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    Home » Baking » Dutch Baby Pancake

    Dutch Baby Pancake

    November 30, 2020

    120 shares
    Jump to Recipe Print Recipe

    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.

    cast iron skillet with a dutch baby pancake, berries, and powdered sugar sprinkled over the top

    What is a Dutch baby?

    dutch baby pancake in a cast iron skillet with no toppings

    The ‘Dutch baby’ actually originated in Germany, not the Netherlands like the name suggests. “The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions.” [Quoted from Cook’s Illustrated]

    How to be successful making a Dutch baby

    dutch baby pancake in a cast iron with a bowl of berries

    My key takeaways for making a successful Dutch baby pancake:

    • Make sure your ingredients are room temperature. The first two times I tested this recipe, my ingredients were cold and my pancake did not rise correctly.
    • 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.
    • Mix your batter in a blender. The first time I used an electric mixer and the texture was off. I believe the egg became more frothy from the blender, making the batter lighter.
    • Place your cast iron in the oven while it preheats and add the butter after the cast iron has heated in the oven.
    • Do not open the oven early to peak, the dutch baby will deflate.

    Making the batter

    blending ingredients for pancake batter

    Again the biggest tip is to allow your ingredients to come to room temperature prior to making. I take all my ingredients out 30 minutes prior to baking. This recipe calls for 2 tbsp of melted butter, melt and allow that to also sit out for the 30 minutes.

    Cast iron skillet

    melting butter in a cast iron skillet
    1. Preheat your cast iron skillet while the oven preheats. With an oven mitt, remove the hot pan at 425F.
    2. Add in 2 tbsp of butter
    3. Swirl the butter around the pan until it’s fully melted and bubbling
    4. Pour in the pancake batter and place in the oven at 450F.

    Baking the pancake

    dutch baby rising in oven in cast iron skillet

    Allow the dutch baby to bake for 20-25 minutes. The sides of the pancake should shoot up the sides of the cast iron skillet and the inside will poof a little as well. Do not open the oven prior to 20 minutes or it will ruin the rise of the pancake. 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.

    Post bake

    dutch baby pancake in a cast iron topped with sugar, berries, and lemon

    When you remove the dutch baby pancake from the oven, it will deflate. You should have a soft center and crispier edges.

    Toppings

    close up of dutch baby pancake with berries and lemon zest

    You can top your dutch baby pancake with whatever type of toppings you prefer. I usually top mine with berries, lemon zest, and a dusting of powdered sugar. Then serve with a side of maple syrup.

    close up of dutch baby pancake with berries and lemon zest

    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.

    Looking for other baked breakfast recipes?

    • Overnight French Toast Bake
    • Cast Iron Buttermilk Biscuits
    • Cinnamon Streusel Blueberry Muffins
    • Lemon Poppyseed Baked Donuts
    • Pumpkin Spice Baked Donuts
    dutch baby pancake in a cast iron with a bowl of berries

    Made this recipe and loved it? Leave a star rating below!

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    cast iron skillet with a dutch baby pancake, berries, and powdered sugar sprinkled over the top

    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.
    4.73 from 11 votes
    Print Pin Rate
    Course: Baking
    Cuisine: German
    Keyword: cast iron pancake, dutch baby, dutch baby pancake, german pancake
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Additional Time: 30 minutes
    Total Time: 1 hour
    Servings: 4 -6 servings
    Calories: 292kcal
    Author: Stephanie

    Equipment

    • Lodge Pre-Seasoned Cast Iron Skillet 
    • Ninja Professional Countertop Blender 
    Prevent your screen from going dark

    Ingredients

    Dutch Baby

    • ¾ cup bread flour or all purpose flour, sifted
    • 4 large eggs
    • ¾ cup whole milk
    • 4 tablespoons unsalted butter divided, 2 tablespoons melted
    • ½ teaspoon Kosher salt
    • 2 teaspoons vanilla extract
    • 1 teaspoon lemon zest
    • 1 ½ 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!

    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

    Calories: 292kcal | Carbohydrates: 20g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 222mg | Sodium: 381mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 697IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    120 shares

    Originally Published: November 30, 2020 Post Updated: February 9, 2023 Filed Under: Baking, Breakfast, Cast Iron, Dessert, Recipes, Spring Delights, Vegetarian Tagged With: Berries, Lemon

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    Reader Interactions

    Comments

    1. Bethany

      April 01, 2022 at 11:06 pm

      5 stars
      I love making these with all kinds of stuff. Lost my recipe and here to print one out. Got .fresh farm eggs and wow. I’m in heaven

      Reply
    2. James Zywiec

      October 01, 2021 at 2:11 pm

      There wasn’t sugar on the recipe

      Reply
      • Stephanie

        October 01, 2021 at 2:13 pm

        Hi James,
        The sugar can be found under the optional toppings section of the recipe.

        Reply
    3. Patricia

      April 25, 2021 at 4:02 pm

      This was the 3rd recipe I tried for a Dutch Baby Pancake…and the ONLY one that I (finally) LOVED! It poofed and was delicious!
      THANK YOU!! <3

      Reply
      • Stephanie

        April 25, 2021 at 4:03 pm

        Patricia I’m so happy you found my recipe and that you loved it! Thanks for making it.

        Reply
    4. Colleen K

      April 09, 2021 at 1:36 pm

      Hi! I’ve had this recipe bookmarked for weeks and I plan to make my Dutch baby today. I was just looking at the nutrition information and I was shocked at how much sugar is in it! 25g per serving? Where is that sugar coming from? Flower doesn’t have nearly that much sugar and none of the other ingredients have it unless you’re counting the berries.

      Reply
      • Stephanie

        April 09, 2021 at 1:39 pm

        Hi Colleen! The nutrition calculator sugar is so high due to the berries and the powdered sugar added on top at the end. The actual Dutch baby itself does not have that much. I wish the calculator would let me separate the sections, my apologies. I hope you enjoy it!

        Reply
    5. Eryn

      March 09, 2021 at 12:20 pm

      Any suggestion on adjustments I can do to make this in a 12” cast iron. It’s all I’ve got but really want to make this!

      Reply
      • Stephanie

        March 09, 2021 at 12:25 pm

        Hi Eryn, you can use a 12inch cast iron, just keep an eye on it because it might cook more quickly since there is more surface area. I hope you enjoy it!

        Reply
    6. Patti

      January 26, 2021 at 9:40 pm

      Made the Dutch Baby with my bday gift of a cast iron skillet. Recipe was easy to follow and it turned out beautiful as well as delicious! Love all of Stephanies recipes!

      Reply
      • Stephanie

        January 26, 2021 at 9:44 pm

        I’m so glad you loved it Patti! Thank you for your support!

        Reply

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