Based on the traditional Dutch baby, this apricot and almond skillet pancake is baked in a hot cast iron pan until puffed and golden, then finished simply with icing sugar, toasted shaved almonds, and apricot jam. Light at the center with crisp edges, it’s a reliable, unfussy recipe I’ve made many times for overnight guests - easy to prepare, generous enough to share, and best served straight from the oven while still warm.

I often make Dutch baby pancakes when we have just a few guests staying over. They’re wonderfully easy, taste strikingly similar to a classic pancake, yet feel just a little more elevated. The batter comes together in minutes and can even be made ahead of time, making mornings feel effortless. With plenty of eggs and minimal sugar, it’s also full of protein—something I love when making it for my toddler, who happily gobbles it up as a nourishing (and very tasty) start to the day.

The toppings are endlessly versatile: fresh berries, maple syrup, or a simple fruit compote all work beautifully. But this combination is my all-time favourite. The toasted almonds add a lovely depth and balance the sweetness of the apricot jam perfectly. The result tastes like a homemade almond croissant—comforting, indulgent, and surprisingly easy to pull off.

What's in this recipe?

Pancake

Flour
Provides the structure of the Dutch baby, allowing it to puff in the oven while still staying tender in the centre.
Sugar
Adds a subtle sweetness and helps with browning, giving the pancake a lightly caramelised edge without making it overly sweet.
Eggs
The backbone of the recipe. Eggs create lift, richness, and that custardy interior that makes a Dutch baby so satisfying and protein-rich.
Milk
Balances the eggs and flour, creating a smooth batter and ensuring the pancake bakes up soft rather than dense.
Salt
Essential for flavour—salt enhances the sweetness and brings out the vanilla, preventing the pancake from tasting flat.
Vanilla extract
Adds warmth and depth of flavour. A generous pour gives the pancake a dessert-like aroma and that comforting, bakery-style taste we love.

Toppings

Shaved almonds
Add a wonderful contrast in texture and a deep, toasted flavour that brings richness and balance to the finished pancake.
Apricot jam
Provides natural sweetness and a bright, fruity flavour that pairs beautifully with the almonds and vanilla. Feel free to explore other flavours such as berry jam, homemade compote, smooth peanut butter or warm Nutella!
Icing sugar or maple syrup
A light dusting of icing sugar looks especially pretty when serving guests, while maple syrup is my go-to at home for my toddler—it keeps things nourishing, naturally sweet, and just as delicious.

Step-by-step photos

Mixing batter

Melting butter in hot skillet

Puffed! Straight from the oven!