Cast Iron Dutch Baby Pancakes: Baked & Easy

Dutch baby pancakes are incredible, when cooked in cast iron the wow factor goes through the roof too! The recipe is really easy and saves you having to worry about learning the flipping tossing skill.

If you are looking for more recipes you can click the following: Soups & Light Bites | Mains | Desserts

So many different ways to cook pancakes, From the light and fluffy Japanese pancakes to the classic crepe. For me a dutch baby reminds me of Yorkshire puddings and well you know just how much I love a good Yorkie Pud. The sweetened Version here is a perfect dessert for up to 4 people depending on how generous you want to be.

This recipe is the latest in the Cast Iron series. Be sure to check out some of the other awesome recipes here.

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Learning About Cast Iron Dutch Pancakes

A Cast Iron Dutch baby pancake is sometimes called a German pancake, a Bismarck or a Dutch puff. They are generally served immediately upon removal from the oven. Due to the deflating that happens. Of course they can be served for breakfast, brunch, lunch or dessert.

Compared to a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stove top, it is generally thicker than most pancakes, and it contains no chemical leavening ingredients, such as baking powder.

Baked in a hot cast iron or metal pan they rise well during the cooking process and falls (deflates) soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup.

Dutch Baby In Cast Iron

Author: @mrjay_thehomecook


  • 100 g plain flour
  • 3 large eggs
  • 150 ml milk
  • 1 tsp vanilla extract
  • 3 tbsp vegetable or sunflower oil or enough to cover the base of the pan


  • Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.
  • Heat oven to 220°C/200°C fan/gas 7. Pour the oil into a cast iron pan and place on the middle shelf to heat up – remove the top shelf, if you can, as the pancake will puff up as it cooks.
  • When the pan is red hot, pull out the oven tray and pour in the batter – it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don’t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with your choice of toppings.
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