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Dutch baby pancake recipe

Dutch baby pancake recipe

2 ratings

Like a sweet Yorkshire pudding, this impressive pancake is oven cooked, creating a bowl you can fill with any manner of delicious toppings. Try drizzling salted caramel sauce over sliced banana and whipped cream, add a dollop of vanilla yogurt with fresh berries, or keep it simple with a dusting of sugar and a squeeze of lemon. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 373 calories / serving


  • 110g plain flour
  • 2 tbsp caster sugar
  • 140ml milk
  • 3 large free-range eggs
  • 1 tsp vanilla extract​
  • 30g butter

To serve, all optional

  • lemon juice
  • caster sugar
  • pouring cream

For the banoffee filling

  • 2 bananas, sliced
  • Tesco Finest salted caramel sauce
  • 200ml whipped cream or pouring cream

For the berry filling

  • 300g berries
  • 200g vanilla yogurt
  • icing sugar, to dust

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    8g 39%
  • Sugars

    26g 29%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 48.4g Protein 12g Fibre 2g


  1. Preheat the oven to gas 6, 200°C/fan 180°C. Put a 20cm ovenproof frying pan in the oven to heat up. Sieve the flour and sugar into a large bowl. Whisk in the milk, eggs and vanilla, then set aside.
  2. When the oven and pan are up to temperature, remove the pan from the oven, add the butter and swirl until melted. Pour the mixture over the butter and return to the oven. Bake for 18-20 mins until puffed up and cooked through.
  3. Add your preferred topping. For the banoffee option, pile the sliced bananas on top and drizzle over the caramel sauce. Serve with extra cream (whipped or pouring). For the berry filling, top with the berries and dollops of vanilla yogurt, then add a dusting of icing sugar. Or opt for a simple topping of lemon juice, a sprinkling of caster sugar and cream.
  4. To serve, cut into quarters and divide among bowls.

See more Breakfast recipes

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