Cinnamon Sugar Dutch Baby Pancake
Every now and then you need dessert for breakfast. This Dutch baby pancake is sprinkled with cinnamon sugar and topped with creamy greek yogurt, fresh peaches and tart raspberries. Drizzle the whole thing with maple syrup and you have the decadence of dessert disguised as breakfast.
“Topping the pancake with cinnamon sugar while it is still warm adds a sweet sugary crust”
This recipe is simple but is sure to impress and is prefect for entertaining at brunch. To insure a nice rise and "pouf" to your pancakes use room temperature ingredients. You are looking for a nice puffy crust with a soft custard like middle. A cast iron skillet is preferable but these pancakes can be made in any short sided pan or baking dish.
The recipe may be simple but the options for toppings are endless. I topped my dutch baby with greek yogurt but for a lighten texture you can use whipped cream. Ice cream would also be delicious atop this puffy pancake. Fresh fruit or even a drizzle of chocolate are equally delicious. You can even add savory toppings like cheese or fried eggs. I would still leave the bit of sugar in the batter if you are going for a savory pancake. It will help get the nice browning and crispy crust.
“Topping with cinnamon sugar and maple syrup may sound like a sugar overload but matched with tart fruits and tangy greek yogurt everything balances out. ”
Cinnamon Sugar Dutch Baby Pancake
Dutch Baby
- 3 eggs, room temperature
- 1/2 cup all purpose flour
- 1 tablespoon granulated sugar
- pinch of salt
- 1/2 cup milk
- 4 tablespoons unsalted butter
- cinnamon sugar for sprinkling
Toppings
- greek yogurt
- sliced peaches
- fresh raspberries
- maple syrup
*More cinnamon sugar for topping
Preheat the oven to 425 degree F.
In a small bowl, mix together the flour, sugar, and salt and set aside. In a large bowl whisk together the eggs until fully combined. Pour milk into eggs. Then, gradually add in the flour mixture and whisk until everything is moistened.
Add butter to a 10 inch cast iron skillet and place in the preheated oven until butter is melted and begins to bubble but not brown.
Remove the skillet from the oven and pour in the batter. Then, place bake in the oven and bake for 20 minutes. Then, reduce the oven temperature to 350 degrees F and bake for another 5 minutes.
Sprinkle the warm pancake with cinnamon sugar. Then, let cool slightly before adding the toppings of your choice.
