This morning for breakfast I wanted to make something outside of the traditional breakfast dishes I usually go for. Dutch baby pancakes have been on my mind for the last couple of days. It’s been so long since I made one of these. I forgot how incredibly easy these are to make. Not to mention, how absolutely DELICIOUS they are!
What is a Dutch Baby?
A dutch baby is a big, fluffy pancake that is similar to a Yorkshire Pudding. It is simply made using eggs, flour, milk, vanilla and cinnamon. It is generally cooked in a cast iron skillet. The cast iron skillet is heated in a 450 degree oven, and then butter is placed on the hot iron skillet, followed by the pancake batter. What you end up with is this beautiful, irregular shaped, billowy pancake that is light and fluffy. The butter makes the pancake golden and crispy on the edges. A dutch baby pancake can be served with fruit, powdered sugar, syrup, whipped cream, yogurt, etc. You could also make a savoury dutch pancake, which is something I have yet to try! (Perhaps soon? Yes!)
For the dutch baby I made, I used lemon, cardamom and a bit of coconut sugar to flavour the batter. The lemon really provides a zing to the taste of the pancake, and it pairs well with the hints of cardamom and berries. I used fresh blueberries, blackberries and a handful of pomegranates for some extra colour. A dutch baby pancake remind me of an enhanced version of a crepe. It is perfect dish to serve for a brunch since it will feed multiple people!
Gosh, I absolutely love cooking food in my cast iron skillet. It is such a joyful experience when you can put all your ingredients in one pan and have those ingredients turn into something beautiful. This recipe came together so easily in my cast iron skillet. I honestly think that a cast iron skillet is one of those kitchen tools that I couldn’t live without! If you don’t already own a cast iron skillet, check out Amazon for some options.
If you are interesting in getting some more brunch ideas, head on over to my breakfast recipe page here to get some inspiration!
More Brunch Ideas
Lemon Cardamom Dutch Baby with Mixed Berries
- 2/3 cup all purpose flour
- 1/3 cup coconut sugar
- 2/3 cup milk
- 3 large eggs
- 1/2 tsp pure vanilla extract
- 1/2 tbsp lemon zest
- 1/4 tsp cardamom
- 4 tbsp grass-fed butter, unsalted
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/2 cup greek yogurt
- 2 tbsp sliced almonds
- 2 tbsp powdered sugar
- 1-2 tbsp maple syrup
- fresh mint for garnish
- Place a cast iron skillet in a 450 degree oven and let sit while preparing the batter for the dutch pancake.2. In a blender, add the flour, coconut sugar, milk, eggs, vanilla, cardamom and lemon zest. Blend until combined.3. Remove cast iron skillet from oven and add in the 4 tbsp of butter. Let the butter coat the skillet. Once coated, add in the pancake batter.4. Place skillet back in oven and cook for 15-18 minutes.5. When done, serve dutch baby with powdered sugar, mixed berries, almonds, yogurt and maple syrup. Enjoy!