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Dutch Baby Pancake in a Cast-Iron Pan topped with powdered sugar and blueberries with a side of blueberries in a white bowl.

Easy Dutch Baby Pancake

This Easy Dutch Baby Pancake is golden, fluffy, and baked in a single skillet for a no-fuss breakfast. Made with simple, wholesome ingredients, it’s perfect for busy mornings or a cozy weekend treat!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5-6 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 2 tbsps maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon optional
  • 4 tbsp butter

Method
 

  1. Preheat oven to 425°F. Place a 12-inch cast iron skillet inside to heat for at least 10 minutes.
  2. In a blender or mixing bowl, whisk together eggs, milk, flour, maple syrup, vanilla, salt, and cinnamon until smooth. Let it rest while the skillet heats.
  3. Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the bottom and sides.
  4. Pour the batter into the hot skillet and return it to the oven. Bake for 18–22 minutes, until puffed and golden brown.
  5. Dust with powdered sugar, drizzle with maple syrup, or top with fresh fruit and Greek yogurt.

Notes

  • Resist the urge to open the oven while baking—this helps it stay puffy!
  • For a richer flavor, try browning the butter before adding the batter.
  • This Dutch baby will naturally deflate slightly after coming out of the oven.