This Dutch Baby Pancake is fluffy, ultra filling, super easy to make, and is a delightful American breakfast, snack, brunch, or dessert recipe. You only need a few pantry staples to whip this dish together.
Eggs | Flour Almond Milk | Sugar Cinnamon | Vanilla Coconut Oil | Fresh Berries Powdered Sugar | Lemon Juice
In a medium-sized bowl whisk room-temperature eggs. Add flour, milk, sugar, cinnamon, and vanilla and mix by hand until just combined. It is OK if there are still a few clumps.
Place coconut oil in a cast iron skillet and heat up in an oven preheated to 425°F, until the oil has just melted, about 1-2 minutes.
Pour batter into skillet and bake in preheated oven for 20 minutes. Reduce heat, without removing the pan, and continue cooking for 5 minutes.
Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!