Dutch Pancakes

An oven baked pancake, gluten free, topped with poached or fresh fruit and yogurt. Warm, delicate and delicious.


3x 20cm pancakes

Ready In:


Good For:

Breakfast & tea


About this Recipe

By: Amanda Higgins

I use to have a jar of dry mix for these delicious pancakes in the cupboard for when ever we felt like something sweet and delicious for breakfast or tea. I love the way they curl up the side of the pan. 

Top them with seasonal fresh fruit or poach some apples, the options are endless. Add a little sprinkle of toasted almond slivers for some extra protein and big scoop of yogurt or coconut yogurt for a warm delicate treat.


30g butter – enough for 10g per pancake and the recipe makes 3. This is not used in the batter.

¾ cup of milk

3 eggs

106g flour – 70g rice flour; 23g potato flour; 13g tapioca flour. Mix this up before hand. You can also use a premix such as Doves farm plain flour.

¼ teaspoon salt

fruit – blueberries, apples, pears, peaches etc..

Greek yogurt or mascarpone

icing sugar to dust

cinnamon to dust


Step by Step Instructions

Step 1

Preheat the oven to 180ºC and pop your pan with the 10g butter into the oven. The pan needs to be lovely and hot and the butter golden and bubbly when you pour in the pancake batter. While the oven is warming up, mix up your pancake batter by placing all the ingredients ( excluding the butter) into a blender ( I used a NutriBullet ) and blend to a thin batter.

Step 2

When your oven has reached temperature remove the pan with a ovenproof glove or cloth and pour enough batter into the pan to cover the base of the pan generously. Please remember to leave the cloth/glove over the handle of the pan as not to forget and burn yourself – this is very important!  Pop the pan back into the oven and bake for 12 minutes. If you are going to use the blueberries and want them to be baked into the pancake them pop them onto the wet pancake batter before putting it in the oven.

Step 3

Once cooked remove from the oven and serve garnished with fruit or topping of your choice. The larger pancake can be sliced and then decorated.  This recipe can easily be doubled and leftovers – if there are any, can be stored and reheated.  This is a really easy, totally delicious breakfast, mid-morning tea treat or dessert.

Step 4
  • 2 apples – peeled, chopped and cored
  • 30ml water
  • 1 teaspoon cinnamon
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice

Place all the above ingredients into a small saucepan and simmer until the apples are al dente. This can be doubled or tripled and stores in the fridge. The apples can be served warm or cold on the pancake.


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