Looking for an easy breakfast treat? Try this Cinnamon Almond Dutch Baby Pancake recipe!
I’ve never been a morning person. Not even a little bit. So if I’m going to make breakfast, you can bet it’s going to be quick and easy. And there may be no better candidate than this Cinnamon Almond Dutch Baby Pancake.
When I tell you that this beauty can be whipped up in about 5 minutes, I really mean it. It’s just ridiculously quick with a handful of ingredients. You’ll spend more time waiting for the oven to preheat than any other part of making it.
I prefer to use my blender to mix the batter because it makes mixing and cleanup a breeze. If you prefer, you can mix by hand or with a handheld mixer or food processor. Just make sure the batter is mixed well.
While you don’t have to use a cast iron skillet, that is what will give you the best results. If you don’t have one, then try another heavy 10-inch skillet or pan with similar volume.
Once baked, the pancake will be quite puffy but will deflate as it cools. The end result is a thin pancake with amazing flavor. I’ve read it described as a hybrid of a pancake, a popover, and a crepe. That is really an apt description, as it seems to have some qualities of all three.
This pancake is not too sweet on its own, so I highly recommend a sprinkling of confectioners’ sugar and either some maple syrup or your favorite jam preserves. Quinn really likes topping his with maple syrup, while I’m a big fan of a dollop of raspberry preserves. Either way, the cinnamon flavor is fantastic, and the almonds add a nice crunch.
This recipe is perfect for an easy weekend breakfast treat or dessert or even breakfast for dinner. With a short list of ingredients that you probably have in your kitchen all the time, don’t be surprised if you find yourself making it again and again.
More Cinnamon Breakfast Treats
Cinnamon Almond Dutch Baby Pancake
Cinnamon Almond Dutch Baby Pancake is the ultimate quick and easy breakfast treat. You can have this fantastic pancake mixed an in the oven in 5 minutes!
Ingredients
- 3 large eggs
- 1/2 cup (60g) all-purpose flour
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1 & 1/2 teaspoons ground cinnamon
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 4 tablespoons (56g) unsalted butter
- 1 tablespoon sliced almonds
- confectioners' sugar, preserves, or maple syrup, for serving
Instructions
- Preheat oven to 425°F.
- Place the eggs, flour, milk, sugar, cinnamon, almond extract, and salt in the container of a blender. Blend until smooth.*
- Place the butter in a 10-inch cast iron skillet, and place in the oven.
- When the butter has melted, remove the pan from the oven. Pour the batter into the pan (do not stir), and return the pan to the oven. Bake for 20 minutes without opening the oven door. The pancake should be puffed and golden brown.
- Sprinkle the almonds over the top of the pancake.
- Reduce the oven temperature to 300°F. Bake 5 to 8 minutes, or until browned.
- Serve warm with a sprinkling of confectioners' sugar, preserves, or maple syrup.
Notes
*You can also mix by hand. Just make sure the batter is thoroughly mixed.
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7 Comments on “Cinnamon Almond Dutch Baby Pancake”
Can you use another type of flour besides a wheat flour. Thanks.
Hi, Connie. I’ve only made this with a wheat-based flour, so I can’t give you a definitive answer. I’d recommend checking the manufacturer’s substitution guidelines for the type of flour you’d like to use. If you try another type of flour, please let me know how it works.
I never made Dutch baby pancakes but this looks and sounds delicious!
I am gonna make this I have made a blueberry one and it was so delicious. I love these dutch-oven pancakes.
I’ve made this several times since it was posted and it is so tasty! I double it and bake it in a 9×13 Pyrex
I’m so glad you like it, Michelle!Â
I would cut down on the butter, four tablespoons is too much one will work. When I poured the batter in the butter rose to the top and prevented the dough from rising in the middle so it was flat.Â