Brown Sugar Dutch Baby

Last updated on December 28th, 2024

My 30-minute baked brown sugar Dutch baby for two is one of our favourite recipes. Thick, chewy and deliciously buttery, it’s the perfect starting point for your sweet or savoury toppings of choice!

What is a Dutch baby?

A Dutch baby is essentially a giant pancake made with six ingredients – eggs, butter, milk, flour, sugar and vanilla – then baked in a cast iron skillet until extra puffy. Each bite is sweet, so fluffy and truly delicious.

Here’s everything you’ll need to make this brown sugar Dutch baby

• 3 large eggs
• ½ cup (125 ml) milk (sub dairy free)
• 1 teaspoon (3 ml) vanilla
• 2 tablespoons (25 g) dark brown sugar
• ½ cup (65 g) all-purpose flour
• 1/4 teaspoon (1 g) ground nutmeg
• 3 tablespoons (42 g) butter (sub dairy free)
• Your sweet or savoury toppings of choice

The eggs are what gives a Dutch baby its custardy texture. The steam generated by the oven is what causes it to magically rise to billowy heights while baking. Taken together, it’s a simple recipe that results in a mostly hands-off, impressive presentation. No hovering over the stove or flipping required.

My brown sugar Dutch baby is a blank canvas with unlimited possibility. Whether served with sweet or savoury toppings, it’s a delicious and versatile option for any time of day. Satisfy your early morning cravings by topping it with your favourite berries and maple syrup. Or serve it with a couple of eggs, your favourite cheese, herbs and lots of greens for a savoury brunch that would work just as well for dinner, too!

If you like this recipe, try these!

Lemon Blueberry Dutch Baby

My Favourite Banana Bread

Large Batch High-Protein Granola

Bakery Style Blueberry Muffins

Buttermilk Blueberry Breakfast Cake

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Brown Sugar Dutch Baby

A thick and buttery, chewy baked pancake made with rich, caramel-y dark brown sugar and warm, aromatic nutmeg. Serve it savoury brunch-style with poached eggs and salty bacon or with a dusting of confectioners’ sugar and your sweet toppings of choice. A super easy, restaurant-worthy weekend brunch, lunch or dinner for two!

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Prep Time:10 minutes mins

Cook Time:15 minutes mins

Course: Breakfast

Keyword: baked pancake, brown sugar, dutch baby, pancake

Servings: 2

Equipment

• Mixing bowl
• Whisk
• Measuring set
• 10-inch cast iron skillet

Ingredients

• 3 large eggs
• ½ cup milk sub dairy free
• 1 teaspoon vanilla
• 2 tablespoons dark brown sugar
• ½ cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter sub dairy free
• Your sweet or savoury toppings of choice

US Customary – Metric

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Instructions

• Preheat oven to 425ºF (220ºC).
• Reserving the butter, whisk together all remaining ingredients in a medium-sized mixing bowl until smooth and there are no lumps in the batter. A high-speed or immersion blender may also be used.
• Place a 10-inch cast iron skillet in the oven on the middle rack and heat for 5 minutes. Remove skillet from oven and add butter, swirling it around until melted and it covers the bottom. Pour in batter and return skillet to oven to bake for about 15 minutes just until the edges are browned. *Do NOT open the oven or the Dutch baby won’t rise properly!
• Remove from oven, add toppings and serve!

Notes

Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.

Sugar: The dark brown sugar adds a lovely rich caramel taste in this recipe. Feel free to substitute granulated sugar if that is what you have on hand.

Butter: I use dairy free butter in almost all my baking. Unsalted butter also works well in this recipe.

Nutmeg: Nutmeg has a warm, nutty flavour with notes of clove. Cinnamon, ginger and ground cloves would all be delicious substitutes.