There are so many recipes for dutch baby pancakes but this one, which was inspired by a New York Times recipe, is so easy and delicious and has become a family favorite.
A dutch baby pancake is a hybrid between a crepe, pancake and popover that is made in a large cast iron skillet in the oven. We were intimidated to try it but once we realized how easy and delicious they are, we quickly added dutch baby pancakes to our weekend brunch rotation! This version tastes like a cross between a pancake and french toast – yum!
Dutch Baby Pancake
- 1/2 cup flour
- 1/2 cup milk at room temperature
- 3 eggs at room temperature
- 1 tbsp sugar
- pinch of cinnamon
- 3 tbsp unsalted butter
- toppings: berries, powdered sugar, maple syrup
- Preheat oven to 350 degrees F.
- In a food processor or blender, combine the flour, milk, eggs, sugar and cinnamon and blend until smooth. Set aside.
- Place butter in a 10-inch cast iron skillet and place in oven. As soon as it is melted, pour batter into the skillet and place back in the oven. Bake for 15-20 minutes until the pancake puffs and becomes golden brown.
- Remove from the oven and serve immediately. Top with powdered sugar, syrup and berries.