If you’re searching for a breakfast that’s as impressive as it is effortless, let me introduce you to the delightfully puffy and sweet Cinnamon Sugar Dutch Baby. Imagine pulling a golden, cloud-like pancake straight from the oven, scenting your kitchen with hints of cinnamon and vanilla, then showering it with sparkling sugar and a touch of lemon. It’s a dramatic, show-stopping treat that looks straight out of a bakery window, but comes together faster than a stack of old-school flapjacks. Whether you’re sharing brunch with friends, treating your family, or just in the mood to spoil yourself, this is one recipe that never fails to lift spirits—and taste buds!
Ingredients You’ll Need
Even the most spectacular breakfasts can start with the simplest ingredients—and that’s the case with the Cinnamon Sugar Dutch Baby. Every component matters: the eggs give our pancake lift, the flour brings that gently crisp structure, and just the right touches of sweetness and spice make every bite special. Here’s what you’ll need, and why each element truly shines:
- 3 large eggs: The secret to a lofty, custard-like pancake; make sure they’re at room temperature for maximum puff!
- 1/2 cup all-purpose flour: This is the pancake’s backbone—just enough to create a tender bite without getting heavy.
- 1/2 cup whole milk: Adds richness and just the right amount of moisture to the batter.
- 1 tablespoon granulated sugar: Brings a hint of sweetness without overpowering the cinnamon sugar finish.
- 1 teaspoon vanilla extract: Rounds everything out with cozy, floral notes that make the kitchen smell divine.
- 1/4 teaspoon salt: Don’t skip this; it balances out the sweetness and lifts all the flavors.
- 2 tablespoons unsalted butter: Makes sure nothing sticks to the pan and adds that unforgettable browned flavor.
- 2 tablespoons granulated sugar (for topping): Mixed with cinnamon, it creates a dreamy, crackly crust.
- 1/2 teaspoon ground cinnamon: The warm, aromatic star of our topping—don’t be shy!
- Powdered sugar for dusting (optional): Adds a final, snow-like flourish for extra sweetness and style.
- Fresh lemon juice (optional): A little tang brings all the sweet notes beautifully into focus.
How to Make Cinnamon Sugar Dutch Baby
Step 1: Preheat and Prepare Your Skillet
First things first—turn your oven up to 425°F and slip your 10-inch cast iron skillet inside. Preheating the pan is the trick to getting that signature, sky-high rise and dramatic crispy edges. This step isn’t just about convenience; it ensures our batter sizzles the moment it hits the pan.
Step 2: Blend the Batter
While the skillet works its magic in the oven, toss the eggs, flour, milk, sugar, vanilla, and salt into a blender. Give it a good whirl for about 20 to 30 seconds, until everything is silky-smooth—no lumps or dry spots allowed! Blending incorporates air, another key to that irresistible Dutch baby puff.
Step 3: Butter the Skillet
Now, using oven mitts, carefully remove your smoking-hot skillet. Drop in the butter and swirl it quickly, letting it glide over the bottom and up the sides. The butter not only keeps the pancake from sticking but also delivers toasty, caramel-like notes to our Cinnamon Sugar Dutch Baby.
Step 4: Bake the Pancake
Pour your batter directly into the buttery skillet—work quickly, so you don’t lose heat! Place it right back in the oven. Bake for 18 to 20 minutes as it transforms: the edges will balloon dramatically and the center will turn golden brown. Don’t open the oven door—let it do its thing for maximum rise!
Step 5: Make and Add the Cinnamon Sugar
While the Dutch baby bakes, mix together the cinnamon and sugar in a small bowl. Once your pancake is out of the oven, sprinkle this fragrant mixture generously over the top. It melts slightly into the hot surface, forming an irresistible, sparkly layer that truly sets this Cinnamon Sugar Dutch Baby apart.
Step 6: Finishing Touches and Serve
For an extra touch of drama, dust the finished Dutch baby with powdered sugar and squeeze a bit of fresh lemon juice over the top. These final flourishes add brightness and sweet contrast to every bite. Remember, the pancake will deflate a bit—that’s perfectly normal and part of the fun!
How to Serve Cinnamon Sugar Dutch Baby
Garnishes
When it comes to dressing up your Cinnamon Sugar Dutch Baby, a little goes a long way. A snowfall of powdered sugar looks stunning, and the optional splash of lemon juice balances the sweetness and spice. If you’re feeling extra celebratory, a handful of berries or a dollop of whipped cream makes it even more festive.
Side Dishes
For the perfect brunch plate, serve your Dutch baby alongside crisp bacon, salty sausage, or a simple fruit salad. The puffed pancake pairs beautifully with yogurt or crème fraîche, offering a nice contrast to its warmth and sweetness. If you’re making this part of a special breakfast, don’t forget a pot of fresh coffee or some spiced chai for the full cozy effect!
Creative Ways to Present
The dramatic rise and golden crust of a Cinnamon Sugar Dutch Baby make it a showpiece for any table. Try cutting it into wedges and serving on your prettiest platter, or bake mini Dutch babies in small skillets for individual servings. It’s also fun to set out a topping bar with jams, nuts, and sliced fruit for everyone to build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a slice or two saved for later, wrap the leftover Dutch baby tightly in foil or transfer it to an airtight container. Store in the refrigerator, where it will stay fresh for up to two days. The texture softens a bit, but the cinnamon sugar flavor remains absolutely dreamy.
Freezing
Need to freeze your Cinnamon Sugar Dutch Baby? Simply let it cool completely, then wrap it well in plastic wrap and another layer of foil. Tuck it into a freezer-safe bag or container, and it will keep beautifully for up to one month. When you’re ready for a quick breakfast-for-dinner moment, it’s just a reheat away.
Reheating
To recapture that oven-fresh magic, reheat your Dutch baby in a 350°F oven for about 8 to 10 minutes, uncovered. This helps bring back a bit of the crisp edges and warms everything through. A quick zap in the microwave works in a pinch too, especially for single servings—just keep in mind it’ll be softer.
FAQs
Can I use a different pan if I don’t have a cast iron skillet?
Absolutely! While a cast iron skillet gives the best puffy edges and even browning, you can use any heavy, ovenproof skillet (stainless steel works) or even a deep pie dish. Just be sure to preheat the pan as directed.
Can I make the Cinnamon Sugar Dutch Baby dairy-free?
Yes, with a few swaps! Use a dairy-free milk like almond or oat and replace the butter with your favorite plant-based alternative. The result is still delicious and puffs up wonderfully, though the flavor will vary slightly.
Why did my Dutch baby deflate?
A little deflation is totally normal—this fluffy beauty puffs up impressively in the oven, then relaxes a bit once out. The important thing is that the texture stays custardy and light. For the tallest rise, don’t open the oven door during baking.
Can I double the recipe?
Certainly! Double the ingredients and use a larger skillet or even a 9×13-inch baking dish. You’ll want to check for doneness around the 22 to 25 minute mark, since a bigger pancake may take a touch longer to bake through.
Is it necessary to use a blender, or can I mix by hand?
A blender makes the batter silky-smooth and adds extra airiness, but you can absolutely whisk everything together by hand if needed. Just make sure to beat the eggs well and remove any lumps from the flour for the best results.
Final Thoughts
There’s something truly magical about watching a Cinnamon Sugar Dutch Baby puff up golden in the oven and then diving into its tender, cinnamon-scented folds. If you’ve never tried making one, don’t wait—every bite is a celebration of cozy, simple baking at its best. I hope you’ll give it a whirl and share the joy with someone you love!
Print
Cinnamon Sugar Dutch Baby Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Description
A delightful and easy-to-make breakfast treat, this Cinnamon Sugar Dutch Baby is a puffy oven pancake with a sweet twist. Served hot from the oven, it’s a perfect dish to impress your family or guests.
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 to heat while you prepare the batter.
- Prepare the batter: In a blender, combine the eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth, about 20–30 seconds.
- Heat the skillet: Remove the hot skillet from the oven, add the butter, and swirl to coat. Pour the batter into the skillet and return it to the oven.
- Bake: Bake for 18–20 minutes until puffed and golden brown.
- Prepare the topping: Mix 2 tablespoons sugar with cinnamon. Sprinkle over the Dutch baby once out of the oven.
- Serve: Dust with powdered sugar and a squeeze of lemon juice, if desired.
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.
Your email address will not be published. Required fields are marked *