4.8 from 36 votes
Dutch Baby Pancake
This cast iron dutch baby pancake is the perfect breakfast recipe. This dutch baby recipe has cinnamon, vanilla, and citrus notes for one flavorful batter. Top this easy dutch baby pancake with your favorite fruits, lemon zest, and powdered sugar.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Calories: 292 kcal
Course:
Baked Goods
Cuisine:
German
Ingredients
Dutch Baby
- 3/4 cup bread flour (or all purpose flour, sifted)
- 4 large eggs
- 3/4 cup whole milk
- 4 tablespoons unsalted butter (divided, 2 tablespoons melted)
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 teaspoons ground cinnamon
Optional Toppings
- fresh berries
- lemon zest
- powdered sugar
- maple syrup
Instructions
- 30 minutes "additional time" is to allow all ingredients to come to room temperature. Melt 2 tbsp butter and allow to cool. Ingredients must be room temperature.
- Place cast iron skillet in oven and pre-heat oven to 450F. Remove cast iron at 425F.
- While the oven and cast iron preheats, add room temperature ingredients to a high speed blender: flour, eggs, milk, 2 tbsp melted butter, kosher salt, vanilla extract, lemon zest, and ground cinnamon. Blend on high for 2 minutes. You may have to pause and use a spatula to scrape the flour from the sides.
- Using a heat safe mitt, carefully remove the cast iron pan from the oven. Add the 2 tbsp of butter and swirl around the pan until it fully melts and is bubbling. Pour in the batter and place in the oven.
- Bake for 20-25 minutes. Do not open the oven prior to the 20 minutes or the dutch baby will collapse.
- Once done baking, carefully remove from the oven. The pancake will naturally deflate once you remove from the oven. The center should be just set and the outsides crisp.
- Top with your favorite toppings and serve!
Cup of Yum
Notes
- If your pancake does not rise, it could be that your ingredients were too cold, batter wasn't mixed well enough, or your cast iron is too large. I use an 8 or 10 inch cast iron when I make mine.
- I prefer to use bread flour to get a higher rise, but all purpose flour is traditional and can be used as a substitute in my recipe. I also sift the flour prior to adding it to the other ingredients.
- You can cook fruit inside the dutch baby by adding it to the batter, but I found that it didn't rise as much and the center baked much slower. I prefer to just add toppings after the pancake has baked.
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
20g
(7%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
222mg
(74%)
Sodium
381mg
(16%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
697IU
(14%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 222mg | 74% |
| Sodium | 381mg | 16% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 697IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.