Cinnamon-Sugar Dutch Baby with Lemon & Berries

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp, plus 1 tbsp for dusting granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter
• 2 cups fresh mixed berries (blueberries, raspberries, strawberries)
• for dusting powdered sugar
• 1 lemon lemon wedges
• for serving maple syrup

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F. The pan must be screaming hot before the batter goes in.
2. 2In a blender, combine the eggs, milk, flour, granulated sugar, vanilla, salt, and cinnamon. Blend on high until completely smooth and slightly frothy, about 20–30 seconds. Let the batter rest 5 minutes while the oven finishes heating.
3. 3Carefully remove the hot skillet (use thick oven mitts). Add the butter and swirl until fully melted and foaming; it should smell nutty but not brown. Immediately pour the batter into the center of the skillet—it will sizzle at the edges.
4. 4Return the skillet to the oven and bake without opening the door for 18–22 minutes, until the Dutch baby is dramatically puffed, deep golden brown at the edges, and set in the center.
5. 5While it bakes, toss the berries with a squeeze of lemon juice if desired and set aside. Mix the remaining sugar with extra cinnamon for dusting.
6. 6Remove the skillet from the oven—the pancake will deflate slightly within a minute, which is normal and creates the classic bowl shape. Immediately dust the surface with the cinnamon-sugar mixture.
7. 7Cut into wedges right in the pan. Top each portion generously with fresh berries, a light shower of powdered sugar, and an extra squeeze of lemon.
8. 8Serve immediately with warm maple syrup on the side. The contrast of crispy edges, custardy center, bright lemon, and juicy berries is best eaten hot from the oven.