Cast Iron Dutch Baby Recipe

This easy Cast Iron Dutch Baby is a new family favorite at our house and we have been making it on repeat this summer. A Dutch baby is essentially a puffy pancake that you bake in the oven. My recipe features lots of farm fresh eggs, seasonal berries and fresh maple vanilla whipped cream. Bottom line, it’s so delicious.

This post contains affiliate links. As an Amazon Associate, I receive a small commission at no additional cost to you. Read my full disclosure here.

I couldn’t really tell you a recipe that I’ve made more often this summer than this one. I certainly go through recipe phases, as we all do I’m sure. And this is one I’m currently stuck on because it’s one of those tried and true, easy recipes. It also has more protein than regular pancakes which leaves us feeling full longer, and my kids love it! They are huge pancake lovers, but I have been enjoying this recipe because I don’t have to stand at the stove and flip pancakes while my family eats without me. This puffy oven pancake (sometimes referred to as a German pancake) comes together in a few minutes and is done in one cast iron skillet so we can all eat together.

why we love this dutch baby recipe

Almost every morning when my kids wake up, they ask if I’ll make this Cast Iron Dutch Baby. I usually say yes, as long as we have enough eggs. If we don’t, we wait for our chickens to lay more eggs throughout the morning, and then we make it for lunch! It’s truly a great recipe, and I love that it’s made with such basic ingredients. This easy dutch baby recipe requires just minutes of prep and a few simple steps.

Another thing I prefer about this Cast Iron Dutch Baby over regular pancakes is that it’s egg-based instead of flour-based. Because it is higher in protein and lower in carbs, it leaves us feeling fuller longer than a regular pancake recipe would. This also gives this easy dutch baby pancake recipe more of a spongy texture – making it the perfect vessel for a pile of fresh berries and whipped cream.

Serve this dutch baby pancake with whatever fruit is in season. This summer, we’ve been enjoying it with fresh blueberries from my in-law’s house in Michigan. The wild raspberries and blackberries around our yard are just about ripe so we’re excited to add those to the mix! In the fall, we like to serve it with a homemade apple pie filling. Enjoy it a variety of ways!

If you do not have a cast iron skillet, a cast iron dutch oven (without the cover) or a glass pie pan would also work. Just follow the same instructions for this yummy, healthy recipe.

Ingredients –

Dutch Baby:

• 1/4 cup butter
• 8 eggs
• 1 cup whole milk
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 1 cup all purpose flour
• 1/2 teaspoon salt

Maple Vanilla Whipped Cream:

• 1 cup chilled heavy cream
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

how to make a cast iron dutch baby

1. To make this Cast Iron Dutch Baby, preheat the oven to 400 degrees F. Start by putting 1/4 C butter (1/2 stick) in a cast iron skillet, and leave the skillet in the oven while you make the dutch baby pancake batter. This will heat the skillet so your dutch baby won’t stick, and it will melt and brown your butter.
2. Make the batter by whisking the eggs in a stand mixer or a large mixing bowl until they are bubbly and foamy. This will help the dutch baby puff up when baking in the oven.
3. After the eggs are foamy, add whole milk, maple syrup and vanilla. Don’t skimp on the vanilla! Whisk these together just until combined into a smooth batter.
4. After the eggs, milk, maple syrup and vanilla are combined, add flour and salt and whisk again just until combined. Don’t mix it too long, or you will start to lose those bubbles you worked hard to get from your eggs.
5. When all the ingredients are well-mixed, remove the cast iron skillet from the oven. At this point, the butter should be melted, and starting to brown. If not, leave it in the oven for a few more minutes. After it has melted, swirl butter around to coat sides of the pan. Pour batter right into the hot skillet. Don’t stir in the melted butter!
6. Carefully put the skillet back into the hot oven and bake for 20 minutes.

how to make homemade whipped cream

While your Cast Iron Dutch Baby is cooking, prepare the berries and make the fresh whipped cream. I usually just slice fresh strawberries, but blueberries, raspberries, blackberries and/or peaches would be super delicious as well. Use any of your favorite fruits, or experiment with different toppings your family enjoys on pancakes.

To make the whipped cream, add chilled heavy cream to a stand mixer with the whisk attachment. Add maple syrup and vanilla, and mix on medium speed until the cream thickens to a fluffy consistency. Once the cream starts to thicken, watch carefully so you don’t overmix. It’s easy to turn whipped cream into butter if you’re not careful!

When the dutch baby is done, top with fresh fruit, whipped cream, a drizzle of maple syrup and serve it up!

more ideas for a cast iron dutch baby

-Some people like to sift powdered sugar over the top. This gives it a beautiful, rustic look.

-When my mother-in-law makes a fluffy pancake similar to this one, she makes a delicious apple topping. Peel and slice a few apples and toss with lemon juice and a pinch of cinnamon. Then, sauté apple slices in butter over medium heat on the stove until the apples are soft. This is such a great way to enjoy this classic dutch baby, especially in the fall.

-You could also make this recipe to serve as a savory dutch baby! Omit the maple syrup in the batter and add some herbs or spices instead. Serve with sausage, a runny egg, or other savory breakfast sides. There are so many great options!

I hope you enjoy this recipe! I would love if you would leave a comment if you try it! And don’t forget to pin it on Pinterest so you always know where to find it. 😉

xoxo, Sarah

Pin it for later –