Best Dutch Baby Pancake
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
Servings: 1 - ideal for smaller sized skillets like 6" inch skillet more or less
Author: Pratty and Food
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon butter
  • 1/3 cup milk
  • 1 egg
  • 2-3 teaspoons sugar
  • 1/2 teaspoon vanilla extract or essence
(optional) Syrup - makes 1/4 cup
  • 3-4 strawberries, fresh or frozen (you can use more if you want a super chunky texture)
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1/4 cup water
  • 1/2 teaspoon corn starch or all purpose flour (maida) for thickening
  1. Preheat your oven to 190C. Place your cast iron skillet in the oven.

  2. Mix flour and salt in a bowl.

  3. In a separate bowl, whisk up the sugar, egg, 1 teaspoon melted butter, vanilla, and milk.

  4. Add in the flour mixture. Whisk till smooth!

  5. Let it rest for 2 minutes. 

  6. Get the skillet out of the oven carefully. It should be hot!

  7. Add that 1/2 teaspoon of butter. It's going to sizzle! Spread it around using a spatula.

  8. Pour in the batter.

  9. Pop it back into your preheated oven for 10-12 minutes or till the top is golden and the edges are golden brown.

  10. Serve hot! With or without toppings is totally up to you.

  1. Add everything except corn starch (or all purpose four) to a saucepan. Bring it to a boil over medium heat. Add corn starch (all purpose flour) to thicken it. Whisk everything. Once thick, turn off the heat. It's ready for use.

Recipe Notes

For toppings - you can use anything you want. Fruits, syrups, honey, melted chocolate, ice cream, the possibilities are endless. 

You can simply enjoy the pancake as it is, in all its buttery goodness. Maybe with a hot cup of (black) coffee. Yum!