There’s nothing like a crisp autumn walk — the air’s fresh, the leaves are crunchy, and everything just feels so cozy. And after a good stroll with the kids, what’s better than a warm, comforting dutch pancake waiting for you when you get back inside? You know the kind — soft, puffy, and golden, with a little drizzle of honey and fresh fruit on top. It’s the perfect way to wind down the day.
This baked pancake recipe has quickly become one of our family favourites. It’s so simple, the kids love it, and it always feels like a treat — without all the flipping and fuss of regular pancakes. Plus, it smells amazing as it bakes. It’s honestly the best part of a lazy autumn day.
Why You’ll Love This Dutch Pancake:
- Easy peasy: No flipping, no mess — just pour the batter in and let the oven do the work.
- Perfect for kids: My kids absolutely loved this pancake. They were so excited to see it puff up, and even more excited to eat it!
- Tastes amazing: It’s buttery, soft, and just sweet enough. Add some fruit on top, and you’ve got a breakfast (or brunch) that’s both yummy and a little healthier.
- Great for the whole family: This recipe makes enough for everyone, and you can totally get the kids involved in mixing the batter. It’s a fun way to spend time together in the kitchen!
Enjoy It Any Time:
So, whether you’re looking for a warm, comforting treat after an autumn walk or simply want to enjoy a cozy weekend brunch, this baked pancake has you covered. It’s easy to make, delicious, and perfect for sharing with the whole family. And with the option to prep the batter ahead of time, it’s a stress-free way to start the day. Give it a try, and I’m sure it’ll become a new favourite in your house, just like it has in mine! Enjoy every warm, fluffy bite!
Dutch Pancake
Equipment
Ingredients
- 6 large eggs
- 1 cup milk – 240ml
- 1 cup plain flour -120g
- Pinch salt
- 1 teaspoon vanilla extract – 5ml
- 4 tbsp butter- 60g
Instructions
- Preheat the oven 220c fan. Put a 2 litre, oven proof, deep dish in the oven to heat up.
- Whisk the eggs, milk and vanilla together, sieve in the flour and add the salt. Whisk until no lumps remain.
- When the batter is ready, it’s time to add the butter to the hot dish.
- Using oven gloves carefully take the dish from the oven and add the butter, put the dish back in the oven for a minute.
- Carefully take the dish out again and pour in the batter.
- Cook in the oven for 20 minutes approximately Until puffed up. It will sink a few minutes after it comes out of the oven.
- Slice and share with fresh fruit and honey.
- Get ahead- make the batter the night before. Take it from the fridge 30 minutes before you cook with it.
- This pancake is great warm or cold.
