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Strawberry Dutch pancakes

(serves 2-4)


Pancake batter:

1/2 cup all purpose flour

1/2 cup milk (room temp - can use nondairy)

2 eggs (room temp)

2 tbsp granulated sugar

1/2 tsp vanilla extract

1 tsp lemon zest

1/4 tsp salt

2 tbsp butter


500g strawberries, quartered (~2 cups)

1 tsp lemon zest

2 tbsp sugar


  • Preheat oven to 220C

  • Place an oven-safe skillet in the oven while it preheats.

  • Add all pancake ingredients except butter to a blender and blend until smooth.

  • Let sit for 10-20 minutes while the oven heats.

  • Toss together the strawberries, lemon zest and sugar, then transfer to a pan and slowly fry them.

  • Once oven is heated, add butter to the pan and swirl until it's all melted, then pour in the pancake batter right away. Place the pancake in the oven. Bake for 15-20 minutes, until the edges are puffy and golden brown.

  • Serve with the strawberries


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