Description
This Easy Dutch Baby Pancake is a light and fluffy oven-baked treat that’s perfect for breakfast or brunch. Made with simple ingredients like eggs, flour, milk, and a hint of cinnamon and vanilla, it’s cooked in a hot cast iron skillet for a puffed and golden finish. Served with fresh berries, powdered sugar, and a splash of lemon juice, this recipe is both quick and delightful.
Ingredients
Scale
Batter
- 3 eggs, whisked and at room temperature
- ½ cup flour (gluten-free 1-to-1 recommended)
- ½ cup milk (regular or plant-based, room temperature)
- 1 tablespoon sugar
- ⅛ teaspoon cinnamon
- ½ teaspoon vanilla extract
For Cooking
- 2 tablespoons butter or coconut oil
Toppings (optional)
- Fresh berries
- Powdered sugar
- Lemon juice
Instructions
- Get Everything Ready: Allow the eggs and milk to sit at room temperature for at least 30 minutes to ensure the batter mixes smoothly and bakes evenly. Preheat your oven to 425°F (220°C).
- Whisk Batter: In a medium-sized bowl, whisk the room temperature eggs until combined. Add the flour, milk, sugar, cinnamon, and vanilla extract. Mix gently by hand until just combined; a few lumps are okay to keep the pancake tender.
- Prepare Skillet and Bake: Place the butter or coconut oil in a 9-10 inch cast iron skillet and heat it in the preheated oven until the butter has just melted, about 1 to 2 minutes. Carefully pour the batter into the hot skillet. Bake the Dutch Baby pancake at 425°F for 20 minutes until puffed and golden.
- Finish Baking: After 20 minutes, reduce the oven temperature to 300°F (150°C) without removing the skillet and continue baking for an additional 5 minutes to set the pancake fully.
- Serve: Remove the Dutch Baby from the oven, and immediately top with fresh berries, a dusting of powdered sugar, and a squeeze of fresh lemon juice if desired. Serve right away to enjoy the puffed texture and warm flavors.
Notes
- Be sure to use a cast iron skillet for best results; it holds heat well and promotes even baking.
- Using room temperature eggs and milk helps prevent lumps and allows the batter to rise better.
- Optional toppings such as berries, powdered sugar, and lemon juice add bright flavors and balance the slight sweetness.
- This recipe can be made gluten-free by using a 1-to-1 gluten-free flour blend.
- For a dairy-free version, substitute coconut oil for butter and use plant-based milk.
- Serve immediately as the pancake deflates as it cools.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Dutch Baby, oven pancake, breakfast recipe, gluten-free pancake, easy brunch, cast iron skillet, baked pancake
