Easy Dutch Baby Pancake Recipe

Original Post:

Dutch baby pancake recipe in a cast iron skillet with raspberries and blueberries.

4.59 from 12 votes

Easy Dutch Baby Pancake Recipe

A simple combination of eggs, milk, flour, and sugar creates the most incredibly fluffy texture and crunchy edges in this classic Dutch Baby Pancake recipe. It's like a pancake, popover, and crepe merged together in a cast-iron skillet to form the most delicious breakfast dish!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert, lunch

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

3 eggs whisked, room temperature
½ cup flour gluten-free 1-to-1
½ cup milk regular or plant-based, room temperature.
1 Tbsp. sugar
⅛ tsp. cinnamon
½ tsp. vanilla
2 Tbsp. butter or coconut oil
Fresh berries optional
Powdered sugar optional
Lemon juice, optional

Instructions

Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
In a medium-sized bowl whisk the room temperature eggs. Add flour, milk, sugar, cinnamon, and vanilla to the bowl. Mix by hand until just combined. It is OK if there are still a few clumps.
3 eggs, ½ cup flour, ½ cup milk, 1 Tbsp. sugar, ⅛ tsp. cinnamon, ½ tsp. vanilla
Place oil or butter in a 9-10 inch cast iron skillet and heat up in the oven until the oil has just melted, about 1-2 minutes. Pour batter into skillet and bake in preheated oven for 20 minutes. Reduce heat to 300 degrees, without removing the pan, and continue cooking for 5 minutes.
2 Tbsp. butter
Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!
Fresh berries, Powdered sugar, Lemon

Notes

Nutrition facts are calculated without any additional toppings.
Other toppings you can try include: maple syrup, honey, Nutella, peanut butter, cinnamon apples, or coconut whipped cream.

Prep-Ahead Instructions:

You can prep the toppings by slicing the fruit or making whipped cream the day before if needed.

Storage Directions:

If you have leftovers, keep them in an airtight container in the fridge for up to 4 to 5 days. For the best results, do not store the toppings on the pancake. Again, freeze these pancakes without toppings. They should last in a freezer safe bag or container for up to 1 to 2 months. These warm up beautifully in a skillet on the stove over medium heat or in the oven at 300°F. You can use a microwave, but they might get soggy.

Recipe Tips:

Use some elbow grease. Be sure to whip up the eggs before adding in the rest of the ingredients.
Take it easy. Once the eggs are mixed, do not overwork the batter after adding in the rest of the ingredients, or the pancake will be flat.
Get it hot. Melt the coconut oil in the skillet before pouring the batter in.
Don't peek. Leave the oven door shut after you put the pancake in so no heat escapes.
Go crazy. You can top this dish with just about anything! Fresh fruit, chocolate, and cream are just a few options.

Nutrition