Dutch Baby for Breakfast

Some lazy mornings, a special breakfast seems in order. This dutch baby pancake – baked in a cast iron skillet – is simple to make and satisfying to fill. Some options: go sweet with applesauce and cottage cheese, or lemon juice and vanilla sugar. Or go savory with caramelized onions, mushrooms and greens.

Dutch Baby in a Cast Iron Skillet
Dutch Baby in a Cast Iron Skillet

This recipe is from Alton Brown, via The Food Network.

Preheat the oven to 375.

Put 2 T butter into a 10-inch cast iron skillet and put the skillet in the oven. Melt 1 T butter and set aside for 10 minutes to cool. (Or, use room-temperature butter and proceed without waiting.)

In a food processor or blender, whirl together 1/2 cup flour, 3 T sugar, 1/2 tsp salt, 1/3 cup milk and 2 large eggs. Blend for 30 seconds. Then pour the batter into the preheated skillet and baked for 35 minutes on the middle rack of the oven, until the edges are puffed and brown.

Serve with any fillings your heart desires.

Dutch Baby in a Cast Iron Skillet
Dutch Baby in a Cast Iron Skillet


  • 3 tablespoons butter, melted and divided
  • 1/2 cup all-purpose flour
  • 3 T sugar
  • 1/2 teaspoon  salt
  • 1/2 cup  milk, room temperature
  • 2 large eggs, room temperature

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

3 thoughts on “Dutch Baby for Breakfast”

    1. You know, for some reason I thought they puffed up, too… But this one was not a puffer. It appears Alton Brown’s dutch babies don’t puff either, so it must be a normal thing to have a non-puffy dutch baby.

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