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Dutch Baby – Family Breakfast Go-to

Dutch Baby – Family Breakfast Go-to

An easy puffed pancake is a perfect breakfast for everyday or can be dressed up for fancier occasions.
By Deena Wachtel

Family Breakfast is slowly becoming a big deal in my family. It’s not a surprise. Now that we’ve moved back in with my parents (hopefully a temporary situation until we can find a new house) we’re integrating our lifestyles.  Sometimes my parents bend into our family rituals.  Other times, I’m the one who has to do the bending.

I got the hint that my family’s breakfast routine had to change when my father was joining me in the kitchen and making a huge bowl of fruit every morning “for the girls”.  And then one morning I caught him frying up a huge side of ham because “the girls ate all of mine yesterday”.

Okay, okay.  I get it. Goodbye easy cereal-and-milk in front of TV breakfast and hello hot, well-balanced breakfast.

The thing is, hot well balanced breakfasts are time consuming.  It requires waking up and cooking.  And although I love to cook, I usually like to have a cup of coffee in me before I’m around anything sharp or hot.  Hey, I am not running a Bed & Breakfast around here.  Not yet, anyway.

So, breakfast is kind of tricky for me.

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Well, that is until I discovered the wonder of that oven pancake known as a Dutch Baby.  See, a Dutch Baby requires heating an oven and pouring in a batter.  No flipping.  No watching.  It’s simple, relatively nutritious, hot and satisfying.  A perfect breakfast to satisfy both my father’s need to feed my children in the early AM and my need to sleep 5 minutes longer.

 See.  I’m bending to the “hot breakfast” ritual without giving up my “breakfast-should-be-easy”  idea.


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Dutch Baby

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  • Author: Deena Wachtel
  • Total Time: 25 minutes
  • Yield: 6 1x


An easy puffed pancake is a perfect breakfast for everyday or can be dressed up for fancier occasions.


  • 1 tablespoon butter
  • 1/2 cup flour
  • 2 eggs, room temperature
  • 1/2 cup skim milk
  • 2 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • confectioner’s sugar for dusting


  1. Put a 9″ cast iron skillet into a cold oven and preheat oven to 475 degrees F {246 degrees C}.
  2. Whisk eggs, milk, flour, vanilla and cinnamon together in a large liquid measuring cup (this make it easy to pour into the hot pan). Alternatively, you can use a blender.
  3. When the oven has preheated, add butter – swish around to melt – and then carefully pour in batter.
  4. Bake at 450 degrees F {232 degrees C} for 20 minutes until pancake is puffed and golden around the edges.
  5. Remove from oven and dust generously with confectioner’s sugar. Serve with fresh fruit or jam.
  6. Enjoy!


A cast iron skillet works best, but in a pinch you can use an oven safe saute pan.

  • Prep Time: 5 mins
  • Cook Time: 20 mins

Want to get the kids involved?  Here’s how they can help:

  • Crack eggs
  • Measure all ingredients
  • Whisk batter
  • Enjoy!
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