Description
This Cinnamon Sugar Dutch Baby is an easy oven-baked pancake with crispy edges, a custardy center, and a buttery cinnamon crumble topping. With just 10 minutes of prep and one skillet, you’ll have an impressive breakfast that looks like it came from a fancy brunch café. The combination of sweet cinnamon sugar swirled into the batter and a crispy streusel-like crumble on top creates incredible flavor and texture
Ingredients
Crumble Topping
- 3 tablespoons cold unsalted butter, cubed
- ⅓ cup all-purpose flour
- 3 tablespoons powdered sugar
Dutch Baby Batter
- ¾ cup all-purpose flour (can substitute with 1:1 gluten-free flour blend)
- ¼ teaspoon kosher salt
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature (2% milk works in a pinch)
Cinnamon Sugar Topping
- 2 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Glaze
- ½ cup powdered sugar
- 1–2 tablespoons whole milk (for thinning to drizzle consistency)
Optional for Serving
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream or whipped topping
Instructions
Add 3 tablespoons cold cubed butter, ⅓ cup all-purpose flour, and 3 tablespoons powdered sugar to a bowl. Use your fingertips to work the butter into the dry ingredients, pinching and rubbing until you get pea-sized crumbs (it should look like coarse sand with some larger chunks). Refrigerate the crumble while you prepare the rest
Move your oven rack to the lowest position and preheat your oven to 425°F (220°C). Generously grease your 12-inch oven-safe skillet with butter or cooking spray, making sure to coat the bottom and sides. Place the greased skillet in the oven while it preheats for extra crispiness (optional but recommended).
In a mixing bowl, whisk together ¾ cup all-purpose flour and ¼ teaspoon kosher salt. Add 3 room-temperature eggs and ¾ cup room-temperature whole milk. Whisk vigorously for about 30 seconds until the batter is completely smooth
Carefully remove your hot greased skillet from the oven using oven mitts. Pour the smooth batter directly into the center of the skillet—it will sizzle and start cooking immediately, which helps create those dramatic puffy edges.
In a small bowl, stir together 2 tablespoons melted butter, 3 tablespoons granulated sugar, and 1 teaspoon ground cinnamon until well combined. Drizzle this cinnamon mixture evenly over the entire surface of the batter using a spoon
Take your chilled crumble out of the refrigerator and sprinkle it evenly over the cinnamon-topped batter, distributing the chunks across the entire surface. Immediately place the skillet in the preheated oven on the lowest rack and bake for 20–22 minutes, until the Dutch baby is puffed up high, golden brown around the edges, and the crumble is lightly browned.
While the Dutch baby bakes, whisk together ½ cup powdered sugar with 1–2 tablespoons milk until you reach a thin, drizzle-able consistency (it should ribbon off your whisk). The moment you pull the Dutch baby from the oven, drizzle the glaze generously over the top while it’s still hot and puffy. Slice into wedges and serve immediately
Notes
- Don’t skip the preheat – Placing your greased skillet in the oven while it preheats creates an instant sizzle when you add the batter, which jumpstarts the puffing process and creates crispier edges.
- Oven door discipline – Resist the urge to peek! Opening the oven door releases heat and steam, causing your Dutch baby to collapse. Trust the process and wait the full 20 minutes.
- Make-ahead crumble – Prepare the crumble topping up to 3 days ahead and store it in an airtight container in the fridge. This saves precious morning time.
- Size matters – If you only have a 10-inch skillet, reduce all ingredients by ¼ and check for doneness at 18 minutes. For a 14-inch skillet, increase ingredients by ¼ and bake for 23–25 minutes.
- The deflation is normal – Dutch babies always deflate as they cool—it’s the nature of the recipe. Serve immediately for maximum wow factor, but know it still tastes delicious even when it settles.
- Avoid overmixing – Whisk just until smooth. Overmixing develops too much gluten, which can make your Dutch baby tough instead of tender.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Brunch
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg