Description
A simple and quick baked pancake that puffs up beautifully in the oven, filled with warm cinnamon flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 425°F (220°C).
- Whisk together the eggs, milk, flour, salt, and vanilla until smooth.
- Melt the butter in a cast-iron skillet in the oven.
- Pour the batter into the hot skillet and return to the oven.
- Bake for 20 minutes until puffed and golden.
- Mix sugar and cinnamon in a bowl.
- Sprinkle cinnamon sugar over the Dutch baby when it comes out of the oven.
- Serve immediately, optionally with fresh fruit or syrup.
Notes
Serve warm right from the oven for the best texture. Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg