Dutch Baby Pancakes look hella cool and we started making it after getting Chrissy Teigen’s Cravings cookbook a few years ago. A Dutch baby pancake, sometimes called a German pancake, is a large, fluffy pancake that is baked in the oven.
Over the years, I did a few minor tweaks, but the girls and I enjoy the buttery, puffy goodness any time we make it. I love how it puffs up and turns golden brown when baked in a high-heat oven and love how it tastes crispy and fluffy at the same time.
The girls and I love adding our favorite toppings and enjoying it with other breakfast items. The toppings are super customizable. I am even thinking of making a savory version soon as well! If you’re looking for breakfast ideas, you gotta make this dish!
What are your favorite Dutch Baby Pancake toppings?
Ingredients:
1 cup all-purpose flour, sifted
4 large eggs
1 cup whole milk, at room temperature
1 tablespoon sugar
½ teaspoon kosher salt
6 tablespoons unsalted butter, melted
⅛ teaspoon cinnamon
Pancake syrup, for topping
Powdered sugar, for topping
Fruits, for topping
Steps:
Make Batter – Add AP Flour, eggs, milk, salt, 4 tablespoons melted butter, sugar, and cinnamon to a blender jar. Blend until smooth.
Make Dutch Baby Pancake – Preheat oven to 475 degrees. Melt 2 tablespoons of butter in a 12-inch cast iron skillet over high heat until foamy. Pour in batter and put the cast iron in the preheated oven for about 18 minutes or until the pancake is cooked through.
Prepare Dutch Baby Pancake – Remove the Dutch Baby Pancake from the oven. Top with your favorite fruits like strawberries, blueberries, and bananas, drizzle on pancake syrup, and dust with powdered sugar.
Tips:
- Topping options are endless! Put your favorite fruits and toppings.
- Use in 10-inch or 12-inch cast iron skillet.
- Baking time may vary depending on the oven.
No Limit Cooking 
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