Dutch Baby Pancake (Puffed Pancake)

dutch baby pancake in black cast iron pan on rustic background. Fruit inside and outside on plates

Dutch Baby Pancakes, also known as German Pancakes, are a fun, perfect no fuss breakfast that are mesmerising to watch cook.

It’s quite a strange name, as they’re not Dutch (their origins are in Germany) and there’s nothing small about them.

They are, however, a puffed up pancake! Well, think pancake meets crepe meets Yorkshire pudding. I’ve actually adapted my Basic Crepes recipe for this one.

The tricks to the puff are a nice hot oven and pre-heating your pan.

Dutch pancake in cast iron pan on rustic background, with fresh fruit

How to make a Dutch Baby Pancake

A thin batter made by whizzing up just a few basic ingredients in thermie, you’ll have it in the oven in less than 5 minutes.

This is where the magic happens. After a few minutes, you will see the edges start to rise and right before your eyes, they will get bigger and puffier!

The middle will also puff up and start to brown too and before you know it, it’s ready!

Once out of the oven it deflates quite quickly so it’s a good idea to get your toppings ready for as soon as it comes out.

Dutch pancake topped with fresh fruit in cast iron pan on rustic background

Want to Make an Even Bigger Dutch Baby Pancake?

Since publishing this recipe last week, I’ve had a few questions on making a bigger one to serve more people. This can definitely be done by increasing the ingredients and using a bigger pan.

There have been a couple of people in our testing team using bigger pans very successfully and this morning I tried this too, with perfect results (see below).

To use a large frying pan (base measurement around 25cm) increase ingredients to the following:

240g milk

4 eggs

140g flour

3/4 tsp vanilla extract

All other ingredients I left as the same weights listed on the recipe.

I can also confirm that it is fine to use a cake tin, or baking dish for this recipe. Just make sure whatever you use is fine to be used in a 220C oven.

I wouldn’t advise using a spring form cake tin, as we did try this and some of the mixture seeped out the gaps in the base.

Suggested Toppings

Lemon and sugar

Squeeze the lemon juice all over, then sprinkle with sugar.

Fresh fruit




Sliced banana


Kiwi fruit

Sweet sauce

Fast Blueberry Sauce

Simple Strawberry Sauce

Salted Caramaple Sauce

Maple syrup

Roasted strawberries

Roast strawberries with equal parts sugar and balsamic vinegar for 10 minutes at 200°C.

I usually to do 400-500g hulled strawberries with 2 Tbs each of sugar and balsamic.


Strawberry Vanilla Jam

Perfect Peach Jam

Spiced Fig, Honey and Lemon Jam

Something creamy


Ice cream


Creme fraiche

Let me know what you think!

If you make this recipe, I’d love to hear what you think. Please leave a comment under the recipe here, or let me know in the Facebook group. I absolutely love hearing about people making my recipes!

Dutch pancake in cast iron pan in background with slice in forefront on black plate. Rustic background
dutch baby pancake in black cast iron pan on rustic background. Fruit inside and outside on plates
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5 from 13 votes

Dutch Baby (Puffed Pancake)

This magical number puffs up in the hot oven right before your eyes! It's a fun, easy brekkie you can customise to your taste with the toppings you choose.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Dairy Free, German, Gluten Free, Nut Free, Vegetarian
Keyword: Dutch Baby, Puffed Pancakes, Thermomix Dutch Baby
Servings: 4
Calories: 251kcal


  • 190 g milk of your choice (Note 1)
  • 3 eggs
  • 110 g plain flour or spelt flour (Note 2)
  • 20 g sugar
  • 1/2 tsp vanilla extract
  • pinch salt
  • 30 g butter for the frying pan (Note 1)
  • your choice of toppings see above for some suggestions


  • These 'babies' can puff up a lot, so it is a wise idea to remove the top shelf from your oven before commencing, as you will sit the frying pan on the middle shelf and it may puff up and touch the top shelf if not removed. If you have a large oven, this may not be necessary.
  • Place a 22cm (base measurement) cast iron or stainless steel frying pan in the oven and turn dial to 220°C.
  • Place milk, eggs, flour, sugar, vanilla and salt in mixer bowl. Mix 30 seconds/speed 4/MC on.
  • When oven has finished pre-heating, carefully remove frying pan and add butter to it. Swirl until all butter is melted them immediately pour batter into the pan. Place in oven. Bake 15-18 minutes, until puffed and golden brown.
  • Serve immediately topped with ingredients of your choice.


Note 1: DAIRY FREE: Replace butter with coconut oil and use a plant based milk.
Note 2: GLUTEN FREE: Use a gluten free pre-mix flour. Please note, this version will still puff up, but not as much as it does when regular flour is used.
Note 3: Pancake will deflate quickly once it’s out the oven, so be sure to have your toppings ready to go!
Note 4: Nutrition info doesn’t include topping ingredients.


Serving: 1serve | Calories: 251kcal | Carbohydrates: 29g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 121mg | Potassium: 138mg | Fiber: 1g | Sugar: 8g | Vitamin A: 443IU | Calcium: 76mg | Iron: 2mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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1 year ago

Is there an egg free version for us vegans??

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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