Dutch Baby Pancake Recipe – Cast Iron Skillet Dutch Babies
This Dutch Baby Pancake Recipe is a childhood favorite of mine. Dutch Babies are actually a German pancake that can be made in one large cast iron skillet or two to three smaller cast iron skillets. These eggy German pancakes are delicious as a base for adding a wide variety of additional flavors, from sweet to savory.
Try this recipe out, no need for a mixer or anything special to make Dutch babies from scratch…they are quick, fun to make, and truly addictive!! ~ And a huge ‘thank you’ to my Mom for addicting me to these at a young age 🙂
To Make Your Perfectly Puffy Dutch Babies…
Start by placing a 10 inch cast iron skillet into the oven while preheating to 475 degrees F (245 degrees C).
In a medium to large mixing bowl, beat the room temperature eggs until light and fluffy. Add the milk, vanilla extract, salt, nutmeg, and cinnamon then stir to combine. Whisk in the flour gradually until all of the flour is incorporated and the batter is smooth.
Remove the heated cast iron skillet from your preheated oven, reduce the oven temperature to 425 degrees F (220 degrees C) and add the butter into the skillet. Melt the butter, making sure to swirl the butter throughout the pan and along the sides so that the entire surface is coated to prevent the Dutch Baby from sticking. Pour all of the batter into the hot skillet and then place the skillet back into the oven. Bake for 12-15 minutes until puffy, bubbly, and a light golden brown. Typically the Dutch Baby will rise above the sides of the cast iron skillet, until removed from the oven when it will deflate (like a souffle). Also, if it appears that your Dutch Baby is still ‘wet’ in areas, it is most likely pooled butter as long as the rest of the Dutch Baby looks done.
Remove the Dutch Baby from the oven and serve immediately. Top it with confectioners sugar and lemon, fruit, or your favorite syrup or jam. Enjoy!
*The lower the fat percentage in the milk used in this recipe, the higher the Dutch Babies will rise – so try it out with low-fat or non-fat milk!
Last Updated: January 14, 2017
- 2 large eggs (preferably at room temperature)
- 1 c non-fat milk (the lower the milk fat, the more your pancake will rise)
- 1 tsp vanilla extract
- 1 pinch each, salt & nutmeg
- 1/8 tsp cinnamon
- 1 c all-purpose flour (sifted, or you can use a fork to loosen the flour up)
- 2 Tbsp butter (to melt in the cast iron skillet)
- confectioners sugar & lemon (to taste when serving, if desired)
Before starting your batter, place a 12 inch cast iron skillet in the oven while it preheats to 475 degrees F (245 degrees C).
In a medium or large mixing bowl, beat the room temperature eggs until light and fluffy. Add milk, vanilla extract, salt, nutmeg, and cinnamon then stir to combine. Whisk in the flour gradually until the batter is smooth.
Remove the cast iron skillet from your preheated oven, reduce the oven temperature to 425 degrees F (220 degrees C) and melt the butter in the cast iron skillet. Be sure to swirl the butter in the skillet to coat the bottom and sides with the melted butter.
Pour all of the batter into the hot skillet and place in the oven. Bake the Dutch Baby for 12-15 minutes, or until puffy (typically above the sides of the skillet) and bubbled. The Dutch Baby will be a light golden brown when cooked, and may have some areas that appear 'wet' but that is usually pooled butter.
Remove from the oven and serve immediately. Top with confectioners sugar and lemon juice, fruit, or your favorite syrup or jam.
*Although you can use whatever milk you have on hand, using low-fat or non-fat milk will make the Dutch Baby Pancake puff higher in the baking process. Like a souffle, the baked pancake will start to deflate once out of the oven so be prepared to serve it immediately.