Easy Dutch Baby Pancake Recipe
A simple combination of eggs, milk, flour, and sugar creates the most incredibly fluffy texture and crunchy edges in this classic Dutch Baby Pancake recipe. It's like a pancake, popover, and crepe merged together in a cast-iron skillet to form the most delicious breakfast dish!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Breakfast, Dessert, lunch
Cuisine: American
Servings: 4 servings
- 3 eggs whisked, room temperature
- ½ cup flour gluten-free 1-to-1
- ½ cup milk regular or plant-based, room temperature.
- 1 Tbsp. sugar
- ⅛ tsp. cinnamon
- ½ tsp. vanilla
- 2 Tbsp. butter or coconut oil
- Fresh berries optional
- Powdered sugar optional
- Lemon juice, optional
Let eggs and milk sit at room temperature for at least 30 minutes before preparing batter. Preheat oven to 425 degrees.
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 milk, 1 Tbsp. sugar, ⅛ tsp. cinnamon, ½ tsp. vanilla
Place oil or butter in a 9-10 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. butter
Top Dutch Baby pancake with fresh berries, powdered sugar, and a squeeze of lemon juice. Serve immediately and enjoy!
Fresh berries, Powdered sugar, Lemon
- 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.
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