Mini Cast Iron Dutch Babies

Baked in mini cast iron pans, these Dutch babies are a perfect vessel for holding fruit, syrup, or anything you like! You can even double the recipe to make a family-sized baby for more to love!

Mini Cast Iron Dutch Babies
Mini Cast Iron Dutch Babies

Dutch babies are an incredibly easy and amazingly delicious breakfast treat.  Heck, you could even whip some of these up for dessert and drizzle them with Nutella, or caramel, or fill them with ice cream… (focus Cynthia.  Geez!).

This recipe makes 3 Dutch babies, that bake in these adorable 6.5 inch Lodge cast iron pans (I’m obsessed).  If you want to make a larger Dutch baby to slice and share (or not), just double the recipe and bake it in a 10 inch pan.  However you make them, please get all your ingredients together before you begin because, once we get started, everything moves fast! (The story of my life 🙄)

Mini Cast Iron Dutch Babies

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Orange Macerated Fruit

  • 1 -1/2 cups assorted fruit, cut up in bite sized bits
  • 1 tsp orange zest
  • 1 tbsp orange juice
  • 1 tbsp granulated sugar

Pancake Batter

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 tbsp powdered sugar (plus more to make it snow on your finished pancackes!)
  • 1 tsp vanilla extract
  • 2 tsp orange zest
  • 1 tbsp orange juice
  • A pinch of fine grain kosher or sea salt
  • 2 tbsp super soft or mostly melted unsalted butter
  • 3 tbsp unsalted butter, divided into 1 tbs pats. These will be placed in each of your pans just before adding the batter.


Get Fruity

  • Place your fruit in a medium bowl with the zest, juice, and sugar. Mix it all up and set aside until your pancakes are done. The sugar will dissolve and the fruit will become soooo delicious. Just you wait.
  • Preheat oven to 425° Place your cast iron pans in the oven to heat up. Using a blender or food processor, mix together all of your ingredients, except the mostly melted butter, until nice and frothy. Add the butter last and blend it all up. This will make 1 1/2 cups of pancake batter, which makes it super easy to make 3 Dutch babies. If you’re making 4 smaller ones... that’s math 🤷🏻‍♀️, let me know how that goes.
  • Take your cast iron pans out of the oven and add one tbs of butter to each pan. Immediately pour one half cup of batter into each pan, place the pans on a baking sheet (just in case of overflow), and place on the center rack of the oven.
  • Bake for 20 minutes, or until golden brown and oh so puffy. Look at them babies. They’re so cute.
  • Dust each delightful Dutch baby with a little powdered sugar and, using a slotted spoon, fill each pancake with your prepared fruit (if you add all the juices your pancake will get all soggy. Not good). Wasn’t that quick and easy? Why don’t you do this all the time?! Lass es dir schmecken! (p.s. I believe that’s German for “Enjoy your meal”, because even though they’re called Dutch babies, they’re actually from Germany. It’s a long story. Just enjoy your breakfast, okay?)

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