An easy recipe for an old classic breakfast or brunch treat, a big, fluffy, flavor-filled Dutch Baby baked pancake you can top with fresh fruit and syrup. Share, it’s too big for one person.

I grew up eating breakfast for supper from time to time. I do that for my family too. At the same time, a traditional breakfast is always good. I like to surprise my family occasionally with a recipe like this one for Dutch Babies. I usually offer both fresh fruit and buttery syrup for toppings.

You likely already have all the ingredients in your kitchen to whip up this delectable Dutch Baby delight for your family. It’s big enough to serve four people. Slice it into triangles, like pizza. Be sure everyone gets a bit of fruit, and top with syrup if you like. This flavorful baked pancake is light, fluffy, and delicious.

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How To Make a Dutch Baby Pancake

Ingredients Needed:

• 1/2 Cup All-Purpose flour
• 3 Large eggs, at room temperature
• 1/2 Cup whole milk, at room temperature
• 1/2 Tablespoon Vanilla
• 1 Tbsp. Sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 Tbsp. Unsalted butter, cut into chunks, room temperature
• Sprinkle of powdered sugar, optional
• Fresh blueberries, for topping
• Fresh Strawberries, sliced thin, for topping
• Syrup, for topping

Tools Used

• Large bowl
• Blender or Food processor
• 10″ Cast Iron skillet, like this one on Amazon
• Whisk

Kitchen Tips

If you get into the practice of gathering all of your ingredients and tools first, it will make recipes go quicker. I like to go ahead and make some dish water in the sink for quick cleanup too.

Leave the butter, milk, and eggs out at least 20 minutes to come to room temperature for this recipe. Failing to do so will like make your recipe fail.

Do not use margarine for this recipe because it contains water.

Directions for making this Dutch Baby Pancake recipe

Preheat the oven to 425° and move an oven rack to a center position for this recipe. We don’t want the bottom of the skillet too close to the heat.

In a large bowl, combine the flour, eggs, milk, vanilla, cinnamon, sugar, and salt. Whisk together just until combined.

Pour the batter into your blender and blend for about one minute or until no lumps remain.

Preheat the iron-skillet

Add the butter to your iron skillet and place the skillet into the hot oven. Let it heat until the butter is melted and remove from the oven. Swirl the melted butter only slightly to cover the bottom of the pan.

Pour the batter into the center of the hot skillet onto the melted butter. The batter will push the melted butter onto the sides of the skillet.

Bake

Place the pan in the oven and let it bake for about 20 minutes. Then turn the oven off and let it remain in the oven about 5 more minutes. Because oven temperatures vary, you can begin checking on your Dutch Baby at about 16 minutes. The edges will be puffed up and golden brown when done.

Remove from the oven and allow it to cool for a couple of minutes before slicing. Top with fresh berries of your choice and sprinkle lightly with powdered sugar. Slice into triangles like pizza. This fluffy pancake serves four.

Serving Dutch Baby Pancakes

Make these Dutch puffs or Dutch babies for a special breakfast occasion, like holidays. It’s a great recipe for when you want breakfast for supper on a weeknight. It’s sure to become a family favorite and will be requested by your crew.

Drizzle with warm maple syrup just like you do regular pancakes. If you are making this Dutch baby recipe in the fall and want a real treat, top with sautéed apples.

More Breakfast Recipes

• Chicken and Cheese Eggs Skillet Easy Recipe, my Chick-fil-A breakfast bowl copycat
• How To Cook Crispy Bacon in the Oven
• Low Carb Cream Cheese Pancakes with Fresh Berries
• Bacon & Swiss Quiche Christmas Breakfast Recipe
• Low Carb Baked Ham And Egg Muffin Cups
• The Secret to Cooking Good Grits, it’s Grandma’s secret
• Southwestern Breakfast Skillet Low Carb Recipe, another cast-iron skillet easy recipe.

Thank you for sharing!