Baked in mini cast iron pans, these Dutch babies are a perfect vessel for holding fruit, syrup, or anything you like! You can even bake it as a full size Dutch baby in a larger pan to make a family-sized baby!
Dutch babies are an incredibly easy and amazingly delicious breakfast treat. Heck, you could even whip some of these up for dessert and drizzle them with Nutella, or caramel, or fill them with ice cream... (focus Cynthia. Geez!)
This recipe makes 3 mini Dutch babies, that bake in these adorable 6.5 inch Lodge cast iron pans (I also love them for my Tater Tot Breakfast Poutine!). If you want to make a full size Dutch baby to slice and share you can bake it in a 10 inch pan (see below). However you make them, please get all your ingredients together before you begin because, once we get started, everything moves fast! (The story of my life 🙄)
Love to cook in your cast iron?
- Ham and Swiss Buttermilk Biscuits
- Sautéed Cabbage and Sauerkraut
- Italian Frittata
- Skillet Cornbread
- Cast Iron Skillet Chocolate Chip Cookie
Mini Cast Iron Dutch Babies
Ingredients
Fruit
- 1 ½ cups assorted fruit cut up in bite sized bits
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
Pancake Batter
- 3 large eggs
- ½ cup (60 g) all-purpose flour
- ½ cup (120 g) whole milk
- 2 tablespoon (16 g) powdered sugar plus more for finished pancakes
- 1 teaspoon vanilla extract
- 1/16 teaspoon kosher salt a tiny pinch
- 2 tablespoon (28 g) unsalted butter melted
- 3 tablespoon (42 g) unsalted butter divided into 1 tablespoon pieces, for the pans
Instructions
Get Fruity
- Place your fruit in a medium bowl with the zest, juice, and sugar. Mix it all up and set aside until your pancakes are done. The sugar will dissolve and the fruit will become soooo delicious. Just you wait.
- Preheat oven to 425° Place your cast iron pans in the oven to heat up. Using a blender or food processor, mix together all of your ingredients, except the melted butter, until nice and frothy. Add the butter last and blend it all up. This will make 1 ½ cups of batter, enough for three mini dutch babies or one 10 inch dutch baby.
- Take your cast iron pans out of the oven and add one tbs of butter to each pan. Immediately pour one half cup of batter into each pan, place the pans on a baking sheet (just in case of overflow), and place on the center rack of the oven.
- Bake for 20 minutes, or until golden brown and oh so puffy. Look at them babies. They’re so cute.
- Dust each delightful Dutch baby with a little powdered sugar and, using a slotted spoon, fill each pancake with your prepared fruit (if you add all the juices your pancake will get all soggy. Not good). Wasn’t that quick and easy? Why don’t you do this all the time?!
Notes
Nutrition
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.
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