Cast-Iron Dutch BABY Pancake WITH Cherries
- 15m Prep Time
- 20m Cook Time
- 45m Ready In
A puffy, golden Dutch baby pancake baked in a cast-iron skillet with fresh cherries. Perfect for breakfast or brunch, with a caramelized crust and fluffy interior.
Ingredients
- 4 large eggs
- 3/4 cup whole milk
- 4 tbsp sugar divided
- 1 tsp vanilla extract
- 1 tsp finely grated lemon or orange zest
- 1/2 tsp kosher salt
- 3/4 cup all-purpose flour
- 5 tbsp unsalted butter melted, divided
- 1 cup halved and pitted fresh cherries
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 167 mg
- Iron: 2.34 mg
- Magnesium: 25.8 mg
- Phosphorus: 203 mg
- Potassium: 348 mg
- Zinc: 1.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large eggs
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 tsp finely grated lemon or orange zest
- 1/2 tsp kosher salt
- 3/4 cup all-purpose flour
- 1 cup halved and pitted fresh cherries
Prepare
- 4 tbsp sugar, divided
- 5 tbsp unsalted butter, melted, divided
Let's Cook
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Step 1.
In a large bowl, whisk together the eggs, milk, 3 tablespoons of the sugar, the vanilla, lemon zest (if using), and salt until well combined.
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Step 2.
Sift the flour into the mixture and whisk until smooth. Stir in 3 tablespoons of the melted butter until incorporated.
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Step 3.
Refrigerate the batter for 15 minutes. Meanwhile, place a 10-inch cast-iron pan in the oven and preheat to 450°F.
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Step 4.
Once the pan is hot, carefully remove it from the oven. Add the remaining 2 tablespoons of butter and swirl to coat the bottom and sides of the pan.
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Step 5.
Pour the chilled batter into the hot pan and immediately sprinkle the cherries evenly over the top. Sprinkle the remaining 1 tablespoon of sugar over the cherries.
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Step 6.
Bake until the pancake is puffed and golden brown, 18 to 20 minutes. Do not open the oven door during baking.
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Step 7.
Serve the Dutch baby pancake immediately while hot and fluffy.