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Dutch Baby Pancake with Chamomile Infused Honey

Dutch Baby Pancake with Chamomile Infused Honey

A Dutch Baby Pancake is the perfect recipe for weekend brunch at home - it comes together easily and quickly, cooking in the oven instead of standing at the stove flipping pancakes!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


Chamomile Infused Honey

  • 3/4 cup honey
  • 1/4 cup fresh or dried chamomile flowers, or 1 chamomile tea bag

Dutch Baby Pancake

  • 2 tablespoons butter
  • 3 eggs
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2/3 cup plain flour
  • 2/3 cup almond milk

Whipped Mascarpone

  • 150 g mascarpone cream
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
  • 1 tablespoon chamomile-infused honey


  • Strawberries, sliced
  • Blueberries
  • Passionfruit, halved
  • Edible flowers, optional


  1. To make the chamomile infused honey syrup, heat the honey in a small saucepan until small bubbles form and add the flowers or tea. Allow to steep for 5-10 minutes.
  2. To make the dutch baby pancakes, preheat your oven to 180°C (350°F). Place a tablespoon of butter into two small cast iron skillets (or other oven safe panand place them in the oven while it heats up, melting the butter.
  3. Meanwhile, in a bowl, combine the eggs and milk, whisk to combine. Add in the other ingredients and stir until no lumps remain in the batter. Once your oven is preheated remove the hot pans and give them a shake to evenly distribute the butter (if needed). Divide the batter in half and pour into each pan. Bake for 12-15 minutes.
  4. To make the whipped mascarpone, whisk together the mascarpone, vanilla and honey (to tastin a small bowl until soft peaks form.
  5. Serve with the dutch baby pancakes with strawberries, blueberries, passionfruit, a dollop of whipped mascarpone, edible flowers (optionaand a drizzle of chamomile honey syrup.