Christmas Morning Dutch Baby Pancake

This past Christmas, James and I decided to forego giving gifts. We figured with baby on the way, it would be best to save our monies. Plus, we really have everything we need and anything extra would just be a want. Well … we didn’t stick to this and ended up giving each other a small gift. And, I had my eye on a particular sumtin sumtin, so I said forget the subtle hints here and there, I told James exactly what I wanted and even sent him a link to the one I wanted (I love you, Amazon Prime). Let’s just make this easy for everyone, OK?  Mmmkay.

I had been wanting a cast iron skillet for many, many years now and just never actually bit the bullet. To be honest, it seemed a bit intimidating with the maintenance of washing it properly and keeping it well seasoned. But when I saw Ina Garten at a recent onstage interview event to promote her latest cookbook, Make It Ahead, I knew it was time to commit. She spoke of roasting a chicken on top of a thick slice of bread in a cast iron skillet. Mind. Blown.  Apparently this is not a new thing, but it was to me and I knew I had to make this ASAP. I haven’t made it yet, but I’m gettin’ to it, don’t you worry.

To break in the newly seasoned and beautiful cast iron skillet, I made James and I a dutch pancake on Christmas morning. It was my first time making it and James’s first time having one, so it was a nice treat for the both of us. I absolutely love popovers and pancakes, and a dutch pancake is a nice inbetween. It’s chewy, flaky, warm, dense, and light – basically textures that normally don’t go together coexist in this dish. It’s pretty simple to make, too, so that helps. I present you … my dutch baby!


Christmas Morning Dutch Baby Pancake
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1-2
  • 3 large eggs
  • ⅔ cup whole milk
  • 1 or 2 tablespoons sugar (depending on how sweet you like it)
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ cup flour
  • 1 tablespoon butter
  1. Preheat your oven to 450 degrees with the cast iron skillet inside.
  2. Whisk eggs for about two minutes until they are light and bubbly.
  3. Add all the ingredients minus the flour and butter and mix until well incorporated.
  4. Sift in the flour and mix until you have a smooth batter and let it sit for about 10 minutes.
  5. Remove the cast iron skillet and melt the butter all throughout the pan and pour in the mixture.
  6. Place back in the oven and bake for 15 minutes.
The outer rim of the pancake will rise greatly, but it will fall back down so don't be alarmed. Sprinkle and garnish with powdered sugar, fruit and/or syrup.


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