A Dutch pancake (also called a Dutch baby) is a thin egg batter poured into a very hot buttered skillet and baked until it puffs up dramatically around the edges. It comes out golden and crisp at the rim with a soft, custardy center. I fill the dip in the middle with warm Nutella, strawberries and blueberries. It takes minutes to make and looks like far more effort than it is.
It’s a brunch favorite of mine rather than a Gordon Ramsay recipe. The full quantities are in the recipe card below.
The secret to a big puff
- A screaming-hot pan. Heat a 10-inch cast-iron or ovenproof skillet in the oven, then add the butter so it sizzles. The batter should start cooking the moment it hits the pan.
- A smooth batter. Blend the eggs, milk, flour and a little sugar for 20–30 seconds until completely smooth. There’s no baking powder; the eggs and steam do all the lifting.
- Keep the oven closed. Opening the door early lets the steam out and the pancake sinks.
It will deflate a little when it comes out of the oven. That’s normal, and it creates the hollow in the middle for the toppings.
Ingredient notes
- Milk: whole milk gives the most custardy center. 2% works but is a little less rich.
- Butter: use unsalted. Browning it first gives a nutty flavor.
- Spread: any chocolate hazelnut spread works, including reduced-sugar or dark chocolate versions. Warm it for 10–15 seconds in the microwave so it drizzles.
- Fruit: strawberries and blueberries are bright and sharp, but raspberries, blackberries or banana slices work too.
- Pan size: a 10-inch skillet is ideal. A 9- or 11-inch pan works, but the pancake will be thicker or thinner, so watch the time.
Dutch Pancake with Nutella and Berries
A puffed oven-baked Dutch pancake topped with warm Nutella, fresh strawberries, blueberries and a cloud of whipped cream—easy, dramatic dessert for brunch or after-dinner.
10 minutes
18 minutes
28 minutes
4 servings
Ingredients
Instructions
Chef Tips
- Use a hot skillet so the batter puffs quickly for crisp edges.
- Blend the batter briefly for a smooth texture and better rise.
- Warm Nutella slightly to make drizzling easier and prevent clumping.
Ways to change it
- Orange: add a tablespoon of orange zest to the batter.
- Crunch: scatter toasted hazelnuts over the top.
- Richer: serve with mascarpone instead of whipped cream.
- Breakfast style: maple syrup and sliced banana instead of Nutella.
- Gluten-free: use a 1:1 gluten-free flour blend.
- Dairy-free: oat or almond milk, dairy-free butter and a dairy-free chocolate spread.
Timing
You can mix the batter up to 4 hours ahead and keep it in the fridge. Let it come back to room temperature and whisk it briefly before baking so it puffs evenly. The pancake is best eaten straight away, while the edges are crisp. Leftovers keep for 2 days in the fridge; rewarm slices at 300°F (150°C) for 5–8 minutes, and add the toppings fresh.
For another indulgent brunch, try my Lotus Biscoff Pancakes. For dessert, the Mango Panna Cotta and Blueberry Cream Tart are both make-ahead.
