Dutch Baby




About: Medical school graduate, homechef and food blogger. I use local, seasonal ingredients to create tasty and nutritious dishes.

This delicious giant pancake is so easy to make. You need all-purpose flour, milk, eggs, brown sugar and butter, you blend the ingredients in a food processor, you pour the batter in a cast iron skillet and you bake the pancake for about 20 minutes. It's that simple!

I usually make it for breakfast and I serve it with butter, lemon juice and powdered sugar, but this pancake is also perfect served as a dessert, topped with mascarpone cheese and strawberries. It is delicate, flavorful, custardy and so tasty!

The recipe:


Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Prepare the Ingredients

Ingredients (for 2 servings):

  • 3 large eggs
  • 185ml milk – 3/4 cup
  • 75g all-purpose flour – ½ cup + 1 Tbsp
  • 60g brown sugar – 1/4 cup
  • ½ tsp vanilla extract
  • 1 tsp lemon zest, grated (preferably organic)
  • ¼ tsp salt
  • 30g butter – 2 Tbsp

for serving:

  • 2 Tbsp mascarpone cheese
  • fresh strawberries


  • a blender or a food processor
  • a cast iron skillet


  • tsp = teaspoon
  • Tbsp = tablespoon

Step 2: Preheat the Oven and Prepare the Batter

Preheat the oven at 400°F / 204°C (gas mark 6).

When the oven is hot, add the butter to a cast iron skillet and place the skillet in the oven.

In a blender combine the eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds, or until the batter is smooth and creamy. You can also combine the ingredients by hand, using a large bowl and a whisk.

Step 3: Pour the Batter in the Hot Skillet

Very carefully pour the batter into the hot buttered skillet and return the skillet to the oven immediately. Bake in the preheated oven for 18 to 20 minutes. The pancake should be very fluffy and golden brown around the edges.

Step 4: Serve

Clean the strawberries and slice them in half. Cut the Dutch Baby into wedges and serve warm topped with mascarpone cheese and strawberries.

Baking Contest 2016

Participated in the
Baking Contest 2016

Be the First to Share


    • Meal Prep Challenge

      Meal Prep Challenge
    • Reuse Contest

      Reuse Contest
    • Made with Math Contest

      Made with Math Contest

    6 Discussions


    2 years ago

    You cover image was found on the internet on over 6 different sites. IS it yours or not?

    1 reply

    Of course it is mine. Every single image I've ever posted on Instructables (and on my blog, of course) is mine. If you would take the effort to browse my blog, you would easily recognize my hands (and rings).

    I am not offended if people are using my images as long as they don't take credit for my work. A link back would be nice. :)


    2 years ago

    this seems like a sweetened version of yorkshire pudding .. can't wait to try it :)

    1 reply

    Reply 2 years ago

    Thank you very much! You’re absolutely right! It is exactly
    a sweetened, custardy Yorkshire pudding. I hope you’ll enjoy the recipe! :)


    2 years ago

    Beautiful pictures!

    I love my with just a pinch of fresh lemon squeeze on top and sprinkle on with some powder sugar.

    1 reply

    Reply 2 years ago

    Thank you so much for your comment! Whenever I serve Dutch Baby for breakfast, I top it with lemon juice and powdered sugar as well. I like to add also about half a tablespoon of butter to melt into a divine sauce. :)