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)

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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.