by: Tieghan Gerard
Cook Time
20 minutes
Prep Time
10 minutes
Yield
4 Servings
Total Time
20 minutes
Prep Time
10 minutes
Yield
4 Servings
summary
We think spending time in the kitchen is one of the most rewarding at-home hobbies, especially when it results in something as satisfying as this Cinnamon Sugar Dutch Baby recipe from Tieghan Gerard (@halfbakedharvest). (Think of it as a decadent puffed pancake baked in the oven—made using pantry staples.)
ingredients
- Ingredients
- 4 tablespoons (salted) butter - plus 2 tablespoons for serving
- 4 (large) eggs, at room temperature
- â…” cup (whole) milk, at room temperature
- â…” cup all-purpose flour
- ½ teaspoon (kosher) salt
- ½ cup granulated sugar for serving
- 1 tablespoon ground cinnamon for serving
- Fresh berries for serving (optional)
- Whipped cream for serving (optional)
directions
- Preheat the oven to 450°F. Add 2 tablespoons butter to a 10–12-inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.
- In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter. Blend on high for 30 seconds to 1 minute, until the batter is smooth. Make sure no large clumps of flour remain.
- Remove the hot skillet from the oven and pour the batter into the pan. Place the skillet in the center of the oven and bake for 20–25 minutes, or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
- Meanwhile, combine the sugar and cinnamon in a bowl.
- Remove the Dutch Baby from the oven and top with softened butter. Sprinkle on the cinnamon sugar as desired. Serve with whipped cream and berries.
notes
We know all of the exact ingredients called for in this recipe might not be available at this time, so feel free to make sensible substitutions as needed.
