Pancake pizza

Pancake pizza

We just love this oozy, cheesy, speedy pizza based on a pancake batter. 

This is the ultimate easy take on pizza. Rather than make a dough which you need to knead, rest and stretch, you just make up a batter in a bowl. Give it a quick blast on the hob before transferring the whole thing to the oven to cook. Sometimes called a Dutch baby pizza, it’s a cinch, and a really pleasing way to cook a pizza. Unlike our classic thin pancake recipe, it will really rise up in the pan. You’ll need a hob-and-oven-safe pan to make cooking as easy as possible. Feel free to adapt the pizza toppings to your liking. Leave out the pepperoni for a veggie version, or add an extra kind of cheese.

Don't overload the base, it's best with just a few toppings and plenty of melty cheese.

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  • For the pancakes:
  • 125g plain flour
  • ¼ tsp baking powder
  • Pinch of salt and pinch of pepper
  • 2 large eggs
  • 125ml whole milk
  • 25g melted butter
  • 4 tbsp pizza sauce
  • 125g mozzarella
  • Torn sliced pepperoni
  • 2 tbsp chopped olives
  • Oregano leaves


  • Combine the flour, salt, pepper, baking powder, eggs and milk in a bowl and whisk until the batter is smooth. Let the mixture rest for 20 minutes.
  • In a frying pan, melt the butter and use a brush to coat the pan with the buttery liquid. Pour the pancake mixture into the middle of the pan and let it cook for a moment.
  • Remove the pan from the hob and place in the oven for 15 minutes at 200ºC/400ºF/Gas 6.
  • Remove the pan from the oven. Spread the tomato pizza sauce base over the pancake and spread the mozzarella, pepperoni and olives over the top.
  • Place the pan back in the oven for 8 minutes until the toppings have melted and cooked. Sprinkle with the oregano leaves before serving.
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