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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*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 122mg41%
Sodium 87mg4%
Potassium 45mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 180IU4%
Calcium 66mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.