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.
Servings Prep Time
4 – 8servings 10minutes
Cook Time
15ishminutes
Servings Prep Time
4 – 8servings 10minutes
Cook Time
15ishminutes
Ingredients
Optional topping:
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.