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
Scale
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
