty puffy, silky soft in the centre, and lends itself to topping with fresh fruit and other delights.

A few insider tips:

  • An ovenproof cast-iron pan is best for this recipe. It needs to be at least 4cm deep to allow the batter to rise. For this quantity of batter we used a 20cm pan, if doubling the recipe you could use a 30cm pan.
  • The mixing can be done in a bowl with a whisk instead of a blender if preferred – just aim for a smooth batter with no lumps.
  • Serve right away after taking out of the oven and dusting with icing sugar.

Dutch Baby

Prep Time5 mins
Cook Time20 mins
Resting Time20 mins
Total Time45 mins
Course: Breakfast
Servings: 2


  • 2 Freedom Farms Eggs size large
  • 1/2 cup plain flour
  • 1/2 cup full-fat milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp unsalted butter
  • 1/2 tbsp icing sugar to dust

Topping ideas

  • whipped cream and Greek yoghurt blend
  • sliced apricots and peaches
  • blueberries
  • slice of honeycomb


  • Preheat the oven to 220°C regular bake setting, then place the pan into the oven to heat it up for 5-10 minutes. 
  • Put all the Dutch Baby ingredients in a blender and blend for 30 seconds, then scrape down the sides and blend for another 30 seconds until you have a smooth, thin batter. Leave to rest for 20 minutes.  
  • Remove the hot pan, add the butter and swirl the pan around to evenly coat the bottom and sides. The pan should be hot enough that the butter melts quickly – if it doesn’t, heat the pan a little longer then try swirling again to coat. 
  • Pour the batter into the center of the pan, but do not tilt, let it spread on its own. Return the pan into the oven and bake for 15-20 minutes. 
  • When the Dutch Baby is puffed right up and is turning golden brown round the edges , remove from the oven and sift over icing sugar. The puff will lose some height but that is fine, you should end up with a pancake that’s slightly sunken in the middle and puffy at the edges – perfect for filling with fruit, berries, cream etc. Slice into wedges and enjoy. 

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