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Cookies 'n Cream Dutch Baby

My favourite, fluffy, puffy pancake, this cookies ‘n cream dutch baby is perfect topped with more crumbled Oreos, berries, and more cream!

cookies 'n cream dutch baby recipe

Puffy, fluffy and delicious! This dutch baby is a breakfast, brunch, and anytime treat really. Coming together in 10 minutes of active cooking time, you can pre-mix your batter, toss it in the oven and be scoffing down pancake joy in a matter of minutes!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!

cookies 'n cream dutch baby recipe

Frequently Asked Questions

Why is resting the batter important?

Resting the batter is the single most important step for puffy and fluffy dutch babies and Yorkshire puddings. The rest yields airier rather than chewier results and a more complex flavour upon baking. As the batter rests the starch molecules swell and the gluten relaxes. 

Why do you preheat the pan and oil?

A screaming hot pan and hot oil will yield the best puffy babies. Cast iron or non-stick carbon steel is my top pick here as they both hold onto heat well. Non-stick cake tins will also work well here, but be sure to work quickly when pouring in your batter as they will lose their heat faster. 

What other flavour combinations can I try?

If savoury pancakes are more your speed, make sure to check out my brunch dutch baby pancakes. Be creative – the options are endless!


cookies 'n cream dutch baby recipe
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cookies 'n cream dutch baby recipe

Cookies ‘n Cream Dutch Baby

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  • Author: Jess Bunn
  • Total Time: 15 Minutes
  • Yield: 1 Serving
  • Diet: Vegetarian


My favourite, fluffy, puffy pancake, this cookies ‘n cream dutch baby is perfect topped with more crumbled Oreos, berries, and more cream!



  • 3/4 cup flour
  • 1/2 cup milk
  • 2 tsp water
  • 2 eggs
  • pinch of salt
  • oil as needed
  • 1/2 packet of Oreos
  • 1/2 cup cream
  • 1/2 small punnet raspberries
  • Icing sugar for garnish


  1. Add the dutch baby ingredients to a bowl, and mix well. Set the batter aside in the fridge for 30 minutes while the oven preheats.

Chefs Tip: If time allows, rest your batter overnight in the fridge. The longer the batter rests the airier and lighter your dutch baby will be.

  1. Heat the oven to 200C. While the oven heats place a large cast-iron pan inside to get screaming hot. You can replace a cast iron pan for any large oven-safe dish (but cast iron/heat-retaining metal gets the puffiest results).
  2. Once the oven has preheated fill your pan or dish with enough oil to cover the base in 2-3mm of oil. Place the dish back in the oven for 2 minutes to heat the oil.
  3. Chop the Oreos roughly. Reserve half for garnishing the dutch baby.
  4. Pour the batter into the hot pan, and place it in the oven to cook for 25-35 minutes or until a lovely golden brown, and puffed. DO NOT open the oven until it’s puffed, as it can deflate.
  5. While the dutch baby cooks, whip your cream.
  6. Serve your dutch baby with cream, more Oreos and raspberries!
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1
  • Calories: 1463.27kcal
  • Sugar: 58.87g
  • Sodium: 669.63mg
  • Fat: 80.07g
  • Saturated Fat: 34.63g
  • Unsaturated Fat: 39.05g
  • Trans Fat: 0.03g
  • Carbohydrates: 160.38g
  • Fiber: 8.5g
  • Protein: 30.44g
  • Cholesterol: 474.72mg
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