Cinnamon Dutch Baby

Cinnamon Dutch Baby from Weelicious

Dutch Baby. The name alone is enough to make this pancake-related breakfast treat something alluring, cute and unique.

Cinnamon Dutch Baby from Weelicious

If you’ve never tried a Dutch Baby, this long holiday weekend is the perfect time to give it a whirl. I’ve been making Whole Wheat Dutch Babies since my kids were, well....babies. They’re easy for little kids to hold, or cut and eat with a fork. And since they’re so soft, they’re great for new eaters as well.

Cinnamon Dutch Baby from Weelicious

This is the kind of recipe that’s especially fun to make with your kids and let them practice their egg cracking skills. I used Safest Choice for this since the eggs are pasteurized and there’s no chance of salmonella, keeping me worry free.

Cinnamon Dutch Baby from Weelicious

This Cinnamon Dutch Baby is lighter than my Whole Wheat version and is made with enough cinnamon to make your kitchen smell insanely delicious as it bakes. The recipe calls for four eggs, making it a great source of protein first thing in the morning. You’ll want to turn on the oven light and get your kids to watch for this one since the Dutch Baby puffs way up when it cooks. If you have any little doubters before you make this recipe, I defy any kid not to beg for some once she sees it rise. Make sure to serve it though as soon as it comes out of the oven since it deflates naturally (which is just as fun to watch).

Cinnamon Dutch Baby from Weelicious

Cut or pull piece off the Cinnamon Dutch Baby and dip in honey, maple syrup, a touch of powdered sugar or even serve it on it’s own. This is a dish to get majorly excited about!

*This post is sponsored by Davidson's Safest Choice Eggs. All opinions are my own.

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Cinnamon Dutch Baby (serves 2-3)

Prep Time: 5 mins Cook Time: 25 mins

nut free

Ingredients

  • 4 large eggs
  • 1 cup whole milk (low fat, rice or almond milk will work)
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter

Preparation

1. Preheat oven to 425 degrees.

2. Place the first 4 ingredients in a blender or bowl and mix till smooth.

3. Add the flour, salt and cinnamon to the egg mixture.

4. Place the butter in a 9 inch oven proof skillet and melt, about 2-3 minutes.

5. Pour the batter into the saute pan and bake for 25 minutes.

6. Remove from the oven and serve immediately in wedges.



NOTE: The batter will puff up in the oven and deflate when cooled.

Accompaniments

Optional toppings: lemon juice, powdered sugar, raspberry sauce, honey or maple syrup.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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18 comments

  • Julie

    This looks delicious! I don't have an oven proof skillet. Would an 8x8 (or 9x9) square glass baking pan work?

    leave a comment

    • Jessica

      I've always used a casserole dish. Any dish will do honestly!

      leave a comment

  • Gaby

    I love something that feels a little special for holiday breakfasts, this is perfect!

    leave a comment

  • Stacy L

    I'm with Julie on the baking pan question. Or a glass pie plate so you can still cut it into pretty wedges? :)

    leave a comment

    • Wendy

      Yes, you can use a standard size glass pie plate. There is a Norwegian recipe very similar to this that I have made for years. When oven is preheated, put the butter in the pie plate and place in the oven until butter is melted & bubbling. Remove hot pie plate with melted, hot butter and quickly pour batter in- you'll hear it sizzle! Get it back in oven quickly and bake as directed in recipe. Puffs up beautifully! Hope this helps.

      leave a comment

  • Angela

    I'd love to make this for my girls and be able to service it to both but my youngest is only 10 months and can't have the honey. Would it still bake up okay without it. Any suggestions on a substitution?

    leave a comment

  • Mary Mills Ritchie

    I made this earlier this morning for Thanksgiving breakfast. It was delicious, except that it burned a bit on the bottom. I used a 10 inch le creuset cast iron skillet. I guess maybe I should have used convection bake. I have a gas oven. My husband and I still loved it, but my kids were a bit turned off by the charred underside. We are ready for the parade to start!!

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  • Josie Root

    I made this just now to raves! I cooked it in a 10 inch Mauviel copper pan in the oven at 425 for 25 mins. It was gorgeous and perfectly cooked. The top edge of the crust browned deeply which just added to the flavor. Thanks for posting in time for the holidays! Happy Thanksgiving to you and your family Catherine!

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  • Mary Mills Ritchie

    Dutch Baby Take 2 later this morning turned out perfectly when I used convection bake and turned my oven down just a bit. This will be a new holiday tradition! Thank you!

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  • Amy

    Mine really didn't puff up! The kids liked it but it was more dense and not puffy at all -- what did I do wrong?

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  • Lej

    Yummy...I made some mini dutch babies in my muffin tin the morning after thanksgiving...always popular with us.

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  • Kate ¡Hola! Jalapeño

    Mmmmmm! I adore Dutch baby pancakes. I always forget about that puffy treat. Yours looks so yummy!

    leave a comment

  • Heidi

    I made these last week for the first time & they turned out amazing! I was so excited to see how high it rose out of the pan it was so exciting...lol. It reminded me of when I was a kid and my bf's mom used to make us what she called German Pancakes. The kids love them & I will be making these more often now. I did find it was a bit heavy on the butter (which is probably why we all loved them) but I will try to reduce the butter going forward & maybe increase the cinnamon...we love cinnamon! Thanks for bringing back great childhood memories!

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  • Clare

    Amazing - I saw a Food Network breakfast special and this was one of the \"restaurant\" classics. They added 1/2 pitted peach to the bottom of the pan before the egg mixture was poured in.

    Is there any reason this recipe wouldn't work with a gluten-free flour mix?

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    • McCord

      I haven't tested it with gluten-free flour, but when I bake gluten-free I use King Arthur Flour all-purpose gluten-free mix!

      leave a comment

  • Heidi

    These are now a family favorite! My son calls them bowl pancakes because we make them in muffin tins and they turn into little bowls that we fill with fresh fruit & drizzle with maple syrup....yum! Thanks again!

    leave a comment

  • Pamela

    can I substitute all purpose flour for whole grain flour?

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    • McCord

      You can, but you may need to add more liquid to the batter to reach the right consistency!

      leave a comment