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4.55 from 11 votes

Dutch Baby Pancake Recipe

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert, lunch
Cuisine: American
Servings: 4 servings
Author: Jennifer Deppa

Ingredients

  • 3 eggs whisked, room temperature
  • ½ cup flour gluten-free 1-to-1
  • ½ cup almond milk room temperature.
  • 1 Tbsp. sugar
  • Pinch of cinnamon
  • ½ tsp. vanilla
  • 2 Tbsp. coconut oil
  • Fresh berries optional
  • Powdered sugar optional
  • Lemon juice, optional

Instructions

  • Get Everything Ready: Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
  • Whisk Batter: 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 almond milk, 1 Tbsp. sugar, Pinch of cinnamon, ½ tsp. vanilla
  • Bake in Oven: Place coconut oil in an 8-9-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. coconut oil
  • Serve: 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

Calories: 181kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 87mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Calcium: 66mg | Iron: 1.1mg