Sweet Dutch Baby Pancakes

Dutch Baby Pancakes are something between a pancake and a Yorkshire pudding. You pour a vanilla-scented pancake batter into a little oil and then pop them into a hot oven. The batter will puff up creating a little pillow, which can then be filled with your topping of choice. They tend to be a HUGE hit with children in my house!  I like to make a big pile of them (beware they will sink a bit if they are made ahead of time, but are still delicious), and then offer them alongside a selection of seasonal fresh or stewed fruit, natural yoghurt, maple syrup or honey and perhaps some chopped nuts or nut butter to drizzle over. But anything goes, really. Perfect for a special breakfast or brunch, but equally well-received for pudding too.

serves 4


4 eggs
150ml milk
125g wholemeal flour
1 tsp vanilla bean paste
light / mild olive oil


Whisk the eggs, milk and vanilla together in a jug.

Tip the flour into a large bowl and make a well in the centre. Slowly pour in the egg mixture, whisking as you go, until you have a smooth batter. Pour the batter into a jug then leave to rest whilst you heat the oven and oil.

Heat the oven to 220ºC /200ºC Fan. Pour a tsp of oil into each hole of a 12-hole muffin tray and place into the centre of the oven to heat up. Once the oil is piping hot, remove the tray from the oven and, working as quickly as you can, divide the batter between the holes of the tin. Return the tray to the oven and cook for 15-20 mins or until golden brown and well risen.

Serve with your choice of fresh or frozen fruit and/or yoghurt. I like mixing lemon zest and a little maple syrup into plain yoghurt and spooning it into the Dutch Babies, then topping with blueberries or raspberries. Roasted rhubarb also works well if it’s in season, as would roasted peaches or nectarines too.

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Muffin Tin | Prestige


Mild Olive Oil | Filippo Berio


Vanilla Bean Paste | Taylor & Colledge






Hand Glazed Jug | The Little House Shop


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