30-Minute Almond Dutch Baby Pancake
A dramatic puffed pancake baked in a cast iron skillet, flavored with almond extract and topped with sliced almonds. The Dutch baby emerges golden and billowy from the oven, creating an impressive centerpiece for weekend brunch. Sweet ricotta mixed with sugar provides a creamy contrast to your favorite jam, making each bite a perfect balance of textures and flavors. This showstopper feeds four and comes together quickly once you master the hot skillet technique.
Ingredients
Instructions
- 1
Combine eggs, milk, flour, sugar, salt, almond extract and vanilla extract in a blender and blend until completely smooth with no lumps remaining
- 2
Let batter sit at room temperature to warm while preparing skillet
- 3
Place cast iron skillet in oven and preheat to 425°F, allowing skillet to heat for an additional 10 minutes once oven reaches temperature
- 4
Carefully remove hot skillet from oven and add butter, swirling to coat
- 5
Return skillet to oven for one minute until butter begins to brown
- 6
Remove skillet again and spread butter evenly across bottom and up sides using a silicone brush
- 7
Pour batter into hot skillet and sprinkle sliced almonds over top
- 8
Bake for 20 minutes until golden brown and puffed along edges and center
- 9
While Dutch baby bakes, combine remaining sugar with ricotta
- 10
Serve whole with dollop of sweetened ricotta and jam, or slice into four pieces with 2 tablespoons ricotta and 1 tablespoon jam per serving
Tips
Let the batter come to room temperature while the skillet heats - this helps create better rise and texture in the final pancake.
Use a silicone brush to spread the browned butter evenly up the sides of the skillet for the best puffed edges.
Don't open the oven door during baking as temperature fluctuations can cause the Dutch baby to deflate prematurely.
Good to Know
Best served immediately while puffed and hot. Leftovers can be refrigerated for 2 days but will lose the dramatic puffed texture.
Batter can be prepared up to 2 hours in advance and kept at room temperature. The ricotta mixture can be made a day ahead and refrigerated.
Serve immediately while hot and puffed for the most dramatic presentation. Provide extra jam and ricotta on the side for guests to add more if desired.
Common Mistakes
Don't skip the skillet preheating step or the Dutch baby won't puff properly and create the signature dramatic rise.
Avoid opening the oven door during baking to prevent temperature drops that cause deflation.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use a different size skillet?
A 10-inch cast iron skillet is ideal for this recipe. Smaller skillets will create a thicker pancake that may not cook evenly, while larger ones will be too thin and won't puff as dramatically.
What if I don't have a cast iron skillet?
A heavy oven-safe skillet or deep pie dish can work, but cast iron provides the best heat retention for proper puffing. Make sure whatever you use can handle 425°F safely.
How long will this keep and can I reheat it?
Dutch babies are best enjoyed fresh and hot. Leftovers can be stored refrigerated for 2 days and gently rewarmed in a 300°F oven, but they won't regain their original puffed texture.