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I’m a big fan of Sunday brunch. I don’t have to get up early, and in these unprecedented times, I’m able to treat myself to an incredibly lazy and relaxing day. Saturdays are reserved for bagels and cream cheese, my kids’ favorite, so on Sunday I try to go big with a few main dishes, like home fries, bacon, and fresh fruit.

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A while back, on a rare trip out for brunch, we ordered a Dutch baby. I had never had one before, but now I’m a convert. It’s really just a huge pancake, baked in a cast iron pan, covered in fruit, jam, syrup, confectioners sugar, or, really, anything you want to put on this puffed batter of deliciousness (it can be savory or sweet). We gobbled it down and decided we needed to replicate it at home.

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A Dutch baby is simply a blended, thin batter, made from a base of eggs, flour, milk, and butter. It’s a great brunch option because it’s one huge pancake that cooks in the oven—and feeds a large group of people. You don’t have to worry about standing in front of the stove flipping pancakes while trying to juggle the bacon, toast, and coffee brewing. Plus, it’s malleable to whatever you have on hand: Top it with any fruit, or even spread it with jelly or jam if you’re not stocked up on the fresh stuff. If you’ve got some frozen berries in the freezer, defrost them and heat them up on the stove with some maple syrup. It’s the best pancake topper you’ll ever taste.

Dutch Baby Recipe

Dutch Baby

Makes: 1 Dutch baby
  • ¼ cup sugar
  • ½ teaspoon vanilla extract or ½ vanilla bean, scraped
  • 3 large eggs
  • 1 cup milk
  • 1 cup flour
  • ½ teaspoon cinnamon
  • Zest of 1 orange, divided
  • Pinch of salt
  • ½ stick butter + 1 tablespoon butter, melted
  • 8 ounces organic strawberries, hulled and chopped
  • Orange zest
  • 1 teaspoon sugar
  1. Preheat the oven to 450 degrees. Place a 10-inch cast iron skillet in the oven with 1 tablespoon of butter in it, while the oven preheats.
  2. In a blender, combine sugar, vanilla, eggs, milk, flour, cinnamon, zest from ½ the orange, salt and ½ stick of melted butter. Mix on high until all ingredients are fully incorporated.
  3. Once the oven is preheated, carefully remove the skillet and pour batter in. Place in the oven and cook for 15 to 20 minutes. As soon as the middle is puffed and edges are brown, remove.
  4. While in the oven, make the topping. In a small bowl, mix zest from ½ the orange, sugar, and strawberries.
  5. Once the Dutch baby is out of the oven, it will immediately fall. Add berries, confectioners sugar and syrup. Serve.

Header image by Anna Gass.

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