Elephant Ear Dutch Baby
Transform your brunch game with the show-stopping Elephant Ear Dutch Baby—a delightful fusion of a fluffy pancake and the sugary spice of a classic carnival treat. This quick and easy oven-puffed pancake comes together in just 30 minutes, featuring a velvety batter made with pantry staples like eggs, milk, and flour, and a crown of cinnamon-sugar goodness. Baking in a preheated skillet gives this dish its signature golden crust and dramatic rise, while a final dusting of powdered sugar takes it to dessert-worthy heights. Perfect for sharing, this Dutch baby is a versatile crowd-pleaser that’s equally at home as a decadent breakfast or an irresistible sweet snack. Serve it warm, slice it into wedges, and watch it disappear! Keywords: Elephant Ear Dutch Baby, fluffy pancake, cinnamon-sugar, quick brunch recipe, cast-iron pancake.
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Recipe Information
Ingredients
- 3 Large eggs
- 0.75 cup Whole milk
- 0.75 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
- 3 tablespoons Unsalted butter
- 0.5 cup Granulated sugar (for topping)
- 2 teaspoons Ground cinnamon
- 2 tablespoons Optional powdered sugar (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast-iron pan in the oven while it heats.
In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend until the batter is smooth and free of lumps, about 20-30 seconds. Let the batter rest for a few minutes.
Once the oven is preheated, carefully remove the skillet and add the butter. Let it melt completely, tilting the pan to coat the bottom and sides evenly.
Pour the batter into the hot skillet. Quickly return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby is puffed and golden brown.
While the Dutch baby is baking, mix the granulated sugar and ground cinnamon for the topping in a small bowl.
As soon as the Dutch baby comes out of the oven, generously sprinkle the cinnamon-sugar mixture over the top. It will stick to the warm surface, creating a flavorful crust.
For an optional garnish, sift powdered sugar over the Dutch baby before serving for an extra touch of sweetness.
Slice into wedges and serve immediately. Enjoy this delightful combination of a fluffy pancake base with a sweet, cinnamony topping!
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 151.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 354 mg | 27% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
