A large, puffy and golden Dutch pancake perfect for breakfast or brunch. This classic American dish takes just 5 minutes to prepare and 20 minutes in the oven. Served with fresh lemon and icing sugar
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
- ½ cup (125 grams) dairy-free butter
- 6 eggs
- 1 cup plain flour
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 cup dairy-free milk
- ¼ cup orange juice
Preheat the oven to 220°C. Add the dairy-free butter to a 30cm cast iron skillet and place in the oven until the butter melts and starts to brown.
Meanwhile, add the rest of the ingredients to a blender and blend for 1-2 minutes until light and creamy.
Once the butter is bubbling, remove skillet from the oven and pour in the batter. Place the skillet back into the oven for 20 minutes. The pancake will puff up, but try not to open the oven until the 20 minutes is up or the pancake will deflate.
Remove the pancake from the oven and serve straight away with a dusting of icing sugar and fresh lemon, the pancake will deflate as it cool and is best enjoyed immediately.
If you don’t have a 30cm cast iron skillet you can use a 9 x 13 inch glass baking dish instead, just make sure the sides are at least 5cm high to allow for the pancake to puff up.
The pancake doesn’t really reheat the same, so it is best eaten immediately.
I used oat milk for this recipe as it has a creamy consistency like cows milk, however any dairy-free milk will work.
If you do not need this recipe to be dairy-free you can sub regular butter and milk in place and it will work the same.
I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Not from Australia? Check out my US Conversion Guide.