This German Pancake, more commonly know as a Dutch Baby, Takes just a few minutes to prepare and will melt in your mouth. Serve with fresh fruit, whipped cream or syrup! Breakfast at it’s easiest!
I’m all about breakfast. Really, any time of day. I’d rather have a good breakfast for dinner than a big full meal of meat and potatoes. Not that a good breakfast is always small. I sometimes get carried away. Eggs, Bacon, sausage, Biscuits, sausage gravy, pancakes, home fries. It just happens.
Then there are the lazy times. Or maybe I just want a little less. A little less food and a little less work.
Have you ever made pancakes for 3 teenagers? I feel like I’m stuck at the stove the entire time they are eating. They can eat a lot! I know I could make them and then call them to the table but I like my pancakes piping hot of the griddle. So that’s how I serve them for the kids.
A Dutch Baby has to be the easiest breakfast food in the world. Five minutes prep time, then 20 minutes baking, then it’s time to eat!
If you’ve never had a Dutch baby, you’ve missed out. It’s light and airy, like a souffle. The touch of cinnamon and vanilla in the batter come through. It’s not overly sweet, using only the sprinkled cinnamon sugar on top for a sweetener. And the edges. All that butter create the most deletable crust!
And did you notice my gorgeous Le Crueset Cast Iron Skillet I am in love with it. Everything cooks up perfectly in it and it’s pretty to look at. Great for going from the stove to the table.
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- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 3 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 Tablespoons butter
- Combine sugar and cinnamon and set aside for topping.
- In the bowl of a mixer (or in a blender) beat eggs on medium high speed until frothy. Add in milk and vanilla, beat well again. Add in Flour, cinnamon and salt, beat one more time. Batter will be thin.
- Melt butter in a 10 inch cast iron skillet on the stove on medium heat.
- Once butter is completely melted, remove skillet from heat and carefully pour batter into skillet.
- Immediately place skillet in a preheated 425 degree oven from 18-20 minutes, until top is golden brown and pancake is puffy.
- Remove from oven, sprinkle with cinnamon sugar and serve immediately.
Want more breakfast food?
Pound Cake French Toast from Lil Luna
Old Fashioned Sour Cream Donuts from Handle the Heat
Breakfast Pizza from Mom on Timeout
Le Creuset did send me the 10 Inch Cast Iron Skillet, no other compensation was given. All opinions are my own. I seriously love these products, I wouldn’t share them with you if I didn’t!