Skillet Dutch Baby Pancake: Because Screw Standing Over a Hot Stove All Day

Every Sunday morning, my boys demand some sort of waffle or pancake, but the problem is, both pancakes and waffles are kind of a pain in the ass in terms of the level of commitment and attention they require. I’m not tryin’ to stand over a hot stove all morning long flipping 8 million pancakes only to have my boys devour them all before I’ve even had a chance to sit down and go to town on one. So this Skillet Dutch Baby Pancake is my solution.

This is like pancakes on crack. Not only does the batter come together quickly in the blender, but since this is cooked in one big skillet in the oven, you eliminate flapjack-flipping duty altogether, freeing up more time for cleaning up Legos, breaking up fights over who got the biggest banana and rescuing your three-year-old from the second-story staircase ledge.

And did I mention there’s butter?? The whole damn thing is baked in a deliciously decadent browned-butter bath, crisping the edges as they rise and infusing the entire pancake with rich, toasty flavor.

This is a more eggy pancake than your typical buttermilk variety, which makes it more filling, and with the light cinnamon sugar dusting on top, my boys don’t even beg for syrup. I sometimes switch the topping up – powdered sugar, no sugar at all, rainbow sprinkles, berries. Just depends on how crazy I wanna get.

Always waiting on mama to get her photos so they can get their nom on.

The icing on the (pan)cake: you can buy yourself at least a good 15 minutes of sweet, Sunday morning alone-time if you park your kids in front of the oven and tell them they’re the official Puff Patrol. My boys stand there with their drooling faces pressed against the oven door, excitedly shouting out real-time updates as the Dutch Baby works its magic. But the real magic is that since mama’s not stuck flipping pancakes the whole time, everyone eats together. Sometimes I’ll even double the recipe and use two skillets or one big sheet pan, you know, if I realllllly wanna get my eat on.

Add this one to your arsenal – it’s a win-win for everyone.

Skillet Dutch Baby Pancake

Print Recipe

Skillet Dutch Baby Pancake

This recipe is adapted from one of my favorite quick-meal cookbooks, Sheet Pan Suppers. My boys love helping put it all together and then watching it puff up in the oven! You can switch it up + top it however you like - cinnamon sugar like I usually do, powdered sugar, just maple syrup, fruit, whatever puffs your pancake.

Votes: 3
Rating: 5
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Courses

Brunch

Prep Time

10 minutes

Cook Time

15ish minutes

Servings

servings MetricUS Imperial

Ingredients

• 4 tbsp grassfed butter Salted or unsalted will work just fine.
• 1 cup all-purpose flour You can sub in gluten-free all-purpose or oat flour - it just won't be as puffy.
• 1 tsp cinnamon
• 1/4 tsp sea salt
• pinch ground nutmeg
• 4 eggs
• 1 cup milk Any milk will work here - dairy or non-dairy.
• 1 tsp vanilla extract
• couple dashes cinnamon Optional

Optional topping:

• 3 tbsp sugar
• 2 tsp cinnamon

Courses Brunch Prep Time 10 minutes Cook Time 15ish minutes Servings servings MetricUS Imperial Ingredients 4 tbsp grassfed butter Salted or unsalted will work just fine. 1 cup all-purpose flour You can sub in gluten-free all-purpose or oat flour - it just won't be as puffy. 1 tsp cinnamon 1/4 tsp sea salt pinch ground nutmeg 4 eggs 1 cup milk Any milk will work here - dairy or non-dairy. 1 tsp vanilla extract couple dashes cinnamon Optional Optional topping: 3 tbsp sugar 2 tsp cinnamon

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat the oven to 425 degrees with a rack in the center position.
2. Place the butter in a 12" cast iron skillet + put the skillet in the oven until the butter melts and begins to bubble, just a few minutes.
3. While the butter is melting, whisk together the flour, cinnamon, salt and nutmeg in a large bowl.
4. In a blender, combine the eggs, milk and vanilla and blend for 1 minute.
5. Make a little hole in the center of the flour mixture and pour in the egg mixture, then whisk until combined. The batter will be really thin.
6. Pour the batter into the skillet (make sure the melted butter is evenly coating the skillet bottom first), sprinkle with cinnamon, then bake until the pancake is puffy and golden around the edges, about 15 to 20 minutes.
7. When the pancake is done, remove it from the oven and sprinkle with desired amount of cinnamon sugar.
8. Cut into wedges + serve. I like to top with berries + maple syrup too.