Dutch baby pancake in a cast iron pan

Dutch Baby Pancake Recipe

Prep Time


Cook Time


Serving Yield


Dutch Baby might not sound like a delicious pancake, but don’t let the name fool you!  From tulips to furniture, now add pancakes to things the Dutch have mastered.  This Dutch Baby pancake recipe might be our favorite pancake preparation yet.  Especially with our added not-so-secret ingredient of Cedar Ridge bourbon!  This recipe takes a little time to cook, but the end product is worth the wait!  This recipe also provides a great family share style dining experience.  Great for holidays, weekends, or any day you got time and an appetite for a delectable breakfast and/or dessert!



1/2 cup all-purpose flour

1/2 cup whole or 2% milk

2 large eggs

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 teaspoon Cedar Ridge Bourbon

1/2 teaspoon kosher salt

2 tablespoons unsalted butter


1/2 cup diced fruit (we used strawberries and blackberries)

2 tablespoons powdered sugar

1/4 cup mascarpone

1/2 teaspoon honey

1 teaspoon Cedar Ridge Bourbon

1 tablespoon whole or 2% milk 


Step 1

Put a 9 or 10 inch oven proof skillet into the cold oven, and preheat to 425 degrees.

Step 2

In a blender, add flour, milk, eggs, sugar, vanilla, bourbon, and salt.

Step 3

Blend until smooth and let the batter rest for 20-25 minutes. This allows the flour to absorb the liquid, and it will help you get that pretty puffed edge.

(While batter is resting, prep your toppings)

Step 4

Dice fruit.

Step 5

In a bowl, combine mascarpone, honey, bourbon and milk and whisk until smooth.

Step 6

After 20-25 minutes, use oven mitt to remove pan from oven. Melt 2 tablespoons of butter in the pan, being careful not to let the butter burn.

Step 7

Pour rested batter into pan. Be sure the batter is evenly spread.

Step 8

Place pan in oven and bake for 15-20 minutes or until puffed and golden brown. 

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