Cinnamon Sugar Dutch Baby Recipe
If you’re craving the kind of breakfast that feels both impressive and wonderfully simple, look no further than the Cinnamon Sugar Dutch Baby. Think golden, dramatically puffed pancake edges dusted with a sparkly cinnamon sugar topping and a whisper of powdered sugar—a show-stopper that comes together in half an hour, all in one skillet. Whether you’re treating family, a houseful of weekend guests, or just yourself, the Cinnamon Sugar Dutch Baby is the kind of dish that never fails to make morning feel a little more magical.
Ingredients You’ll Need
What makes the Cinnamon Sugar Dutch Baby truly special is its down-to-earth ingredient list. Each component has a job: lift, flavor, color, or texture, and together they make breakfast magic. Let’s take a quick look at what you’ll need and why every item deserves a spot in your skillet.
- Eggs: Provide the structure and signature rise—use them at room temperature for extra puffiness.
- All-purpose flour: Gives the Dutch baby its tender base—sift it for a smoother batter if you’d like.
- Whole milk: Adds creaminess and better browning, though 2% milk will work in a pinch.
- Granulated sugar: Sweetens the batter just enough to let the cinnamon shine.
- Vanilla extract: Deepens the aroma and lifts the sweetness—don’t skip it!
- Salt: Balances and sharpens all the flavors so your Dutch baby isn’t bland.
- Unsalted butter: Ensures those irresistible crisped edges and a rich, toasted flavor.
- Granulated sugar (for topping): The star of the show when mixed with cinnamon for a snappy, sparkling crust.
- Ground cinnamon: Warm and aromatic—trust me, this is where the “wow” factor lives.
- Powdered sugar (optional): A snow-like finishing touch, perfect for extra sweetness and beauty.
- Fresh lemon juice (optional): A bright squeeze cuts through the sweetness and absolutely sings with the cinnamon.
How to Make Cinnamon Sugar Dutch Baby
Step 1: Prep Your Skillet and Oven
Start by preheating your oven to a toasty 425°F, placing a 10-inch cast iron skillet right inside as it comes to temperature. This step is crucial! A hot skillet jump-starts the rise of your Cinnamon Sugar Dutch Baby, making those gorgeous puffy edges we all crave.
Step 2: Blend the Batter
Get out your blender (or a bowl and whisk, if you’re feeling old-school) and combine the three eggs, all-purpose flour, whole milk, tablespoon of granulated sugar, vanilla extract, and salt. Blend until the mixture is smooth—about 20 to 30 seconds. This creates a silky, lump-free batter that bakes up perfectly airy and tender.
Step 3: Butter the Skillet
Carefully (the skillet will be hot!), remove your pan from the oven and add the 2 tablespoons of unsalted butter. Swirl it around until the butter is melted and coats the entire bottom and sides. This extra step promises golden, crisp edges and keeps your Dutch baby from sticking.
Step 4: Pour and Bake
Immediately, pour the batter straight into the sizzling buttered skillet. The sound and sizzle mean you’re on the right track! Pop it back into the oven and bake for 18 to 20 minutes. Now comes the fun: watch through the oven window as your Cinnamon Sugar Dutch Baby transforms, puffing dramatically before your eyes.
Step 5: Make the Cinnamon Sugar
While your Dutch baby bakes, stir together 2 tablespoons granulated sugar with the ground cinnamon in a small bowl. This simple mixture is what gives the finished dish that sparkly, sweet-spiced top.
Step 6: Finish and Serve
Once your Dutch baby is gloriously puffy and golden, remove it from the oven. Don’t worry as it settles and falls a bit—this is completely normal and makes space for your toppings. Immediately sprinkle the cinnamon sugar all over, so the heat melts it just a bit. Add a quick dust of powdered sugar and a squeeze of fresh lemon juice if you love a little zing. Serve right away, while it’s still warm and magical!
How to Serve Cinnamon Sugar Dutch Baby
Garnishes
A Cinnamon Sugar Dutch Baby thrives on creative, playful toppings. Dust generously with powdered sugar for a snowy effect or add a squeeze of fresh lemon juice to brighten every bite. Whipped cream, sliced fruit, or even a drizzle of warm maple syrup make for unforgettable extras.
Side Dishes
This pancakey masterpiece pairs well with thick-cut bacon, crisp sausage, or creamy Greek yogurt. For a lighter touch, a simple bowl of fresh berries alongside the Dutch baby offers the perfect juicy contrast to its sweet crispness.
Creative Ways to Present
Try slicing your Cinnamon Sugar Dutch Baby into wedges and serving it on individual plates with little pots of jam or berry compote. For brunch parties, bake it in mini cast iron skillets for an adorable individualized treat. Or top with a scoop of vanilla ice cream for a dessert-worthy finale.
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Sugar Dutch Baby can be kept in an airtight container in the refrigerator for up to 2 days. While it loses some of its puff, the texture remains pleasantly cake-like and still delicious for quick breakfasts or snacks.
Freezing
If you have extra Dutch baby, let it cool completely, then wrap the pieces well in plastic wrap and foil. Tuck them in a freezer-safe bag or container, and freeze for up to 1 month. Thaw in the refrigerator before reheating for best results.
Reheating
To bring your leftovers back to life, reheat slices in a 350°F oven for about 8 to 10 minutes, or until warmed through. For a softer texture, a quick zap in the microwave works, though the oven keeps edges a bit crisper.
FAQs
Can I make a Cinnamon Sugar Dutch Baby without a cast iron skillet?
Absolutely! While a cast iron pan gives you the best puff and crisp, any oven-safe skillet or even a metal cake pan works. Just be sure it holds heat well and is preheated before adding the batter.
How do I prevent my Dutch baby from sticking to the pan?
Properly heating your skillet and swirling the melted butter around the bottom and sides is key. Make sure the butter foams as it melts, then pour the batter in right away—it’s the best way to keep your Cinnamon Sugar Dutch Baby sliding out with ease!
Can I double the recipe for a bigger crowd?
Definitely. Double each ingredient and use a large 13-inch oven-safe skillet, or bake in two pans side by side. The bake time may need an extra couple of minutes, so keep an eye out for those golden, puffed edges.
What’s the best way to get the Dutch baby super puffy?
Use room temperature eggs and milk, let your skillet preheat thoroughly, and blend the batter until perfectly smooth. Pouring the batter into a hot, buttered pan is the trick to those signature puffy sides.
Why did my Dutch baby deflate after baking?
This is completely normal! Dutch babies puff up because of steam, but they fall as soon as they’re exposed to cooler air. That soft, custardy center is part of their cozy charm.
Final Thoughts
If you’ve never experienced the pure joy of a Cinnamon Sugar Dutch Baby hot from the oven, treat yourself to this magical skillet pancake soon. It’s easy, endlessly comforting, and turns any morning into a little celebration. Grab your skillet and let the puffy, cinnamon-scented happiness begin!
Print
Cinnamon Sugar Dutch Baby Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in this delightful Cinnamon Sugar Dutch Baby for a breakfast treat that is both easy to make and incredibly delicious. This puffy oven pancake is infused with warm cinnamon and sweet sugar, creating a perfect balance of flavors.
Ingredients
Batter:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping:
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- powdered sugar for dusting (optional)
- fresh lemon juice (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F. Place a 10-inch cast iron skillet in the oven.
- Prepare the batter: In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth.
- Heat the skillet: Carefully remove the hot skillet from the oven, add butter, and swirl to coat.
- Add batter: Pour the batter into the skillet and return it to the oven.
- Bake: Bake for 18–20 minutes until puffed and golden.
- Make topping: Mix sugar and cinnamon in a bowl.
- Finish: Sprinkle cinnamon sugar over the Dutch baby when it’s out of the oven. Serve with powdered sugar and lemon juice.
Notes
- For an extra crisp top, broil for 1–2 minutes after baking.
- The Dutch baby will deflate slightly after coming out of the oven—this is normal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1/4 of pancake
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
