Cinnamon Sugar Dutch Baby Pancake

Breakfast is my favorite meal of the day. I love nearly all breakfast foods and am completely charmed by the breakfast creations that are invented with just a few simple ingredients!  I'm sharing with you a Dutch baby pancake. I didn't have these often when I grew up, but my grandma called these hootenannies, so maybe I just didn't make the connection.

If you haven't had one of these before, then think of them as a sweetened version of a popover or a Yorkshire pudding.  I love both of these too, and I can remember the popovers my mom would make for us as a kid.  She'd fill them with chocolate pudding and whipped cream.  I always picked mine up with my hands to eat it, it was that delicious.

Patty cake, Patty cake, Baker's man Bake me a cake as fast as you can. Roll it up, roll it up and mark it with a "B." Put it in the love for Baby and me!

I serve my Hootenanny with maple syrup but I know that others love it with all kinds of wonderful toppings.  Experiment and what you like the best!

Here are some yummy breakfast ideas that you will want to try.  I know I do!

• • Breakfast Martinis from Food Lust People Love
  • Breakfast Quesadilla from A Day in the Life on the Farm
  • Cinnamon Sugar Dutch Baby Pancake from Our Good Life
  • Cottage Cheese Pancakes from Palatable Pastime
  • Egg-Free Wheat Pancakes from Mayuri’s Jikoni
  • Millet Set Dosa from Sizzling Tastebuds
  • Mini Cinnamon Rolls from Amy’s Cooking Adventures
  • Kesari Semolina Sheera / Kesari Rawa Sheera from Sneha’s Recipe
  • Maple-Sweetened Overnight Oats from Culinary Cam
  • Quick Kande Pohe from The Mad Scientist’s Kitchen

Yield 4

Author Terri Steffes

Prep time

4 Min

Cook time

30 Min

Inactive time

3 Min

Total time

37 Min

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Cinnamon Sugar Dutch Baby Pancake

A tried and true recipe, without the elaborate garnish, just the good taste of home.

Ingredients

• 2/3 c pancake mix
• 2/3 c 2 1/2 milk
• 4 eggs
• 2 t vanilla
• 2 1/2 T cold butter
• 1/3 c granulated sugar
• 2 T butter, melted

Instructions

1. Preheat oven to 400 degrees.
2. Put one tablespoon of butter in a 9" cast iron skillet and place in the oven for 5 minutes.
3. Combine the cinnamon and sugar into a small bowl and set aside.
4. Put the pancake mix, milk, eggs, vanilla and butter into a blend and blend. Scrape down the sides and blend 30 seconds more.
5. Remove the skillet from the oven and swirl the butter to coat the bottom of the pan. Sprinkle 1/3 of the cinnamon/sugar mixture in the melted butter and pour the batter into the skillet. Place into the oven for 20 minutes. DO NOT OPEN OVEN DOOR DURING THIS TIME. After 20 minutes, turn the oven down to 350 and bake for 10 more minutes or until the edges are a deep golden brown.
6. Remove from the oven and cool for 3 minutes. Brush with the melted butter and sprinkle with more cinnamon sugar. Serve immediately.

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