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dutch pancake in cast iron pan
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5 from 2 votes

Basic Dutch Pancake

Rumply, lightly sweetened puddles of eggy custard. With its dramatic poof and a light dusting of powdered sugar, Dutch Pancake is sure to become a favourite in your house as well! 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Dutch Pancake
Servings: 2
Author: The Subversive Table


  • 4 eggs
  • 2/3 cup milk
  • 2/3 cup flour
  • 2 Tbsp sugar
  • 1 tsp vanilla optional
  • 1/4 tsp salt
  • 2 Tbsp unsalted butter

Optional garnishes:

  • Fresh fruit
  • Powdered sugar
  • Maple syrup


  • Place a 10 or 12 inch cast iron pan into the oven. Preheat oven to 450F/230C. The goal is for the pan and the oven to preheat together. (Alternately, you can use a ceramic dish that is 10-12 inches in diameter.)
  • Whisk eggs in a large bowl until frothy. 
    Add milk, flour, sugar, vanilla, and salt. Whisk vigorously until there are no lumps. (Alternatively, you can add all ingredients into a blender and whizz until frothy with no lumps.) Let the batter rest while the oven preheats.
    dutch pancake batter
  • When the oven has reached 450F/230C, take out the cast iron pan with oven mitts. Be careful, as the pan will be very hot! Melt 2 Tbsp butter and swirl to make sure the bottom of the pan is well buttered.
    butter melting in pan
  • Scrape the batter into the pan. Immediately return to oven. Bake until poofy and golden brown with crispy edges, about 14-18 minutes. Do not open the oven door while it bakes or it will deflate!
    dutch pancake batter in pan
  • Remove the Dutch Pancake from the oven. As soon as you remove the Dutch Pancake, it will begin to deflate. Work quickly to garnish with fresh fruit and powdered sugar. Serve with maple syrup and eat immediately.  
    Dutch Pancake, plain