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.
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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.