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Tis the season……….


Of sugar and spice (cinnamon to be exact) and everything nice!


Apparently I can not get enough of it. How can it already be the middle of December? Christmas is only 9 days away? Seriously, how does it always come around so fast? I did not even realize we entered the 12 day’s of Christmas! We are in full on Christmas mode over here! Sadly, it seems to happen every year.

There is no flirting with Christmas now, we officially can have Christmas music blasting at all times My dad seems to be a bit of a humbug if we can’t wait until at least December for non-stop carols). Asher is running around singing and then screaming over the music at Jingle (the family Elf on the shelf) what she absolutely NEEDS Santa to bring her this year (honestly, picture Eloise and you have Asher. In fact she is asking to open her presents as I write), and tons of cookies, gingerbread houses, truffles, and fudge being made.

Yeah, it is safe to say we know how to do Christmas!


I would say we are trying just a little harder this year in order to keep our spirits up. Sometimes I do not understand the bad things that go on in this world. Why such terrible things happen to such good people and families. Why there are school shootings and awful things like Cancer that can tear a family apart in the blink of an eye. So appreciate what you have and who you have in your life every second of the day. Never take it for granted, life is sometimes just too short.


So if you are in need of a little Christmas cheer you should probably get your butt in the kitchen and make your family, your friends, your neighbor, whoever a pancake. And not just any pancake, a giant dutch baby…….wait for it……..covered in cinnamon sugar!

This is actually my grandma’s dutch baby recipe (Hi, Nonnie). I decided it needed a little Christmas face lift. Super simple, super delicious and great option for a Christmas Eve or Christmas Breakfast!


Cinnamon Sugar Dutch Baby

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 Servings
Calories Per Serving: 239 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Preheat oven to 450 degrees.
  • Place one tablespoon butter in a 9-12 inch cast iron skillet or 9 inch pie plate. Place in the oven for 5 minutes.
  • Combine the sugar and cinnamon in a small bowl.
  • Put the flour, milk, eggs, vanilla, and remaining cold butter in a blender. Blend until well blended. Scarp down the sides and blend for about 30 seconds more.
  • Remove the skillet or pan from the oven and swirl the butter all around. Sprinkle with 1/3 of the cinnamon sugar and then pour the batter into the skillet. Place in the oven at 450 degrees for 20 minutes. DO NOT OPEN the oven during this first 20 minutes! After 20 minutes turn the oven down to 350 degrees and bake for another 15-20 minutes until the edges begin to brown.
  • Remove from oven and let cool for 3-5 minutes. Brush or drizzle with the remaining melted butter, then cover in more cinnamon sugar. Serve immediately.


* It is extremely important not to open the oven until the last 5-10 minutes of baking. If you let the steam out, the dutch baby will not puff properly.
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  1. My dutch baby ended up quite overcooked when I followed the instructions in the recipe. It was still good, so I’d like to try the recipe again. Since I won’t be following the cooking times in the recipe, do you have any suggestions as to how to know when to turn the temperature down and when it is done? Thank you.

    1. Hey Tanya!

      So sorry this ended up overcooked for you ๐Ÿ™ Next time, try baking at 450 for 15 minutes, reduce the heat to 350 and cook another 5-10 minutes more. I think this should help! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  2. 5 stars
    I made this for Easter breakfast this morning and it was super simple, beautiful and delicious. I can’t wait to try it with apples!

  3. 5 stars
    Surfing for Dutch Babies recipes, found this one and immediately made it. I fortunately had frozen peaches and they worked just fine (thawed them first of course) and since i have been making dutch babies for almost 30 yrs i was very interested in trying this! It was great! Will try these with blueberries next. I took a picture but dont see where I can post it here, but its impressive! Thanks for sharing this one for us dutch babie lovers!

  4. Thanks for this recipe and the one in your cookbook! Do you know if you can sub coconut or almond flour for the regular flour by any chance?
    Thanks! Love your blog!

    1. HI! I have not tried subbing the flour, but I worry they might not work as well as all-purpose. If you give it a try, let me know how it goes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  5. 5 stars
    Hi Teighan,

    I made this in a 9″ cast iron pan and it seems like there is to much ingredients for it to cook properly. My meaning is that it puffs up as it should, but it’s like it puffs up on one side and then is blocking the other half to brown. so it’s really nice looking on half the baby and the other half is still cooked but yellow. ANy ideas. It still tasted great, but would like to get it nice and even browning.

    Thank you Thom

    1. HI Thom! This actually sounds very normally for a dutch baby. They do not normally puff evenly on all sides and usually one side is puffier than the other. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hey Janet, it si 1/3 cup sugar and 2 teaspoons vanilla. Please let me know if you have other questions. Hope you love this recipe! Thanks! ๐Ÿ™‚