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

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.

Course Breakfast, Dessert, lunch
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 181 kcal
Author London

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

  1. Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter.
  2. Preheat oven to 425 degrees.
  3. In a medium-sized bowl whisk the room temperature eggs.
  4. 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.
  5. 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.
  6. 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.
  7. Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!

Recipe Notes

Nutrition Facts
Dutch Baby Pancake Recipe
Amount Per Serving
Calories 181 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 122mg 41%
Sodium 87mg 4%
Potassium 45mg 1%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 4g
Protein 5g 10%
Vitamin A 3.6%
Calcium 6.6%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.