S’mores Dutch Baby Pancake

Golden, puffy, and irresistibly crisp at the edges, this S’mores Dutch Baby Pancake is pure indulgence. Picture a light, airy pancake straight from the oven, filled with pockets of melted chocolate, gooey toasted marshmallows, and a buttery biscuit crunch. Surprisingly simple to make, it serves four – perfect for Pancake Day, a leisurely weekend brunch, or a cosy sharing dessert!

This recipe is created in partnership with Epic Snax. I only recommend products I personally love, use and trust.

What Is a Dutch Baby Pancake?

A Dutch Baby Pancake, sometimes called a German pancake, is a cross between a pancake, Yorkshire pudding, and a soufflé. It’s cooked in the oven, allowing it to puff up dramatically as it bakes (so fun to watch!) and deflate as it cools down. Just like in the photographs below. The result? Crisp, light edges with a soft, squidgy centre. Dutch baby pancakes make a delicious base for sweet toppings, from classic lemon and sugar, berries and cream, or an indulgent twist like this S’mores version.

Can I Make a Dutch Baby Pancake Without a Cast Iron Skillet?

In short, yes! But the way skillet pans conduct and retain heat helps create a super light, airy and crisp Dutch baby pancake. I used a 10-inch cast iron skillet pan, but you could instead use an ovenproof frying pan that’s a similar size.

Your Ingredients List

• Plain flour: Forms the base of the pancake mixture, giving structure.
• Caster sugar: Lightly sweetens the pancake without overpowering.
• Eggs (4 medium or 3 large): Helps the pancake rise and provides richness.
• Milk (full-fat or semi-skimmed): Adds richness and a tender texture.
• Vanilla extract: Enhances the sweetness and depth of flavour.
• Salt: Balances the sweetness and enhances overall taste.
• Unsalted butter: Helps crisp up the edges when heated in the skillet.
• S’mores toppings: Epic Snax Giant Marshmallows toasted to perfection for that signature gooey texture. Crushed digestive biscuits to mimic the classic graham cracker crunch. Chocolate chips for melted pockets of rich, silky chocolate. Icing sugar for a final dusting of extra sweetness.

How To Make a S’mores Dutch Baby Pancake

Gather your ingredients and follow these simple steps to make this delicious recipe:

1. Prepare the batter: Whisk together the flour, sugar, eggs, milk, vanilla, and salt until smooth. Let it rest for at least 20 minutes.
2. Preheat the oven and skillet: Heat your oven to 200°C (fan) / 220°C (conventional) with the pan inside.
3. Bake the pancake: Working quickly, melt the butter in the hot skillet, then pour in the mixture, and bake for 25 minutes. Your Dutch baby pancake will rise beautifully – resist the urge to open the oven! Once baked, allow your pancake to deflate.
4. Add the s’mores toppings: Scatter crushed biscuits and chocolate chips on top, then arrange the Epic Snax marshmallows in the centre.
5. Toast the marshmallows: Return to the oven for 5 minutes until the marshmallows are golden and gooey, and the chocolate chips have melted.
6. Finish and serve: Lightly dust with icing sugar and enjoy straightaway!

S’mores Toppings and Variations

Want to switch things up? Try these delicious flavour twists:

• Peanut butter s’mores: Swirl a spoonful of peanut butter into the pancake batter or drizzle it over before serving.
• Biscoff bliss: Swap the digestives for crushed Biscoff biscuits and drizzle with melted spread.
• Triple chocolate: Use a mix of milk, dark, and white chocolate chips.
• Nutty crunch: Add toasted hazelnuts or pecans for extra texture.

Whether you’re making this for a weekend breakfast, sharing dessert, or as a delicious alternative on Pancake Day, this S’mores Dutch Baby is guaranteed to impress. Hope you enjoy it 😊

Subscribe For More Sweetness!

By signing up to my Instagram subscriber page, you’ll get exclusive access to step-by-step baking tutorial videos (with me in my kitchen), cake decorating masterclasses, recipe ask my anything chats, and much more!

Sign Me Up!

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

S’mores Dutch Baby Pancakes

Golden, puffy, and irresistibly crisp at the edges, this S’mores Dutch Baby Pancake is pure indulgence. Picture a light, airy pancake straight from the oven, filled with pockets of melted chocolate, gooey toasted marshmallows, and a buttery biscuit crunch. Surprisingly simple to make, it serves four – perfect for Pancake Day, a leisurely weekend brunch, or a cosy sharing dessert!

Rate this Recipe

Be the first to rate this recipe!

Print Pin Rate this Recipe

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Rest time: 20 minutes minutes

Total: 1 hour hour

Servings: 4 people

Ingredients

For the dutch baby pancake:

• 100 grams Plain all-purpose flour
• 2 tablespoons Caster sugar
• 4 medium Eggs or 3 large eggs. Room temperature
• 200 millilitres Milk either full-fat or semi-skimmed
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 30 grams Unsalted butter

For the s'mores toppings:

• 4 Epic Snax Giant Marshmallows available in Sainsbury's, on Ocado, and here on Amazon.
• 30 grams Crushed digestive biscuits
• 50 grams Chocolate chips
• 1 tablespoon Icing sugar for dusting

Metric – US Customary

Instructions

Prepare the mixture:

• Add the flour, sugar, eggs, milk, vanilla, and salt into a bowl.
  
• Whisk until smooth and combined. Looking a bit lumpy? Strain the mixture through a sieve to remove the lumps. Let the mixture rest for at least 20 minutes at room temperature.
  100 grams Plain all-purpose flour, 2 tablespoons Caster sugar, 4 medium Eggs, 200 millilitres Milk, 1 teaspoon Vanilla extract, 0.5 teaspoon Salt
  
• Meanwhile, preheat the oven to 200°C (fan) / 220°C (conventional) with a 10-inch cast iron skillet or frying pan inside.

Bake the Dutch baby pancake:

• Use a chunky oven mitt to remove the pan (careful it will be hot!) and put the butter inside. Swirl the pan until the butter fully melts.
  30 grams Unsalted butter
  
• Working quickly, pour the pancake mixture inside the pan and return to the oven for 25 minutes. Now watch your Dutch baby pancake rise! Do not open the door during baking.
  

Add your s'mores toppings:

• Carefully remove the pan from the oven (leaving it turned on). Allow the Dutch baby to deflate as it cools down.
  
• Scatter the crushed biscuits and chocolate chips on top, and arrange the Epic Snax marshmallows inside. Return to the oven for 5-10 minutes to toast the marshmallows and melt the chocolate.
  4 Epic Snax Giant Marshmallows, 30 grams Crushed digestive biscuits, 50 grams Chocolate chips
  
• Remove, dust with icing sugar and serve immediately. Enjoy!
  1 tablespoon Icing sugar
  

Video