Description
A fluffy, oven-puffed Dutch baby pancake coated with warm cinnamon sugar, crisp on the edges and soft in the center—perfect for breakfast or brunch.
Ingredients
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp unsalted butter
- 1/4 cup granulated sugar (for topping)
- 1 tsp ground cinnamon
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 220°C (425°F). Place a 10-inch oven-safe skillet in the oven to heat.
- In a blender or bowl, mix eggs, milk, flour, sugar, vanilla, and salt until smooth.
- Carefully remove hot skillet from oven and add butter; swirl until melted.
- Pour batter into the hot skillet.
- Bake for 18–22 minutes until puffed and golden.
- Meanwhile, mix granulated sugar and cinnamon in a small bowl.
- Remove Dutch baby from oven and immediately sprinkle with cinnamon sugar.
- Dust with powdered sugar if desired and serve warm.
Notes
- Serve immediately for maximum puff.
- Do not open oven while baking.
- Pairs well with maple syrup or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-Inspired